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Sanctuaries of Style

The Power of Two

Photos by Justin Miers Photography

A Bit on the Bold Side

A dramatic black and burl wood kitchen is a perfect fit for this classic home full of dramatic moldings and exquisite fixtures, wallpaper and furnishings — all designed by Melissa Fitzgerald, owner and lead designer of Kitchen Society Design based in OKC. 

“These added touches bring a fun, eclectic feel which is one of my favorite combinations,” Fitzgerald says. “Classic, elegant charm paired with statement pieces that are a bit on the bold side.”

Fitzgerald says her objective was to capture the classic elegance of the home while also making it feel like it belonged with all of the other furnishings in the house.  

“I wanted the cabinets to feel like furniture pieces, and the finishes to be as stunning as the house,” she says.

She used a black, high-gloss finish for the perimeter cabinetry and a contrasting mappa burl wood on the island – “adding a reeded apron in black under the countertop in the sitting area to tie those two finishes together,” Fitzgerald says.  

The countertops are Cristallo and Macaubus Fantasy quartzite. The appliances are Subzero-Wolf-Cove — and this kitchen took first place in Subzero-Wolf’s global kitchen design contest.  

The combination of beauty and functionality are what Fitzgerald says she values most in the design.

A stunning blue and brass La Cornue French range and a custom mixed metal stainless and brass hood compliments the house hardware.

Chic, Light & Elevated

The objective of this light walnut and blue kitchen design was to make the space more functional with plenty of storage, without changing the footprint of the room in a traditional home with unique details.  

“We wanted the room to feel lighter and bigger, too,” Fitzgerald says, “but also complement our clients eclectic, fun and elevated taste.”

She started with floor plan changes, moving the range and hood to the wall that is seen first from the front entryway to create a focal point. A stunning blue and brass La Cornue French range and a custom mixed metal stainless and brass hood compliments the house hardware.  

“The subtle curve of the hood softens up the metal,” she says. “The Subzero refrigerator is hidden behind beautiful walnut panels with gorgeous brass hardware and looks like three separate doors but is actually a pantry cabinet and a 36-inch Subzero.”

Around the perimeter of the room is in-house cabinetry in lightened walnut. 

“It gives the space that classy and elevated feel,” Fitzgerald says, “and then a pop of blue and reeded texture on the island and in the adjacent laundry room add some fun.”

The stone on the perimeter is Taj Mahal quartzite, and the island is Ijen Blue honed quartzite.  

“The mosaic tile behind the range ties all of these finishes together,” Fitzgerald says.

A Country French Escape

Social Spaces

Known across the country as an expert in European residential design, Jack Arnold recently had the pleasure of designing a completely new kitchen for close friends who bought a country French style home.

“In my experience, both of designing and of just living in houses, everyone congregates in the kitchen,” Arnold says. “Whether it’s family or friends, they all migrate toward the kitchen, and I think it’s fun that they want to hang out there.”

For that reason, a large island played a big role in the design of this kitchen.

“I like that people can walk around it, talk around it and have conversations around it,” Arnold says. “It’s a place where maybe a guest can help the homeowner set up for a party or they might have a cocktail there. So, it’s all about what kinds of things can happen at the island and what features the client wants there.”

Arnold says even with all the modern options for appliances, he encourages clients to keep the island simple and make sure everything works together. In this home, he incorporated lots of custom cabinetry for storage and a large sink for utility.

The countertops on the island, as well as the counters and backsplash on the cooking side, are crafted from an understated Taj Mahal quartz. A plaster vent hood is reminiscent of an old stone hearth — and iron light fixtures round out the feel of a European countryside farmhouse.

Since it was an older home, all the appliances were due for an upgrade as well. A separate refrigerator and freezer blend seamlessly with the cabinetry due to custom paneling Arnold matched to it. Refrigerator drawers, a steam oven and a wine cabinet are a few of the more fanciful additions to the completely revamped kitchen.

“Almost everything that you can think of, we included it,” he says.

A surprise element, hidden behind closed doors, is a pantry and a bar. That was constructed in a corner of the kitchen that was not getting much use.

“We brought in new cabinet work in the back of the space and put a little piece of Taj Mahal in the back and lit up the room,” Arnold says. 

Arnold says his wife, Susan, also helped select stylish containers for food storage to help keep the pantry looking smart and well-organized.

