https://edibleokc.com/that-hand-that-feeds-you daily 0.75 2026-03-05 https://edibleokc.com/that-hand-that-feeds-you/chef-jonas-favela monthly 0.5 2025-09-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/07378d5d-c8d7-4c21-a20a-5b491e84c431/ChefJonas-Edible-RachelWaters.co-36.jpg The Hand That Feeds You - Chef Jonas Favela I have this nagging, recurring dream, and it is always the same: It is night and I’m driving a car recklessly, speeding down the highway. My headlights won’t turn on. If that’s not bad enough, my eyes won’t open beyond a squint, leaving me virtually blind. In these nightmares, I can feel the force of every curve and dread the impact of every approaching car. To my great distress, I can never figure out how to just open my eyes and slow the car down. Being a practical person, I often choose to believe this dream is a reminder I need to buy a new car. But, another, deeper interpretation is that I should learn to slow down and enjoy the journey. That sentiment was present when I recently observed Chef Jonas Favela, Executive Chef at his kitchen in the National Hotel in Oklahoma City. When I asked what inspired him to become a chef, he thoughtfully traced his journey through several key milestones. Like many, his path began at home, with family—in his case, in nearby Moore. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431428229-A9NTAN7PBL1G6DM5D9Y4/ChefJonas-Edible-RachelWaters.co-2.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431427695-BTEAMO91K0C610NEL503/ChefJonas-Edible-RachelWaters.co-17.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431438518-VOCTMXPF0ZUOO0B7LW2E/ChefJonas-Edible-RachelWaters.co-127.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431431955-JL5CSPBZPI5HHEEHDGJ0/ChefJonas-Edible-RachelWaters.co-47.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431431438-IMPN2XK2VA4ZZPRAU07P/ChefJonas-Edible-RachelWaters.co-28.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431433845-I5SV38INFI1LQS2F3DXD/ChefJonas-Edible-RachelWaters.co-69.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431435245-ALZ4HGXCUA60KVHTWN15/ChefJonas-Edible-RachelWaters.co-94.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431437095-GFVIBM7AF4B3YF597R2Y/ChefJonas-Edible-RachelWaters.co-119.jpg The Hand That Feeds You - Chef Jonas Favela https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757431453343-2G6ONNUEKZ2BUWQHKK2U/ChefJonas-Edible-RachelWaters.co-135.jpg The Hand That Feeds You - Chef Jonas Favela https://edibleokc.com/that-hand-that-feeds-you/blog-post-title-four-6x4bp monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7acb8210-25b0-4331-8e37-6bfe267b4a80/pasta-pizzaz.jpg The Hand That Feeds You - Pasta Pizzaz On a Wednesday at noon, in a warehouse tucked away in an unassuming business park, Cathy weighs a 5-pound bag of freshly made spaghetti. Next to her, Barry, her current right-hand, sprinkles cornmeal into another bag of spaghetti to prevent the pasta from sticking. Hits from the ’80s, ‘90s, and ‘00s play from a speaker as they work diligently. They’ve been making pasta all morning, with over a dozen bags of spaghetti on the table. By 4 p.m., Cathy and Barry will each drive a separate route to hand-deliver pasta to restaurants across the metro; much of it will be served later that evening for dinner. If you’ve eaten pasta from a local restaurant in Oklahoma City or Norman, it’s likely you’ve eaten fresh pasta from Pasta Pizzaz without knowing it. Owner Cathy Knobbe-Durr likes to keep it this way. Relying on word of mouth, her wholesale business is an inside secret among chefs and restaurant industry folks. Some customers are weekly regulars, others make occasional requests, but the list is long. To name a few, Gaberino’s Homestyle Italian, Victoria’s Pasta Shop, Sergio’s Italian Bistro, Bad Nonna’s Pasta, Stella Modern Italian Cuisine, FRIDA Southwest, Black Walnut, and Picasso Café are a handful of the restaurants who order fresh pasta from Pasta Pizzaz. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/8b17fe0e-c5cd-4936-87d3-39a92478851c/pasta-presses.jpg The Hand That Feeds You - Pasta Pizzaz - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5c54e6a9-75b7-4b28-81a0-a00fc487af73/cathy-knobbe-durr.jpg The Hand That Feeds You - Pasta Pizzaz - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/12a1c078-3d7f-4870-bcd9-152c50f6e92c/cathys-spiral.jpg The Hand That Feeds You - Pasta Pizzaz - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/that-hand-that-feeds-you/veronica-zelada monthly 0.5 2026-02-20 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d31e0a5d-4c69-4e23-8eee-0bd83a05e31b/6N1A3306.jpg The Hand That Feeds You - Verónica Zelada Trudging down a remote dirt road in Tijuana, Mexico, Verónica Zelada’s only wish was to hug her children. In Guatemala, she had left a home wrecked by the beatings of an abusive husband. Verónica had decided that immigrating to the United States was her only option, but now, in Tijuana, penniless and hungry, she had no idea where to go. Moments earlier, she had left the covacha [hut] where she waited for days to cross the border, but Veronica feared her children, already at her sister-in-law’s in California, were distressed, having not heard from her. That fear made her chest wrench with pain. She had nothing to lose behind her and everything to lose in front. She must survive. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1771625427029-YMXBGDBE7IXPZ4WKAF8L/6N1A3283.jpg The Hand That Feeds You - Verónica Zelada https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743128473463-31OA84A10NZXTO052LS4/6N1A3321.jpg The Hand That Feeds You - Verónica Zelada https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743128475188-3YRUI1ZFRY2IATIVEXHU/6N1A3331.jpg The Hand That Feeds You - Verónica Zelada https://edibleokc.com/that-hand-that-feeds-you/from-head-to-heart monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/e97a4189-8ba9-4ce1-b17d-110e126ed626/MVCO_Black_Edible-3.jpg The Hand That Feeds You - Robert and Lori Dickinson Black - Chef Robert Black says food is his love language. “It really is how I communicate affection,” he explains. “It's what fills me up; not just eating it but preparing it.” Robert and his wife, Lori Dickinson-Black, preside over a small culinary empire, stretched over just a few blocks in downtown Edmond: Cafe Evoke, Twisted Tree Baking Company, The Lofts at Evoke, and SpringBoard restaurant consulting. After hours, you’ll likely find Robert in his own kitchen at home. “All I want to do is cook for my family,” he says. Even though their children are grown, everyone swarms home when Robert is cooking. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785505748-0PESOXD5CCRH2H4B6ELR/MVCO_Black_Edible-34.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785463456-F6V0MSJSDI4N4SXJAYAG/MVCO_Black_Edible-10.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785530399-6H72MLJCCDUGCQCBEBX8/MVCO_Black_Edible-37.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785455332-7AAPU8JGKIVHZ7VZPHVI/MVCO_Black_Edible-17.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785476767-W43XQR8RUG7NOA4G7IBJ/MVCO_Black_Edible-21.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785496070-BYH3KS12BB7FRWJ0D0IG/MVCO_Black_Edible-25.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743785529080-0F7P9ZNGAQGPHS1H1TQK/MVCO_Black_Edible-36.jpg The Hand That Feeds You - Robert and Lori Dickinson Black https://edibleokc.com/that-hand-that-feeds-you/blog-post-title-four-3mtha monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/2a1a68cd-3d77-4d7a-9ff2-b713358437dd/diagoberto-lopez.jpg The Hand That Feeds You - Diagoberto Lopez Restaurants are machines. There are many moving parts, and like a car, if you are missing one, they can collapse. The dishwasher is simultaneously the phantom of the restaurant machine and the crux of the business. If you’re a customer, you never interact with them, but anyone who has ever been in the service industry will tell you they are the most important piece. Think of it this way: If your windshield wipers call in for a shift, you might have a minor inconvenience, but hopefully you’ll make it home after a stressful day. If the dishwasher calls in sick (which they rarely do, as they also tend to be the hardest workers in the industry), it is like waking up and trying to start your car but finding the carburetor is busted. You’re screwed. This is not to disparage all of the other roles that build the ballet that is a well-functioning restaurant, but without clean plates to serve food upon … You’re screwed. https://edibleokc.com/that-hand-that-feeds-you/kelsey-dwyer monthly 0.5 2025-08-15 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/4d660ba0-a650-43f0-af9c-e0aeb1044de6/KelseyDwyer-2.jpg The Hand That Feeds You - Kelsey Dwyer Kelsey Dwyer, Oklahoma City native and Putnam City North High School graduate, has journeyed from watching The Food Network at her grandmother’s hospital bed as a child to graduating this spring from The Culinary Institute of America (CIA) in Hyde Park, New York. Dwyer discovered a love for baking at an early age, which expanded while she attended nutritional and food science summer camps as an elementary school student, leading her as a teenager to take on the role of baker for class parties, birthdays, and family weddings. She says her first teacher at CIA, Chef Jesse Jackson III, helped turn her from a self-proclaimed “home baker” into an industry professional. Her concentration is cakes and pastries, although she initially struggled with breads. “I like to think I have made up for it,” she says, as she has since been baking bread with steady success at the on-campus shop. After two semesters of kitchen classes, CIA students do an externship in which they must find a job. For many this is their first experience in the industry — working long hours, seeing what the job is like. After that, students know, “This is what I really want to do!” or “This is maybe not for me." Dwyer worked 15-hour days between two restaurants in Nantucket, Massachusetts. “It was a great experience,” she remembers. “I met people from all over the world.” https://edibleokc.com/that-hand-that-feeds-you/jessie-ting monthly 0.5 2025-07-21 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d64501fd-b572-41ad-ab85-04057ccdfde1/edibleokc_valerio_costilla-january-202332.jpg The Hand That Feeds You - Jessie Ting The austere interior of FRIDA Southwest is mostly silent aside from our quiet conversation and the distant din of kitchen prep. Sun cascades through the windows on a winter day, bouncing across the ivory white surfaces, while I listen and enjoy the mug of black coffee Jessie Ting brewed for me. Mid-sentence, Jessie is interrupted by the buzzing of a phone. “Excuse me,” she says in a voice that almost sounds like an apology for having to split her time. Jessie slides out of our booth and goes to the wooden host stand behind us to answer. With no choice but to eavesdrop, I learn it’s an inquiry for a reservation. Her efficiency of communication makes it easy to read between the lines. “Can we get a reservation for twelve people this Saturday at 8pm?” Bing bang boom, within a minute, it’s all in the books and we’re back to talking. The phone rang a few more times during our hour, and each call was handled with the same effortless grace. Jessie Ting is a reservation and front of house manager. She is the first and last person you will talk to most of the times you visit the establishments where she has worked. Hospitality is her first nature. Growing up in Sibu, a small but dense landlocked city in east Malaysia, she realized her calling at a young age. https://edibleokc.com/that-hand-that-feeds-you/lisa-becklund monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a6c21b1a-0f0e-488d-9c6c-38cd11cae9c8/HHP.LisaBecklandLivingKitchen-32.jpg The Hand That Feeds You - Lisa Becklund - The first time chef Lisa Becklund experimented with pit cooking, she watched a bunch of YouTube videos, then tried to dig a hole. Unlike the sandy soil in her native Washington, Oklahoma’s red clay was unyielding, and she had to get out the backhoe. The pig she cooked in her pit didn’t turn out—it was mostly raw. The second pig was, in her words, cremated. And she had thirty guests on their way for a pig roast. But Becklund never expected pit cooking to be easy. That was half the point, which could also be said of the James Beard-nominated chef’s other endeavors. “That’s what I live for,” Becklund says. “I’ve never been one that’s comfortable with being comfortable.” Becklund is best known for The Living Kitchen, a dinner series now in its thirteenth season, which she hosts on her farm with her partner, Linda Ford. They also own Farm Bar and Il Seme, Italian for “the seed,” in Tulsa, restaurants with meticulous local and sustainable sourcing standards built on more than fifteen years of relationship-building with local farmers. For Becklund, all of this is a second act. In the mid-90s, she and her then-partner owned a wildly successful restaurant called La Medusa in her native Seattle. Ever-itchy for a new challenge, she opened an Italian delicatessen in the rough neighborhood where she lived. But it didn’t take off—the neighborhood just wasn’t ready, she says. For three years, she fought for it tooth and nail, eventually losing not only the deli, but her relationship and even La Medusa. “I had a lot of shame around the failure,” Becklund says. “I couldn’t trust my own judgment. I had so much grief for so many years about the loss of La Medusa.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701450178-I40TGCSSSL0A38AXTG31/HHP.LisaBecklandLivingKitchen-3.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701471738-A563F97ZTATYTZY72POT/HHP.LisaBecklandLivingKitchen-20.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701450650-ZUC7RC7P2VEMMI3R12LZ/HHP.LisaBecklandLivingKitchen-5.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701457502-N5SSTI49CAX7AVOFYB91/HHP.LisaBecklandLivingKitchen-9.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701458375-9FBDBY060S6Q2J0NOV4A/HHP.LisaBecklandLivingKitchen-11.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701473306-XTRXOARWRTJQRIDLKQVB/HHP.LisaBecklandLivingKitchen-26.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701465370-0S4WKKGZVSST62VDT688/HHP.LisaBecklandLivingKitchen-16.jpg The Hand That Feeds You - Lisa Becklund https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743701464146-MKM3IXMH62IU2P09QT7H/HHP.LisaBecklandLivingKitchen-14.jpg The Hand That Feeds You - Lisa Becklund https://edibleokc.com/that-hand-that-feeds-you/blog-post-title-one-tljxc monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/bb5ead7b-8b87-4ded-ad1e-206d04f8839b/stacey-yarbrough-1.jpg The Hand That Feeds You - Stacey Yarbrough Skin is like paper. It gets folded, but how neatly and how many times depends on life’s experiences. Some people live their lives as origami cranes, ready to float or fly with clean creases and straight lines. Others are roughly crimped paper planes carelessly jettisoned through danger and chaos, floating along with only a chance breeze to shift their existence from a smooth sail to rollicking amongst the wind and waves. Stacey Yarbrough has lived the latter. Growing up in Burley, Idaho, a city pushing six whole square miles, she has the vibrancy of someone who has sailed into a roiling pool that sinks many, but stayed afloat through pure force of will. We all know these places, and here in Oklahoma, we either grew up in them or had family that did. It’s six degrees of Bacon here, only Stacey’s connections led her to the kind of bacon that sizzles on your plate next to two eggs, a mash of hashbrowns, and triangles of crispy toast. https://edibleokc.com/that-hand-that-feeds-you/category/Kelsey+Dwyer monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/category/The+Hand+that+Feeds+You monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/category/Chef monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/category/Restaurants monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/category/Essays monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/The+Lofts+at+Evoke monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/FRIDA+Southwest monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Lisa+Becklund monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Chef monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Dishwasher monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Cafe+Evoke monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/SpringBoard+Restaurant+Consulting monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Caf%C3%A9+Kacao monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Twister+Tree+Baking+Company monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Pasta monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Pit+Cooking monthly 0.5 https://edibleokc.com/that-hand-that-feeds-you/tag/Ver%C3%B3nica+Zelada monthly 0.5 https://edibleokc.com/foodrecipes daily 0.75 2026-04-03 https://edibleokc.com/foodrecipes/peanut-butter-cake monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/0ad12b32-4a69-4fed-8803-5f334a3a61bd/SheetCakes-EdibleOKC-RachelWaters.co-12.jpg Food Recipes - Peanut Butter Cake - Serves 20 INGREDIENTS ⅜ cup smooth peanut butter 1½ cups water ¾ cup butter 1½ cups sugar 1½ cups brown sugar 3 cups all purpose flour 1½ teaspoons fine sea salt 1½ teaspoons baking soda ¾ cup sour cream 3 eggs, beaten 1½ teaspoons vanilla INGREDIENTS (ICING) 1 cup brown sugar 2 tablespoons butter ½ cup whole milk* ½ cup smooth peanut butter 2 teaspoons vanilla 2 tablespoons corn syrup ¼ teaspoon fine sea salt 5 cups powdered sugar* https://edibleokc.com/foodrecipes/chocolate-briefcase-cake monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/aeb5c776-94e5-461a-9880-70191f7b4e0d/SheetCakes-EdibleOKC-RachelWaters.co-27.jpg Food Recipes - Chocolate Briefcase Cake - Serves 20 INGREDIENTS (CAKE) 1½ cups (3 sticks) salted butter 1½ cups brown ale ⅓ cup cocoa powder (sifted) 3 cups sugar ¾ cup sour cream 3 cups all-purpose flour 1½ teaspoons fine sea salt 1½ teaspoons baking soda 3 eggs, beaten 2 teaspoons vanilla extract INGREDIENTS (ICING) ½ cup milk* ¾ cup butter ½ cup cocoa powder (sifted) 6 cups powdered sugar 2 tablespoons corn syrup 1½ teaspoons vanilla extract https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775244935171-35635IPO6QWRSNZO28ZK/SheetCakes-EdibleOKC-RachelWaters.co-3.jpg Food Recipes - Chocolate Briefcase Cake https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775244932289-T56HMN04IXPN0HZ3JQ4K/SheetCakes-EdibleOKC-RachelWaters.co-27.jpg Food Recipes - Chocolate Briefcase Cake https://edibleokc.com/foodrecipes/wedding-cake-sheet-cake monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/0b0da096-f110-4362-b2af-233f3fe2a702/SheetCakes-EdibleOKC-RachelWaters.co-19.jpg Food Recipes - Wedding Cake Sheet Cake - Serves 20 INGREDIENTS (CAKE) 1½ cups (3 sticks) salted butter 1½ cups water 3 cups granulated sugar ¾ cup sour cream 3 cups all-purpose flour 1½ teaspoons fine sea salt 1½ teaspoons baking soda 3 eggs, beaten 1 teaspoon almond extract 2 teaspoons vanilla extract INGREDIENTS (ICING) ½ cup milk* ¾ cup butter 6 cups powdered sugar, sifted A pinch of fine sea salt 1½ teaspoons almond extract 2 teaspoons vanilla extract 2 tablespoons corn syrup https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775244548352-XTO7IG24TNZI49VUK1XK/SheetCakes-EdibleOKC-RachelWaters.co-1.jpg Food Recipes - Wedding Cake Sheet Cake https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775244559392-AFWSGO549REINNGLO12Q/SheetCakes-EdibleOKC-RachelWaters.co-17.jpg Food Recipes - Wedding Cake Sheet Cake https://edibleokc.com/foodrecipes/creamy-dill-cod-with-lemons-and-capers monthly 0.5 2026-01-05 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/fcc5abd6-2a1a-4097-9abf-760af624924e/ChefAshley-EdibleOKC-RachelWaters.co-20.jpg Food Recipes - Creamy Dill Cod with Lemons and Capers - Serves 2 Ingredients 2 cod filets, skin off 2 tablespoons olive oil 3 tablespoons unsalted butter 2 tablespoons capers, drained ½ cup heavy cream 2 tablespoons fresh dill, chopped 1 teaspoon lemon zest 1 tablespoon lemon juice Salt and pepper to taste https://edibleokc.com/foodrecipes/blueberry-torte monthly 0.5 2026-01-05 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5d9edacc-96af-4098-be6c-f36904907824/ChefAshley-EdibleOKC-RachelWaters.co-96.jpg Food Recipes - Blueberry Torte - Serves 12-16 Ingredients CRUST 1 ½ cups graham cracker crumbs, reserve 1-2 tablespoons for garnish ½ cup sugar 1 stick unsalted butter, melted CHEESECAKE FILLING 16 ounces cream cheese, softened 2 eggs ¼ cup sugar 1 teaspoon vanilla WHIPPED CREAM 1 cup heavy cream 2 tablespoons sugar ½ teaspoon vanilla extract BLUEBERRY FILLING 2 cups fresh or frozen blueberries ½ cup sugar 1 tablespoon cornstarch 2 tablespoons cold water 1 lemon, zested and juiced 1 sprig of thyme, de-stemmed and leaves finely chopped https://edibleokc.com/foodrecipes/brown-butter-lefse-with-honeyed-sea-salt monthly 0.5 2026-01-05 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7b25894b-fdc5-48ba-89ec-7cbe16db8df8/ChefAshley-EdibleOKC-RachelWaters.co-73.jpg Food Recipes - Brown Butter Lefse with Honeyed Sea Salt - Makes 8-10 lefse Ingredients 2 pounds russet potatoes, peeled and quartered 4 tablespoons unsalted butter ½ cup heavy cream ½ teaspoon fine sea salt 1 cup all-purpose flour (plus more for rolling) 2 tablespoons brown butter 1 teaspoon flaky salt Honey, for drizzling https://edibleokc.com/foodrecipes/cranberry-freeze monthly 0.5 2025-11-20 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/4f4fc8f0-fb54-4ae4-bd87-7d1b2f6f2d04/Oct.25+Cranberry+Freeze+-+EdibleOKC9.jpg Food Recipes - Cranberry Freeze Ingredients 16 oz. canned whole-berry cranberry sauce 8 oz canned crushed pineapple, drained 16 oz. sour cream 1/3 cup pecans, chopped https://edibleokc.com/foodrecipes/red-pork-tamales monthly 0.5 2025-11-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/32520d1b-83fc-4794-97ce-928c19369596/Isabel_MVCO_Edible-36.jpg Food Recipes - Red Pork Tamales Ingredients For wrapping 50 corn husks (about ½-¾ pound bag) Hot water, as needed For the filling 3 ounces guajillo chiles, rinsed, stemmed, and seeded 3 ounces ancho chiles, rinsed, stemmed, and seeded Water, as needed 1 ½ teaspoons garlic powder 3 teaspoons kosher salt, divided ¾ teaspoon ground cumin 2 tablespoons olive oil 2 ½ pounds boneless pork shoulder, cut into large 4-inch chunks 1 bay leaf For the dough 8 ¼ cups masa harina (about half of a 4.4 lb bag of Maseca) 1 ¾ tablespoons fine salt 1 tablespoon baking powder 1 ¾ cups canola, avocado, or vegetable oil 7 cups broth (chicken, beef, or vegetable, plus more as needed) https://edibleokc.com/foodrecipes/homemade-chicken-broth monthly 0.5 2025-11-07 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6ac43283-888e-4fe2-aef2-f1018612f909/Holiday2025-EdibleOKC-RachelWaters.co-42.jpg Food Recipes - Homemade Chicken Broth Ingredients 1 gallon of water 2 roasted chicken frames (the bones and cartilage from a roasted or rotisserie chicken) 2 large carrots, washed and chopped into 4” pieces* 2 celery stalks, washed and chopped into 4” pieces* 2 teaspoons kosher salt https://edibleokc.com/foodrecipes/green-chili-chicken-soup monthly 0.5 2025-11-07 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/459e833d-256f-407d-828d-049dc36930ad/Holiday2025-EdibleOKC-RachelWaters.co-53.jpg Food Recipes - Green Chili Chicken Soup - Serves 6 Ingredients 2 tablespoons olive oil 2 ½ cups carrots, medium diced 2 cups celery, medium diced 1 ½ cups white onion, medium diced 2 tablespoons roasted garlic 2 teaspoons kosher salt ½ teaspoon green chili powder ½ teaspoon Mexican oregano 40 ounces homemade chicken broth (see recipe below) 16 ounces green chile salsa 3 cups chicken breast, small dice (approximately 2 breasts from a rotisserie chicken) 10 ounces heavy whipping cream ¼ cup fresh cilantro, finely chopped (for finishing) https://edibleokc.com/foodrecipes/toastedpecanandthymedinnerrolls monthly 0.5 2025-11-24 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a5f8fc85-88d6-4fe9-968c-22d6e9f7f3e8/Holiday2025-EdibleOKC-RachelWaters.co-1.jpg