Embracing Southern Hospitality

With a new look, FLINT welcomes diners with a passionate chef, Derrek Long, leading the charge.

Chef Derrick Long, a Guthrie native, says Flint feels like “the home I’ve been searching for.” Photos courtesy the Colcord Hotel

When FLINT – a new American destination at the historic Colcord Hotel in Oklahoma City – reopened last August after a major renovation, it felt like a breath of fresh air. The transformation of its interior features is complemented by the food, brunch menu, artisanal cocktails and award-winning wine selection, but at the heart of it all is the vision of chef Derrek Long. 

“The idea is that we wanted to provide the best experience to everybody, whether you’re celebrating your anniversary, leaving the game at the Paycom Center or coming in from across the street at the Myriad Gardens,” says Long. “We are embracing these different techniques that have roots in the American South. We are taking Southern classics like meatloaf and chicken fried steak and bringing in a modern feel.”

For example – instead of using regular pounded out meat for his chicken fried steak, Long is utilizing the teres major cut instead.

“It’s super tender, one of the most tender cuts that you can get off the cow, and it’s delicious,” he says. “We put our house breading on it, which passed down to me from my father years ago. It definitely has some of the Oklahoma vibes of seasonings.”

Those Oklahoma roots are at the center of Long’s talent. Born and raised in Guthrie, Long grew up in his father’s restaurant, Gages Steakhouse, an historic mainstay in the city’s downtown area. At age 16, Long learned all aspects of the business. He later attended Platt College, completing a nine-month program in which he attended school nine hours a day and worked full time to expand his knowledge. He eventually became an instructor at Platt himself; he was 21, the youngest ever hired at the college.

Along the way, he developed his own culinary style.

“I worked in so many restaurants and with so many different types of cookery. I finally said, ‘You know what? Maybe I’m an American fusionist.’ I love looking at the cultures of food and seeing the story food has to tell,” he says. “I find the best parts of food from different nationalities and bring that into my style.”

But in all the places Long worked, he knew he wanted to end up at FLINT. For six years, everytime the executive chef position came open, he applied. Last year, the stars finally aligned. 

“I applied and I got it,” he says. “It feels like the home I’ve been searching for the past 10 or 12 years of my career.”

Menu items at FLINT range from the blackened redfish and bacon-wrapped meatloaf to shrimp and grits, sauteed scallops and a hearty brisket-blend cheeseburger. The new bar area compliments the menu with a variety of both classic and craft cocktails. The drinks and Long’s menu can also be enjoyed on the new patio retreat called FLORA at The Colcord. For assistant general manager Justin George, the new look, feel and taste of FLINT is something both visitors and locals can enjoy.

“No matter what we did in the space, it had to remain comfortable,” says George. “That was our direction for chef – take the food that you know and present it in a beautiful way.”

Comfortability, rich tastes and Southern hospitality are what diners can expect from the newly-remodeled restaurant.

“America as a whole is a melting pot, and one of the things I want to do is embrace the core values of what Southern cooking means,” says Long. “When you walk into my restaurant, you expect to get a good meal on a good size plate. They get a meal that they would get from mom, but with an elevated feel.” 

Chef Long’s Yeast Rolls


  • KitchenAid Stand Mixer
  • Mixing bowl
  • Dough arm
  • Rubber spatula
  • Bench knife


  • 12.75 oz. warm water
  • 3 oz. honey
  • 2 oz. olive oil
  • 4 oz. milk
  • 3 eggs
  • 42 oz. all-purpose flour
  • 1 oz. salt
  • 2 oz. granulated sugar
  • 1 oz. white pepper
  • 2 oz. dry instant yeast
  • Prep Time: 35 – 40 minutes 
  • Cook Temperature: 325 degrees 
  • Cook Time: 10 minutes


Introduce all liquid ingredients into a mixing bowl except your water.

Introduce all dry ingredients into the mixing bowl except the yeast and flour.

Lightly stir the ingredients with a whisk until fully incorporated.

Bring the water to 120 degrees then introduce it into the mixture.

When the mixture is 79 degrees, introduce the yeast immediately while stirring to combine it thoroughly.

Allow the dough to rest for 15 minutes and reach a full bloom.

Once the yeast has fully bloomed, add the flour and place in the mixer at a low speed.

Remove the dough when it separates from the sides of the bowl and forms a ball.

Place the dough into a lightly oiled bowl and allow it to rise until it has doubled in size, roughly 20 minutes.

After it rises, punch the dough to release the gases from the rising process, allowing the dough to relax.

Take the dough onto a lightly floured surface and cut it into 2.5 oz chunks and begin to form your dinner rolls.

Align the rolls evenly on sheet pan and place in your 325 degree oven.

After five minutes, rotate the pan so that the rolls cook evenly and cook for an additional five minutes.

Remove once they are golden brown and lightly glaze with salted butter.

Finally take a bite and enjoy!

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