Style & Functionality 

Photos by Jessica Jackson, JJHomes Photography

A Kitchen Fit for Family

When Gant Hinkle, owner of True North Homes, set out to design a home for himself and his family of five, a contemporary space with both style and functionality was the goal. The large, open kitchen and spacious primary bathroom exemplify just that.

The Hinkles have three kids and lots of family and friends in town, so they wanted to build a kitchen that could accommodate large gatherings, replete with good food and fellowship.

“It’s really important to us to have enough space for everybody to sit comfortably,” Hinkle says. “And my wife does a lot of cooking, so she has two large galley sinks in the kitchen area, one on the island and one on the exterior wall.”

On the exterior wall is a three-foot galley sink with a six-by-six-foot window overlooking the backyard. The 10-foot island with a quartz countertop is Inverness Stonestreet by Cambria.

In this Tulsa kitchen designed by True North Homes, space was the priority. “It’s really important to us to have enough space for everybody to sit comfortably,” says designer Gant Hinkle. “And my wife does a lot of cooking, so she has two large galley sinks in the kitchen area, one on the island and one on the exterior wall.”

“I like quartz just for durability,” Hinkle says. “And with Cambria, they’ve got really neat designs, so you get the high durability, plus you have really high end designs on the countertops.”

A large slab of the same quartz material was used on the vent hood, tying the look together. All the cabinets are custom built and stained white oak. The floors are engineered, sanded and finished white oak, as well. 

“We basically do all engineered floors in our homes,” Hinkle says. “The engineering material allows you to have wider planks so you get a really nice look.”

Striking light fixtures above the island finish off the feel of the kitchen.

“I really wanted to have some cool, contemporary lights that I haven’t seen anywhere in Tulsa,” he says. “And I really carried that throughout the house. I wanted to make sure it was unique and it wasn’t something people were going to see every day.”

A large tiled shower, black tub and Cambria countertops are eye-catchers in this Tulsa primary bath designed by True North Homes.

An Ultra Modern Primary Bath

Natural light is the showstopper in Hinkle’s primary bathroom. With a fifteen-by-six-foot window over the double sinks, this space is light and bright, yet private due to a film cover that doesn’t allow visibility from the outside.

The custom hanging mirrors were built in Turkey. 

“I had to customize exactly the length of the down rod and the mirror to make sure that they had enough clearance over the faucets on the vanities,” Hinkle said. “These countertops are also Cambria — Inverness Blakely.”

The bathroom features a large shower that has the look of stonework but is actually black wainscoting tile on the bottom half and fluted porcelain tile on the top — and an ultra modern black tub that Hinkle says is more of a showpiece than something that’s used often.

An Open & Airy Transformation 

A Stunning Metamorphosis 

When you’ve been in the building business for 46 years, you sometimes get the opportunity to work with a client on more than one home. That’s the case with this kitchen, designed by Bill Powers of Powers Design and Build, where an open concept was on the short list.

“It’s a traditional home built in the 1990s and had a galley style kitchen,” Powers says. “The island is where the wall between the kitchen and the main living area used to be.”

Creating an open concept, as well as the spatial anchor of a 17-foot island, makes this Tulsa kitchen designed by Powers Design and Build truly shine. Photo by Julie Fulton

The large 17-foot island is the centerpiece of the kitchen.

“It’s their table, their dining room, their breakfast room — all in that one spot,” he says. “It’s just two of them most of the time, but they have family and friends and they entertain a lot, so they use the island as seating for all occasions.”

The countertop on the island is crafted of Taj Mahal quartz. 

“It’s light in color, has subtle veining and a nice light color palette, so it’s easy to decorate around,” she says. 

The veneer on the back of the island is a cast concrete stone that the homeowner
actually applied himself, Powers adds. The island has lighting that runs along the length of the countertop and silhouettes the stone — and there’s also lighting in the toe kick of the island and on the cooktop side too. 

“The vent hood is open and has a tile surround, which is a popular feature these days,” Powers says. “Instead of boxing the vent hood in, this is what I call a more relaxed fit.  There’s still plenty of cabinet room.”

An arched entrance to the kitchen adds character and completes the open concept.

“That was previously just a cased opening from the hallway into the kitchen,” Powers says. “We enhanced that by making it larger for a more open feel in that regard. It really opened the house up,” Powers says. “When you take a wall out that size, it feels like you’ve added 300 square feet.”

Design Perspectives

A Peek at Other Local Visionaries

There’s simply too much talent in Oklahoma to profile every designer for this feature – but we also offer sneak peeks into other projects from local visionaries. This  photo-rich page highlights unique projects in Oklahoma, with truly stunning results. (Click to expand photos!)