Food Recipes - Toasted Pecan and Thyme Dinner Rolls - Makes 1 dozen rolls Ingredients 240 milliliters cup milk 4.5 grams fresh thyme leaves (or 0.5 grams dried crushed thyme) 10 grams instant dry yeast 40 grams granulated sugar 42 grams salted butter, softened 1 large egg, room temperature 380 grams all-purpose flour 45 grams toasted pecans, roughly chopped 10 grams kosher salt 25 grams sugar (reserved for the bottom of the baking pan) 60 milliliters heavy whipping cream (reserved for the bottom of the baking pan) 30 grams melted butter (for the top of the rolls) Flaky salt (for the top of the rolls) https://edibleokc.com/foodrecipes/jammy-plum-fried-pies monthly 0.5 2025-11-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/592a2d5b-f8bf-45d0-b2ed-dd2e31b2f9ec/Holiday2025-EdibleOKC-RachelWaters.co-35.jpg Food Recipes - Jammy Plum Fried Pies - Makes 18 Pies Ingredients Plum Filling 30 ounces of plums, washed, quartered, de-stemmed, and pits removed 1 cup (200 grams) sugar ¼ cup (60 milliliters) water 2 teaspoons lemon juice 1 pinch kosher salt 1 tablespoon butter Fried Pie Crust 625 grams (approximately 5 cups) all-purpose flour (plus additional flour for rolling out the dough) 6 grams (1 teaspoon) fine sea salt 4 grams (1 teaspoon) baking powder 185 grams (1 cup) shortening 354 milliliters (1 12-ounce can) evaporated milk 1 egg 1-2 teaspoons water (for sealing the edges of the pies) 5-6 cups vegetable oil for frying https://edibleokc.com/foodrecipes/grandma-favelas-chili-colorado-sauce monthly 0.5 2025-09-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/b3fe04fc-7d46-423e-81ec-18d8831465b9/ChefJonas-Edible-RachelWaters.co-28.jpg Food Recipes - Grandma Favela’s Chili Colorado Sauce Ingredients 42 grams dried Guajillo chiles, stems and seeds removed 10 grams fresh garlic 0.5 grams oregano 3 grams brown sugar 120 milliliters water (more if needed for a thinner consistency) Salt to taste https://edibleokc.com/foodrecipes/crispy-oatmeal-wafer-cookies monthly 0.5 2025-09-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6d014881-3f6c-411d-8de6-a917a60a9bb1/ChefJonas-Edible-RachelWaters.co-94.jpg Food Recipes - Crispy Oatmeal Wafer Cookies - Makes 3 Dozen Ingredients 243 grams 1-minute oats 208 grams sugar 193 grams vegetable oil 1 egg, beaten 204 grams flour 16 grams baking powder 4.8 grams kosher salt 50 grams whole milk 16 grams imitation vanilla extract *raisins optional https://edibleokc.com/foodrecipes/asian-style-bison-chuck-roast monthly 0.5 2025-11-07 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/834f8b9b-51da-45a0-be30-3d1f5175e8d8/BisonRecipes-EdibleOKC-RachelWaters.co-55.jpg Food Recipes - Asian Style Bison Chuck Roast - Serves 10-12 Ingredients 2-3 pound bison chuck roast, seasoned with salt and pepper 30 milliliters avocado oil 90 milliliters soy sauce 45 milliliters sesame oil 3 grams fine sea salt 3-6 grams red pepper flakes (depending on your heat preference) 1-2 grams black pepper 100 grams fresh ginger, finely diced 4 garlic cloves, minced 75 grams tomato paste 750 milliliters apple cider 500 milliliters beef bone broth 200 grams white onion, finely diced 100 grams celery, finely diced 30 grams cilantro stems, finely diced https://edibleokc.com/foodrecipes/maple-buffalo-style-bison-kabobs monthly 0.5 2025-08-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a5300dbe-aa04-40bb-80b2-4c971eaa32c4/BisonRecipes-EdibleOKC-RachelWaters.co-33.jpg Food Recipes - Maple Buffalo Style Bison Kabobs - Serves 6 Ingredients Maple Buffalo Marinade and Sauce 150 milliliters pure dark maple syrup 150 milliliters hot sauce (like Frank’s or Tabasco) Kabobs 4 10-ounce bison New York strips, trimmed and cubed into 2” chunks 1 white onion, peeled and cut into 2” chunks 1 bunch of asparagus, halved 2-3 bell peppers cut into 2” chunks 2-3 campari tomatoes, halved 2 medium zucchini, cut into 2” chunks 2 medium yellow squash, cut into 2” chunks 45 milliliters avocado oil 12, 8” metal kabob skewers Garnishes 1 carrot, finely diced 3 celery stalks, finely diced 2 ounces blue cheese crumbles https://edibleokc.com/foodrecipes/grilled-bison-hanger-steak-with-sweet-and-sour-pepper-relish monthly 0.5 2025-09-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/9422d52f-650f-4dc9-bb5c-90d833e2ec01/BisonRecipes-EdibleOKC-RachelWaters.co-2.jpg Food Recipes - Grilled Bison Hanger Steak with Sweet and Sour Pepper Relish - Serves 4-6 Ingredients Sweet and Sour Pepper Relish 500 grams mixed peppers (any combination of bell, serrano, and sweet peppers), seeded and finely diced 200 grams sweet white onion, finely diced 200 milliliters rice vinegar 50 milliliters water 3 grams fine sea salt 30 grams whole grain mustard 100 grams granulated sugar 55 grams brown sugar 1 gram whole cumin seeds 1 bay leaf 5 peppercorns 5 allspice berries Steaks: 2 16-ounce bison hanger steaks, seasoned with salt and pepper, grilled to medium or medium rare https://edibleokc.com/foodrecipes/chef-lees-bibimbap monthly 0.5 2025-06-21 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/bc861091-3153-461b-8f57-5d26729b8cc6/ChefKevinLee-EdibleOKC-RachelWaters.co-35.jpg Food Recipes - Chef Lee’s Bibimbap - Ingredients 1 teaspoon garlic 2 tablespoon sesame oil ½ cup shredded lettuce ¼ cup shredded carrots ¼ cup shredded zucchini salt to taste 1 egg, prepared to your liking 1 cup cooked bulgogi 2 tablespoon gochujang 2 cups cooked steam rice https://edibleokc.com/foodrecipes/chef-lees-beef-bulgogi monthly 0.5 2025-06-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1be07f68-2b9f-49e1-872d-7ee2e19aaa21/ChefKevinLee-EdibleOKC-RachelWaters.co-105.jpg Food Recipes - Chef Lee’s Beef Bulgogi - Ingredients 2 ½ tablespoons brown sugar 1 tablespoon corn syrup 1 tablespoon minced garlic 5 tablespoons soy sauce 3 tablespoons sesame oil 1 teaspoon black pepper 1 pound shaved ribeye ½ onion, thinly sliced 2 green onions, finely chopped https://edibleokc.com/foodrecipes/cookies-nine-ways monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/291378bd-1c86-4d7f-a9b3-785c4602780d/HHP.MarchApril25-1.jpg Food Recipes - Cowboy Cookies - Ingredients 2 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup butter 1 cup white sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon cinammon 1 cup rolled oats 1 cup semi sweet chocolates 1/2 cup shredded coconut 1 cup pecans https://edibleokc.com/foodrecipes/crock-pot-beef-ragu-with-hidden-veggiesnbsp monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/2d62669c-3a0c-43e1-9ccb-a005869cc22e/VictoriaandFam-Edible-RachelWaters.co-49+%281%29.jpg Food Recipes - Crock Pot Beef Ragu (with hidden veggies)  - Serves 6 hungry people Ingredients Olive oil ½ yellow onion, chopped 4-8 garlic cloves, minced (or a heaping tablespoon of “jarlic,” I do not judge) 1 1/2 pounds flank steak Salt Pepper 1 (28 oz) can crushed tomatoes 1/4 cup reduced sodium beef broth (keep more on hand—if the sauce is looking too thick, add more broth per your preference) 2 carrots, chopped 1/2 cup of spinach (optional) 2-5 sprigs of fresh thyme, bundled in cooking twine Pasta of choice Parmesan Ricotta Fresh Italian parsley Vegan Parmesan (Victoria’s note: I like the brand Violife) https://edibleokc.com/foodrecipes/sweet-cherry-crumble monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/95efed99-723c-402a-aa1a-1da433db1cae/Edible--42.jpg Food Recipes - Sweet Cherry Crumble - Serves 6 Ingredients Cherry Filling 454 grams frozen dark sweet cherries 5 grams cornstarch 130 grams granulated cane sugar 1 teaspoon almond extract 1 teaspoon vanilla bean paste 3 grams kosher salt 28 grams salted butter, chilled and cubed 8 milliliters freshly squeezed lemon juice Crumble Topping 60 grams rolled oats 50 grams all purpose flour 210 grams brown sugar 50 grams salted butter, chilled and cubed 1 gram kosher salt https://edibleokc.com/foodrecipes/z66q3a2r4jwcagddr1ltxsztt50dto monthly 0.5 2025-03-28 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/44474ac2-685e-4c22-b42e-1b7a96a8ba6a/Edible--17.jpg Food Recipes - Roasted Confetti Chicken with Farro https://edibleokc.com/foodrecipes/pecanbars monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7b915637-93e5-4a27-901c-b4eb16f08498/HHP.PecanBars-1.jpg Food Recipes - Pecan Bars - Makes 20 Ingredients Crust 90 grams powdered sugar 210 grams all purpose flour 170 grams cold butter, salted preferred pinch of kosher salt 1.5 grams cinnamon Filling 2 eggs 16 grams all-purpose flour 210 grams brown sugar, packed 60 milliliters dark maple syrup 185 grams raw pecans, roughly chopped 45 millimeters heavy whipping cream 2.5 grams kosher salt 1.5 grams ground cinnamon 1 gram ground cloves (optional) https://edibleokc.com/foodrecipes/blog-post-title-one-4e5pr monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5611c58f-9f9e-440d-9087-e1b87cb32d77/Screenshot+2024-11-14+at+3.18.31+PM.png Food Recipes - Creamy 3-Cheese Mac - 4-6 Servings Ingredients 10 ounces medium shell pasta, cooked 4 ounces butter 4 ounces all-purpose flour 20 ounces whole milk, warmed 4 ounces heavy cream, warmed 4 ounces shredded white cheddar, grated 4 ounces Monterey Jack cheese, grated 4 ounces Manchego cheese, grated kosher salt, to taste black pepper, to taste 2 tablespoons granulated onion 2 tablespoons granulated garlic 1 tablespoon olive oil 1½ teaspoon smoked paprika Garnish 2 ounces shredded Monterey Jack cheese black pepper 1 ½ teaspoons smoked paprika 2 tablespoons green onion, thinly sliced https://edibleokc.com/foodrecipes/blog-post-title-two-k46s5 monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/ec92efcf-5d34-4f29-aa91-3bc026d90313/comfort-roast-chicken.jpg Food Recipes - Classic Comfort Roast Chicken - 4 Servings Ingredients 5-7 pound whole chicken 1 medium yellow onion, diced large 1 celery stalk, roughly chopped 2 large lemons, zested and halved 1 head of garlic, halved 3 sprigs fresh rosemary 1-2 tablespoons kosher salt 1-2 tablespoons black pepper 8 ounces unsalted butter, softened https://edibleokc.com/foodrecipes/blog-post-title-three-tnbk7 monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/e13ccecc-5ee4-496a-9f9d-392b63940146/candied-sweet-potatoes.jpg Food Recipes - Candied Sweet Potatoes - 4 Servings Ingredients 32 ounces sweet potatoes, cut into 1” cubes 1 ½ tablespoons unsalted butter ½ teaspoon ground cloves 1 tablespoon honey 16 ounces granulated sugar ½ tablespoon ground cinnamon kosher salt to taste https://edibleokc.com/foodrecipes/blog-post-title-four-86tdk monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/0f04bf60-a627-4454-88f8-5487a8ee6c69/macaroni-salad_01.jpg Food Recipes - Dad's Favorite Macaroni Salad - 12 Servings Ingredients 1 pound large elbow macaroni pasta, cooked 1 minute less than package instructions 2 cups mayonnaise 1 cup white vinegar ¼ c granulated sugar 1 14 ounce can sweetened condensed milk 2½ teaspoons kosher salt 1 teaspoon finely ground black pepper 4 grated carrots 4 green onions, finely chopped 1 green bell pepper, finely diced 1 medium white onion, finely diced 1 8 ounce block of sharp cheddar cheese, grated (refrigerate until ready to use) https://edibleokc.com/foodrecipes/octopus-anticucho-bolivian-skewers-featuring-classic-aioli monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/ebb879b2-dfd5-4925-a356-43887ab02d83/HHP.Sedalia.JulyAugust2023-8.jpg Food Recipes - Octopus Anticucho (Bolivian Skewers) featuring Classic Aioli - Classic Aioli Ingredients 6 egg yolks ¼ cup lemon juice ¼ cup garlic, minced to a paste 2 cups extra virgin olive oil 2 cups neutral oil (such as grapeseed) Salt to taste https://edibleokc.com/foodrecipes/seasonal-crab-salad-featuring-cultured-cream monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/50c59e41-e6b2-45bc-8f00-4a24f0b3ff6c/HHP.Sedalia.JulyAugust2023-4.jpg Food Recipes - Seasonal Crab Salad featuring Cultured Cream - Ingredients Cultured Cream 1 quart good quality heavy whipping cream 1 teaspoon kéfir grains https://edibleokc.com/foodrecipes/focaccia-with-sichuan-oil-featuring-salt-cod-compound-butter monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/cbb82c96-4163-49fe-a195-2b8f12217545/HHP.Sedalia.JulyAugust2023-1.jpg Food Recipes - Focaccia with Sichuan Oil featuring Salt Cod Compound Butter - Salt Cod Butter Ingredients 1 pounds salt cod, processed (soaked, hydrated, and desalinized over 36 hours) 4 pounds unsalted butter, room temperature 1 c scallion tops, thinly sliced 2 tablespoons coarse cracked black pepper 2 tablespoons Maldon sea salt https://edibleokc.com/foodrecipes/chocolate-mousse monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c02eeed4-1ca5-4758-b4c8-dc2b16aca513/HHP.EdibleOKC.AlainButhion2024-8.jpg Food Recipes - Chocolate Mousse - Serves 4 Ingredients 8 ounces bittersweet chocolate 2 eggs, separated 2 tablespoons unsalted butter ½ cup cream 1 tablespoon of Grand Marnier or rum 4 tablespoons sugar https://edibleokc.com/foodrecipes/sauted-spicy-beef-tips monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/fbb5dc15-eced-4dfd-89c8-616654efeef7/HHP.EdibleOKC.AlainButhion2024-7.jpg Food Recipes - Sautéed Spicy Beef Tips - Serves 4 Ingredients 1 pound pasta of your choice (I use penne pasta) 1 pound beef tenderloin tips (“Ask our butcher at Buthion and he will fix it for you”) 4 ripe roma-sized tomatoes, diced 2 tablespoons garlic, crushed kosher salt, to taste fresh cracked pepper, to taste 1 to 2 jalapeños, sliced (adjust size and amount for heat preference) 1 bundle cilantro, roughly chopped 2 tablespoons butter 2 tablespoons olive oil https://edibleokc.com/foodrecipes/grilled-red-and-green-salad monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7e21780c-b263-406b-a136-85a90d886539/HHP.EdibleOKC.MayJune2024.Grilling-1.jpg Food Recipes - Grilled Red and Green Salad  - Serves 4-6 Ingredients 1 pound green beans, trimmed 1 teaspoon salt ½ teaspoon pepper 1 clove garlic, minced 1 tablespoon oil with a high smoke point, like ghee, avocado, canola, or sunflower ½ tablespoon fresh lemon juice 1 teaspoon lemon zest ½ tablespoon sherry vinegar 1 teaspoon anchovy paste or 2 filets, minced 1 tablespoon extra-virgin olive oil 1 generous pinch of crushed red pepper (optional) 1 pint cherry tomatoes ½ cup shaved parmesan cheese https://edibleokc.com/foodrecipes/herb-cornmeal-shortbread-cookies monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c11b50a7-ee53-4656-a23b-9f87fc117ee9/edibleokc_emily_schuermann_valerio_costilla_2024.jpg Food Recipes - Herb Cornmeal Shortbread Cookies - Makes 2 dozen Ingredients 227 grams (8 ounces) salted butter, softened 125 grams fine granulated sugar 240 grams all-purpose flour 40 grams coarse cornmeal 2 grams fine sea salt ½ teaspoon vanilla bean paste ¼ teaspoon almond extract 20 grams fresh thyme, stems removed 10 grams fresh rosemary, finely chopped https://edibleokc.com/foodrecipes/herb-garlic-grilled-tiger-prawns monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/8405e628-86bd-4868-90bf-c5e599730e0f/edibleokc_emily_schuermann_valerio_costilla_2024-5.jpg Food Recipes - Herb Garlic Grilled Tiger Prawns - Serves 2 Ingredients 1 pound Black Tiger Prawns 4/6 count (about 6 prawns) ½ cup olive oil 5 sprigs fresh thyme 10 sprigs fresh chives 2 (4”) sprigs fresh rosemary 2 cloves garlic, minced ½ teaspoon flake salt ¼ teaspoon cracked black pepper ¼ teaspoon crushed red pepper (optional) 1 teaspoon Hungarian paprika 6 12” wooden skewers soaked in water for several hours https://edibleokc.com/foodrecipes/risotto-with-mushrooms-and-parmesan monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6267f4d8-42e3-45a3-9d5a-feacd86349b3/CN240120+EOKC+Ryan+Nye+0139.jpg Food Recipes - Risotto with Mushrooms and Parmesan - Ingredients 2 cups Arborio rice 2 medium shallots, diced 4 cloves of garlic, chopped 2 tablespoons of extra virgin olive oil 48 ounces of your favorite stock (I usually use bouillon cubes) 1 cup of dry white wine (I prefer a buttery chardonnay) 5 tablespoons European unsalted butter 1 cup of shaved or grated parmesan cheese (fresh shaved is best) 1 cup mushrooms, chopped (I like to use portobello, crimini, button, shiitake, chanterelle, or oyster) Chopped parsley for garnish Salt and pepper to taste https://edibleokc.com/foodrecipes/spinach-cheese-mushroom-frittata monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1a69b047-edcc-45e0-80ed-8c0d8b898f09/Kurt_MVCO-12.jpg Food Recipes - Spinach Cheese Mushroom Frittata - Serves 6 Ingredients 1 small white onion, quartered and thinly sliced 1 jalapeño, seeded and sliced 4 small sweet peppers (red and orange), seeded and thinly sliced 6 ounces crimini mushrooms, cleaned and sliced 2 tablespoons butter 2 tablespoons grapeseed oil 2 cloves garlic, smashed and minced 4 ounces baby spinach leaves 10 eggs, whisked 2 tablespoons water 6 ounces grated cheddar cheese Grapeseed or olive oil to coat the skillet 1 teaspoon kosher salt 1/2 teaspoon black pepper https://edibleokc.com/foodrecipes/the-ultimate-home-fries monthly 0.5 2025-03-28 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/87e07aca-8b0f-4103-b3e4-492afc45b1c1/Kurt_MVCO-15+%281%29.jpg Food Recipes - The Ultimate Home Fries - Serves 6 Ingredients 2 pounds russet potatoes, baked, peeled and broken apart into medium chunks 1 small white onion, thinly sliced 6 tablespoons butter 1/4 cup Italian parsley, chopped Salt + pepper to taste 2-3 tablespoons bacon grease https://edibleokc.com/foodrecipes/curried-shrimp-salad monthly 0.5 2025-07-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/8e80ecad-37b6-4693-bdba-638c20ae94d6/EOKC.CookingSkills.SousVide.2023-1.jpg Food Recipes - Curried Shrimp Salad - Serves 4 Ingredients Curry Shrimp 1 pound raw, shelled + deveined shrimp (usually 21-25 shrimp) 1 tablespoon curry powder (I prefer Vindaloo Curry powder) 2 cloves garlic, whole 10 stems of cilantro ½ teaspoon kosher salt ½ teaspoon finely ground black pepper ¾ teaspoon baking soda Salad Dressing ½ cup Greek yogurt 1 tablespoon mayonnaise 2 teaspoons cilantro, chopped 1 small shallot, finely chopped 2 celery stalks, finely diced 1 lime, zested and juiced salt and pepper to taste https://edibleokc.com/foodrecipes/copycat-sun-dried-tomato-and-spinach-egg-bites monthly 0.5 2025-07-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/684925af-601a-4532-b9e6-d3299886f7e8/EOKC.CookingSkills.SousVide.2023-16.jpg Food Recipes - CopyCat Sun-Dried Tomato and Spinach Egg Bites - Makes 5 quarter pint jars Ingredients 4 eggs 2 tablespoons diced sun-dried tomatoes packed in oil, drained 4 tablespoons Colby Jack, grated (plus 2 additional teaspoons for garnish) 4 tablespoons cottage cheese, drained ⅓ cup loosely packed baby spinach or kale a pinch of salt and pepper https://edibleokc.com/foodrecipes/three-ingredient-marinated-flank-steak monthly 0.5 2025-07-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/25b4a266-379e-4112-9751-d262c8d55114/EOKC.CookingSkills.SousVide.2023-17.jpg Food Recipes - Three Ingredient Marinated Flank Steak - Serves 2 Ingredients 12 ounce flank steak 2 ounces Cholula or your favorite hot sauce 2 ounces spicy brown mustard ½ teaspoon kosher salt ¼ teaspoon cracked pepper 1 tablespoon pepper paste (optional) https://edibleokc.com/foodrecipes/spring-herbed-potato-salad monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a28ea47d-7138-476a-b804-0dea4bdadbf6/spring-herbed-potato-1.jpg Food Recipes - Spring Herbed Potato Salad - Ingredients 1 cup fresh green beans 2 cups yellow potatoes, large dice ½ cup fresh or frozen peas 1 tablespoon fresh chives, chopped 1 tablespoon fresh parsley, chopped handful of fresh dill, chopped ½ teaspoon salt ½ tablespoon cider vinegar 1½ tablespoons olive oil 1 teaspoon wholegrain mustard 7 or 8 radishes, thinly sliced fresh cracked black pepper https://edibleokc.com/foodrecipes/charred-vegetable-enchiladas monthly 0.5 2025-06-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1cd60453-7d53-4eef-b05e-f5585814562f/EdibleOKCRecipesMayJune-9050.jpg Food Recipes - Charred Vegetable Enchiladas https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/9127ec6c-3a8e-499f-be27-e04c8021926f/EdibleOKCRecipesMayJune-9020.jpg Food Recipes - Charred Vegetable Enchiladas - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/foodrecipes/category/In+Season+Winter+Recipes monthly 0.5 https://edibleokc.com/foodrecipes/category/Breakfast monthly 0.5 https://edibleokc.com/foodrecipes/category/Emily+Schuermann monthly 0.5 https://edibleokc.com/foodrecipes/category/What%27s+In+Season monthly 0.5 https://edibleokc.com/foodrecipes/category/Cheese monthly 0.5 https://edibleokc.com/foodrecipes/category/Mac+and+Cheese monthly 0.5 https://edibleokc.com/foodrecipes/category/In+Season+Fall+Recipes monthly 0.5 https://edibleokc.com/foodrecipes/category/In+House monthly 0.5 https://edibleokc.com/foodrecipes/category/Dessert monthly 0.5 https://edibleokc.com/foodrecipes/category/Main+Dish monthly 0.5 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https://edibleokc.com/foodrecipes/tag/Lime monthly 0.5 https://edibleokc.com/foodrecipes/tag/Sauce monthly 0.5 https://edibleokc.com/foodrecipes/tag/Chef+Gabriel+Lewis monthly 0.5 https://edibleokc.com/foodrecipes/tag/Peppers monthly 0.5 https://edibleokc.com/foodrecipes/tag/Sugar monthly 0.5 https://edibleokc.com/foodrecipes/tag/Maple monthly 0.5 https://edibleokc.com/foodrecipes/tag/Brown+Sugar monthly 0.5 https://edibleokc.com/foodrecipes/tag/Potatos monthly 0.5 https://edibleokc.com/foodrecipes/tag/Chili monthly 0.5 https://edibleokc.com/foodrecipes/tag/Mexican monthly 0.5 https://edibleokc.com/foodrecipes/tag/CopyCat+Recipe monthly 0.5 https://edibleokc.com/foodrecipes/tag/Egg monthly 0.5 https://edibleokc.com/foodrecipes/tag/Kurt+Fleischfresser monthly 0.5 https://edibleokc.com/foodrecipes/tag/Green+Chili monthly 0.5 https://edibleokc.com/foodrecipes/tag/Steak monthly 0.5 https://edibleokc.com/foodrecipes/tag/Isabel+Orozco-Moore monthly 0.5 https://edibleokc.com/foodrecipes/tag/Mayo monthly 0.5 https://edibleokc.com/foodrecipes/tag/Pork+Shoulder monthly 0.5 https://edibleokc.com/foodrecipes/tag/Pot+Roast monthly 0.5 https://edibleokc.com/foodrecipes/tag/Sour+Cream monthly 0.5 https://edibleokc.com/foodrecipes/tag/Soy+Sauce monthly 0.5 https://edibleokc.com/foodrecipes/tag/Pasta monthly 0.5 https://edibleokc.com/land-livestock daily 0.75 2026-04-03 https://edibleokc.com/land-livestock/okc-food-hub monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d18f2ec7-d8e0-4e1d-80f5-acbaca3e84a2/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-5.jpg Land & Livestock - OKC Food Hub The OKC Food Hub director Jenna Moore has witnessed moments of surprise and delight when people sample Oklahoma’s just-picked produce for the first time. “Having people taste an apple that was picked a few days ago—I hear comments like ‘I’ve never had an apple like that,’ and ‘I didn’t know we could get that in our state,’ and ‘I want to buy a whole box,’” says Moore, referencing an experience at the Hub’s workplace wellness program. “They are converted because the fruit tastes so different.” The OKC Food Hub exists to streamline the local farm-to-market process for all involved. The nonprofit connects small-to-midsize farms to stores, restaurants, businesses, and even schools, increasing local food access statewide. Essentially, any business or organization wanting to source fresh, locally grown food can do so via the OKC Food Hub. Moore, who describes her role as the “friendly middleman,” makes it happen. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242649042-8FWVLWGCWQ6CJZBLA88E/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-1.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242647993-GWN41XS9UADNZ8PZJRFE/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-7.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242656454-JH0Q17JLPMXRWXRLY1ZW/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-8.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242656352-V30QYO9LF8WXING77Q52/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-20.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242667989-BMCFY8CDJOWX9G1CC20S/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-24.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242665011-6PSH0GBCPDGS1NUKLCVL/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-33.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242668534-Q6BTL1WI9GE11K2ADM37/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-36.