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Blazing Tables

With the social strains of COVID-19 affecting the community, many people are still wary of venturing out to eat, putting the usual gatherings of friends and family on hold. One solution to the problem is the private, in-home chef experience. While there have long been chefs who specialize in this side of the business, one OKC newcomer offers an option...

Learn to Make Tiropita with Gina Michalopulos Kingsley

https://www.youtube.com/watch?v=9kbudKw_c0k

Grilled Vegetable Orzo Pasta Salad

https://www.youtube.com/watch?v=3iXXo3hxFiI

Putting in the Work

It’s 5 a.m. and Tulsa’s downtown lies deserted. On most days, however, if you walk past the Tulsa Club – an Art Deco landmark that Architectural Digest recently called lavish, swanky and dazzling – you see a light on. Jacque Siegfried, executive chef of the Chamber restaurant, is preparing for the daily brunch. “Cleaning a salmon, cutting onions for 45...

Re-Creating Old Favorites

For Keltan Solorio, cooking is a family affair. The executive chef at Block 23 Restaurant and Patio – inside the Sheraton Oklahoma City Downtown – came of age at the knee of his father, who was executive chef at the members-only Petroleum Club in Tulsa and other upscale locations. “At a very young age, I watched my dad create colorful plates,”...

A Career That’s in the Cards

Executive chef Christine Dowd of Aunt Pittypat’s Catering has major street cred when it comes to the food scene in Oklahoma City. Taking her well-earned experience from restaurants to catering fits in well with family time, along with her love of food and fulfilling the wishes of Aunt Pittypat’s customers. “I started cooking at a young age and was always interested...

Queen of Confection

When chef Allison Dake of Brown Egg Bakery in Oklahoma City veered off her 21-year run in fine dining to focus on baking and cake design, this mistress of confection took her goals into her own hands. The first hurdle to overcome was finding an apprenticeship with a seasoned baker. “It took me … years to find someone to allow me...

A Global Creator

Many chefs acquire a passion for food early in life. Jamie Bissonnette seemed to be born with it. Perhaps his earliest memory is of climbing drawers to reach the kitchen countertop and feasting on whatever he could find. “Every childhood memory I have is of food,” Bissonnette says. “I can’t remember who won my first soccer game, but I can still...

Small Plates in the Plaza

During her time in college, Shelby Sieg felt uninspired. Working toward a degree she had little interest in, she surprised herself when someone asked her to name the first happy career choice that popped into her head. “I blurted out, ‘Pastry chef,’ and the rest is history,” Sieg says. Today, as executive chef of The Pritchard in Oklahoma City’s Plaza District,...