Design Perspectives

National Inspiration

National brands and designers set the bar for luxury, innovation and timeless design, inspiring ideas beyond state lines. (Click to expand photos!)

Design perspectives content written by Mary Willa Allen

Seasonal Soirées Made Simple

A Spotlight on the Pros

Based in Oklahoma City, Eventures is a full-service event planning and rental company founded by Mary Ellen Alexander in 1994. Passionate about serving others, Alexander’s first foray in event planning was in San Francisco. Later, she moved to Dallas, where she gained catering and hospitality experience working at the Marriott.   

Ashley Farthing-Porto created this understated Thanksgiving tablescape. “Event planning is an outlet for me to design and be creative,” she shares. Photo courtesy Farthing Events

At the time, the event industry was still burgeoning, and Alexander saw it as an opportunity to strike out on her own.

“I decided that I was moving to Oklahoma because there wasn’t an event planning production company in the state, and I was going to make it happen,” she recalls.

Since opening Eventures, Alexander and her dedicated team of event professionals have built a reputation for creating luxurious celebrations and events. Eventures produces all types of experiences — from nonprofit fundraisers to sporting events. The company also specializes in party rentals, offering custom-designed props and a wide selection of furniture, dance floors, linens and more.  

A leap of faith also led Ashley Farthing-Porto to found Farthing Events, a full-service event design and production company, in 2011. Born and raised in Oklahoma, Porto got her start in event planning at the Tulsa Zoo. 

“Establishing and cultivating relationships with our clients was really important to me,” she says about her experience there. “It really sparked a fire within me to want to work and serve people more.” 

Over the years, Farthing Events has carved out a niche specializing in high-end weddings and social events. Now highly sought-after, Porto focuses on a handful of elevated experiences every year. 

“Event planning is an outlet for me to design and be creative,” she shares. “But it also lends flexibility with how I get to spend my time as a mom, which is what is most important to me.” 

DIY Meets Pro: Blending Professional and Homemade Touches

Stress during the holidays is nearly a universal experience. In fact, 84% of adults reported experiencing stress during the holiday season when surveyed by the American Psychological Association in 2024. Hiring a professional event planner to assist during the holidays — whether you’re arranging a casual gathering or planning a corporate event — can help take the pressure off hosting. 

“When you’re planning any type of party or celebration, the goal is for it to be fun and enjoyable,” says Porto. “Enlisting a trusted professional is key. They’re going to take your input and your desires for the event and put together a plan based on their expertise.”

An event planner can also help you understand how to optimize your resources, especially when it comes to managing certain elements on your own. “We can offer the best insights when it comes to maximizing your budget depending on your event and specific needs,” adds Courtney McPhail, event planner and designer at Eventures.

In general, keep DIY projects simple – like putting together party favors or stamping and sending invitations. 

If you are renting a private space, check with the venue to see what is included. 

“We recommend that our clients maximize what the venues have to offer, whether it’s tables, chairs or complimentary linens,” suggests Hannah Tweed, also with Eventures. 

Although family and friends may be willing to help with larger tasks, such as catering or photography, those items are best left to the professionals. 

“Let your friends be your friends the day of the event and not fall into the role of  business professionals,” advises Porto. “All the little touches we plan strategically as a team with our clients. That way they’re able to step in and feel involved if they want to be.” 

A party theme can elevate your event and keep your guests entertained all night long. While classic Christmas and Thanksgiving décor never go out of style, niche and unconventional themes are especially popular right now. 

“People are branching out from more traditional themes than they have in the past,” says Tweed. “We’ve also seen a big spike in themes that are references to movies, like the Polar Express, Elf or The Grinch.” 

Putting a twist on the holiday tradition, Eventures designed a beach-themed Christmas party for one of its clients last year. The company imported real sand for decorating, constructed cabanas and dressed Santa in flip flops. 

“Our clients bring us new themes and fun ideas every single year that we love bringing to life,” says McPhail.

Minimalistic, sleek décor for the holidays is trending, too. 

“A lot of people are going for a more modern aesthetic, adding touches like garland and floral elements that are still representative of the holiday but can be done in a way that’s different and refreshing,” says Porto. 

Sometimes the inspiration for a good theme can be more abstract. 

“I love to encourage my clients to find inspiration from what makes them happy. It could be a throw that you love, or maybe it’s a vase… You don’t have to be super strategic and browse the pages of a design book to find elements that you like,” says Porto.

