Tulsa dishes photographed by Natalie Green. OKC dishes photographed by Brent Fuchs
Baby back ribs with house-made sweet barbecue sauce, Burn Co. BarbecueMini grilled cheese and tomato bisque, Palace CafeShrimp and shiitake pot stickers with garlic chili paste, Asian coleslaw garnish and sweet soy drizzle, Palace CafeCaprese skewers, Andolini’s PizzeriaHibiscus-cured cold smoked salmon lox with smoked salmon mousse, Amelia’sTop: Nirvana roll with crab cake, blackened tuna, avocado, cream cheese and jalapeno rolled in masago. Bottom: Keaton roll with ginger-marinated fresh shrimp, avocado, spicy sauce and cream cheese rolled in soy paper in the rawSashimi 9, a chef’s choice of 9 types of fresh fish, in the rawCrispy Arancini (Italian rice balls) filled with creamy mozzarella, sprinkled with parmesan and oregano OrenClockwise from left: mini ‘charcuterie’ board with a pumpernickel crostini, prosciutto, dijon, shallots and gruyere; shaved roast beef on a fresh baguette with horseradish cream; mini crab cake with sriracha aioli, 624 CateringFresh guacamole and chips, Ted’s Cafe EscondidoChicken satay, KeoPotato latkes with short rib and blackberry BBQ, Aila’s CateringApplewood smaked bacon mac ‘n’ cheese bite with parma rosa, Aila’s CateringCaprese, Dalesandro’sMeatloaf sliders with sweet hot tomato jam, Bramble Breakfast and BarShrimp, lobster and crab dip with toasted crostini, Ti Amoindividual vegetable crudites with creamy red-pepper aoli dip. Aunt Pittypat’s CateringGarlic knots, Andolini’s Pizzeria
