Food Lovers' Guide to Oklahoma: The Best Restaurants, Markets & Local Culinary Offerings [NOOK Book]

Overview



The Best Restaurants, Markets & Local Culinary Offerings

 

The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related ...

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Food Lovers' Guide to Oklahoma: The Best Restaurants, Markets & Local Culinary Offerings

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Overview



The Best Restaurants, Markets & Local Culinary Offerings

 

The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including:

 

• Favorite restaurants and landmark eateries

• Farmers markets and farm stands

• Specialty food shops, markets and products

• Food festivals and culinary events

• Places to pick your own produce

• Recipes from top local chefs

• The best cafes, taverns, wineries, and brewpubs

 

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Product Details

  • ISBN-13: 9780762790913
  • Publisher: Globe Pequot Press
  • Publication date: 2/5/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition description: First
  • Pages: 288
  • Sales rank: 1,264,713
  • File size: 4 MB

Meet the Author


Katie Johnstonbaugh is an Oklahoma City freelance writer and blog author of dishinanddishes.com where she writes frequently about cuisine. She is also a local TV personality with a food segment on the Rise & Shine show in Oklahoma City on Freedom43 TV where she features local restaurants and specialty markets as well as recipes.
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Table of Contents

Introduction 1

How to Use This Book 1

Keeping Up with Food News 4

Food Events 8

Food Trucks 18

Oklahoma City 23

Oklahoma City Central: Asian, Belle Isle, Paseo Arts & Western Avenue Districts 27

Foodie Faves 29

Landmarks 49

Specialty Stores, Markets & Producers 50

Learn to Cook 53

NW Oklahoma City, Nichols Hills/Lakeside & Edmond 55

Foodie Faves 56

Landmarks 82

Specialty Stores, Markets & Producers 87

Learn to Cook 94

South Oklahoma City, Capitol Hill District, Moore & Norman 98

Foodie Faves 99

Landmarks 115

Specialty Stores, Markets & Producers 119

Downtown Oklahoma City: Automobile Alley, Bricktown, Midtown, Deep Deuce & Downtown Business District 122

Foodie Faves 124

Landmarks 141

Specialty Stores, Markets & Producers 141

Learn to Cook 146

Tulsa 147

Tulsa: Blue Dome, Brady Arts, Brookside, Cherry Street, Downtown Deco, Utica Square, Terwilleger Heights & West District 151

Foodie Faves 153

Landmarks 181

Specialty Stores, Markets & Producers 185

East & North Tulsa 192

Foodie Faves 193

Landmarks 202

Specialty Stores, Markets & Producers 203

South Tulsa, Southern Hills & Jenks 205

Foodie Faves 206

Landmarks 214

Specialty Stores, Markets & Producers 215

Oklahoma Suburbs 217

Foodie Faves 219

Landmarks 232

Specialty Stores, Markets & Producers 233

Oklahoma Breweries 234

Recipes 239

Dock Soup (Jonathon Stranger, Chef and Owner of Ludivine) 240

Sesame Vin Dressing (Bruce Rinehart, Owner of Rococo Restaurant & Fine Wine) 242

Tomato & Herb Tart (Executive Chef Jimmy Stepney of Boulevard Steakhouse) 243

Goat Cheese Cake with Prosciutto, Local Honey & Arugula with Lemon Vinaigrette (Alain Buthion, Chef and Owner of La Baguette Bistro) 244

Cointreau-Cured Scottish Salmon on Johnnycakes (Executive Chef Jonas Favela of Ranch Steakhouse) 246

Grilled Scallops with Watercress Salsa (Executive Chef Daniel Nemec of Mickey Mantle's Steakhouse) 248

Tongue & Cheek (Braised Beef Tongue & Veal Cheek) (Chef Marc Dunham, director of the Francis Tuttle School of Culinary Arts) 249

Grilled Catfish with a Sweet Potato Tamale (Kurt Fleischfresser, Executive Chef and Owner of The Coach House) 253

Vietnamese Crepe (Chef Zahidah Hyman, President of KEO) 256

Mate's Chicken Pesto Pasta (Chef Matt Kelley and Brooke Kelley, Owners of Lucky's Restaurant) 258

Moroccan Lamb with Tomato Jam (Chef Ryan Parrott of Local) 260

Buffalo Meat Loaf (Executive Chef John McEachern and John Wimpy, Owner of Go West) 262

Pecan Coffee Cake (Executive Chef Donnie Cashion of Republic Gastropub) 263

Mama Bennett's Coconut Cake (Chef John Bennett) 265

Appendices 268

Appendix A Eateries by Cuisine 268

Appendix B Dishes, Specialties & Specialty Food 277

Index 280

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