Careful planning lays the groundwork for an unforgettable event. When working on a tight timeline, small details can be easy to overlook. Creating an event checklist can help you pace your efforts and ensure that all your bases are covered.

Creating an Event Checklist

8-10 Weeks Out

Finalize the event date, guest list and budget. 

Book the caterer and venue.

Hire a planner, if you’re using one. “Trust is one of the biggest things when you’re working with a professional,” Porto advises when choosing a planner. “If there isn’t trust on both ends, it’s going to make the process feel rigid.”

6-8 Weeks Out

Choose a theme or aesthetic. “Sometimes I get clients that don’t have a vision for their event upfront, and that’s completely fine,” says Porto. “We can put together a full proposal of what the event might look like for them.” 

Book rentals, entertainment or a bartender. 

Send out save-the-dates or invitations. 

4 Weeks Out

Confirm menu and drink selections.

Arrange for decorations & party favors.

Plan music, such as a playlist, DJ or band.

1-2 Weeks Out

Confirm RSVPs with your guests.

Communicate headcounts to vendors, if necessary.

Do a final walkthrough of the venue. 

Tip: Consider including your vendors in the walkthrough, that way they are familiar with the venue and can problem solve potential issues in advance.  

3 Days-The Day Of

Decorate and set up furniture and tables, if you’re doing it yourself. 

Prepare any personal dishes.

Do a final check-in with all vendors.

Celebrate! “There’s nothing more exciting… than to be standing in the doorway and listening to the reactions of guests when they’re seen what we’ve accomplished. It’s the most rewarding experience,” says Alexander.

Picking the Right Date

The holidays are the busiest time of the year, so choosing a reasonable date for your event or party is a must. Not only will it influence attendance, but it also plays a role in the pricing of rentals and vendor costs.

Selecting a date earlier in the month of December may result in a higher turnout, as people tend to travel out of town the week of Christmas and New Year’s Eve. Vendors may also increase the pricing of their goods and services around this time. 

Weekdays, particularly Thursdays and Fridays, are prime times for corporate events – whereas the weekends are usually best for gatherings with friends and family.

39 Tribes, One Table

Savory entrées are a highlight of 39 Restaurant, including the seared scallops with sautéed sea beans, mushrooms and acorn squash purée. Photos by Shea Alan courtesy 39 Restaurant

Many years ago in a wild hilly part of northwest California near the banks of the Klamath River, two women watched as men of the Yurok people brought in a huge sturgeon. One woman, the older Yurok, laid out leaves as plates, spread roe from the sturgeon on them, and put them near a smoky fire. The other woman, who was also Native American but from Oklahoma’s Potawatomi people, tasted and was amazed. 

“It was exquisite,” she recalls. “It could have been a thousand dollar dish in a New York restaurant,” says the woman – Loretta Barrett Oden. 

This was just one episode in Oden’s years-long (and, in fact, life-long) journey to reclaim her native roots and discover the foodways of the tapestry of peoples who inhabited America in 1491, before Columbus. She traveled the country, living with the Tlingit in the Northwest, the Blackfeet on the Great Plains, the Pueblo people in the Southwest. She fished for salmon with the Tlingit and helped harvest crops in the Louisiana Bayou. 

The sweet corn bisque includes roasted sweet corn, ginger, jalapeño, spring onion/sage oil and edible flowers. Photos by Shea Alan courtesy 39 Restaurant

Her life sounds worthy of a documentary, and indeed it was – it aired on PBS: Seasoned with Spirit

All that knowledge has now found another worthy home. There’s a glorious glassy gleaming building in Oklahoma City that houses the First Americans Museum. Its mission: to immerse the visitor in the American world before Columbus came or, in Oden’s words, “to further heighten our awareness of who we are.” 

Inside the museum, Oden’s restaurant, 39, honors the cuisine of these peoples. You can go to any town in the United States, Oden points out, and find pasta dishes from Italy, even Mongolian barbecue, but Native American restaurants are an exotic rarity, and if you find one, it probably specializes in fry bread.

39 does not serve fry bread. Oden limits the menu to ingredients found in America before the Europeans came. She’s not fanatic about this though. 

“We don’t use a lot of dairy because we didn’t have cows back then,” she says, “but if I want whipped cream on a dessert, I’m going to have it.” 

The charcuterie board comes with Indigenous meats, pickles and cheese.