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242674908-J9V2SLX16WQ4RB0GTGW9/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-39.jpg Land & Livestock - OKC Food Hub https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775242676878-WSLLAK5G6HZK8RRW00LC/JennyOKCFoodHub-EdibleOKC-RachelWaters.co-43.jpg Land & Livestock - OKC Food Hub https://edibleokc.com/land-livestock/mission-monks monthly 0.5 2026-02-20 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/8bb2376e-4d66-497e-90a0-8d925ea6d0a9/Screenshot+2025-11-04+at+12.24.35%E2%80%AFPM.png Land & Livestock - Mission Monks Among the food trucks at the Oklahoma State Fair in September, one stood out from the rest. It wasn’t because of the menu, or even the sign that said “No one will be turned away for lack of funds.” Rather, it was the food truck employees, several of whom were wearing 6th-century hooded robes and looking out on the frenetic surroundings as though the modern world was as unfamiliar to them as they were to it. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762280776983-1O12Q3WKTD0LG4MBORW0/_RV79707b.jpg Land & Livestock - Mission Monks https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762280777743-509V0YQPD7MDYNSHF0LQ/DJI_0082.jpg Land & Livestock - Mission Monks https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762280779705-49ORM93KR5MD8S57YTZ1/gate_color.jpg Land & Livestock - Mission Monks https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762280786222-TAJYN387O4Z21U5IKSEZ/image1.jpg Land & Livestock - Mission Monks https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762280786210-JKTW6BJEIIBUSTR2RWKF/IMG_7196.jpg Land & Livestock - Mission Monks https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934744560-XVS9XO770E5DMOR6B0ZY/image5.png Land & Livestock - Mission Monks https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934739418-1I23MECH3R7JEPIFKNW5/Willie+Fontanez.JPG Land & Livestock - Mission Monks https://edibleokc.com/land-livestock/j1xygrzgl16nbbbm5fd89hhugwowq0 monthly 0.5 2025-08-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/06489033-a5ad-48f1-b714-6abb853ec744/Edible_Commonwealth-6.jpg Land & Livestock - CommonWealth Urban Farms Driving through the area around 32nd and Olie in Oklahoma City, it is clear that you are somewhere, in the midst of something. The coordination is evident, but not complete. In place of lawns, several modest houses have the same mix of waist-tall larkspurs and winecups moving in the breeze. In fact, things are growing everywhere—in vacant lots, along the sidewalks, in pots, and in greenhouses. It is orchestrated but also untamed. This is CommonWealth Urban Farms; exactly what CommonWealth is has been an evolving question over the past 15 years. It totals about one-third of an acre, but it is hard to say exactly how many lots there are because the growing space is pieced together—empty lots merge with backyards, and the vegetation flows right down to the street. There are vegetables, but also flowers and native perennial seedlings, and there’s a rather large compost operation tucked into a shady lot with a thick layer of wood chips underfoot. At the center of it all are Elia Woods and Allen Parleir, although even their centeredness is evolving and reluctant. Lia (as her friends call her) and Allen bought their first house on the block in 1984, as the savings and loan collapse escalated, a long recession arrived, and the bottom dropped out of the OKC housing market. “We bought our first house for, I think, $10,000, and there was no competition,” Lia says. “It was just ridiculous.” Allen is from Oklahoma City, but Lia grew up in the Chicago area. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754338286812-PU6YKA5SLC1YZ9YX4O4A/Edible_Commonwealth-2.jpg Land & Livestock - CommonWealth Urban Farms https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754338290953-BXUAUL6X3CEESHA8RUS7/Edible_Commonwealth-14.jpg Land & Livestock - CommonWealth Urban Farms https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754338280821-PB9NRNI8N40SF3GUH5TG/Edible_Commonwealth-4.jpg Land & Livestock - CommonWealth Urban Farms https://edibleokc.com/land-livestock/oklahomaspoultryproblems monthly 0.5 2025-08-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/bf46276e-715a-45c5-81a8-a0a01452721d/HHP.+Chicken2024-2.jpg Land & Livestock - Oklahoma’s Poultry Problems I was excited — that’s what I remember most about buying chicken in the Bass Pro parking lot in 2010. I was among several dozen people waiting for a semi from DARP to arrive, and when it did, we were all smiles as the thighs, breasts, and whole birds were passed down from the back of the trailer. DARP was a new farm in northeast Oklahoma, and it was offering something impossibly rare: affordable, ethically raised, local chicken. What was rare in 2010 has become non-existent in 2025. I’ve been engaged in food system reform in Oklahoma and elsewhere for 20 years now, including my current role as co-owner of Urban Agrarian, a locally sourced grocery store that has served Oklahoma City since 2008. For all of those 20 years, Oklahoma has had a poultry problem. To be honest, Oklahoma has many problems when it comes to fostering sustainable agriculture and small family farms. Our weather is inconsistent and harsh; our soil is less than loamy; our population centers are dispersed; and our political leaders tend to favor big-ag. Despite all of this, Oklahoma has been home to a host of wonderful programs and centers for progress over the years, like the Oklahoma Food Co-op, where I first engaged with these issues back in 2005. But where chickens are concerned, we seem stuck. The average consumer is probably not aware of our poultry problems. Chicken is widely available. I would wager that in spite of our food desert issues, virtually every Oklahoma City citizen lives within walking distance of a chicken retailer of some kind, because even where grocery stores are scarce, there’s a Raising Cane’s or a McDonald’s or a corner store that is prepared to sell you a nugget or a strip. Chicken is ubiquitous, and chicken is cheap. https://edibleokc.com/land-livestock/1rrg2wir7dxi3r55d957a2ypy1asly monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/3326b7a6-1891-4bd9-9f84-859c9eb97f0c/proseand-pecans.jpg Land & Livestock - Prose and Pecans Years ago, I attempted to shell some pecans I gathered in my backyard. “The squirrels are doing it. Why not beat them to it?” I thought after stepping on another emptied shell. As an ice cream artist with a flair for the cottagecore, I couldn’t pass up the chance to brag that my ice cream was homemade and the pecans inside were foraged by hand. But hours later, I only had about three pecans worth eating—and ten jaundice-yellow fingers. In hindsight, even the pecan’s etymology advised me to use a tool, as it originates from an Algonquian word meaning “a nut requiring a stone to crack.” I learned that from Becky Carroll, Senior Fruit and Pecan Specialist at Oklahoma State University’s Cooperative Extension Service, and more importantly, my aunt. Last May, I overheard her make a passing remark about an ongoing campaign to re-brand Oklahoma’s only native nut. “We’re trying to get people to think of pecans as an everyday snack, not just an ingredient in Thanksgiving and Christmas desserts,” Becky shared, which intrigued me as a copywriter in marketing at the time. I’d also never expected our careers to cross paths. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/56529f8b-6836-4827-8bd7-d9f0ee53eb5f/oklahoma-grown.jpg Land & Livestock - Prose and Pecans - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/land-livestock/noble-research-institute-back-to-the-roots monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/0f9c815a-8603-413b-97f4-4ba237dd6b75/2021_09_22_RM_MovingCattleAtOswalt_028.JPG Land & Livestock - Noble Research Institute: Back to the Roots The nation’s largest agricultural research nonprofit recently made a small investment with big implications: It bought new shovels. “They’re about the length of a sharp shooter [a type of shovel], and their handles are practically unbreakable,” says Hugh Aljoe, the Noble Research Institute’s director of ranches, outreach, and partnerships. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743786773550-5NAOUWMH38HKX064NHPX/2021_06_08_RM_WilliamAndKarenPayne_052.JPG Land & Livestock - Noble Research Institute: Back to the Roots https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743786764101-O8LF6PU5ASD78L2NHMLJ/2021_08_16_RM_OswaltSteersCoverCrops_046.JPG Land & Livestock - Noble Research Institute: Back to the Roots https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743786791224-NHVJRXAN9K6O1IFK58B4/2021_09_30_RM_GrazingInPecanGrove_004.JPG Land & Livestock - Noble Research Institute: Back to the Roots https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743786792238-6W5ZHNGNYZ669GD42FGO/Moving_017.JPG Land & Livestock - Noble Research Institute: Back to the Roots https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743786807988-N8JE9BQYOL8ZDQXESRBY/Moving_018.JPG Land & Livestock - Noble Research Institute: Back to the Roots https://edibleokc.com/land-livestock/rep-provisions monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/9e907059-07c7-4350-9024-438d2fe038ef/CN240315+Eric+Perner+0035.jpg Land & Livestock - REP Provisions If you speak with Eric Perner about the 350 acres he farms south of Tulsa, you might get the impression he’s in the business of raising birds. He talks at length about bird habitat, bird food supply, and bird song. “In the winter, one of the things you’ll first notice on our land is the number of red-tailed hawks you’ll see,” Perner says. “As the season begins to change, you’ll see a lot of bluebirds, cardinals, and even red-headed woodpeckers. Dickcissels are very abundant, too — their song is unique and beautiful.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743725382206-MV029ESNSQTIJMN486IT/CN240315+Eric+Perner+0025.jpg Land & Livestock - REP Provisions https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743725395500-01ZMC41657YFYV9OQSN6/CN240315+Eric+Perner+0001.jpg Land & Livestock - REP Provisions https://edibleokc.com/land-livestock/do-it-for-the-kids monthly 0.5 2025-07-22 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/2def52c2-e869-4188-aee0-9a49c5c03428/MVCO_Prairie_Edible-4.jpg Land & Livestock - Do It for the Kids For Christina Anderson, it was always about the goats. Prairie Thyme Farm was founded nine years ago and is currently the only Grade A goat dairy in Oklahoma. But the beautiful fresh cheese that Prairie Thyme is known for almost a byproduct; goats are the center of this farm. Anderson grew up in California, where she kept sheep for the Future Farmers of America. Upon graduation, she immediately enlisted in the military with her husband and started a family. After many years in Germany and a deployment to Desert Storm, they moved to Texas, where a 4H project for her children led to goat ownership. The goats were intended for her boys … but it was Anderson who really fell head over hoof for her capric companions. When she and her partner later separated, she moved to Yukon to be closer to her children, but the goats had to be sold. Kids over kids. She soon found she was missing her "happy place," and knew she had to get her goats back. Anderson owner-financed a farm near Newalla and acquired some strong bloodlines from respected creameries on the East and West Coasts. She taught herself to make fresh cheese, kefir, skyr, lotion, and soap to offset the cost of the operation. "The whole dairy came from a love for the goats,” Anderson says. “How do I make this work and have my babies?" https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753148719202-YA7FELEU4WXN36TT9DEF/MVCO_Prairie_Edible-2.jpg Land & Livestock - Do It for the Kids https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753148719471-J2CX24OPW903V7737A08/MVCO_Prairie_Edible-11.jpg Land & Livestock - Do It for the Kids https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753148734769-HOO1TCZ6HTA6OME8KFGI/MVCO_Prairie_Edible-25.jpg Land & Livestock - Do It for the Kids https://edibleokc.com/land-livestock/blog-post-title-one-zknka monthly 0.5 2025-10-31 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7a21661a-a10a-4390-a103-f47a1916bbf4/lillian-timber-1.jpg Land & Livestock - Lillian Timber Farms “Did you ever think you’d see people growing peanuts in the ‘hood?” LaTasha Timberlake jokes with her easy laugh while walking down a row at the community garden just south of northeast 21st and Lottie, maintained by Lillian Timber Farms and its volunteers. As I bend down to help plant the starts of various vegetables and herbs, I introduce myself to the woman standing next to me. “My name is Susan,” she responds, pausing for comedic effect. “‘Susan,’ the doctor said, ‘you gained too much weight during the pandemic so you better get outside and do something!’” she concludes with a chuckle. A half dozen local businesses, knighted “Seed Surrogates'', have been growing these plant starts from seed in their buildings since early March and are now planting those seedlings with other community volunteers. This sets the friendly collaborative tone of the “Work Party” held by Lilliam Timber Farms at their “Lottie Lot” on a warm mid-April morning. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/e0a329f8-2727-4821-ae5d-0478ec23196a/lillian-timber-2.jpg Land & Livestock - Lillian Timber Farms - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/58bef9ed-6121-450e-9efe-5c61841f182a/lillian-timber-3.jpg Land & Livestock - Lillian Timber Farms - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/land-livestock/blog-post-title-two-ntehn monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/49b49772-608d-4196-97f3-5874da96cafe/Edible_OKC_Magazine_Nov.2020.AES_4638.jpg Land & Livestock - A + H Urban Farm There’s a reason healthy greens are on trend, and that’s because local vendors like A+H Urban Farms grow greens that pack in so much flavor, especially in comparison to what you’d find in the grocery store. It’s hard to turn back once you’ve made a salad with their luscious lettuce. A + H Urban Farm consists of a husband and wife team with a passion for growing food naturally, efficiently, and right here in the heart of OKC. Amy Reinke handles crop planning plus social media and marketing and also helps with harvesting and working in the field when time permits. Her partner, H.R., handles the farming, crop maintenance, infrastructure, harvesting, washing, packing, and hauling to markets. They’ve both always loved growing their own food, and in the spring of last year, they decided they’d like to start selling extra produce from their personal garden, which has since expanded to a little less than an acre in production. When the pandemic hit this spring, they were happy to have Paseo Farmers Market all online, as this was hugely beneficial to their business. They got a late start at in-person markets such as Scissortail, but that has also been a valuable venue for them. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/4bdb695e-c3d1-4c48-912e-9602f328078b/Edible_OKC_Magazine_Nov.2020.AES_4726.jpg Land & Livestock - A + H Urban Farm - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/02449979-b10a-4abc-89a0-66a1ff9e8791/a-h-urban-3.jpg Land & Livestock - A + H Urban Farm - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/land-livestock/blog-post-title-three-zemta monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/47a73628-ddf9-450c-ac4f-fb7bb3cb3660/freedom-farms-1.jpg Land & Livestock - Freedom Farms & Greenhouse “Literally everyone on the planet eats. If you want to get to know your neighbor, grow some food with them,” says Freedom Farms Board Member Micah Anderson. And, that is the distilled version of Ann Fleener’s philosophy as the Director of Freedom Farms & Greenhouse, which is a branch of the local non-profit RestoreOKC. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/06f250e9-ac7f-4d28-8ef7-11d6758e9e57/freedom-farms-2.jpg Land & Livestock - Freedom Farms & Greenhouse - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/cfe891c0-598a-4a32-af21-fcb26591092c/freedom-farms-4.jpg Land & Livestock - Freedom Farms & Greenhouse - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/land-livestock/blog-post-title-four-sxg5s monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/805c76af-8e0e-4daf-8fcf-8b9bdbae5d45/johns-farm-1.jpg Land & Livestock - John's Farm - The New Standard of Farming Amidst fields of lush green grasses are some of the prettiest cows you will ever see. Cows are not often considered an attractive animal, but the Red and Black Angus cows on John’s Farm are nothing short of beautiful. You can see how healthy and well-cared for they are by their silky, glossy coats. It only takes a few minutes of talking to Kris and John Gosney, third-generation farmers and owners of John’s Farm, to see how much they love raising cattle and farming organically. John very humbly describes their views on agriculture as “doing it the way the good Lord intended me to farm.” In 1996 the Gosneys began making drastic changes to their method of farming and they haven’t looked back. The Gosneys were using traditional farming methods on their land in Fairview, Oklahoma when a neighbor asked that they take over some of his land with the stipulation that it be kept organic. Neither John nor Kris knew anything about organic farming at the time, and at first their decision was financially motivated, rather than environmentally motivated. Research showed that an organic method would actually be more profitable than conventional farming. The challenge of learning a whole new system appealed to John so they decided to give it a shot. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/def7ef2f-9e25-43b2-96dd-05078af43f6f/johns-farm-2_1.jpg Land & Livestock - John's Farm - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/377fb270-aad3-40ce-8746-76005e444484/johns-farm-3_0.jpg Land & Livestock - John's Farm - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/38ed2ec1-4fdd-46cf-9bb8-fbe2b0cf2bd1/johns-farm-5.jpg Land & Livestock - John's Farm - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/bcc7fdf5-6d95-4f11-aea6-95c577bdbe7e/johns-farm-6.jpg Land & Livestock - John's Farm - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/land-livestock/category/Land+%26+Livestock monthly 0.5 https://edibleokc.com/land-livestock/tag/Urban+Agrarian monthly 0.5 https://edibleokc.com/land-livestock/tag/Nuts monthly 0.5 https://edibleokc.com/land-livestock/tag/Vegetables monthly 0.5 https://edibleokc.com/land-livestock/tag/Goats monthly 0.5 https://edibleokc.com/land-livestock/tag/Sajin+Poos monthly 0.5 https://edibleokc.com/land-livestock/tag/Farm-To-Market monthly 0.5 https://edibleokc.com/land-livestock/tag/Cows monthly 0.5 https://edibleokc.com/land-livestock/tag/Noble+Research+Institute monthly 0.5 https://edibleokc.com/land-livestock/tag/Fruits monthly 0.5 https://edibleokc.com/land-livestock/tag/CommonWealth+Urban+Farms monthly 0.5 https://edibleokc.com/land-livestock/tag/Stuart+Hudson monthly 0.5 https://edibleokc.com/land-livestock/tag/OKC+Food+Scene monthly 0.5 https://edibleokc.com/land-livestock/tag/OKC+Food+Hub monthly 0.5 https://edibleokc.com/land-livestock/tag/Sustainability monthly 0.5 https://edibleokc.com/land-livestock/tag/Farm monthly 0.5 https://edibleokc.com/land-livestock/tag/Beef+Jerky monthly 0.5 https://edibleokc.com/land-livestock/tag/REP+Provisions monthly 0.5 https://edibleokc.com/land-livestock/tag/Gardening monthly 0.5 https://edibleokc.com/land-livestock/tag/Pecans monthly 0.5 https://edibleokc.com/land-livestock/tag/Eric+Perner monthly 0.5 https://edibleokc.com/land-livestock/tag/Chicken monthly 0.5 https://edibleokc.com/land-livestock/tag/Agriculture monthly 0.5 https://edibleokc.com/land-livestock/tag/Beef monthly 0.5 https://edibleokc.com/restaurants daily 0.75 2026-04-03 https://edibleokc.com/restaurants/zamzam-mediterranean-grill monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/b19d6816-8d32-4168-9861-bc60445b8a03/ZamZam-31.jpg Restaurants - Zamzam Mediterranean Grill Zamzam Mediterranean Grill owner Yousef Elyassin has mentioned “authenticity” at least 20 times in our conversation—from the reason he opened Zamzam (he wanted to create an “authentic Mediterranean restaurant in Oklahoma City”) to why it continues to stand out (customers drive in from the surrounding states for the hummus and falafel because “they are so fresh and authentic”). https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775250207413-I2Q7BWIDCH8A01PRJ02Z/ZamZam-23.jpg Restaurants - Zamzam Mediterranean Grill https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775250207147-GFFMOYXBI8ZCFUYA1GJA/ZamZam-29.jpg Restaurants - Zamzam Mediterranean Grill https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775250215028-DCEZE4WWNIW1E0968XSS/ZamZam-76.jpg Restaurants - Zamzam Mediterranean Grill https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775250210129-99VEX41DT3KEWX94443H/ZamZam-31.jpg Restaurants - Zamzam Mediterranean Grill https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775250215416-4MLGW6HNCY9SHBJQLE50/ZamZam-77.jpg Restaurants - Zamzam Mediterranean Grill https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775250210588-3W7TLQCOGBH3TED4QK0U/ZamZam-53.jpg Restaurants - Zamzam Mediterranean Grill https://edibleokc.com/restaurants/banana-thai-kitchen monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/2cd989e9-f960-4be3-83bd-98bd612208d4/BananaThaiKitchen18.jpg Restaurants - Banana Thai Kitchen Banana Thai Kitchen sits at the conclusion of a drab, gray, Northwest Expressway-adjacent strip mall immediately north of Warr Acres. Its highlighter-yellow sign catches your eye as you zip down the six-lane road. If you enter with an American notion of Thai cuisine, you might expect familiar fare: pad Thai, Thai curries, stir-fry noodles, and fried rice. Owner-chefs Rianthong and Khamjuan Namwichai, along with their son Nui, refer to this as their template menu. The real gift is the special menu, which offers Namwichai’s family recipes and regional dishes beloved by Thai locals. Not to be confused with a secret menu, the special menu is encouragingly handed to patrons first. It is, according to manager and friend of the family Kantamas Lewis, “what they want to represent. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243992281-B970DSY1MNI6SKAVYMHZ/BananaThaiKitchen5.jpg Restaurants - Banana Thai Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243992056-280E8SSJ9PC67YN9H5NH/BananaThaiKitchen6.jpg Restaurants - Banana Thai Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243995015-3P600HF0G410CC9YSMMP/BananaThaiKitchen12.jpg Restaurants - Banana Thai Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243993812-XLOLZFDQPOF4XMCNZBJ4/BananaThaiKitchen34.jpg Restaurants - Banana Thai Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243996765-MCOILWOM3E9W3BQJDIP0/BananaThaiKitchen40.jpg Restaurants - Banana Thai Kitchen https://edibleokc.com/restaurants/nonesuch-la-id-est monthly 0.5 2026-01-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/28d897a2-5fd5-4ff8-a069-3c343667b65e/Nonesuch_Edible-45.jpg Restaurants - Nonesuch (à la Id Est) Nonesuch is new again, and that’s good news. No other Oklahoma City restaurant ever captured national attention as quickly as Nonesuch when it opened in 2017, but that has never equated to runaway local success. Todd Woodruff partnered with chef Colin Stringer and his ambitious kitchen brigade to open Nonesuch; for their troubles, Bon Appetit named it Best New Restaurant in America in 2018. However, by 2020 Stringer was gone and COVID was nigh. Woodruff kept the business relevant until selling it to Id Est Hospitality Group in 2024. Id Est operates five restaurants in and around Denver, Colorado, and is owned by Tulsa native Kelly Whitaker and his wife/business partner Erika, who is also a chef. The same month the couple took the keys to Nonesuch, the Whitakers were named 2024 Outstanding Restaurateurs of the Year by the James Beard Foundation. