Modern southern cuisine is at the heart of OKC’s newest restaurant, Lorena Southern Twist, which opened its doors to diners in April 2025. In September, owner Lori Burson signed Bakersfield, Calif., transplant Cally Johnson on as head chef.
A former singer-songwriter who spent time in Nashville, Johnson also enjoyed cooking – and her globetrotting in 17 countries only grew her passion for cuisine.
Then, she says, “when I arrived in Oklahoma City in 1998, I ended up working with an aspiring chef, Leonard Novak, who was part of Kurt Fleischfresser’s apprenticeship program at The Coach House. I worked at the little coffee shop inside the Renaissance Hotel in downtown Oklahoma City.”
Johnson followed Novak during his move to Deep Fork Grill, and after his departure, she gained the top spot in the kitchen.
“During my time there, I realized this very beautiful correlation between how I wrote music and how I created menus, cooked and plated food,” she says. “I worked really closely with Kurt and he provided me a lot of really amazing learning opportunities and mentorship.”
In 2002, Johnson moved on as the executive chef at Boulevard Steakhouse. A personal hiatus followed before she circled back to Burson and OKC.
With a lot of research into southern cuisine’s history and culture under her belt, Johnson took the mission of Lorena’s unique food goals seriously.
Of the menu, she says, “I hope it brings honor to Lori and her mother and grandmother, Lorena, after whom the restaurant takes its name. We have worked hard at making sure we take a very respectful approach to this cultural cuisine and that we share deliciously the food and recipes of Lorena that are at the foundation of what we do.
“We source our grits and grains from Marsh Hen Mill of Edisto Island, South Carolina,” she continues. “Our smoked ham comes from Benton’s Country Hams in Tennessee. Our beans and legumes are from Camellia in Louisiana, and we use Conecuh sausage from Evergreen, Alabama. Our oysters are from the east coast and Louisiana, and we use domestic white shrimp. We also bring in White Lily flour.”
Lorena’s offers southern food “with a few twists and a whole ‘lotta hospitality,” Johnson says. Billed on the web as harboring a “warm, welcoming atmosphere where tradition meets innovation” and offering “a taste of the south reimagined,” Lorena’s menu options are vast.
Fried green tomatoes, chicken and dumplings, fried oyster salad, clam chowder, fried catfish, pot roast, grilled veggies, fried bologna sandwiches with pimento cheese spread, chicken fried chicken with mashed potatoes, gravy and cole slaw – there’s something for everyone at Lorena’s.
“The menu is all developed from stories, and is very intentional in that every component plays a vital role,” says Johnson. “I think the food you experience at Lorena’s is filled with a lot of love and care, and I truly think people feel that in all aspects when they share a meal with us.”
Never stagnant, the menu reflects seasonal changes, as well.
“We are always in the process of designing menus and events that give us different opportunities to celebrate and enjoy the food and atmosphere that joyfully bring people together to celebrate life in general,” she says.
Arctic Char on Maque Choux
“This is a simple recipe that gives you a lot of flexibility,” says Johnson. “Determine the size and type of fish you want to use. You could also use a chicken breast instead of fish if you prefer.”
“Maque Choux traditionally usually involves corn and bell peppers, from there you will encounter an endless array of variations. At Lorena Southern Twist we bring in baby zucchini and baby corn. We also use fresh corn on the cob, but this can easily be made with frozen corn and a variation of vegetables that you have access to. Our mix changes often to reflect what is available from our produce vendors.
“We do a very simple sautee with the vegetables making sure the items that take the longest time to cook go in first followed by the remainder. Don’t over crowd your pan or you won’t get a nice color. Season with salt and pepper as you go along. I would suggest cooking in you favorite oil. When sauteeing you want to use the minimal amount of oil so the veggies stay crisp and fresh.
“For the fish we use approximately 7 ounces per serving. That can be adjusted depending on what you prefer. Always start your fish in a hot pan with barely enough oil to almost cover the bottom, about 2 tbsp. Dry your fish off with a paper towel and carefully place in pan. Generally the rule for cook time is 10 min per inch of fish. Again, adjust time depending on your preference.”
“Most of the cooking time should be done on the “presentation” side of the fish. That mean the side that will show on the plate. Watch for the fish to develope a nice crust and then flip to the other side, lower the heat to medium low and finish cooking. To plate, arrange the vegetables in the center of the plate and gently place the fish on top. Spoon the sauce over the fish and enjoy.”
Corn Cream Sauce:
- 1 cup of corn
- 2 cups of heavy cream
- Fresh or dried dill
- Salt and pepper to taste
Put corn and cream into a sauce pan and begin heating on medium low. Make sure you use a pan that is big enough so that your cream has room to expand without boiling over.