But the range of ingredients and cooking techniques she uses is incredibly vast. They are culled from years of research, examining archaeology digs, talking with every elder she could find. The name 39 refers to the 39 tribes who currently reside in Oklahoma (most dumped there against their will by the U.S. government), but Oden pulls recipes from all over the Americas. 

She serves ceviche because the Moche people of Peru invented it thousands of years ago, using passionfruit for acidity. There’s a scallop dish, because scallops are loved by the peoples of the Pacific Northwest. 

“I pair it with sea beans,” she says, “because I like to pair things that live together. My people were hunter-gatherers from the Great Lakes, so we have a lot of venison, wild rice, foraged plants like spruce and sumac.” 

There’s even a hummus dish on the menu. Oden discovered the recipe while living with a Sonoran desert tribe in Arizona.

Native cooking methods too were varied. Stews were made in clay pots. Rocks were heated, smeared with pumpkin oil or grease, used as griddles to cook steaks. Oden also uses European fine dining techniques in her recipes. Many chefs do this nowadays the better to showcase their ancestral cuisines. 

And in this Oden is aided by two immensely talented chefs, Ben Hutton and Ben Grossman. Is Oden open to learning from these young chefs? 

“Absolutely!” she exclaims. “New techniques, fun innovative things, I’m always willing to learn. After all, cooking is the grand passion of my life. I love what I do.”

Tina’s

Photo courtesy Tina's

Nestled within the ever-evolving 17th and Boston area in Tulsa, Tina’s touts “cold drinks and warm friends.” Enter, and you’ll be met with a warm red glow and a bustling bar. No matter the cocktail you crave, the barkeeps at Tina’s have you covered. 

Classics range from the Arnold Palmer to the Pimm’s Cup and Negroni. Step outside your comfort zone and try the Birthday Girl, with fruity spiced punch and ginger beer, or the L.I.Tina, a take on the classic Long Island Iced Tea with amaro, lemon and Dr. Pepper. Tina’s also offers plenty of beers, wines, bubbles and non-alcoholic options. 

Perhaps the breakout star of Tina’s is, surprisingly, the smashburger. Order at the bar and await your delicious meal at the kitchen window in the back. The burger comes with American cheese, grilled onions, sauce and pickles, as well as some of the tastiest fries you’ll ever eat. Other food options include a chicken salad sandwich, pimento sandwich, potato chip tower, watermelon salad and Country Bird hand pie. 

Visit Tuesday-Friday from 3-6 p.m. for happy hour, where a bevy of cocktail options are just $7 – or try the enticing “Girl Lunch” – a bottle of Pétillant Naturel sparkling wine and a basket of fries for $45.

Red Rooster

Photo courtesy Red Rooster

Locally sourced, welcoming, creative and delicious, Red Rooster has quickly become a diner favorite for OKC residents. 

The restaurant’s dynamic menu begins with shareables including trout dip, scallion tacos and the charcuterie board. Lighter fare includes a Nicoise, Green Goddess and Cobb salad. 

Mains run the gamut. Try the BMLT with tomatoes, greens, basil aioli and bacon, or the barbecue pulled pork sandwich with Carolina barbecue sauce, braised pork and pickled red onions. Other stand-outs include the ribeye, shrimp and grits, chicken pot pie and the Buddha Bowl – complete with quinoa, mushrooms, market veggies, apricots and tahini. End the evening with donut bread pudding or a s’mores brownie. 

You can also catch Red Rooster at brunch time, with a full menu dedicated to early- and mid-day eats. Try a bevy of brunch cocktails, including the What’s Up Doc? with carrot, tumeric, ginger, vodka, lime and Aperol – then choose between classics like buttermilk pancakes, chicken waffles, a bevy of benedicts, pastrami hash or a biscuit and gravy bowl.

Complex, Unforgettable Flavors

With recipes from Benin – a small country in West Africa – Afrikan Delights offers a dining niche hard to find elsewhere in Oklahoma. The Jollof plantain beef pictured here is a star of the expansive menu. Photos by Stephanie Phillips

Fifame Oussa Alahassa, co-owner of Tulsa’s Afrikan Delights, grew up in Cotonou, the largest city in Benin, a Vermont-shaped nation sandwiched between Ghana and Nigeria. 

“In Benin,” she says, “women cook. I’d watch my mother cook all the time. I’d cry and beg her to let me help. I was eight. All the recipes of Afrikan Delights I got from her. And she got the recipes from her mother, who got them from her mother, who got them from her mother.” 

At Afrikan Delights, everything you eat is authentic West African food. 