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932431828-4N1WZWBX4YPVD0ONXQ2A/Nonesuch_Chef+Garrett+Hare.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932437587-DSENUWW0PBPW4EHK4DL3/Nonesuch_Edible-4.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932452996-57IVQCDMNA0Z8POU8LTW/Nonesuch_Edible-11.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932486020-YNZGUD27B2D9IMTPNRAD/Nonesuch_Edible-14.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932512944-FQW2XIHXVQMS5E457XJS/Nonesuch_Edible-19.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932512751-RRRALSIPVASUG56M63IK/Nonesuch_Edible-23.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932541313-JOQCX0E85K4LMMAW2T93/Nonesuch_Edible-24.jpg Restaurants - Nonesuch (à la Id Est) https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767932540707-384PVGKLNJQZD1VX78ZC/Nonesuch_Edible-38.jpg Restaurants - Nonesuch (à la Id Est) https://edibleokc.com/restaurants/tayta-latin-cuisine monthly 0.5 2026-01-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/46665449-cdf9-4acd-a6b0-b03b06c00596/Proof-069.jpg Restaurants - Tayta Latin Cuisine Downtown Oklahoma City is both stately and unyielding. Imposing structures made of straight lines and right angles surround you, a grid of steel and tempered glass looming above. The courthouse, law offices, and other serious businesses all call Downtown home. For many in the metro, Downtown is intimidating. In our car-dominated culture, it’s likely every group chat has at least one objector to a Downtown dinner meetup, parking stress cited as the reason. Far too many are content to avoid Downtown unless called there for jury duty or a business meeting. But at the corner of Hudson and Main, there’s a place that seeks to bend that rigid, uncompromising business atmosphere into something a little more personal and inviting. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911087719-9F41IWKB28V5EALTPH8P/original-A71BF3C7-21B1-4436-BA60-A7DAF526F10C.jpeg Restaurants - Tayta Latin Cuisine https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911094730-A0D7CLHJ6UY8SD1TC5FB/Proof-075_.jpg Restaurants - Tayta Latin Cuisine https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911092425-H8OL31RQT1AA5U1LR3P5/Proof-129.jpg Restaurants - Tayta Latin Cuisine https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911104092-CQZK23W6GEN6TT7REQU9/Proof-0250.jpg Restaurants - Tayta Latin Cuisine https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911101835-NKSCB7A0QNYR5HZ8YAUN/Proof-159.jpg Restaurants - Tayta Latin Cuisine https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911106667-VRIEFRJHRLP76RFHLHG8/Proof-0268.jpg Restaurants - Tayta Latin Cuisine https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767911100856-KJMXA4ZF5MA75LHWS2SX/Proof-149.jpg Restaurants - Tayta Latin Cuisine https://edibleokc.com/restaurants/tio-caszos-puerto-rican-kitchen monthly 0.5 2025-12-12 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/35650361-9ef4-43e1-af6d-bf1c7e7be60c/Tio_MVCO_Edible-29.jpg Restaurants - Tio Caszos Puerto Rican Kitchen “I’m not your typical New Yorker,” says Carlos Rivera, owner of Tio Caszos Puerto Rican Kitchen. An insurance adjuster by day, restaurant owner by night, father of four, self-proclaimed nerd, and jack of all trades, Carlos brings New York and Puerto Rico to his permanent pop-up alongside Café De L’Asie and ABE’s cafe inside Sailor & The Dock. And it all started with family. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762281437490-20TYOGGVU69S22D95YCQ/Tio_MVCO_Edible-1.jpg Restaurants - Tio Caszos Puerto Rican Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762281428371-O66YQLJ8C3SLHXO1S1FU/Tio_MVCO_Edible-4.jpg Restaurants - Tio Caszos Puerto Rican Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762281447343-OP6Y5Q8GFMZ4WSI0041E/Tio_MVCO_Edible-11.jpg Restaurants - Tio Caszos Puerto Rican Kitchen https://edibleokc.com/restaurants/thai-thai-asian-bistro monthly 0.5 2025-10-31 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/accaebf6-e1ce-47ce-a0e1-e756bf2978ad/THAITHAI1.jpg Restaurants - Thai Thai Asian Bistro Thai Thai’s story begins on a March 2010 opening day in Norman. However, the restaurant’s owner and manager, Koi Strickland, traces her love for cooking and serving her community back to childhood summers in Thailand, where her father encouraged her to sell homemade meals to friends, family, and neighbors outside their house. In 2005, Koi moved to Oklahoma and worked at a Thai restaurant in Norman. When asked what position she held, Koi said, “It was a small restaurant, so I just did everything, every day.” The experience was invaluable, and the owners became like second parents to her, but when they changed locations, she couldn’t stay with them. At that time, Koi and her husband—an Oklahoman who graduated from Norman High and then OU—took a leap of faith and opened a restaurant of their own. Looking back, Koi says, “That’s been the best move for us!” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/66a0cb9f-22e4-451e-b14a-334a33e5bd40/THAITHAI48.jpg Restaurants - Thai Thai Asian Bistro - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/restaurants/kanji monthly 0.5 2025-10-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a91b9d1d-d3d3-4df6-b3d9-fca7d923d4e6/6N1A7804.jpg Restaurants - Kanji For nearly 40 years, the landlocked metropolis of Oklahoma City has functioned as a sort of unexpected sushi haven of the southern plains. Tokyo Japanese Restaurant, the quiet O.G. spot of Nichols Hills, opened its doors in 1987, blending modern sushi with traditional Japanese entrées. A decade later, Western Concepts opened the fun and lively Sushi Neko aimed at serving extravagant, modern rolls with American fare crossovers (The Neko Fries are a must), and the southside’s Sushi Hayashi became a favorite of local chefs. In the last few years, the city has experienced a sudden bloom of new concepts such as AKAI, Awaji, and Takaramono, each offering its signature take on Japanese-style cuisine. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429069707-XIFB2MIN93M1Z4KVTHAE/6N1A7599.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1759500271490-CNQVC4DFUNE2Q6HQYRWZ/6N1A7637+%281%29.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429070761-O8ST1V01YC5QHGVIKZQY/6N1A7703.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429074014-1VDDFWDOKESAPFFZ0QIG/6N1A8096.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429073534-62KUD9O7Q786Z33BLGRA/6N1A8026.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429079036-CPF0FG0DUPNMQQZJ4C9Q/IMG_8655.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429075430-9UFCMZ3F6PKEXCB2X76Y/6N1A8128.jpg Restaurants - Kanji https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757429068290-74M6PXT4ZIFAJFAU7WTV/6N1A7684.jpg Restaurants - Kanji https://edibleokc.com/restaurants/coneyisland monthly 0.5 2025-10-31 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/fd1cd76b-afc6-451f-ba03-dcbff29732a0/CN250529+Coney+Island+0007.jpg Restaurants - Coney Island In a world where you have to choose from 12 kinds of artisanal aioli just to order lunch, Coney Island is an oasis of simplicity, with a straightforward menu and a price point most can afford. Two bucks gets you a coney loaded with mustard, chili, and onions. The Frito chili pies start at $3.50. And for the big spenders, there’s the Greek-style spaghetti topped with chili, cheese, and onions for $6. Perhaps its accessibility is what makes it a microcosm of OKC—one of many parallels with its namesake of Coney Island, New York. “When people come to this country and see the Statue of Liberty, I think there should be a sign that says ‘Come with me to Coney Island first,’” the photographer Harold Feinstein once said of his stomping grounds. “Because whatever New York is to the United States, Coney Island is to New York. It’s a multitude of all colors and every language under the sun.” He also described it as a “working-class paradise,” an epithet equally apt for the landlocked Coney Island located at 428 W. Main St. in downtown OKC. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1755267323078-752PN2QAVZ5CWLVOBTSQ/CN250529+Coney+Island+0001.jpg Restaurants - Coney Island https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1755272438449-10USSYVCO5RCOL4DG1UU/CN250529+Coney+Island+0018.jpg Restaurants - Coney Island https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754341064716-RTE0DWSCWULD3M46SRIH/CN250529+Coney+Island+0014.jpg Restaurants - Coney Island https://edibleokc.com/restaurants/tiny-bubbles monthly 0.5 2025-09-14 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/3fff0a55-8ae8-47c5-ad54-c8fae09f66da/Screenshot+2025-08-15+at+10.38.02%E2%80%AFAM.png Restaurants - Tiny Bubbles Jeremiah Esterline refers to Tiny Bubbles as a silver lining for him and his wife, Brandi. The idea first took shape in their minds, with concepts jotted down in notebooks. The couple, with decades of experience in the hospitality industry, found themselves out of work during the pandemic shutdown with plenty of time to dream about their next step. Amid the uncertainty, with outdoor gatherings encouraged and CDC guidelines in place, they saw a need for a mobile bar service. Their solution? A three-wheeled, pint-sized tap truck called the Ape (pronounced AH-pay, Italian for “bee”) made by the Italian company Piaggio, which would allow them to serve sparkling libations on draft — anywhere. Inspired by Don Ho’s 1966 pop hit of the same name, the couple’s business is as playful as the name suggests. After importing and retrofitting the Piaggio Ape, the Esterlines launched Tiny Bubbles in May 2020, popping up at food truck events and neighborhood gatherings city-wide. Soon after, they became a vendor at the Scissortail Farmers Market. For the Esterlines, the market was an incubator for growth, and they began imagining what a brick-and-mortar version of Tiny Bubbles could look like. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1755272201102-9N0IXKJ3FTAB1NSZMYG4/Edible_Tiny+Bubbles-5.jpg Restaurants - Tiny Bubbles https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749100425360-RSU4Y5M5L27D23DRC3XR/Edible_Tiny+Bubbles-1.jpg Restaurants - Tiny Bubbles https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1755267498483-SI759U5FH5E56LJSX147/Screenshot+2025-08-15+at+9.18.05%E2%80%AFAM.png Restaurants - Tiny Bubbles https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1755267675564-AYR56D0SICSLY735DPKG/Screenshot+2025-08-15+at+9.21.10%E2%80%AFAM.png Restaurants - Tiny Bubbles https://edibleokc.com/restaurants/akai-sushi-ya-izakaya monthly 0.5 2025-04-25 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/f8a1385d-1cf6-4e7a-b77d-6c5f68711626/Proof-004.jpg Restaurants - Akai Sushi-Ya & Izakaya Inside Akai Sushi-Ya & Izakaya, a new upscale restaurant in the Wheeler District, gold cracks bisect the bathroom floors like lightning bolts—an homage to kintsugi, the Japanese art of repairing broken pottery by not hiding its breakage, but highlighting it with gold lacquer. When you open an Oklahoma sushi joint after running a Minneapolis tennis academy for decades like Akai’s owner, Viet Pham, some cracks are inevitable—but they’re no match for his unbreakable spirit. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740697016391-L721YVB1NBZAHWBVAL1H/635A3992.jpeg Restaurants - Akai Sushi-Ya & Izakaya https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740697009838-VOCSTFTCT8H5EI2HZK4F/IMG_3553.JPG Restaurants - Akai Sushi-Ya & Izakaya https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740697020279-BZ8MSRXEWV72S6AR974X/Proof-003.jpg Restaurants - Akai Sushi-Ya & Izakaya https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740697027362-4GU293IY7PJISBGM4D5F/Proof-004.jpg Restaurants - Akai Sushi-Ya & Izakaya https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740697030883-4GTZBJ6WJLD3QARCC8Y4/Proof-005.jpg Restaurants - Akai Sushi-Ya & Izakaya https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740697030865-J87L291K1ZDM8INJF81V/Proof-006.jpg Restaurants - Akai Sushi-Ya & Izakaya https://edibleokc.com/restaurants/deem-laow monthly 0.5 2025-09-26 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/162bd7b8-3e65-475e-8351-09eef00332bb/deem-laow.jpg Restaurants - Deem Laow Supree Deesomjit was nearly born into the restaurant world. Nicknamed Boom as a child, his aunt, Tana, helped his family immigrate to Oklahoma City from Bangkok, Thailand, in 2004. She opened Tana Thai Bistro on North May near The Village in 2005, and though Boom expected cowboys and horses upon arrival, his childhood memories were in the kitchen surrounded by family and other members of the OKC Thai community. At 18, he started cooking at Tana and was nursing an interest in design, while his soon to be business partner was finding his own path. Born in Moore, Rickey Garrrett’s hospitality industry life began as a busboy and server, among dozens of other odd jobs. He began bartending at an early iteration of The Jones Assembly while attending the OCU School of Law. After graduating in 2020, Rickey had made such good money and enjoyed the community in bartending enough that life in a law firm seemed unattractive by comparison. His future in limbo, Rickey worked at Automobile Alley’s Sidecar for a bit, but felt burned out — and, reeling from the death of a close friend, he hit the road. Rickey traveled around Colorado, bartending and serving. Money was tight, so he came back to OKC to make extra money as a house music DJ under the alias DJ Ric Float. Soon, he had sold most of his things, including the record collection he’d spent almost a decade building. He wondered what was next. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a6d644a8-cc28-430d-9dab-e1c270446a95/rickey-and-boom.jpg Restaurants - Deem Laow https://edibleokc.com/restaurants/sauced-on-paseo monthly 0.5 2025-06-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/37a27f91-3cdb-4978-b58c-53b7374aaff2/6N1A4866.jpg Restaurants - Sauced on Paseo Originally called Sauced in an arts district originally called Spanish Village, Sauced on Paseo and the kitschy neighborhood where it lives have never been better. Just as G.A. Nichols’ 1929 development took its time recovering from the Great Depression, so, too, did Sauced on Paseo take its time returning from a March 2021 fire. “The walls were still standing after the fire,” Humankind Hospitality’s founder and president Shaun Fiaccone recalls. “But this place was burned to the ground.” When Sauced reopened last winter, it was only after Fiaccone installed a deck oven and tasked his executive chef with developing a house-made dough. Chef Quinn Carroll, who spends most of his time at Humankind’s Frida Southwest across the street, did just that while Fiaccone re-imagined the space. “I wanted it to be family-friendly, and I knew I wanted it to still have a strong bar presence,” Fiaccone says. “The patio was a slam dunk, but I wanted to make sure it was unique. I wanted to make it emotive. I wasn’t worried about the food (Chef Quinn) was going to make, so I focused more on a place that was experiential.” Besides family-friendly dining inside and out, Sauced has an adults-only bar one door over, where folks 21 and over can belly up to the bar and order pizzas, salads and apps without ever entering the dining room. In July, Fiaccone added a vintage all-ages arcade called Five More Minutes featuring more than two dozen free-play video games, air hockey, a claw machine, and Nintendo consoles fitted to period-appropriate televisions. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1744161892879-F4ZJW45630FMIACK5GD8/6N1A4842.jpg Restaurants - Sauced on Paseo https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1744161895086-962A1CXZIZKP68X6QAYW/6N1A4964.jpg Restaurants - Sauced on Paseo https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1744161895247-BLNN8G9QWLOL0LEEJ1GA/6N1A5084.jpg Restaurants - Sauced on Paseo https://edibleokc.com/restaurants/krells-east-coast-style-delicatessen monthly 0.5 2025-04-25 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/9e9396f4-d244-4057-b745-37abb9f5368c/6N1A3939.jpg Restaurants - Krell's East Coast Style Delicatessen Chef Jonathan Krell didn’t grow up dreaming about delicatessens, because he didn’t have to — they were easy to find in Philadelphia. But after moving to Oklahoma City in 2007, Krell’s soul gradually developed a hole his new home couldn’t fill. Oklahoma City was good to Krell after he arrived. His brother Gerry Reardon, who owned El Toro Chino in Norman, invited him out for a visit and Krell was a resident by the end of the year. He found work in some of the city’s best kitchens, including Holloway Restaurant Group’s Park House and Lori Burson’s Stella Modern Italian, but the hole remained and a burning question emerged: “Where can I get good deli around here?” Five years after joining Gary and Melinda Billings as executive chef at downtown Oklahoma City’s Patrono Italian Restaurant, Krell got his answer—and his name is all over it. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/0819e84a-6817-434c-b5a0-e2c4e4b4c780/east-coast_02.jpg Restaurants - Krell's East Coast Style Delicatessen Pot roast entree, whitefish breakfast, reuben sandwich, black and white cookie, house-made pickles https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/9969e500-beb6-48ee-8566-bb56441c0114/east-coast_04.jpg Restaurants - Krell's East Coast Style Delicatessen - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5c0884cd-b1ab-411c-a9e1-13d876f21808/east-coast_03.jpg Restaurants - Krell's East Coast Style Delicatessen - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/restaurants/sedalias-oyster-amp-seafood monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/b159bcd2-f42a-4d86-8de6-c75c76efd5af/HHP.Sedalia.JulyAugust2023-10.jpg Restaurants - Sedalia’s Oyster & Seafood Interviewing and shadowing chefs is always one of my favorite gigs. My time with Chef Zack Walters was no exception. I met with Zack and Silvana Walters, co-owners of Sedalia’s Seafood & Oysters, one warm afternoon while Zack and his Sous Chef Amara Loetz served me three dishes like nothing I’ve eaten before. Each plate was filled with beautiful, fresh seafood and a thoughtful list of house-made sauces. All are presently available on Sedalia’s seasonal seafood-driven menu. Sedalia’s intends to push the boundaries of OKC’s approach to food, and Zack tells me that customers are happy with the outcome. “People are curious, people are excited, and people are hungry for something different. That makes working with good food fun and personally rewarding,” he says. The Walters’ passion for excellent food pays tribute to Zack’s culinary experience in California and Silvana’s heritage of Bolivia. Locally sourced ingredients, partnered with high-quality fresh seafood, sourced and shipped directly from the water to OKC, are the heart and soul of every single dish on the menu. To my delight, they’ve kindly shared several of their in-house recipes! https://edibleokc.com/restaurants/naija-wife-kitchen monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/b1b76502-a839-468d-b366-b683cd95e150/Naija+Wife_Edible-1.jpg Restaurants - Naija Wife Kitchen “Naija” is a nickname for a Nigerian-American. Tahnee Francis has only been a “Naija Wife” for six years, but she cooks Nigerian food — with all its spicy, aromatic, and deeply seasoned goodness — like she’s been doing it her whole life. As a second-generation Laotian-American, her story is one I can relate to, and her passion for Nigerian food mirrors my goal of educating through food at my own restaurant, Ma Der Lao Kitchen. Born in Oklahoma and raised in Dallas, Tahnee is a second-generation Nigerian-American who married Toby, a Nigerian-born man, six years ago, fell love with the culture, and wanted to fully embrace her roots by learning to cook Nigerian food at home. She learned from everyone she could, including Toby, her sister-in-law, and other Naija wives. Her cooking became so in-demand that she was asked to make plates to sell from her home, which evolved into a marathon of pop-ups beginning in Nappy Roots bookstore in October 2020. Her restaurant in Oklahoma City, Naija Wife Kitchen, opened in late 2021. A Nigerian diet usually consists of starchy ingredients like cassava, yams, rice, and plantains, seasoned and cooked with a mix of palm oil, garlic, melon seeds, and all the spices. Nigerians are fond of soups and stews. Tahnee’s menu selection showcases these staples well with complex, savory dishes that have a mild, approachable spice level. Tahnee often greets diners herself and provides free samples while passionately describing each item so a guest can understand and appreciate each dish before making difficult decisions. On the other hand, you really can’t go wrong with anything you choose. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787469124-Q3EKZFEY62T6VCR9A9DI/Naija+Wife_Edible-6.jpg Restaurants - Naija Wife Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787482599-VDWWO4DL58NDKKPVAUPM/Naija+Wife_Edible-13.jpg Restaurants - Naija Wife Kitchen https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787466719-N8YMJXLSVJU8DGTN2TSV/Naija+Wife_Edible-10.jpg Restaurants - Naija Wife Kitchen https://edibleokc.com/restaurants/tizos monthly 0.5 2025-04-25 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c6c3f908-1980-4641-8db6-77c6dd11ec97/Screenshot+2025-02-27+at+4.34.18+PM.png Restaurants - Tizo's Pops & Ice Cream Nothing can conjure up carefree childhood memories quite like the crowd-pleasing, brain-freezing wonder known as the popsicle. I grew up out in the sticks where the ice cream trucks don’t drive, but I still remember the sheer delight I felt every time I saw my mom’s antique ice cream maker on the counter. I started making my own frozen treats (minus the crank and rock salt) in adulthood, so I was thrilled to find a family of kindred spirits with Martha Godinez and her sons, Roberto Jr. and Omar, the masterminds behind Tizo’s Pops & Ice Cream. For three generations, the Godinez family has been perfecting the art of paletas, gourmet Mexican popsicles with a rich history, and the fruits of their labor are evident — quite literally. Much like the earliest iterations of the paleta, you can see the fresh fruit inside, such as kiwi, strawberries, and avocado. But don’t mistake Tizo’s for a one-trick pony. There’s something for everyone on its eclectic menu, which packs a whopping 80+ flavors of dairy and non-dairy paletas, dozens of classic Mexican beverages like horchata and aguas frescas, and 20+ kinds of ice cream, including a goat cheese and guava mashup that I’ve been daydreaming about ever since I tried it. When I sat down with the Godinez family, what I can only describe as a paleta-palooza unfolded. In addition to the fruity flavors, there are colorful, Instagram-worthy paletas like bubblegum, savory options like gazpacho or shrimp cocktail, spicy paletas sprinkled with Tajín seasoning, and filled paletas, a fan favorite featuring decadent ingredients like Nutella and caramel. Based on my own experiments, I expected the paleta incorporating tidbits of a Gansito (the Twinkie’s Mexican cousin) to be slightly soggy, but it was surprisingly spongy — a phenomenon Roberto Jr. attributed to its freshness. “We’ve been growing a lot, but we don’t have a walk-in freezer, so we’re constantly making fresh batches,” he admits. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/17c193af-c243-4081-abc2-acd8156e7d30/ice-cream_02.jpg Restaurants - Tizo's Pops & Ice Cream - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/8c5b14f9-3803-4023-acb2-818f4d2f7e25/ice-cream_03.jpg Restaurants - Tizo's Pops & Ice Cream - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/4dc48599-f009-4298-ae89-a492965c47d1/ice-cream_04.jpg Restaurants - Tizo's Pops & Ice Cream - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/restaurants/boom-town-creamery monthly 0.5 2025-09-26 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/68daccce-44f8-40a2-a2e3-a41b66c0a0e0/HHP.BoomtownCreamery-1.jpg Restaurants - Boom Town Creamery “Willy Wonka and the Chocolate Factory was one of my favorite movies growing up,” recalls Chef Kayli Bartnicki. Bartnicki is the pastry chef and Angela Muir is the owner behind Boom Town Creamery, the ice cream lover’s paradise located on 23rd Street and now also in Edmond and South OKC. “I knew I needed a chef, because that’s the quality of ice cream I wanted,” Muir says. On the purpose-of-food creation spectrum with the price-per-calorie-ratio consideration on one side and art-for-art's-sake on the other, Bartnicki, a Platt College graduate, starts at art. https://edibleokc.com/restaurants/join-the-biang-gang monthly 0.5 2025-06-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/17c27ba4-b5be-4720-a0c5-5ddd43786249/Proof-232+copy.jpg Restaurants - Big Biang The yellow brick road journey from starting a food truck to turning it into a realized physical location is fraught, and most people don’t make it. Even if you have the brain, the heart, and the courage, you are beset by many challenges. Only a handful of Oklahoma City food trucks have been able to be lucky enough to follow it through to opening a restaurant successfully. Big Biang Theory’s Davy Sangouanesy is one of them. After moving from Fort Worth, Texas, to Oklahoma City a decade ago, he eventually decided to leave IT work to follow his passion: selling noodles. Davy grew up helping in the kitchen as a child. “My mom would make me roll hundreds and hundreds of egg rolls for parties as a 6-year-old,” he recalls. For the last 15 years, he’s been experimenting making everything from pad Thai to egg noodles from scratch, and in 2018 he discovered a relatively obscure style that would change his path. Biangbiang noodles are a local delicacy in Xi’an, the capital city of the Shaanxi Province in Northwest China. They are a hand-pulled, thick, and chewy variety. It took Davy hours of research and development to get them down; not only the pulling method, but the right ratio of high-protein and high-gluten flour and water to get the consistency right. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743727023150-VTITZS61EIPQLYOYPSPG/Proof-125+copy.jpg Restaurants - Big Biang https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743727024158-JY4BZS1KGAE5DUV8BONN/Proof-293+copy.jpg Restaurants - Big Biang https://edibleokc.com/restaurants/awaji-izakaya monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/79eb3add-abcd-4234-b9db-4a7a05e111ee/SF2_0575-Edit.JPG Restaurants - Awaji Izakaya In January of 2023, chef Richard Ly quietly opened Awaji Izakaya and simultaneously tightened up local sushi standards that had been on the slide. He didn’t do it in a cool downtown locale or in an entertainment district carved out of historic buildings. Ly built his izakaya, named for an island on Osaka Bay’s southwest coast, out of ancient Godfather’s Pizza bones surrounded by a sea of bedroom communities closer to Okarche than Norman. https://edibleokc.com/restaurants/el-sabor-de-la-baja monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/f6baa021-4fa6-41ca-abe7-3807a91cdd81/Proof-133.jpeg Restaurants - El Sabor de la Baja Oklahoma City’s hottest spot for seafood is a tiny stretch of NW 10th St. between North May Ave. and North Miller Blvd. Two blocks apart on the north side of the street, just across from the state fairgrounds, stand Sedalia’s Oyster & Seafood and El Sabor de la Baja. Nestled next to a neighborhood long gasping for air, these two seafood emporiums might be just the oxygen needed to fend off gentrification in the old stomping grounds Glen’s Hik’ry Inn called home for more than 50 years. Both places opened in 2022. At Sedalia’s, chef Zach Walters and his wife Silvana have built the back side of the Rex Playground equipment company into a member of Bon Appetit’s current 24 Best New Restaurants in America. They did it with extraordinary seafood curation, precision technique and a program of natural wines second to none. At El Sabor de la Baja, the Banuelos family took over the former Egg Roll Queen space and were such a hit they quickly took over the space next door. Despite serving Mexican food that doesn’t include a crumb of Tex-Mex, El Sabor de la Baja has quietly become the talk of the 405 dining space within the industry and out. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743126498966-5IMPEBMQE2A69NQR6OUU/Proof-098.jpeg Restaurants - El Sabor de la Baja https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743126501259-KVRTXPGAR4X75ER8V37G/Proof-106.jpeg Restaurants - El Sabor de la Baja https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743126501919-FP59FWDP6FO0D3SUX71I/Proof-150.jpeg Restaurants - El Sabor de la Baja https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743126504556-YLU8QUVBN1AIQGJM22VJ/Proof-160.jpeg Restaurants - El Sabor de la Baja https://edibleokc.com/restaurants/the-sailor-and-the-dock monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6e7586d8-b98a-411f-8ccd-df046b577dd4/SailorDock_MVCO-16.jpg Restaurants - The Sailor and the Dock A new collective of local businesses recently dropped anchor in a 14,000-square-foot warehouse in the West Village district. The diverse occupants (a pasta maker, a bookstore, a coffee shop, etc.) are connected by their dedication to sustainability and community, values that the building’s owner, Hamid Pezeshkian, can trace all the way back to his childhood in Iran. Hamid remembers his grandmother wrapping warm pots of food in towels to take to the park. “We’d stay all day, eating and relaxing,” he says. “My brother and I would climb trees, explore.” He remembers his grandparents’ garden as a candy store where had his pick of whatever the season had to offer. “They had one of what felt like everything — a cherry tree, persimmon, pomegranate, and citrus.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743125601804-878GPOIQ931SUU3CS8F6/Hamid_Sailor%26Dock-4.jpg Restaurants - The Sailor and the Dock https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743125604611-I4Z18KJE9WQDAMQCIA8O/SailorDock_MVCO-2.jpg Restaurants - The Sailor and the Dock https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743125616724-H1ULTRGBWE83P26Q893C/SailorDock_MVCO-4.jpg Restaurants - The Sailor and the Dock https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743125624104-60MGMUGZ81IT5WQTHFOE/SailorDock_MVCO-11.jpg Restaurants - The Sailor and the Dock https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743125627493-K87SIBU7QM03HZJ6DW74/SailorDock_MVCO-18.jpg Restaurants - The Sailor and the Dock https://edibleokc.com/restaurants/sushi-hayashi monthly 0.5 2025-10-10 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d0470376-112d-481b-a03d-411ecb43c92b/Screenshot+2025-10-10+at+9.38.56%E2%80%AFAM.png Restaurants - Sushi Hayashi We all go out to eat for different reasons. We eat to sustain ourselves; we eat for comfort; at times, we’re just curious. Sushi Hayashi opened in 2006 and served as a bridge between Oklahoma City’s curious eaters and the West Coast approach to preparing medium grain white rice and raw seafood. Later, it served as my own comforting link to the flavors of my childhood. https://edibleokc.com/restaurants/farmers-grain-kitchen-cellar monthly 0.5 2025-07-22 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/06741953-e57b-4586-acdb-acb1a289c7c1/FarmersGrain-5.jpg Restaurants - Farmer’s Grain Kitchen + Cellar Cy Mills greets me with a stout cappuccino made with coffee beans roasted by his wife, Andrea. His brother, Payne Mills, breezes in the front door, waving as he heads straight for the kitchen. He comes back with petite vanilla scones made by his wife, Rachel. He’s been up since dawn, tending to the pigs, goats, chickens, and quail on the family farm in Luther. It’s not immediately obvious that Cy and Payne are brothers, but their talents make for a perfect partnership. Cy is a sommelier and Payne is a well-trained and well-traveled chef. Despite taking different paths earlier in their careers, both brothers returned to Edmond, where they were born and raised. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145097739-NP4V04F93W40PODTHBT5/FarmersGrain-2.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145090807-RJSO0MTLG4TV8GVZ5OVE/FarmersGrain-3.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145114918-73RZSQSR639TJ5M8FP3M/FarmersGrain-6.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145111061-QSYFPJ2GAH2RV2EFNBPY/FarmersGrain-7.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145125968-PZE4IYVMHX79ST8XIPY3/HHP_3603.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145130465-66O55IE6GUP2IRJWEBXE/HHP_3633.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145135090-C5EJUMLYPM4V01OSN85R/HHP_3647.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753145097880-OXVQXOY7NLG307DKHEW6/FarmersGrain-4.jpg Restaurants - Farmer’s Grain Kitchen + Cellar https://edibleokc.com/restaurants/breakfast-at-quincys monthly 0.5 2025-12-12 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/b82100e3-153a-450e-8901-dfbfb71adcdb/Proof-087.jpeg Restaurants - Breakfast at Quincy’s Audrey Hepburn’s incarnation of Holly Golightly would look perfectly at home sauntering up to the gleaming pastry counter at Quincy Bake Shop. Delicate danishes, chocolate babkas, macarons, and tea cakes tempt and dazzle under a row of chandeliers in the cafe at The Bradford House, a stylish boutique hotel off Classen Boulevard where Quincy makes its home. Founded by pastry chef Trisha O’Donoghue and named after her favorite Chicago train stop, Quincy Bake Shop touts some of the most elevated, beloved, and beautiful confections in Oklahoma, including high-end, multi-tiered cakes. After several years working in some of Chicago’s best bakeries and kitchens, including Cafe Selmarie and Lovely, Too, O’Donoghue moved back to Oklahoma to be closer to family. She began selling birthday cakes from home during the pandemic, but she rapidly expanded into The Bradford House’s 600-square-foot basement kitchen with the help of family and friends. “We're working out of two ovens, three fridges, and two freezers,” O’Donoghue says. “We have six employees plus me. Fitting that many people and turning product out in a small space can be tricky.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752256350255-1RUHP3ZSMUF3WT35IVSO/Proof-055.jpeg Restaurants - Breakfast at Quincy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752256352176-WH39OB2LFQSRA2ACRQEP/Proof-121.jpeg Restaurants - Breakfast at Quincy’s https://edibleokc.com/restaurants/formosa-for-me-and-you monthly 0.5 2025-10-31 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/cafb94a8-2474-44f1-bdea-385af2b0eb4c/Formosa47.jpg Restaurants - Formosa For Me And You “Ilha Formosa,” coined by Portuguese sailors enamored by the beauty of the island which led them to name it as such, translates to “Beautiful Island.” Although we now know the island as Taiwan, Ivan Wong, owner of Formosa, loves to pay homage to his home in the naming of his own beautiful Uptown island restaurant. Nestled between Bunker Club and Tower Theater, it’s easy to stumble upon this new late-night spot, specializing in what Ivan describes as elevated comfort bar food. The menu ranges from a complex 15-spice-blend popcorn chicken (no sauce needed) to pan fried soup dumplings. If you’re living on the edge, give the BBQ bacon Enoki mushrooms a try. He recommends a side of rice to complete any dish. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751208505251-8J7F5UPLV8O417NO8643/Formosa12.jpg Restaurants - Formosa For Me And You https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751208505621-ITJV90IM1FLQ6LSJVF7K/Formosa32.jpg Restaurants - Formosa For Me And You https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751208509686-EZDXKEE2YPEQ704RO2C7/Formosa57.jpg Restaurants - Formosa For Me And You https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1755268174864-6YAE4LOE0KTIHHWEIF43/Formosa3.jpg Restaurants - Formosa For Me And You https://edibleokc.com/restaurants/internationalcreativity monthly 0.5 2026-03-05 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a945bb6c-a1d4-45f3-bcc2-ec2d08480d58/BrandonSmith.2021.3.30.FridaSouthwest-24.JPG Restaurants - Intentional Creativity It’s a sunny early spring day, the balance of warm and cool allowing the garage-style doors separating the patio and the indoor bar area to be raised. FRIDA Southwest opened moments ago. The cylindrical bar, all glossy brunette hardwood gleaming in the late afternoon sun, is empty aside from myself and my partner. Even through our masks, I instantly recognize an old friend, Colby Poulin, running the stick behind the bar. With his stature and professional demeanor, I’d know him even if he wore a full-on rubber Halloween mask. We shake hands, catch up for a few minutes, and he makes my favorite cocktail, a classic daiquiri with fresh lime juice. As someone who’s worked in hospitality for most of my life, I recognize many of the names and faces and each one is a true professional. I instantly know that anyone who dines at FRIDA will be in good hands. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1772746895095-MUHQOH3NSIVMH0VEIFHM/BrandonSmith.2021.3.30.FridaSouthwest-2.JPG Restaurants - Intentional Creativity https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1772746895628-404Q080T2WXESPPVN9XE/BrandonSmith.2021.3.30.FridaSouthwest-18.JPG Restaurants - Intentional Creativity https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1772746905539-APWA666FZGZW30ETR36Z/BrandonSmith.2021.3.30.FridaSouthwest-20.JPG Restaurants - Intentional Creativity https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1772746906606-Q61TX1259OBS1EMZYYSH/BrandonSmith.2021.3.30.FridaSouthwest-27.JPG Restaurants - Intentional Creativity https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1772746915663-TJDDW9LX6KIQJO1MUTVV/BrandonSmith.2021.3.30.FridaSouthwest-37.JPG Restaurants - Intentional Creativity https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1772746918560-A2MD2QKEPC5HLK86Q52N/BrandonSmith.2021.3.30.FridaSouthwest-43.JPG Restaurants - Intentional Creativity https://edibleokc.com/restaurants/category/Restaurant monthly 0.5 https://edibleokc.com/restaurants/category/In+House monthly 0.5 https://edibleokc.com/restaurants/category/Restaurants monthly 0.5 https://edibleokc.com/restaurants/category/Bars monthly 0.5 https://edibleokc.com/restaurants/tag/Ice+Cream monthly 0.5 https://edibleokc.com/restaurants/tag/Wine monthly 0.5 https://edibleokc.com/restaurants/tag/Ceviche monthly 0.5 https://edibleokc.com/restaurants/tag/Fresh monthly 0.5 https://edibleokc.com/restaurants/tag/Sticky+Rice monthly 0.5 https://edibleokc.com/restaurants/tag/Chef+Kevin+Lee monthly 0.5 https://edibleokc.com/restaurants/tag/3+Course+Meal monthly 0.5 https://edibleokc.com/restaurants/tag/Seafood monthly 0.5 https://edibleokc.com/restaurants/tag/Lomo+Saltado monthly 0.5 https://edibleokc.com/restaurants/tag/El+Sabor+de+la+Baja monthly 0.5 https://edibleokc.com/restaurants/tag/Caribbean+Cuisine monthly 0.5 https://edibleokc.com/restaurants/tag/Sailor+and+the+Dock monthly 0.5 https://edibleokc.com/restaurants/tag/Fried+Chicken monthly 0.5 https://edibleokc.com/restaurants/tag/Hot+Dogs monthly 0.5 https://edibleokc.com/restaurants/tag/Thai monthly 0.5 https://edibleokc.com/restaurants/tag/Farmers monthly 0.5 https://edibleokc.com/restaurants/tag/Sajin+Poos monthly 0.5 https://edibleokc.com/restaurants/tag/Central+American+Cuisine monthly 0.5 https://edibleokc.com/restaurants/tag/Nigerian-American monthly 0.5 https://edibleokc.com/restaurants/tag/Tahnee+Francis monthly 0.5 https://edibleokc.com/restaurants/tag/Vegetarian monthly 0.5 https://edibleokc.com/restaurants/tag/Empanadas monthly 0.5 https://edibleokc.com/restaurants/tag/Bakery monthly 0.5 https://edibleokc.com/restaurants/tag/Japanese monthly 0.5 https://edibleokc.com/restaurants/tag/Protein monthly 0.5 https://edibleokc.com/restaurants/tag/Heritage monthly 0.5 https://edibleokc.com/restaurants/tag/FRIDA+Southwest monthly 0.5 https://edibleokc.com/restaurants/tag/Family+Culture monthly 0.5 https://edibleokc.com/restaurants/tag/Sushi monthly 0.5 https://edibleokc.com/restaurants/tag/Peanut+Sauce monthly 0.5 https://edibleokc.com/restaurants/tag/Uptown+Island+Restaurant monthly 0.5 https://edibleokc.com/restaurants/tag/Comfort+Food monthly 0.5 https://edibleokc.com/restaurants/tag/Awaji+Izakaya monthly 0.5 https://edibleokc.com/restaurants/tag/Papaya+Salad monthly 0.5 https://edibleokc.com/restaurants/tag/Boom+Town+Creamery monthly 0.5 https://edibleokc.com/restaurants/tag/Eggplant monthly 0.5 https://edibleokc.com/restaurants/tag/Stuart+Hudson monthly 0.5 https://edibleokc.com/restaurants/tag/Healthy monthly 0.5 https://edibleokc.com/restaurants/tag/Farmer%E2%80%99s+Grain+Kitchen+%2B+Cellar monthly 0.5 https://edibleokc.com/restaurants/tag/Pita monthly 0.5 https://edibleokc.com/restaurants/tag/Sauced+on+Paseo monthly 0.5 https://edibleokc.com/restaurants/tag/South+American+Cuisine monthly 0.5 https://edibleokc.com/restaurants/tag/Popsicles monthly 0.5 https://edibleokc.com/restaurants/tag/Sailor+%26+The+Dock monthly 0.5 https://edibleokc.com/restaurants/tag/Fine+Dining monthly 0.5 https://edibleokc.com/restaurants/tag/Puerto+Rican monthly 0.5 https://edibleokc.com/restaurants/tag/Reducing+Food+Waste monthly 0.5 https://edibleokc.com/restaurants/tag/Out+on+the+Town monthly 0.5 https://edibleokc.com/restaurants/tag/Mediterranean monthly 0.5 https://edibleokc.com/restaurants/tag/Bar monthly 0.5 https://edibleokc.com/restaurants/tag/Downtown+OKC monthly 0.5 https://edibleokc.com/restaurants/tag/Biangbiang+noodles monthly 0.5 https://edibleokc.com/restaurants/tag/Drinks monthly 0.5 https://edibleokc.com/restaurants/tag/Deli monthly 0.5 https://edibleokc.com/drink-recipes daily 0.75 2026-02-16 https://edibleokc.com/drink-recipes/two-month-aged-eggnog monthly 0.5 2025-09-26 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1caeb055-4f47-4144-8b15-018e3ddec71a/HHP.Eggnog-3.jpg Drink - Recipes - Two Month Aged Eggnog - Ingredients 12 pasteurized eggs 1 pound sugar 1/2 teaspoon freshly grated nutmeg 1 pint whole milk 1 pint half and half 1 pint heavy cream 1 cup dark rum 1 cup brandy 1 cup bourbon ¼ tsp salt https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1756841014977-HB38P3JCQZT6L5I88N0B/HHP.Eggnog-1.jpg Drink - Recipes - Two Month Aged Eggnog https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1756841013855-ZPA02BJAXAU59NN3SG1M/HHP.Eggnog-2.jpg Drink - Recipes - Two Month Aged Eggnog https://edibleokc.com/drink-recipes/discovering-tomolives monthly 0.5 2025-08-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/692b2e40-1a0c-4b7d-82be-c3cfc351a0ff/6N1A7213.jpg Drink - Recipes - Discovering Tomolives My first restaurant job was at La Baguette Bistro at age 18. I was immediately immersed in a new world of dishes like lamb persillade and escargot de bourgogne. Sometimes on a shift, servers would sneak a little "bar snack" from the arrangement of cocktail garnishes (a practice neither Michel nor Alain Buthion approved of, to be clear). La Baguette’s selection of blue cheese-stuffed olives and the like seemed exotic to me. One day fellow server Leah Wright energetically requested I "open up,” then quickly fired what I thought was an oddly hued olive into my mouth. A few moments in, I realized this was no olive but an alien, tangy, juicy morsel of deliciousness. It was a "Tomolive" or pickled green grape tomato. I never worked a shift without eating three of them. After I left La Baguette, I didn't see them for years. I went on to start my own locally sourced grocery store, Urban Agrarian, where we specialize in sourcing the best local food we can find, as well as other specialty items. But even as a grocer, I couldn’t find Tomolives. I was thrilled to eventually learn that Tomolives came from a business called Bryant Preserving Company just over the border in Alma, Arkansas. This spring I picked up a pallet of its preserved products for Urban Agrarian—pickled asparagus, Brussels sprouts, eggs, okra and more. But the glorious prize of my trip was a distributor-level quantity of those delicious, unique, and elusive Tomolives. Try a jar, thank me later, and consider yourself an initiate into a very unique, regional, and subtly exclusive club of pickled food gourmands. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754343323890-GSH7R12Q2405LDDALAQK/6N1A6794.jpg Drink - Recipes - Discovering Tomolives https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754343690349-SIESBZYNKGI6X4V9PQ68/6N1A6933.jpg Drink - Recipes - Discovering Tomolives https://edibleokc.com/drink-recipes/blog-post-title-one-c7erw monthly 0.5 2025-06-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/86ccd576-bfea-41d9-b528-306802b6798f/very-good.jpg Drink - Recipes - Espresso Daiquiri - Ingredients ¾ ounce rich cane simple syrup (200g cane sugar, 100g water, simmered and stirred until all sugar has dissolved) 1 ounce lime juice, fresh squeezed 1 teaspoon instant coffee powder (finely ground) 3-4 drops saline solution (or a tiny pinch of sea salt) https://edibleokc.com/drink-recipes/cascais-sangria monthly 0.5 2025-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/f811ccf4-876e-4f12-91a5-653e70b2baa9/edibleokc_emily_schuermann_valerio_costilla_2024-7.jpg Drink - Recipes - Cascais Sangria - Serves 4 Ingredients 8 ounces lemon lime simple syrup* 4 ounces carrot juice 2 ounces light rum 2 ounces amaretto 1 handful fresh mint (Do not muddle the mint. Although there is a lot of mint, the flavor is subtle) 1 red or green apple, sliced 1 sweet orange, sliced 2 cucumbers, thinly sliced lengthwise 2 ½” coins of ginger root 2 cinnamon sticks ½ liter dry white wine ¾ liter lemon lime sparkling water Several scoops of crushed ice to chill https://edibleokc.com/drink-recipes/blog-post-title-three-4yfp7 monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5d2a24b1-f84f-4eb2-95c0-73c8dcf8124c/comfortably-yum.jpg Drink - Recipes - Comfortably Yum - Ingredients 2 ounces black tea (over steeped) ¾ ounces “Blueberry Yum Yum” syrup ¾ ounces fresh lemon juice Club soda or sparkling water Garnish Candied ginger Lemon wheel Mint bouquet Blueberries “Blueberry Yum Yum” Syrup Sugar Water Blueberry puree Cinnamon powder Ginger powder https://edibleokc.com/drink-recipes/dalgona-coffee monthly 0.5 2025-10-02 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/55b20567-d23d-4a32-8ac1-891ee59ada03/dalgona-coffee-1.jpg Drink - Recipes - Dalgona Coffee - ABOUT THE RECIPE I do this thing at family get-togethers that said family assures me is very pretentious. I’m unmoved by their judgment (a sign of the truly pretentious), but would prefer not to hear it. My offense? I bring my own bag of whole single-origin coffee beans, a hand grinder, and pour-over brewing equipment on every trip. Before you take my family’s side, hear my logic: I really like coffee. I have been in specialty coffee since 2011, led business development and global marketing for a coffee equipment startup that won the Specialty Coffee Association of America’s Best New Product in 2012, and am currently the owner of tmrw.coffee & Woodshed Tea in OKC. I have a very particular set of tastes acquired over a long career, and when I find myself traveling to Someplace, USA, I can’t trust someone else to pick the right bag of beans or meet the proper ratio of water to ground coffee in whatever drip coffee machine is found in the kitchenette. Until recently, I simply accepted the ridicule. https://edibleokc.com/drink-recipes/noveltysweater monthly 0.5 2025-11-05 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/e24bdce3-bc87-4daa-a668-0ffb7b1c5945/novelty-sweater-1.jpg Drink - Recipes - Novelty Sweater Ingredients 3/4 ounce lemon juice 1/2 ounce Cinnamon Plum Coriander Syrup 1½ ounces Fabuloso Spanish Brandy 1/2 ounce La Gitana Manzanilla Sherry 2 dashes Bittercube Blackstrap Bitters 1 egg white https://edibleokc.com/drink-recipes/squadron-of-death-by-chocolate monthly 0.5 2025-11-05 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/f6920bab-33c1-4feb-9e53-6d26a80ff631/Edible_OKC_Local_Libations.AES_7583.jpg Drink - Recipes - Squadron Of Death By Chocolate Ingredients ¼ c cocoa powder 1 tablespoon sugar Pinch of salt 2 cups milk, dealer’s choice 1 teaspoon ancho chile powder 1 teaspoon ground cinnamon 6 ounces bittersweet chocolate chips (mix in some butterscotch chips if you’re feeling frisky) 6 ounces Peloton de la Muerte mezcal https://edibleokc.com/drink-recipes/coquito-and-chill monthly 0.5 2025-06-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d3026af1-32ac-4b9c-9980-d5d70fbb24cc/Edible_OKC_Local_Libations.AES_7666.jpg Drink - Recipes - Coquito and Chill - Ingredients 1 can cream of coconut 1 can sweetened condensed milk 1 can evaporated milk 6 ounces white rum (I highly recommend Prairie Wolf Obahoshe Inland-Style Rum) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 teaspoon vanilla extract https://edibleokc.com/drink-recipes/gal-pal-val monthly 0.5 2026-02-16 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7c08eef3-59d3-4672-a32f-6e8395a8da4f/JMC_libations-5.jpg Drink - Recipes - Gal Pal Val Ingredients 2 ounces Uncle Val's Botanical Gin (Uncle Val's Restorative is also great for more of a London dry vibe and less of a flower bouquet slap in the face.) 1/2 ounce Lee Spirits Co. Creme de Rose 2-4 dashes Bar Keep Organic Apple Bitters Grapefruit or lemon peel, for expression https://edibleokc.com/drink-recipes/cardamaro-soda monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/04a6702d-192b-48cb-8cc7-a041cd798abe/EdibleOKC_May-June_Local+Libations_Cardamaro+Soda.CC-Water-16.jpg Drink - Recipes - Cardamaro Soda - Ingredients 2 oz whiskey ¾ oz Cardamaro ¾ oz Luxardo maraschino Soda water 1 twist of lemon peel https://edibleokc.com/drink-recipes/category/In+Season+Winter+Recipes monthly 0.5 https://edibleokc.com/drink-recipes/category/In+Season+Summer+Recipes monthly 0.5 https://edibleokc.com/drink-recipes/category/What%27s+In+Season+-+Winter monthly 0.5 https://edibleokc.com/drink-recipes/category/In+Season+Autumn+Recipes monthly 0.5 https://edibleokc.com/drink-recipes/category/Kombucha monthly 0.5 https://edibleokc.com/drink-recipes/category/What%27s+In+Season+-+Summer monthly 0.5 https://edibleokc.com/drink-recipes/category/Drinks monthly 0.5 https://edibleokc.com/drink-recipes/tag/Vanilla monthly 0.5 https://edibleokc.com/drink-recipes/tag/Coconut monthly 0.5 https://edibleokc.com/drink-recipes/tag/Cocktail monthly 0.5 https://edibleokc.com/drink-recipes/tag/Coffee monthly 0.5 https://edibleokc.com/drink-recipes/tag/Lemon monthly 0.5 https://edibleokc.com/drink-recipes/tag/Lee+Spirits+Co.+Creme+de+Rose monthly 0.5 https://edibleokc.com/drink-recipes/tag/Lime monthly 0.5 https://edibleokc.com/drink-recipes/tag/Stuart+Hudson monthly 0.5 https://edibleokc.com/drink-recipes/tag/Grapefruit monthly 0.5 https://edibleokc.com/drink-recipes/tag/Pineapple monthly 0.5 https://edibleokc.com/drink-recipes/tag/Maple+Syrup monthly 0.5 https://edibleokc.com/drink-recipes/tag/Eggnog monthly 0.5 https://edibleokc.com/drink-recipes/tag/Cocoa+Powder monthly 0.5 https://edibleokc.com/drink-recipes/tag/Cinnamon monthly 0.5 https://edibleokc.com/drink-recipes/tag/Sugar monthly 0.5 https://edibleokc.com/drink-recipes/tag/Milk monthly 0.5 https://edibleokc.com/drink-recipes/tag/Lemon+peel monthly 0.5 https://edibleokc.com/drink-recipes/tag/Ancho+Chili+Powder monthly 0.5 https://edibleokc.com/drink-recipes/tag/Mint monthly 0.5 https://edibleokc.com/drink-recipes/tag/Chocolate monthly 0.5 https://edibleokc.com/drink-recipes/tag/Rum monthly 0.5 https://edibleokc.com/drink-recipes/tag/Tomolive monthly 0.5 https://edibleokc.com/drink-recipes/tag/Peloton+de+la+Muerte+mezcal monthly 0.5 https://edibleokc.com/drink-recipes/tag/Turbinado+Syrup monthly 0.5 https://edibleokc.com/drink-recipes/tag/Holiday monthly 0.5 https://edibleokc.com/drink-recipes/tag/Chocolate+Chips monthly 0.5 https://edibleokc.com/drink-recipes/tag/Daiquiri monthly 0.5 https://edibleokc.com/drink-recipes/tag/Bar+Keep+Organic+Apple+Bitters monthly 0.5 https://edibleokc.com/drink-recipes/tag/Uncle+Val%27s+Botanical+Gin monthly 0.5 https://edibleokc.com/bars daily 0.75 2025-08-15 https://edibleokc.com/bars/later-bye monthly 0.5 2025-07-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/ebc80d7f-4272-4a9b-9e18-f2c0da8aa9de/CN250326+Later+Bye+0006.jpg Bars - Later Bye In true Southern fashion, the first time I walked into Later Bye co-owner and operator Steven Idlet came out from behind the bar to give me a hug. His six-foot-eleven tower of a body enveloped my compact five-foot-seven frame as I stood cheekbone-to-navel. It’s the kind of greeting I’ve grown to expect from Steven, the kind that truly welcomes you, beckons you to sit awhile, drink in hand, and forget about the outside world. It’s the “Cheers” effect, and he comes by it both naturally and through pedigree. Steven grew up in northwest Arkansas and started bartending 10 years ago at Maxine’s Tap Room in Fayetteville, an exquisite hole-in-the-wall opened by the infamous Marjorie Maxine Miller in 1950. (It’s one of the oldest bars in Arkansas.) Not long after relocating to Oklahoma City, he found his way to the Farmer’s Market District. “My wife and I moved down here in 2021, and I heard about this new bar, Palo Santo,” Steven says. “We went and had food and drinks, and it was one of the best bars I had been to in a long time. It was our date night spot for the first six months we lived here.” Over time, Steven became acquainted with the Palo staff and met one of the co-owners, Bailey Butler. “I was leaving one night, and I asked her if they were hiring, and she said: ‘You wanna start tomorrow?’ I didn’t start the next day, but we exchanged information, and a couple of weeks later I was working behind the bar.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255105869-H26QJTKA0M7CT2HE6GD4/CN250326+Later+Bye+0064.jpg Bars - Later Bye https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255115168-A8RRLUG7O2DJUKX0LARD/CN250326+Later+Bye+0076.jpg Bars - Later Bye https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255130734-7OAX5T5X8DYTXS3CFGV7/CN250326+Later+Bye+0083.jpg Bars - Later Bye https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255136972-M1ESVVQUYSHFAJUXR9K0/CN250326+Later+Bye+0088.jpg Bars - Later Bye https://edibleokc.com/bars/american-solera-keep-those-barrels-rolling monthly 0.5 2025-08-15 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/afbeff26-4a8e-4b04-aaad-ecc56ab4c16b/SF2_9509.jpg Bars - American Solera - Smoke from the campfire rose in swirling ashy streaks toward the sky. Young Chase Healey’s dad was drinking from a stubby bottle reflecting emerald in the flames. Chase was fidgeting with the bottle cap, a hornet on the top and an inscrutable word puzzle underneath. Curious, he asked his dad for a sip. The request was ill-advised. “I remember thinking it was bitter. Who would want to drink beer?” Chase laughs. Three decades later, he’s boiled up a reputation as one of the most talented brewers in the country, and had a prominent hand in building Oklahoma’s craft beer scene. It’s a firecracker journey that has led him to American Solera. Founded in Tulsa during 2016, American Solera immediately won 2nd Best Brewery in the World from RateBeer, as well as Best in America that same year. This year, it landed a James Beard Semi-Finalist nomination for Outstanding Bar. Its combination of creative takes on old-world brewing methods and perfecting newer styles puts it in a unique place in a market that is either forever chasing trends or stuck in the stubbornness of tradition. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787936679-686RP1PJ5YK6SEAKY6OB/20230525_112618.jpg Bars - American Solera https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787939452-FSIUN8IXUHPAZGD4D5J8/SF2_9541.jpg Bars - American Solera https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787950925-81UIFFUC8XFR4QFW0CDW/SF2_9552.jpg Bars - American Solera https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743787949773-ZNK2KT3R1KV2Z5ER26UP/SFP_7010.jpg Bars - American Solera https://edibleokc.com/bars/goodforafew monthly 0.5 2025-09-14 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/ca777ef5-8918-43db-9b39-a684da82e60d/good-for_01.jpg Bars - Good For a Few Waltzing through the Plaza District, you’ll find no shortage of bars and restaurants and boutiques full of hip and youthful high-energy vibrations. At the easternmost end of the district, you’ll see the renowned New State Burgers, and might be curious about its neighbor in the building. It appears through the glass storefront to be bookstore, with a large shelf lined like a library. When you walk in, there is a thick velvet curtain that draws a Wizard of Oz sense of mystery. Peeling it open and stepping inside, there is a small, dimly lit bar with murals echoing those of Bemelmans Bar on NYC’s Upper East Side, pulling you into another time and place. That place is Good For a Few, a cocktail bar that feels familiar but different. It’s run by New State Burgers co-owners Tyler Maune and Jordan Harris and the bar’s director of operations Charlie Alvarado, formerly of The Jones Assembly, and they have created a unique oasis. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/3908c9e6-3b7b-4722-ad79-6d397fb42091/good-for_02.jpg Bars - Good For a Few - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/3ba4b7e2-7382-4d80-adab-2b20315e5b1c/good-for_04.jpg Bars - Good For a Few - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c23cd75c-3e6b-424f-9ef1-f2f43cd2844c/good-for_03.jpg Bars - Good For a Few - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/bars/maryeddys monthly 0.5 2025-09-26 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/94139408-4a52-4ac8-8265-e42eca8b5845/marry_eddys_bar-program_valerio-costilla12.jpg Bars - Mary Eddy’s Hospitality is more than serving food and shaking cocktails — for businesses that go the extra mile for guests, people are as pivotal as the menu. Restaurants and bars, as casual and fun as they can be, have the potential to shift the cultural paradigm and expectations for a city at large. That’s the case at Mary Eddy’s Dining Room, the gilded dining room inside the Fordson Hotel Oklahoma City, where bolognese rigatoni comes with a side of palpable inclusivity. The restaurant has been a fixture in the artsy downtown hotel for years, but a 2021 remodel saw not just an aesthetic glow-up, but an emboldened approach to hospitality on the whole. It’s apt that a contemporary American restaurant named after arts connoisseur and philanthropist Mary Eddy Jones would evolve into a sanctuary for a wide array of people. Mary Eddy’s bar team is Nathan Cover, Emily Beeman, Shylen Aufieri, and Andrew Lee. Cover, the head bartender, grew up surrounded by Pennsylvania’s Amish country, with “lots of trees and not so many people,” he recalls — though to draw a distinction, he affirms that “We did use electricity.” Once he found a little freedom, it meant spending the next half a decade traveling across the U.S., working on farms in Arkansas and Colorado and studying herbalism, before spending the last decade as a bartender. For Cover, the opportunity to work at the 21c Museum Hotel — a place he’s long appreciated and frequented on first dates — was an opportunity to imprint his style upon a community cornerstone. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146271076-G5UDI8F8W87N5LYCZAYV/marry_eddys_bar-program_valerio-costilla1.jpg Bars - Mary Eddy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146270922-YECZGTSJYEAVI468T2MW/marry_eddys_bar-program_valerio-costilla2.jpg Bars - Mary Eddy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146277466-UMWQF2MW3YFVIXBXW0AE/marry_eddys_bar-program_valerio-costilla4.jpg Bars - Mary Eddy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146278324-R3R5QQTI7X72ETBL8HHH/marry_eddys_bar-program_valerio-costilla5.jpg Bars - Mary Eddy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146284596-H12JBL7BZ6NWPZREAEF3/marry_eddys_bar-program_valerio-costilla8.jpg Bars - Mary Eddy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146283938-8Y1AWX6XLPVQJ6UK5I8A/marry_eddys_bar-program_valerio-costilla15.jpg Bars - Mary Eddy’s https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1753146287851-MYIIPYEPX3I0MNPJVWEO/marry_eddys_bar-program_valerio-costilla16.jpg Bars - Mary Eddy’s https://edibleokc.com/bars/okcslesbianbarscene-anunlikelyhaven monthly 0.5 2025-08-15 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1ad7bb72-18e9-4f55-a83b-3e8be88167b6/an-unlikely-haven-1.jpg Bars - OKC's Lesbian Bar Scene - An Unlikely Haven In cities like San Francisco and New York City, gay bars are as commonplace as Starbucks. And as omnipresent as these rainbow-clad watering holes are, they’re taken for granted. In Oklahoma though, a conservative state where Pride feels more pivotal, these inclusive businesses aren’t just places to revel and dance: they’re a vital sanctuary. This need for sanctuary explains why one of the reddest states has evolved into a queer haven, with two Pride festivals and numerous queer-owned bars, restaurants, and businesses throughout Oklahoma City. The city is also a particular refuge for lesbian bars, a specific type of space that’s become rare or wholly nonexistent in most states. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c00f64b7-28fb-4172-be10-ddbbfbb706b4/an-unlikely-haven-2.jpg Bars - OKC's Lesbian Bar Scene - An Unlikely Haven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7cbb7267-30ef-449a-ab42-1b1e4ebaf2ae/an-unlikely-haven-4.jpg Bars - OKC's Lesbian Bar Scene - An Unlikely Haven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/94a08eda-d447-4d14-94bd-2ce8d359ce0b/an-unlikely-haven-6.jpg Bars - OKC's Lesbian Bar Scene - An Unlikely Haven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/511f5964-a92e-4343-9796-470df2393459/an-unlikely-haven-3.jpg Bars - OKC's Lesbian Bar Scene - An Unlikely Haven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/bb1749b4-88ed-48c6-82e6-2e97b7392035/an-unlikely-haven-5.jpg Bars - OKC's Lesbian Bar Scene - An Unlikely Haven - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/bars/palo-santo monthly 0.5 2025-06-06 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/428a76f8-3a89-4783-b7fe-5cef5e247be6/CorriganTyrrell.2022.PaloSanto.Issue39-12.jpg Bars - Palo Santo Palo Santo, a craft cocktail bar in the OKC Farmers Market District, will share its second birthday this March with a far less popular anniversary. “We were silly enough to open on Friday the 13th,” recalls Brian Butler, who owns and operates the now-beloved bar with his wife, Bailey. “We thought, ‘nothing could go wrong.’” Four days later, the whole city shut down in response to the newly declared pandemic. When they were allowed to open again five weeks later, they were a crew of two: Brian ran the kitchen and Bailey ran the front-of-house, teaching herself new and unglamorous skills, like programming the point of sale. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749221673742-9U9IUQI9ROH7BFXAVBL5/CorriganTyrrell.2022.PaloSanto.Issue39-01.jpg Bars - Palo Santo https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749221673089-NI11Y004F6K4THW3WWZT/CorriganTyrrell.2022.PaloSanto.Issue39-04.jpg Bars - Palo Santo https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749221691349-W8RRY3RMVZJBP9KSC6U2/CorriganTyrrell.2022.PaloSanto.Issue39-08.jpg Bars - Palo Santo https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749221694982-PG5CWDYR1AEAIYOW8A7D/CorriganTyrrell.2022.PaloSanto.Issue39-13.jpg Bars - Palo Santo https://edibleokc.com/bars/blog-post-title-four-jpm32 monthly 0.5 2025-08-15 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/ea3800d4-b319-45d7-8d31-3012fce65d62/4-bar-arbolada-001.jpg Bars - Bar Arbolada Like the curved imprint of a rocks glass on a cocktail napkin, life is circular. Places and people can enter and exit and re-enter our lives in the most unexpected ways. When Riley Marshall left Oklahoma to pursue a career in the music industry in Los Angeles, coming back home to open a bar years later was probably not on his mind. But as these things go, a chance meeting with a friendly bartender would change everything. “A few weeks after moving there, I was sitting at a bar, chatting with a bartender,” Riley explains. “I think we had been chatting for an hour or so, and finally one of us is like, ‘Where are you originally from?’ The other says, ‘Oklahoma,’ and then it’s, ‘Get the hell out of here, I’m from Oklahoma!’ He’s from Deer Creek, I’m from Edmond, he’s just a few years older than me, so we know a lot of the same people and have friends in common.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/69657a45-c376-4b4a-9d1d-062db04a1e34/4-bar-arbolada-002.jpg Bars - Bar Arbolada - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/92a142f0-7c61-45cb-befd-109f470d5488/4-bar-arbolada-003.jpg Bars - Bar Arbolada - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/535161aa-ab26-40ef-b60a-f92d401bc740/4-bar-arbolada-005.jpg Bars - Bar Arbolada - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6130dd0c-5e60-4292-b0c0-ee5a3a029525/4-bar-arbolada-004.jpg Bars - Bar Arbolada - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5fdd7f77-4cf0-4876-945f-2ed7f57091af/4-bar-arbolada-006.jpg Bars - Bar Arbolada - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/bars/category/Restaurants monthly 0.5 https://edibleokc.com/bars/category/Local+Goods+%2F+Drinks monthly 0.5 https://edibleokc.com/bars/category/Bars monthly 0.5 https://edibleokc.com/bars/tag/LGBTQ monthly 0.5 https://edibleokc.com/bars/tag/Cocktails monthly 0.5 https://edibleokc.com/bars/tag/Stuart+Hudson monthly 0.5 https://edibleokc.com/bars/tag/American+Solera monthly 0.5 https://edibleokc.com/bars/tag/Drinks monthly 0.5 https://edibleokc.com/bars/tag/Mary+Eddy%27s monthly 0.5 https://edibleokc.com/family-style daily 0.75 2025-11-04 https://edibleokc.com/family-style/cj41jp4v556mk8fqpmi90j0lmgt91b monthly 0.5 2025-11-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a0c48162-1d53-46c1-a62d-71437c0f2c21/Isabel_MVCO_Edible-14.jpg Family Style - Isabel Eats Ten years ago, a homesick Oklahoma City native who was trying to reproduce and chronicle her mother’s Mexican cooking created a website that is now one of the most popular Mexican recipe websites in the country, with 2 million monthly visitors and over 400,000 followers across her combined social channels. “Isabel Eats” is now a full time job for both Isabel Orozco-Moore and her husband, and in addition to running her website, Isabel is hard at work on her first cookbook. The couple also have two small daughters. We spoke to Isabel about food, family, and the origins of her cooking career. https://edibleokc.com/family-style/tiptoeing-around-tree-nuts monthly 0.5 2025-04-25 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/034224ed-8c3d-416e-bd09-7d9fe0405d62/VictoriaandFam-Edible-RachelWaters.co-31.jpg Family Style - Tiptoeing Around Tree Nuts - Victoria Still discovered her daughter Stevie’s food allergies the hard way. A taste of pistachio ice cream sent Stevie to the emergency room, and everyone assumed the pistachios were to blame. More ER visits followed, until it was determined that Stevie is allergic not only to tree nuts, but to dairy, eggs, and peanuts as well. Stevie is now 6, and Victoria and her husband Carter are practically experts at navigating food allergy life. We sat down to talk with her about how she feeds her family and where she finds joy in food. I think some people still don’t realize how serious food allergies are. What does Stevie go through when she encounters an allergen? Stevie’s reactions included coughing, vomiting, and struggling to breathe. Within 90 seconds of receiving an EpiPen injection, it really helps stop the scariness, but the symptoms can come back several hours later. Originally, Stevie could have a reaction just from skin contact with an allergen. It’s a source of anxiety; it’s something we think about every day when we send her to school or any time we leave our house. When you learned about her allergies, did you completely eliminate those foods from your kitchen? When Stevie was first diagnosed, we took everything out of the house. Then we slowly reintroduced things. We had certain rules, like we would only eat allergens at the bar, not at the table with her. I bought a skillet and utensils in a different color to avoid cross-contamination, and that really worked for us and for babysitters or grandparents who were at our house. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740704877092-NV30O6RRYPMRAPV860OY/VictoriaandFam-Edible-RachelWaters.co-4.jpg Family Style - Tiptoeing Around Tree Nuts https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740704876498-JAFBEREQXBVDKL95VOQ9/VictoriaandFam-Edible-RachelWaters.co-7.jpg Family Style - Tiptoeing Around Tree Nuts https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740704884250-09LG58P9GE4PP178GSF2/VictoriaandFam-Edible-RachelWaters.co-11.jpg Family Style - Tiptoeing Around Tree Nuts https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740704884418-T89YCIG4DK6JP5H1GMZX/VictoriaandFam-Edible-RachelWaters.co-27.jpg Family Style - Tiptoeing Around Tree Nuts https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740705015160-4GBOH5M8LO8J1OBUIC6C/VictoriaandFam-Edible-RachelWaters.co-101.jpg Family Style - Tiptoeing Around Tree Nuts https://edibleokc.com/family-style/ballet-by-day-cooking-by-night monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d694a32b-d690-4263-8841-d021401f9e28/CN240120+EOKC+Ryan+Nye+0083.jpg Family Style - Ballet by Day, Cooking by Night - Ryan Jolicoeur-Nye’s relationship with food began in rural Maine with a grandmother who made everyday meals an event. But his transformation into an avid home (and sometimes professional) cook came via an unlikely source: ballet. At 17, Ryan left Maine to study dance in Winnipeg, Manitoba; a donor who remains anonymous paid his tuition. For more than 20 years he worked, both on-stage and off, with dance companies across the U.S. before landing in Oklahoma City in 2020 as the artistic director of the Oklahoma City Ballet. His wife, Racheal Nye, is the school director for the Oklahoma City Ballet Yvonne Chouteau School. Through it all, Ryan has cooked in restaurants and for his family, which includes Isaac (7) and Amélie (10). He recently sat down to chat with us for our Family Style series about his life in the kitchen. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127374304-L6V759Z8U0W9EFLSERV1/CN240120+EOKC+Ryan+Nye+0008.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127374303-QLY6QLNZOLBV6U811Q3X/CN240120+EOKC+Ryan+Nye+0025.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127398397-7B1Q79Y26CH8R76V5SKH/CN240120+EOKC+Ryan+Nye+0074.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127386096-40TLQV2HQS35BDSVI8J9/CN240120+EOKC+Ryan+Nye+0064.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127387045-YEGJK6O30TAAGQNCNJLO/CN240120+EOKC+Ryan+Nye+0033.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127394482-NEK4Y6CFJN0209Z4VOGH/CN240120+EOKC+Ryan+Nye+0070.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127406199-H1X2SXPER5GKVK661W4U/CN240120+EOKC+Ryan+Nye+0106.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127408197-JL607RNOKJOK606M4361/CN240120+EOKC+Ryan+Nye+0110.