Alahassa didn’t start out a chef. After high school in Cotonou, she moved to the United States to pursue higher education. She got a B.A. in health education from Southern Illinois University, then came to Oklahoma, where she got a M.A. in public health at OSU. Sometimes she’d cook for friends, who loved it. 

After university, she says, “I worked, but I was not fulfilled. I decided to become a chef and share a piece of my culture.” 

She did what every aspiring young chef should do – attended the launch program at Kitchen 66, a Tulsa-based entrepreneurial boot camp that teaches culinary hopefuls how to navigate the food business. After that, she and her husband bought a food truck. It was so successful that after only one year, she was given a permanent location inside Mother Road Market. 

Fifame Oussa Alahassa helms Afrikan Delights inside Mother Road Market. All photos by Stephanie Phillips

You can’t miss it. Her food stall is large and at maybe the best location in the market, right at a corner where two aisles converge and opposite the bar. It’s brightly painted with intricate red designs made to mimic Kente cloth. Her friends in Benin made the designs, then emailed them to her.

There are also big billboards with the huge menu, highlighting every area of Beninois cuisine. And what is Benin food like? 

“Well,” she says, “all our dishes have onion and tomato, even the rice. We use a lot of seasoning: ginger, garlic, white pepper, black pepper. We use a lot of herbs like parsley and bay leaf. We use a lot of greens, including spinach and collard greens.” 

At Afrikan Delights, you’ll find a dessert a lot like a beignet, an okra soup a lot like gumbo, and a rice a lot like jambalaya. You may think it reminiscent of New Orleans, and this is not a coincidence. These American dishes were in large part brought from Africa by enslaved people. What you’re getting at Afrikan Delights is the original version. 

Another thing that all Alahassa’s dishes have in common is this: they’re not easy to make. They take time. Take the Jollof rice, for example, the one that’s like jambalaya. 

“We use jasmine rice, like they do in Ghana,” Alahassa says. “We make a tomato stew with onion, ginger, bell pepper, garlic, and of course lots of tomatoes. We add a bit of oil and then the rice, letting it cook at a low heat in a covered pot so the steam cooks the rice.” 

For the peanut soup — which, by the way, is delicious — “we use peanut butter, tomato, a lot of onion, also garlic and ginger. It must simmer at least two hours on low heat.” 

What do customers think of these dishes, so different from what they’re used to? 

“They’re overwhelmed,” says Alahassa, “by all the good flavor. ‘What did you put in it?’ they ask. ‘What is all this flavor?’”

Jollof Rice Recipe

  • 1 ripe tomato, cored and quartered
  • 1 red bell pepper, seeded and roughly chopped
  • 4 cloves garlic, peeled
  • 1 minced ginger
  • 2 cups of water
  • 1/3 cup olive oil
  • 1 red onion, diced
  • 1 teaspoon salt, plus more to taste
  • 1/4 cup tomato paste
  • 2 tablespoons smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme or rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/4 cups Jamine rice
  • 1 bay leaf

DIRECTIONS

Step 1

Combine tomato, red bell pepper, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth and set aside

Step 2

olive oil in a saucepan over medium heat. Add onion and salt and sauté until onion starts to soften, 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, thyme, and black pepper   continue cooking for 1 to 2 minutes until everything is well combined.

Step 3

Turn off the heat, and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture. Add bay leaf

Step 4

Turn heat to high, stir in tomato sauce, and bring to a vigorous simmer. Cover with a tight fitting lid, reduce heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir rice.

Step 5

Turn off heat after 20 minutes and set the timer for 12 minutes. Allow rice to sit and do not remove the lid.

Step 6

After the 12 minutes are up, remove lid, and fluff rice with a fork, separating all the grains. Serve garnished with green onions and chopped parsley

Fried Plantain

Ingredients

  • 2 to 3  large ripe plantains
  • 1/2 cup vegetable oil (or any oil)
  •  Salt

Instructions

  1. Prep the plantains. Slice the plantains on a bias, at an angle, about 1/2-inch thick Set the sliced plantains aside on a plate/platter or small baking sheet.
  2. Add salt for taste
  3. Fry the plantains. Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, add the plantain slices into the skillet- working in batches, careful not to overcrowd. Fry the plantains until golden brown and slightly crisp, about 2-3 minutes on each side. Use a slotted utensil (I like to use a fish spatula) to gently flip the plantains while frying; careful not to handle them too aggressively as they’re super tender.
  4. Serve. Set the fried sweet plantains onto a paper towel-lined plate to stop up any excess oil

Beef

Ingredients:

  • Beef (cut to your preference: slices, cubes, or strips)
  • 2-3 cloves of garlic, minced
  • 1 medium onion, finely chopped
  •  1-inch piece of ginger, grated
  • 1 tsp black pepper
  • 1/2 tsp white pepper
  • Salt to taste

Instructions:

1. Cut the beef into desired pieces.

2. In a bowl, mix garlic, onion, ginger, black pepper, white pepper, and salt.

3. Add the beef to the marinade and mix well.

4. Let it marinate for at least 30 minutes to an hour.

5. Grill, pan-fry, or cook to your liking

6. Add tomato paste for color

Encore-Worthy October Nights

The Outsiders; photo by Matthew Murphy

October feels like the Super Bowl of performing arts in Oklahoma – a packed month where stages across the state are alive with music, dance and drama.

At the Tulsa PAC, the spotlight is burning bright all month long. The Tulsa Symphony kicks off its 20th anniversary season in grand style on Oct. 4, welcoming world-renowned pianist Emanuel Ax and guest conductor Lina González-Granados. Just days later, a Tulsa story returns home in a big way: The Outsiders makes its touring debut in T-Town, running Oct. 7-12 courtesy of Celebrity Attractions. And for a touch of haunting beauty, Tulsa Ballet brings the ethereal Giselle to the stage Oct. 30-Nov. 2, just in time for Halloween. Additionally, don’t miss the Isidore String Quartet (Oct. 24-26) from Chamber Music Tulsa at both the Dennis R. Neill Equality Center and Tulsa PAC, or Tulsa Opera’s spine-tingling Voices After Dark: Music in the Shadows running Oct. 25 at Laven Sowell Opera Center.

In OKC, the opera keeps on comin’ with Painted Sky’s Proving Up, Oct. 2-5 at the Civic Center Music Hall. The laughs at the Civic will be rolling in with The Book of Mormon courtesy OKC Broadway (Oct. 10-12) while OKC Ballet’s Dracula sinks its teeth into spooky season on Oct. 17-19. Homegrown talent is celebrated at the Civic with OKC Phil’s Oklahoma Stories: Celebrating Our Future on Oct. 25, followed by Canterbury Voices’ Dies Irae: Song of the Shadows on Oct. 30. Other goodies include Lyric Theatre’s The Rocky Horror Show, Oct. 2-Nov. 1 at Lyric at the Plaza, as well as The Queen’s Six sextet, performing at Edmond’s Armstrong Auditorium on Oct. 30. 

Stillwater’s McKnight Center serves up three stellar nights: country powerhouse Ashley McBryde (Oct. 3), the world-class United States Marine Band (Oct. 19), and the elegant Seoul Chamber Orchestra (Oct. 29-30). 

Game On

Photo courtesy TU Athletics

No matter the sport you prefer, Oklahoma’s got something for you.

In Tulsa, Expo Square welcomes two major equine events: the U.S. National Arabian/Half-Arabian Championship from Oct. 16-25 and the Color Breed Congress from Oct. 31-Nov. 8.  The Tulsa Oilers hockey team takes to the BOK Center ice this month on Oct. 24, 26 and 28. And you won’t want to miss the University of Tulsa’s only home football game on Oct. 25 at H.A. Chapman Stadium.

In OKC, you can also horse around at the 2025 Grand National & World Championship Morgan Horse Show, running Oct. 4-11 at OKC State Fair Park. Other goodies include two OKC Thunder pre-season games at Paycom Center on Oct. 9 and 17, as well as sunrise and sunset paddles in the downtown Boathouse District Oct. 8, 11, 18, 22 and 25. 

Around the state, try the Oktoberfest 5K on Oct. 4 at Fort Sill’s Patriot Club or the Southwest Reining Horse Association Futurity, Oct. 17-25 at the Hardy Murphy Coliseum in Ardmore. And football enthusiasts should venture to the University of Oklahoma’s Gaylord Family Oklahoma Memorial Stadium in Norman on Oct. 4 and 25 or Oklahoma State University’s Boone Pickens Stadium in Stillwater on Oct. 11 and 18 for more collegiate football thrills.

Hometown Happenings

Photo courtesy Red Earth

There are quite literally too many community events in Oklahoma to name … so we’ll dole out some of the highlights!