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127416697-IZBZS5YN3E3IJ4GS8B6Y/CN240120+EOKC+Ryan+Nye+0139.jpg Family Style - Ballet by Day, Cooking by Night https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743127417754-1H62J23Y7CQE7MWIN9HH/CN240120+EOKC+Ryan+Nye+0142.jpg Family Style - Ballet by Day, Cooking by Night https://edibleokc.com/family-style/category/Family+Style monthly 0.5 https://edibleokc.com/family-style/category/The+Hand+that+Feeds+You monthly 0.5 https://edibleokc.com/family-style/tag/Tamales monthly 0.5 https://edibleokc.com/family-style/tag/Ryan+Jolicoeur-Nye monthly 0.5 https://edibleokc.com/family-style/tag/Isabel+Orozco-Moore monthly 0.5 https://edibleokc.com/in-house daily 0.75 2026-01-09 https://edibleokc.com/in-house/chef-ashley-olson monthly 0.5 2026-01-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/a3e93c66-7437-477d-8c3d-c00e7370c135/ChefAshley-EdibleOKC-RachelWaters.co-57.jpg In House - Chef Ashley Olson Food has a unique ability to take us to places we’ve never been, connect us with people we’ve never known or who reside beyond our reach, and conjure up long-forgotten memories. The real talent, though, is when you can manage to bring someone along with you into those places and connections, and memories. I spent the morning in the home kitchen of Chef Ashley Olson, a private chef in Oklahoma City, as she worked through some of her favorite family recipes and recounted influential moments in her life. While Chef Olson’s years of experience in restaurants and as the former private chef for the Oklahoma City Thunder basketball team shaped her professional career, it was watching Julia Child’s cooking shows as a young girl that first made her believe she could be a chef. She followed that dream into culinary school. “My chef instructor asked me to drop out,” she recalls. “Not because I wasn’t good enough, but because she thought I was ready. She became my mentor for the next few years, working alongside me in various restaurants, teaching me not just about food, but how to handle people, stress, and leadership. She shaped how I see kitchens—built on respect, empathy, and mentorship.” https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934177077-QJ8UV85FSQUADA2JN0VG/ChefAshley-EdibleOKC-RachelWaters.co-2.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934180252-C4PBN8WQ9Q9PK7JOJ0ZL/ChefAshley-EdibleOKC-RachelWaters.co-7.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934185861-7W4NRRQ8IWRA84BZEERK/ChefAshley-EdibleOKC-RachelWaters.co-12.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934189113-3F07EOVPJT5JB4ZM9QH3/ChefAshley-EdibleOKC-RachelWaters.co-20.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934224829-865PXNDJF4P3CZMVZGLG/ChefAshley-EdibleOKC-RachelWaters.co-98.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934172283-LH636SEDG89ZIF4PM1UX/ChefAshley-EdibleOKC-RachelWaters.co-4.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934198406-VYWYFV1XBB1CTJZYQQUH/ChefAshley-EdibleOKC-RachelWaters.co-41.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934194723-BP5JTDPCR9AYI0VBDXWE/ChefAshley-EdibleOKC-RachelWaters.co-26.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934197196-05N1TEQJSBGTF5R7QWJK/ChefAshley-EdibleOKC-RachelWaters.co-40.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934196482-8RDG7MNU6MM9VS2FZ0RB/ChefAshley-EdibleOKC-RachelWaters.co-31.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934207655-F7M39NCIA7WCVQ5WRCPC/ChefAshley-EdibleOKC-RachelWaters.co-44.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934214536-JV5HQE7ONUFC36IW7CVR/ChefAshley-EdibleOKC-RachelWaters.co-71.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934206380-8EEXDK4HZL5KN081RXMA/ChefAshley-EdibleOKC-RachelWaters.co-46.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934212382-LAHLUE2XYNWOASMSNM9H/ChefAshley-EdibleOKC-RachelWaters.co-57.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934213433-G0KZ8J71P9MM6AVWFB0T/ChefAshley-EdibleOKC-RachelWaters.co-60.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934217556-MHZJLFNLULNEIVJKES47/ChefAshley-EdibleOKC-RachelWaters.co-73.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934218150-88LRTNG30HXL1YDM9LEF/ChefAshley-EdibleOKC-RachelWaters.co-88.jpg In House - Chef Ashley Olson https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767934225274-AH3JX144UYSBS4LO1I4E/ChefAshley-EdibleOKC-RachelWaters.co-99.jpg In House - Chef Ashley Olson https://edibleokc.com/in-house/chef-kevin-lee monthly 0.5 2026-01-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/3f1afce7-561f-40da-b188-c89ff433d27d/ChefKevinLee-EdibleOKC-RachelWaters.co-92.jpg In House - Chef Kevin Lee I’ve always believed food contains some very special powers. Under the right conditions, it can do much more than simply sustain. It can celebrate life’s milestones, calm our thoughts, and comfort our emotions. It can conjure up distant memories and even connect people who once stood as strangers. And I’ve been studying the phenomenon for a while now. It’s almost like being outside when a storm is building. The tastes, smells, and flavors begin collecting and winding through the kitchen, when at just the right moment, they dependably nestle into the dinner plate of one’s soul. Can you tell I love food? One windy Oklahoma morning, I entered the “before hours” kitchen of Kevin Lee, chef and owner of Birdies, a modern Korean steakhouse on NW 150th Street in Edmond. For many, he may need no introduction after his stellar performance on The Food Network’s The Tournament of Champions and his 2025 semifinalist nomination for the James Beard Foundation’s Best Chef Southwest. Our conversation was the backdrop to his chopping, stirring, and sautéing. As we talked about his childhood and life among Oklahoma, Korea, and the Pacific Northwest, the smells of garlic, ginger, and soy sauce quickly filled the room. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749102552060-D8T3XLCHQ24V2IGYSPYJ/ChefKevinLee-EdibleOKC-RachelWaters.co-6.jpg In House - Chef Kevin Lee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749102553765-G8TK52QZZ58E4WPW7QPL/ChefKevinLee-EdibleOKC-RachelWaters.co-14.jpg In House - Chef Kevin Lee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749102554430-HTKEXH8EG35P5WOKL1AL/ChefKevinLee-EdibleOKC-RachelWaters.co-35.jpg In House - Chef Kevin Lee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749102558502-5YK96R8BG57782WZMJRT/ChefKevinLee-EdibleOKC-RachelWaters.co-48.jpg In House - Chef Kevin Lee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749102558795-J8WP19C5Q2G1RWGJNSAA/ChefKevinLee-EdibleOKC-RachelWaters.co-56.jpg In House - Chef Kevin Lee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749102561293-DJ6WCVOY5CDQNCDLQDAL/ChefKevinLee-EdibleOKC-RachelWaters.co-117.jpg In House - Chef Kevin Lee https://edibleokc.com/in-house/kurt-flesichfresser monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/97928b5d-8803-4920-aef2-9919da39a2ea/Kurt_MVCO-4.jpg In House - Kurt Flesichfresser Name a notable OKC restaurant, and local chef Kurt Fleischfresser has likely been involved with it in some way or another. From Irma’s Burger Shack and Iguana Lounge to The Metro Wine Bar & Bistro, Vast, and the Coach House, Chef Fleischfresser’s 30 years and over 30 restaurants opened have developed or influenced much of what Oklahoma City residents experience in restaurant dining. Today, his talent and passion continues to influence the Oklahoma foodscape through cooking demonstrations at The Tasting Room, chef training through his Master Chef classes, his contributions of time and talent to local nonprofits, and much more. When given the chance to work on this project, my hope was to steal past his storied achievements and into the heart of Chef Fleischfresser. To my delight, he kindly invited me and several guests into his home kitchen on a lazy, cool Saturday morning. What does an accomplished chef who has access to the best and most select ingredients at his fingertips serve house guests? Not the newest food trend, nor a complicated, time-consuming, and technique-filled menu. No, it’s simple food that Chef Fleischfresser wisely gravitates toward when hosting from his home. Why wise? Because Fleischfresser knows the real magic with food happens when delicious, simple food makes way for layers and pockets of conversation, laughter, and memories. https://edibleokc.com/in-house/sous-vide-cooking-in-a-vacuum monthly 0.5 2025-07-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1c031d6b-6b7f-4c86-bab4-6da756bfe00d/EOKC.CookingSkills.SousVide.2023-17.jpg In House - Sous Vide - Cooking in a Vacuum What I’m about to say may be slightly controversial or, at the very least, surprising. Here’s my confession: I do not own a slow cooker (a crock pot) and I do not own a “fast cooker” (think Instant Pot). What got me to this point? I’m pretty particular about what takes up space in my kitchen. Over the years, I’ve realized that the majority of my cooking can be accomplished with a simple skillet or a dutch oven. If I can get the same result with my basic equipment, then a specialty appliance does not make the cut for a spot in my pantry. To be in my kitchen, a specialty appliance must be more than just … special. With that in mind, I tell you the following: An immersion circulator and a vacuum sealer are absolutely worth having. FIRST: What is sous vide? Sous vide is a cooking technique that uses: an immersion circulator [a small electric appliance that circulates and warms water to a specific temperature], a water bath, and a food item that’s been vacuum-sealed in a cooking bag. https://edibleokc.com/in-house/cutting-up-with-julia-lafavor monthly 0.5 2025-07-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1727b3b6-8dc9-4b4e-b5e8-493f2fa0b281/CN221103+EOKC+Butcher+0341.jpg In House - Cutting up with Julia Lafavor When it comes to food, no two words perk my ears up faster than “Hidden Gem.” Who doesn’t want to hear about a local treasure that’s tucked away from the mainstream and promises to tantalize your taste buds and satisfy your soul? I recently had the privilege of spending an afternoon with local butcher Julia Lafavor, a true hidden gem, who represents a combination of unique technical talent and focus on quality, thoughtful food. Julia has been working in the meat processing industry for almost a decade and exercises her butchery talents at Urban Agrarian in Oklahoma City. We chatted while she broke down a quarter beef carcass into primal cuts. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751207822055-MHXB0AITET1HJ7A2UOT3/CN221103+EOKC+Butcher+0110.jpg In House - Cutting up with Julia Lafavor https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751207864602-01WZW15QADLAOS09VNC7/CN221103+EOKC+Butcher+0452.jpg In House - Cutting up with Julia Lafavor https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751207820364-79BL0GKZ1C95R8Y1QRRH/CN221103+EOKC+Butcher+0267.jpg In House - Cutting up with Julia Lafavor https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751207840219-A7WVYY2GB9OFFRSWUP2L/CN221103+EOKC+Butcher+0393.jpg In House - Cutting up with Julia Lafavor https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751207847784-NFMYP6NXEXY381CWK6K1/CN221103+EOKC+Butcher+0396.jpg In House - Cutting up with Julia Lafavor https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751207862043-SQ6KW5QUUEKQ30XYFP9S/CN221103+EOKC+Butcher+0446.jpg In House - Cutting up with Julia Lafavor https://edibleokc.com/in-house/blog-post-title-two-zgws4 monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/171493b4-27c8-414d-96a6-7c971f1e2015/chef-gabriel-lewis.jpg In House - Chef Gabriel Lewis Chef Gabriel Lewis and I met one busy afternoon in his personal kitchen over a cluster of simmering pots and a roasting chicken. The air was full of smells that, when combined as Chef Gabe prefers, promised one thing: a Thanksgiving feast. The smell of baked pumpkin bread and simmering sweet potatoes mingling with the warming herbs and the spark of bright lemon on a roasting chicken welcomed me at his front door. Chef Gabe’s hand-me-down dog named Chavi played greeter at the door and then provided laughs as he fetched his little purple ball. Moving into the kitchen, it was all work at first. Isn’t that always the case when it comes to the responsibility of assembling a holiday feast? Very soon, amid the rhythms of basting the chicken and draining the pasta and stirring the roux, Chef Gabe and I were swapping kitchen stories and laughing about the biggest challenges when working with food (limited refrigerator space ranked high). Very quickly however, our laughs turned toward a reflection of all the people who supported Chef Gabe along his culinary journey. https://edibleokc.com/in-house/blog-post-title-three-3437g monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/07e91162-1ea5-4752-af28-692a59103458/alain-buthion_01.jpg In House - Chef Alain Buthion When a meeting starts with “Would Monday at 1 p.m. work? Because that’s the day my daughter arrives home from college and I can cook for you both,” it promises a level of comfort and connection unmatched in even the coziest restaurant. Chef Alain Buthion, chef and owner of La Baguette Bistro, did not disappoint. As I stood in the middle of Chef Buthion’s kitchen, whisking egg whites for chocolate mousse, I delightfully found myself in the middle of family matters. Sophie, his oldest daughter, gave us her review of freshman year at Loyola University. Audrey, his youngest daughter, got settled in from her school day, and Chef Buthion’s wife, Anne, was helping at every turn. The sounds of chopping and sizzling and whisking quickly became the backdrop for chatter between sisters catching up after a semester apart—and all of a sudden, as if by magic, the aromas of cilantro and jalapeños and sautéing beef tips filled the air. That’s a capsule of the first 30 minutes of being welcomed into their home. Chef Buthion moved to Oklahoma over 30 years ago and was born, raised, and trained in the south of France at Le Clos d’Or in Grenoble. It was actually his brother, Michel, who first lived in Oklahoma and encouraged Alain to follow. Those simple choices became the roadmap by which his French cuisine found its longtime home in OKC. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/0f20a0ee-4460-443b-b367-3ddb66eb1d5b/alain-buthion_03.jpg In House - Chef Alain Buthion - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/89aea93f-5ac8-4af2-aa53-3cc2de2cae3b/alain-buthion_06.jpg In House - Chef Alain Buthion - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1acbb172-5b65-467e-abd8-75cac02882e7/alain-buthion_05.jpg In House - Chef Alain Buthion - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/in-house/category/The+Hand+that+Feeds+You monthly 0.5 https://edibleokc.com/in-house/category/Chef+Kevin+Lee monthly 0.5 https://edibleokc.com/in-house/category/In+House monthly 0.5 https://edibleokc.com/in-house/tag/Butcher monthly 0.5 https://edibleokc.com/in-house/tag/Flatbread monthly 0.5 https://edibleokc.com/in-house/tag/Potato monthly 0.5 https://edibleokc.com/in-house/tag/Cooking monthly 0.5 https://edibleokc.com/in-house/tag/Emily+Schuermann monthly 0.5 https://edibleokc.com/in-house/tag/Chef monthly 0.5 https://edibleokc.com/in-house/tag/Family monthly 0.5 https://edibleokc.com/in-house/tag/Norwegian monthly 0.5 https://edibleokc.com/in-house/tag/Sous+Vide monthly 0.5 https://edibleokc.com/coffee-shops daily 0.75 2026-04-03 https://edibleokc.com/coffee-shops/perets-dessert-amp-coffee-bar monthly 0.5 2026-04-03 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/86459723-8825-4ff6-9ed9-fd8095b6a34e/Perets_Edible_MVCO-37.jpg Coffee Shops - Perets Dessert & Coffee Bar “After dinner, if you don’t want to go to a bar, but you still want to soak up those remaining 45 minutes of a date, where could you go?” Perched on the second floor of the Paramount Building on Film Row, above The Study wine bar, Perets offers a rare amenity in Oklahoma City’s nightlife: specialty coffee until 11 p.m. It quite possibly has the latest hours for a coffee shop in the city, beating most locally owned spots and chains alike. For its night owl patrons, Perets offers more than just brewed beverages and desserts. It exudes nostalgic charm, nestled in two vintage-y rooms, and activates all the senses for a cozy experience: creaks of antique furniture, croons of Ella Fitzgerald and Laufey, clinks of tea cups, and murmurs of hushed conversation. Aromas of blended tea spices and espresso mingle in the air with the scent of fresh baked goods available on the shelf. Its enchanting living room atmosphere can infuse a bland study session or date with intimacy, whimsy, and wonder. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243398892-BLUFDW82N1CWBNJKKLTF/Perets_Edible_MVCO-6.jpg Coffee Shops - Perets Dessert & Coffee Bar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243391351-RU20GWA0TDSHI6SKFMUK/Perets_Edible_MVCO-18.jpg Coffee Shops - Perets Dessert & Coffee Bar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243413905-A64FIJOWS9BPFIDR3NN4/Perets_Edible_MVCO-23.jpg Coffee Shops - Perets Dessert & Coffee Bar https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1775243420912-UPS1SMLTQWLGVAJF1XAB/Perets_Edible_MVCO-24.jpg Coffee Shops - Perets Dessert & Coffee Bar https://edibleokc.com/coffee-shops/oklahoma-city-chai-tour monthly 0.5 2026-01-09 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/56d418a5-9add-47b8-89f9-a9f6207eb9d2/HHP.Chai2026-5.jpg Coffee Shops - Oklahoma City Chai Tour If I had to choose one chai for the rest of my life, I wouldn't hesitate: the chai at Hotel Moti Mahal in Ahmedabad, India, with a side of Maska Bun. My uncle's family lives nearby and we've been visiting Hotel Moti Mahal for 20 years. The chai tastes exactly the same every time—sweet, gently spiced, creamy, delicious, the standard against which I measure all others. I lived in Bharuch (Gujarat), India, until I was 16, when I immigrated to the United States and eventually completed a degree in geophysics. I work in Oklahoma’s energy industry but dream about Indian chai. Oklahoma does not have a Hotel Moti Mahal, so its chai is a sweet memory that helps me sleep at night. However, that comfort has not stopped me from finding my favorite OKC chai spots. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767933500617-IDSLBWRGKKPC8L5F5I7I/HHP.Chai2026-4.jpg Coffee Shops - Oklahoma City Chai Tour https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767933503597-XG73FQIY9PPB5CLFHQV8/HHP.Chai2026-6.jpg Coffee Shops - Oklahoma City Chai Tour https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1767933513325-F17BAQJ9YSA3HH6PG034/HHP.Chai2026-7.jpg Coffee Shops - Oklahoma City Chai Tour https://edibleokc.com/coffee-shops/gold-dome-coffee monthly 0.5 2025-09-26 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/fd631eca-1b6f-4298-80f9-5a1c9fd787d7/HHP.GoldDomeCoffee-2.jpg Coffee Shops - Gold Dome Coffee Small work environments are crucibles—spaceships, deep sea submersibles, and Gold Dome Coffee, the drive-through coffee shack in the parking lot of May and NW 36th Street’s northwest corner (the former Leaf + Bean location). At roughly 180 square feet, the shack harbors two to three humans, a hand-me-down espresso machine and accompanying coffee-making apparatus, cups, lids, glitter forks, refrigerator, ice maker, wash stations, drying racks, a register, and the ephemera that seems to follow those who choose to work in such spaces. Cramped prehistoric French caves harbor early man’s artistic hand, representations of himself and his tribe. The interior walls of Gold Dome Coffee are peppered with scribbled-upon scraps of paper (order reminders and quotes from famed writer and poet Kahlil Gibran’s masterwork The Prophet), drawings, t-shirts, stickers, and https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698320847-4ZYZWRGXS8WTWZRI05I4/HHP.GoldDomeCoffee-1.jpg Coffee Shops - Gold Dome Coffee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698322078-WJ3KF6UIQA2MLQ6XA14Z/HHP.GoldDomeCoffee-2.jpg Coffee Shops - Gold Dome Coffee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698348529-GVBH0SY3767DY53AAM1S/HHP.GoldDomeCoffee-4.jpg Coffee Shops - Gold Dome Coffee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698374127-17VQTPQINBHHJISRG7OD/HHP.MarchApril25.GoldDomeAdds-3.jpg Coffee Shops - Gold Dome Coffee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698384553-07MUCSXJF7PC4PNNC1GT/HHP.MarchApril25.GoldDomeAdds-4.jpg Coffee Shops - Gold Dome Coffee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698438940-54KCSPK4HB6C6349XA2B/HHP.MarchApril25.GoldDomeAdds-2.jpg Coffee Shops - Gold Dome Coffee https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1740698345714-Z63R14HD6QY4JGOJITI4/HHP.GoldDomeCoffee-3.jpg Coffee Shops - Gold Dome Coffee https://edibleokc.com/coffee-shops/blog-post-title-one-95tce monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/d030f232-87f7-4341-9a17-e7e59bcd7175/Don%27tStressMeowt-EdibleOKC-RachelWaters.co-22.jpg Coffee Shops - Don't Stress Meowt Cat Cafe - Why visit a cat café when I already live in one? That’s what I snarked at my three cats after watching Charlie, the Double-Stuf Oreo of a tuxedo, use the dinner table like it was her personal Victorian-era fainting couch. Despite being a card-carrying cat lady since smuggling kittens into my bedroom in a backpack, I hadn’t been to an official cat café until August. I wasn’t sure what to expect from don’t stress meowt, but my spirit felt lighter the moment I arrived. Have no fur; separation of sanctuary and plate isn’t an issue here thanks to a glass partition that divides the café from a lounge where you can pussyfoot around with adoptable feline friends in a wonder-land of toys, trees, towers, bridges, and scratching posts. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6bcb433f-eaca-4f59-ba23-7efc66870797/cat-cat.jpg Coffee Shops - Don't Stress Meowt Cat Cafe - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/9792ae64-acf9-4402-94d1-5cc626422dae/claws-cause.jpg Coffee Shops - Don't Stress Meowt Cat Cafe - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/coffee-shops/neon-coffee-bar monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/b435c655-ba36-45af-bd8c-f4679ebdcfdf/HHP.NeonCoffee-4.jpg Coffee Shops - NEON Coffee Bar Bright and buzzy neon lights, lattes served in tiki glasses, doughnut sandwiches, and pop music from almost every generation: everything about NEON Coffee Bar is a little different. Bringing a much-needed coffee-centric spot to the Plaza District, Rachel Cope, founder of 84 Hospitality Group, knew she wanted to do something unheard of in coffee spaces while creating a spot locals could get excited over. “It’s been fun to watch people walk in and see their immediate reaction; their eyes light up,” says Rachel. Opening in May 2021, after the most unpredictable year and a half, her goal was to offer a space that would invite people to sit and chat over a cup of coffee again. The upbeat energy and design of NEON was an effort to influence people’s moods. “One of our managers asked if it was an Apple store or coffee shop,” jokes Rachel. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/cc76feb2-beb7-45a8-9353-d081cb5a26ae/HHP.NeonCoffee-1.jpg Coffee Shops - NEON Coffee Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c9e595c2-9c21-402d-be27-57b4bbfb9aac/HHP.NeonCoffee-3.jpg Coffee Shops - NEON Coffee Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/7cb33f3d-670d-4536-8f46-14d25eb85844/HHP.NeonCoffee-2.jpg Coffee Shops - NEON Coffee Bar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/coffee-shops/category/Restaurant monthly 0.5 https://edibleokc.com/coffee-shops/category/Coffee+Shop monthly 0.5 https://edibleokc.com/coffee-shops/tag/I-40 monthly 0.5 https://edibleokc.com/coffee-shops/tag/Coffee+Shop monthly 0.5 https://edibleokc.com/coffee-shops/tag/Irani+Chai monthly 0.5 https://edibleokc.com/coffee-shops/tag/NW+OKC monthly 0.5 https://edibleokc.com/coffee-shops/tag/Sheesh+Mahal monthly 0.5 https://edibleokc.com/coffee-shops/tag/Cat+Cafe monthly 0.5 https://edibleokc.com/coffee-shops/tag/Espresso monthly 0.5 https://edibleokc.com/coffee-shops/tag/All+About+Cha monthly 0.5 https://edibleokc.com/coffee-shops/tag/Coffee monthly 0.5 https://edibleokc.com/coffee-shops/tag/Chai monthly 0.5 https://edibleokc.com/coffee-shops/tag/Dessert monthly 0.5 https://edibleokc.com/coffee-shops/tag/Out+on+the+Town monthly 0.5 https://edibleokc.com/coffee-shops/tag/Yukon monthly 0.5 https://edibleokc.com/coffee-shops/tag/Stuart+Hudson monthly 0.5 https://edibleokc.com/coffee-shops/tag/Punjabi+cha monthly 0.5 https://edibleokc.com/coffee-shops/tag/Indian monthly 0.5 https://edibleokc.com/coffee-shops/tag/Curry+Point+Food+Truck monthly 0.5 https://edibleokc.com/essays daily 0.75 2025-11-04 https://edibleokc.com/essays/state-fair-cooking-contests monthly 0.5 2025-09-14 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/c69c27d8-8579-4be4-92ab-3dca133accc9/EOKC+Still+Life3113.jpg Essays - State Fair Cooking Contests When most people hear “fair food,” they think of deep-fried butter, funnel cakes, and other artery-clogging indulgences—often served on a stick. Not Cassidy Eastwood. A former French teacher who now splits her working hours between Savory Spice and Urban Agrarian, Cassidy has been competing in state fair cooking contests for the last three years. And she’s not alone. If you move beyond the neon signage, carnival rides, and sugar-spun clouds of cotton candy most people associate with the Oklahoma State Fair, you’ll find a quirky little world nestled inside the Creative Arts Building filled with people just like her. Diehard bakers who find the whir of a KitchenAid mixer more thrilling than a Tilt-a-Whirl. Canning enthusiasts who’d rather listen to the “ping” of a successful seal than the guitar licks coming from the main stage. Seasoned home cooks who could hold their own in any restaurant kitchen, but prefer to cook for their families in lieu of the masses. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757430139728-EAKCA4LUGP1UM6U82HEK/CN250804+Pam+Kloiber+0038.jpg Essays - State Fair Cooking Contests https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757430126697-XATTHKVHV2UN11RTXKAU/EOKC+Cassidy+Eastwood+0017.jpg Essays - State Fair Cooking Contests https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1757430147349-SK8099E5N34MH5ZIZMYO/EOKC+Still+Life3136.jpg Essays - State Fair Cooking Contests https://edibleokc.com/essays/bnh-m-and-me monthly 0.5 2025-09-14 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/f68d2521-1bd2-4d14-9f7b-67248cea7392/Lee%27s+-+%40giantclick-5.jpg Essays - Bánh Mì and Me As the airbags deflated and my vision cleared, I glanced over to my passenger seat. Neatly wrapped in white paper, my bánh mì sandwich sat perfectly unharmed. The same could not be said of my car, crumpled and crushed against the curb. Before it was towed away, I snatched the still-warm Lee’s Sandwiches bundle to take with me. The sandwich’s familiar salty and pickled flavors comforted me in the hospital waiting room, sunny memories of eating bánh mì washing over me. I had to laugh in spite of everything. Bánh mì is always there for me. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/6b107ee1-d750-424f-9f8e-03a49a116032/Lee%27s+-+%40giantclick-1+%281%29.jpg Essays - Bánh Mì and Me - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://edibleokc.com/essays/dining-clubs monthly 0.5 2025-08-04 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/4ba0944b-a1ae-4c85-85a1-71ec09916131/HHP.PizzeriaGusto.2024-763.jpg Essays - See You at Dining Club Sitting at a restaurant table with 11 strangers, I realized that if we as people are social animals, we are hungry ones. Over the last decade, among the lingering isolation of the pandemic, the disappearance of third places, and the advertising- and entertainment-driven, dopamine-addictive pull to never put our phones down, the fabric of our social lives shapeshifted. As these forces chisel away at our sense of harmony and togetherness, some people simply grew tired of it all. And so, social clubs have re-emerged as an act of resistance to the current state of things, filling a need for people to connect with community. A dining club has a low barrier to entry. Unlike many social clubs, a dining club doesn’t require you to complete an activity in advance (read a book) or endure intense physical activity (running and biking) or be competitive (play chess). Instead, at a dining club, you must be willing to sit down with strangers and eat. That’s exactly the sentiment Kortnee Turpin, founder of OKC Dining Club, shared with me: “My two hobbies are I like to eat and I like to talk to strangers.” So much so that she started OKC Dining Club in April 2024. After recently hitting the one-year anniversary and hosting over 19 events, it has resonated with many. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754340231075-Z7F3QZ52KHMI0BT8JIWV/HHP.PizzeriaGusto.2024-749.jpg Essays - See You at Dining Club https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754340230299-HOC2SU51BHYUG9HC5PJL/Kortnee-EdibleOKC-RachelWaters.co-14.jpg Essays - See You at Dining Club https://edibleokc.com/essays/eating-like-animals monthly 0.5 2025-08-01 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/667a53fc-b091-430f-bf30-0a0c49e686ed/835A4832.jpg Essays - Eating Like Animals At the Oklahoma City Zoo on a cold spring morning, all of the animals are either munching or waiting to munch. In the ape area, a lone orangutan — a member of Earth’s largest known fruitarian species — grabs an unspecified pome from the ground, takes a couple of bites, and then tosses the rest behind him with disinterest. According to nearby signs, this epicurean disinterest is normal for orangutans and seeds many of the fruit trees in Southeast Asia. Then there are the flamingos, with their heads down to the water, beaks moving eagerly in search of the krill, algae, or brine shrimp they would eat in the wild (beta-carotene-rich foods that are responsible for their pink hue). The red river hogs in the African section are snuffling through some hay and leaves and chomping away on the choicest of the roughage. And there is the red panda, who has recently lost interest in most local bamboo varietals, but might chomp on a culm if her keepers have harvested it from her favorite spot on the zoo grounds. Other animals are waiting to eat: the Amazonian python, who might be two to four weeks away from her next frozen rabbit (they don’t do well if fed too often); the lions, lazing the day away on their hill enclosure while cow femurs with their names on them chill in the freezer; and the hooded pitta bird, whose cuteness and palm-of-your-hand size belie the fact that she’s eagerly awaiting her serving of raw horse meat, egg, and parrot feed. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101179030-NDWHTOOA2T5SHDW80EOZ/HHP.EdibleOKC.2025.ZooFood2.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101193536-N8VKWSVU0OU9HT56D7OG/HHP.EdibleOKC.2025.ZooFood3.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101195299-YFE5CHLAIFXDDN2SIGIF/HHP.EdibleOKC.2025.ZooFood4.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101214618-ZHM3OVPL5S3KZFIYCJ36/HHP.EdibleOKC.2025.ZooFood5.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101207930-X9MU07GA0A4USD2A9V14/HHP.EdibleOKC.2025.ZooFood6.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101219833-4DVS1GG6923AQQ8BZDFG/HHP.EdibleOKC.2025.ZooFood7.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101234116-T8N19R69CV9EZ5IQKPPF/HHP.EdibleOKC.2025.ZooFood9.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101234224-S1I4OJ9SKAO15XF4UGJ5/HHP.EdibleOKC.2025.ZooFood10.jpg Essays - Eating Like Animals https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1754061316218-HTO3DGHAMKX93DAR9VUO/HHP.EdibleOKC.2025.ZooFood11.jpg Essays - Eating Like Animals https://edibleokc.com/essays/an-ode-to-garlic monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/bf4a4387-81dd-48f6-b5c6-a6dccaaa9eed/CN241130+EOKC+Garlic+0014.jpg Essays - An Ode to Garlic After I moved out, my dinners at home grew few and far between. So planning one was always a battle between my parents’ respective cuisines. My mom’s go-tos were soon dubu jjigae (spicy tofu soup), budae jjigae (Korean army stew), kimchi bokkeumbap (kimchi fried rice), or simply ramen. My dad, on the other hand, had one simple request: rigatoni and meatballs. By this point in my life, my dad could not eat or drink through his mouth due to throat cancer, so when he asked to have Italian food, he was really asking to see and smell Italian food. The dinner battles were contentious. It had to be one or the other; there was no fusion. The two sides of my culinary identity seemed irreconcilable. Korean food was spicy, fermented, and bright red from chili peppers. Italian food was hearty, cheesy, and deep red from tomatoes. There was some overlap: Both cuisines had a penchant for red sauce, noodles, and seafood. They seemed parallel but askew, the same details but different categories. I needed to find an ingredient that bridged the gap. Then I thought about garlic. It was always there, right under my nose. It plays such different roles in each cuisine that I almost missed the connection. The Italian food I know uses the essence of garlic, like flavored sparkling water. Perhaps this is why the lingering aroma of garlic frying in oil was so delectable to my father, even when he could no longer eat it. On the other hand, Korean food does not hold back on garlic — my father did not like the smell of kimchi. https://edibleokc.com/essays/hawaiian-bbq-amp-the-hallyu monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/311d0bf8-cff7-4b68-a457-123f75356d5d/Shea+Alan+-+EdibleOKC+-+Hawaiian+BBQ20+%281%29.jpg Essays - Hawaiian BBQ & The Hallyu Obscured by both name and location, Hawaiian BBQ is a hole-in-the-wall Korean restaurant within Midwest City’s OK KO-Mart Oriental Foods. I frequented KO-Mart with my Korean mother growing up. It had different owners then and, according to my mother, an endearing name that translated to “grandma store.” A precursor to the explosion of Korean culture worldwide, termed hallyu or “Korean Wave” by Chinese observers, and prior to the current Korean food craze (Korean fried chicken, Korean corn dogs, and Korean BBQ in OKC alone), KO-Mart and the Korean community’s patronage have endured for decades. This is more than I can say for myself. I attended weekend Korean Culture & Language School of Oklahoma classes as a child, but moved to Los Angeles for college and the beginnings of a film career. My grasp of Korean was timid and, as a half-Korean and half-Italian second-generation American, the visible connection to my Korean heritage was at times unclear. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743784611123-Q46LNVD803SSR8ZNUMEC/Shea+Alan+-+EdibleOKC+-+Hawaiian+BBQ18-min.jpg Essays - Hawaiian BBQ & The Hallyu https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1743784608139-EGCP3RY01XJH2X2A4KME/Shea+Alan+-+EdibleOKC+-+Hawaiian+BBQ21.jpg Essays - Hawaiian BBQ & The Hallyu https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1745547188623-ML5UW33JNVI8ZVG6NP4P/Shea+Alan+-+EdibleOKC+-+Hawaiian+BBQ6+%281%29+%281%29.jpg Essays - Hawaiian BBQ & The Hallyu https://edibleokc.com/essays/the-schwans-man monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/439b9930-66aa-4720-b28f-104144b57389/Schwans.jpeg Essays - The Schwan’s Man - Growing up in rural Oklahoma, I never had a corner store or even a restaurant that meant anything to me, but I did have a Schwan’s Man. The “Schwan’s Man” and his yellow, multi-doored truck were a staple in households across Oklahoma for five decades. Schwan’s started as an ice cream delivery service in Minnesota in 1952, an innovative move for a family-run dairy. By the time I became acquainted with the business in the 1980s, its roster of frozen foods was long and legendary. I remember pizzas with pepperonis like little upturned bowls full of grease. Ice cream sandwiches, orange push pops, frozen veggies, breaded chicken. Now-dated novelties like chicken Kyiv and Mexican pizza. In middle school, I developed a habit of microwaving a Schwan’s eggroll in the morning and taking it with me on the long ride to school. Although I doubt there was anything exceptional about those egg rolls, I can still remember exactly what it felt like to bite through the shell into the juicy, cabbagey interior. https://edibleokc.com/essays/category/Out+on+the+Town monthly 0.5 https://edibleokc.com/essays/category/The+Last+Bite monthly 0.5 https://edibleokc.com/essays/category/In+House monthly 0.5 https://edibleokc.com/essays/category/Essays monthly 0.5 https://edibleokc.com/essays/category/Restaurants monthly 0.5 https://edibleokc.com/essays/tag/Ice+Cream monthly 0.5 https://edibleokc.com/essays/tag/Cookie monthly 0.5 https://edibleokc.com/essays/tag/Oklahoma+City+Zoo monthly 0.5 https://edibleokc.com/essays/tag/Fresh+Baked+Bread monthly 0.5 https://edibleokc.com/essays/tag/Cooking+Competitions monthly 0.5 https://edibleokc.com/essays/tag/Dining+Club monthly 0.5 https://edibleokc.com/essays/tag/Korean monthly 0.5 https://edibleokc.com/essays/tag/Oklahoma+State+Fair monthly 0.5 https://edibleokc.com/essays/tag/Hawaiian+BBQ monthly 0.5 https://edibleokc.com/essays/tag/Sandwiches monthly 0.5 https://edibleokc.com/essays/tag/Community monthly 0.5 https://edibleokc.com/essays/tag/Restaurants monthly 0.5 https://edibleokc.com/local-products/eat daily 0.75 2026-01-30 https://edibleokc.com/local-products/eat/forwardfoods monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/38c113ee-dcbe-4518-bce6-7b872c3fff0b/6N1A9578.jpg Local Goods / Eat - Forward Foods Norman is no stranger to institutions. The University of Oklahoma’s campus looms large in the center of the city, casting a shadow of tradition. But just north of campus is Forward Foods, a nearly two-decade-old culinary cornerstone and bastion of handmade cheeses and other fine foods. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762278420151-MVC8166NF2AVUY1SXG2I/6N1A9319.jpg Local Goods / Eat - Forward Foods https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1762278419828-V3FL201T9WB6OF4D300O/6N1A9253.jpg Local Goods / Eat - Forward Foods https://edibleokc.com/local-products/eat/kinfolk-market-and-shop monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/46385748-26e0-4b83-8d86-b29c928099ea/KINFOLK-2.jpg Local Goods / Eat - Kinfolk Market and Shop Devin and Sade Dawson have always been ahead of their time. Like most forward-thinkers, this can be both a blessing and a curse. But the couple have found themselves in good company in OKC’s Wheeler District, where they’ve made a home for their family and their business, a community grocery store called Kinfolk Market and Shop. Tucked away in Wheeler’s commercial row, Kinfolk offers organic produce, locally made goods, package-free staples, and pork and eggs from animals that the couple and their four children raise themselves. It’s the latest iteration of a sustainable food mission the Dawsons have been pursuing for more than a decade. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769787263375-B0H4WW9Z0MF757RFN24Q/KINFOLK-51.jpg Local Goods / Eat - Kinfolk Market and Shop https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769787257780-YK9SRT2WWFBF8Z2COR1N/KINFOLK-24.jpg Local Goods / Eat - Kinfolk Market and Shop https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769787256551-AH1CQ7ZWPME0NDZOT7T3/KINFOLK-42.jpg Local Goods / Eat - Kinfolk Market and Shop https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769787262260-K3RXT7IK0UZHAW5U9VOR/KINFOLK-48.jpg Local Goods / Eat - Kinfolk Market and Shop https://edibleokc.com/local-products/eat/the-salsa-is-real monthly 0.5 2025-06-29 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/5d6d8ce8-aaba-4a83-bcbb-beec7b46fa8c/SF2_9131.jpg Local Goods / Eat - The Salsa is Real On the east side of Norman, there’s an unassuming storefront nestled between Donut King and Goodwill where the next generation of Oklahomans are refining their ideas and skills. And, they’re making some really good salsa. Loveworks Leadership, Inc. is a non-profit afterschool program for middle and high school students in Norman focused on leadership and character development through the pursuit of passion projects. The organization has multiple tracks for students to try, including art, woodworking, entrepreneurship, technology, culinary arts and fashion. Loveworks even has a ball pit. When you walk through the space, there’s controlled chaos in the atmosphere. The building practically buzzes as students get ready to work. Two days a week, students come to Loveworks after school to meet with mentors and work together on their passion projects. When they’re done working, they enjoy a free meal. The mentors and volunteers are an impressive bunch of professionals and well-known community members. One afternoon in October, Rusty Loeffler, owner of Interurban, Hunny Bunny Biscuit Co., and Packard’s New American Kitchen was casually preparing the evening meal for the students. “Kids are sort of sidelined, and they have a perspective on the world that is completely different than the adults,” says Brent Wheelbarger, the Youth Entrepreneurship Director of Loveworks Leadership and owner of Trifecta Communications. Wheelbarger originally became involved with Loveworks to offer a tech summer camp. The camp spawned Wristworld, an augmented reality wristband company with gaming products currently available at Love’s and OnCue gas stations. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751209278940-IBT2G30UP79Q8AM90EG8/SF2_9083.jpg Local Goods / Eat - The Salsa is Real https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1751209275906-T0NM4PTZUM8XDSUXNR57/SF2_9109.jpg Local Goods / Eat - The Salsa is Real https://edibleokc.com/local-products/eat/urban-agrarian monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/801902c4-b648-4592-9b71-28ec5c8b63a1/Edible_OKC_Urban_Agrarian.AES_7777.jpg Local Goods / Eat - Urban Agrarian More than ten years ago, Matt Burch, co-owner of Urban Agrarian, moved back from coastal Georgia where he was working on a farm. “You know, I didn't even know of any farms around here. I grew up in Oklahoma, but I couldn't name a single farm by name and I was like, there has got to be farms back home. I found the Oklahoma Food Coop and started volunteering for them. Basically, the trouble with that model at the time was that it was a once-a-month distribution. I was looking for ways to spend more time with farmers, just participate in this whole thing a little more often.” Matt Burch met Chelsey Simpson back then, while volunteering for the Oklahoma Food Cooperative. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786430158-KA5Y2LIO57H8WRAGP74V/Edible_OKC_Urban_Agrarian.AES_7654.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786432739-A1Q1SMDXA1NCR6SEWJPO/Edible_OKC_Urban_Agrarian.AES_7659.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786466112-85DJRBXDO0OE4E7Q7WU1/Edible_OKC_Urban_Agrarian.AES_7661.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786467117-SFBJCZ631C45F9Q523WO/Edible_OKC_Urban_Agrarian.AES_7673.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786489500-3EBJVS3W3W0D6ZPLEQQX/Edible_OKC_Urban_Agrarian.AES_7677.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786504724-GOFJG9YJTZLPMDYFZGP9/Edible_OKC_Urban_Agrarian.AES_7676.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786533441-6EH1XCS9ZPQEYV241LWS/Edible_OKC_Urban_Agrarian.AES_7699.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786540351-DJX8UJGVJA0S5WT692BU/Edible_OKC_Urban_Agrarian.AES_7708.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786555461-O41UKAAK9TNMBEVVR3TN/Edible_OKC_Urban_Agrarian.AES_7719.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786575473-8D3ENRR4R79IRXZ8YKIK/Edible_OKC_Urban_Agrarian.AES_7725.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786584602-TLT6HE0Y0W6EEO4TH4J3/Edible_OKC_Urban_Agrarian.AES_7735.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786606581-IKB60U33ZUV2L2CIFYPN/Edible_OKC_Urban_Agrarian.AES_7791.jpg Local Goods / Eat - Urban Agrarian https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1769786606735-LLKISNYRM8SWSXJCHT0E/Edible_OKC_Urban_Agrarian.AES_7798.jpg Local Goods / Eat - Urban Agrarian https://edibleokc.com/local-products/eat/category/Local+Goods+%2F+Eat monthly 0.5 https://edibleokc.com/local-products/eat/category/Land+%26+Livestock monthly 0.5 https://edibleokc.com/local-products/eat/category/Restaurants monthly 0.5 https://edibleokc.com/local-products/eat/tag/Tori+Beechum monthly 0.5 https://edibleokc.com/local-products/eat/tag/Fresh monthly 0.5 https://edibleokc.com/local-products/eat/tag/Vegetables monthly 0.5 https://edibleokc.com/local-products/eat/tag/Fruit monthly 0.5 https://edibleokc.com/local-products/eat/tag/Suzy+Thompson monthly 0.5 https://edibleokc.com/local-products/eat/tag/Marisa+Mohi monthly 0.5 https://edibleokc.com/local-products/eat/tag/Produce monthly 0.5 https://edibleokc.com/local-products/eat/tag/Store monthly 0.5 https://edibleokc.com/local-products/eat/tag/Cheese monthly 0.5 https://edibleokc.com/local-products/eat/tag/Market monthly 0.5 https://edibleokc.com/local-products/eat/tag/Leadership+Program monthly 0.5 https://edibleokc.com/local-products/eat/tag/Salsa monthly 0.5 https://edibleokc.com/local-products/eat/tag/Farm monthly 0.5 https://edibleokc.com/local-products/eat/tag/Dairy monthly 0.5 https://edibleokc.com/local-goods-drinks daily 0.75 2025-08-15 https://edibleokc.com/local-goods-drinks/henosis-drink-co monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/66968ca5-9a2b-4448-9646-5dd985899650/6N1A6667.jpg Local Goods / Drinks - Henosis Drink Co Ashley and Curtis Skaggs started out as mushroom farmers, not kombucha brewers. But their family of five (they have three sons) had a collection of health issues that they eventually linked to poor gut health. They decided to add probiotics to their diet, and kombucha was the most palatable option, so they started brewing. Since they were already selling mushrooms at the farmers market, they took some kombucha along to see how it sold. It was immediately popular. Three years later, Henosis Drink Co. (it means “unity and oneness” in Greek) is their full-time job. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101641352-NPPGQVL8S5HB9XIT69IT/6N1A6578.jpg Local Goods / Drinks - Henosis Drink Co https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1749101640976-YS0ZBWKU09MZD035T6Q4/6N1A6628.jpg Local Goods / Drinks - Henosis Drink Co https://edibleokc.com/local-goods-drinks/coops-concerto monthly 0.5 2025-09-26 https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/506f19cd-8f56-4ce1-a65a-3bdceca40c2d/CN23_0120+EOKC+Coop+0041.jpg Local Goods / Drinks - COOP’s Concerto MOVEMENT ONE COOP entered craft beer early, by Oklahoma standards. After home brewing and informal beer tastings in the back room of Cheever’s, research trips to two dozen craft breweries around the nation, and several feasibility studies, COOP’s formal operations began in 2009 with a 7 barrel system on NW 51st and Western under the leadership of Daniel Mercer, JD Merryweather, Mark Siebold, brewer Chase Healey (who later founded the craft breweries Prairie Artisan Ales and American Solera), and soon thereafter brewer Blake Jarolim. As with most small businesses in burgeoning local industries, COOP’s early growth period was full of long days, frustration, and its share of successes for its three production staff. Prior to the passage of Senate Bill 424 in 2016, which allowed full-strength alcohol to be sold at brewers’ onsite taprooms, COOP’s ability to generate revenue was limited to its distribution agreements, and success rested on its raw ability to produce. “For three to four years, our biggest priority was just survival,” recounts Daniel Mercer, CEO. As the second paid employee, head brewer Blake Jarolim remembers it clearly. “We were a really close group of friends. It felt really cool to see everyone be a part of it and chip in. But, as time wore on and workload increased, there were 12-hour days that would go by without talking. The only thing that was holding up selling more beer was the limit of how much we could produce in a day. It was a super exciting and challenging time.” COOP found its core production team and lead product: F5, a hoppy India Pale Ale, which constitutes over half of its beer sales. It remains the best-selling craft beer in Oklahoma, with only Prairie Artisan Ales, another pre-SB 424 brewer, rivaling COOP in its breadth of nationwide distribution. https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255738668-LJ586OWQL09AS4ITXKJW/CN23_0120+EOKC+Coop+0018.jpg Local Goods / Drinks - COOP’s Concerto https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255780115-9V1MA2OLHA7LT25QWF3L/CN23_0120+EOKC+Coop+0034.jpg Local Goods / Drinks - COOP’s Concerto https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255733219-MO2OWPPQMN3TKGQZBVMN/CN23_0120+EOKC+Coop+0022.jpg Local Goods / Drinks - COOP’s Concerto https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255756265-VXGRIIFMDKVVWRHDE2ZB/CN23_0120+EOKC+Coop+0026.jpg Local Goods / Drinks - COOP’s Concerto https://images.squarespace-cdn.com/content/v1/66dc773fc4ec3f74a2535a4d/1752255755304-Y7O49DPSQCPF8PTZ7J1Q/CN23_0120+EOKC+Coop+0027.jpg 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