In Tulsa, tech guru David Pogue visits the PAC on Oct. 3 courtesy Tulsa Town Hall. And don’t forget – you still have a few days to enjoy the Tulsa State Fair, running through Oct. 5 at Expo Square. At the aquarium, Hallowmarine runs Oct. 17-31, where visitors can dress up in their best Halloween costumes for a chance to win prizes while interacting with fascinating ocean creatures. Other goodies include the annual Tulsa Run, happening downtown on Oct. 25, as well as the tailend of Tulsa Botanic’s Autumn in the Garden, running until Oct. 30. 

In OKC, the sky’s the limit when it comes to community events. Try the Banjo Festival at the American Banjo Museum from Oct. 9-11, or visit the Paycom Center for Hot Wheels Monster Trucks Live: Glow-N-Fire on Oct. 11-12. Head to the First Americans Museum to celebrate Indigenous Peoples’ Day on Oct. 13, or venture over to Myriad Botanical Gardens on Oct. 18 for the Red Earth Parade & FallFest Powwow. 

Around the state, gems include the OKM Music Oktoberfest, Oct. 4 in Downtown Bartlesville; the Idabel Fall Festival, Oct. 4-5 in downtown Idabel; Oklahoma’s International Bluegrass Festival, Oct. 9-11 at Guthrie’s Cottonwood Flats Recreation Area; and the Robbers Cave Fall Festival, Oct. 17-19 at Robberts Cave State Park in Wilburton.

October Reels: Thrills & Chills

TRON: ARES; Photo by Leah Gallo. © 2025 Disney Enterprises, Inc. All Rights Reserved..

October is here! Many movies! No time for intros! 

For your sports biopic, don’t miss The Smashing Machine. Starring Dwayne “The Rock” Johnson as UFC fighter Mark Kerr, the movie looks to chronicle his turbulent life and career both in and out of the ring. Written and directed by Benny Safdie (Uncut Gems), the film has a frenetic feel and has Johnson showcasing his true acting chops for the first time in a while. It releases on Oct. 3.

If you want horror with a twist, check out Good Boy. After a family member dies, main character Todd relocates to an old farmhouse with his dog, Indy. The farmhouse is, of course, haunted, but only Indy can see the supernatural forces. The film is shot from the perspective of the dog as he tries to protect his human from evil. Filmed with a real dog and no CGI, the story has been praised for its innovation and the wonderful performance from Indy. At a taut 72 minutes, it looks to be a wonderful spooky time when it releases on Oct. 3. 

For a crime comedy, look no further than Roofman. Based on real life spree-robber Jeffrey Manchester, the film follows his stint on the run where he hides out inside a Toys “R” Us store for an extended period of time, developing friendships and trying to stay off the radar of law enforcement. Starring Channing Tatum (21 Jump Street) as Manchester, the cast also includes Kirsten Dunst (Spider-Man), Ben Mendelsohn (Bloodline), and Peter Dinklage (Game of Thrones). It hits theaters on Oct. 10. 

If you need a true sci-fi flick, Tron: Ares is for you. A stand alone sequel to Tron: Legacy from 2010, this story follows the program Ares, played by Jared Leto (Morpheus), who is sent to the real world on a dangerous mission. Greta Lee (Past Lives), Evan Peters (American Horror Story) and Gillian Anderson (The X Files) also star in what is sure to be a feast for the eyes. The soundtrack will be done by Nine Inch Nails, ensuring pumping tunes to go with all the spectacle when it releases on Oct. 10. 

For a biographical comedy, check out Blue Moon. Set in 1943, the story focuses on Lorenz Hart, former writing partner of Richard Rogers, and his struggles with alcoholism, depression and the opening of Rogers’ new musical, Oklahoma!. Starring Ethan Hawke as Hart, the cast is rounded out by Margaret Qualley (The Substance), Bobby Cannavale (The Watcher) and Andrew Scott (Fleabag). Directed by Richard Linklater, the film already has glowing praise for its compelling performances. It hits theaters on Oct. 17.

For anime enthusiasts, don’t miss Chainsaw Man – The Movie: Reze Arc. Adapted from the manga of the same name, the film is a direct sequel to the first season of the anime adaptation released in 2022. Animation is once again handled by MAPPA, a powerhouse in the industry with several beautiful works under their belt, and this looks to be no different with some truly stunning fight choreography. If you aren’t caught up, season one is only twelve episodes and can be streamed on Hulu. It’s a wild ride and well worth your time if you can stomach some bloody violence. The movie releases on Oct. 29. 

Photo credit: TRON: ARES; Photo by Leah Gallo. © 2025 Disney Enterprises, Inc. All Rights Reserved.