Yonder Mountain String Band continues to push the boundaries of Bluegrass while pushing their talents and success to the next level. Touring the country yet again, audiences are getting a sneak peak at their sixth and latest studio album, Black Sheep, which is set to make a national release on June 16, 2015. So far, previous stops on the group’s tour have heard “Annalee,” “Landfall” and “Black Sheep.” Yonder Mountain has been shaping their craft from more than 17 years, and its newest album, the first album produced by Yonder Mountain itself, shows just how talented these musicians are on the strings. And for another first in the band’s career, they bring to every record on the album all five instruments that defined Bluegrass in the ‘40s: guitar, mandolin, banjo, fiddle and bass. To do this, Yonder Mountain String Band, comprised of Adam Aijala (guitar, vocals), Dave Johnston (banjo, vocals) and Ben Kaufmann (bass, vocals), brought some new, standout talent onboard that includes Allie Kral (violin) and Jacob Jolliff (mandolin). On April 9, the always stellar Yonder Mountain String Band will bring its classic sound, new talent and hopefully new music to Cain’s Ballroom. For more information, visit www.cainsballroom.com.
Take the whole family out to the ballgame for the Tulsa Drillers’ season opener. Head downtown early for the opening night parade that starts at 6 p.m. At 7:05, the Drillers will step onto ONEOK Field with hopes to out bat, out catch and out run the San Antonio Missions, who Tulsa will host through Saturday, April 11. And what’s a ballgame without the food? With baseball season comes Drillers Dogs, Mazzio’s pizza slices, jumbo soft pretzels, popcorn, peanuts and more. And you’ll be happy to know that Thursday is Thirsty Thursday; get $1 soft beers and soft drinks to enjoy while watching the Drillers knock the evening out of the park. Also, to celebrate the opening game, the Drillers will have a rally towel giveaway at Oil Derrick and Arvest Entrances. Get your towel and wave it high to cheer on the Drillers. And if you can’t make it to the opening game, don’t worry, they’ll be plenty of fun this coming season. This year’s promotional calendar features 20 post-game fireworks show, which will follow every Friday and Saturday night home game. On Saturday, April 11, the first 1,000 kids ages 14 and under to attend the game will receive the first ever Hornsby Build-A-Bear. On May 9, the first 1,500 fans will receive free t-shirts incorporating the Drillers and Dodgers colors and logos. Every Tuesday, enjoy $2 lawn tickets and selected concession items, and each Wednesday night game, “Bark in the Park” returns. Enjoy all this and much more during the 2015 Tulsa Drillers season. For more information, visit www.tulsadrillers.com.
Phil Long plans to enjoy a simpler, but nonetheless busy, life outside of event planning. Photo by Nathan Harmon.
A legendary designer has decided to step back from his profession and reflect on a lustrous career.
Phil Long, who has designed and coordinated many events in Tulsa the past 20-plus years, turned 65 years old in September.
Long has wowed patrons at events throughout the world during his career. His work has helped current Tulsa events sustain and continue to remain beneficial to nonprofits in the city.
“Phil’s unparalleled creativity transitioned LeMasquerade into Carnivale, a spectacular party for many, many years,” says Suzanne Warren, first co-chair of LeMasquerade, which now benefits Mental Health Association of Oklahoma. “He created the vision for the inaugural Painted Pony Ball (benefiting The Children’s Hospital Foundation at Saint Francis), launched the Mirror Ball to support Domestic Violence Intervention Services and designed the Opera Ball for more than seven years. His team’s work never disappoints.”
Long has designed events in New York City and San Francisco, ranging from prestigious affairs for such celebrities as Elizabeth Taylor, Karl Lagerfeld, Cher, Donna Karan, Brook Astor, Wolfgang Puck and the Bush family.
“I was proud to bring that experience to Tulsa and help make event planning a real career,” Long says. “Today, apprentices jump at the chance to understudy and ask me questions.”
Long believes that it takes spending money to make money, and fundraising for marquee events in Tulsa has been a passion of his.
“Guests pay top dollar for their seats and appreciate feeling good about getting dressed up and supporting an organization and a great cause,” he says. “Designing an event is more than setting up a few video screens and hoping the technicians know how to control the sound.”
Mollie Williford has financially supported, chaired and served as honorary chair for many events benefiting various causes in Tulsa.
“Phil’s events take my breath away and cause goose bumps time after time after time,” she says. “I love him dearly.”
Long worked for almost 15 years with administrators at The University of Tulsa to plan events, receptions and galas for donors and patrons.
Jan Zink, former senior vice president of institutional advancement at TU, recently sang Long’s praise for his years of hard work and dedication to the university.
“Before I die, I pray to have just one more grand event with Phil Long’s magic touch. He is magnificent,” she says.
Long has been recognized by readers of this publication as The Best of the Best event planner for several years running.
Though he plans to take a step back from his business, “The term semi-retirement may be an exaggeration,” he admits. “My days of setting tables, climbing ladders and pressing imperfections are in the past,” Long says. “Depending on who it is, I may consult while sitting by the fireplace, roll in occasionally and sit from afar to critique the details, attend when I can and proudly cry in my handkerchief with admiration and gratitude.”
Long has recently set his focus on interior design projects for longtime clients, both in the country and internationally, including the Kenneally estates in Ireland and Bermuda.
The 21-year-old Ariana Grande is known more today for her young musical career than she is for the six years she spent acting, both on Broadway and television. Grande became an artist to watch in August 2013 when her debut studio album, Yours Truly, earned the No. 1 one spot on the U.S. Billboard 200. Almost exactly one year later, she released her second album, My Everything, that includes hit singles “One Last Time,” “Problem,” featuring Iggy Azalea, and “Break Free.” In her short stint in the pop music industry, Grande has worked with many top artists, including Iggy Azela, Jessie J, Nicki Minaj, Zedd and Big Sean. She has also racked up some noteworthy honors including two nominations at this year’s 57th Grammys for Best Pop Vocal Album for My Everything and Best Pop Duo/Group Performance for “Bang Bang,” with Jessie J and Nicki Minaj. She has recently performed on The Tonight Show with Jimmy Fallon and is now touring the country on her Honeymoon Tour, set to stop at Oklahoma City’s Chesapeake Energy Arena, 100 W. Reno Ave., on April 3. So young in her career, there’s a lot fans haven’t seen from this rising star. The show begins at 7:30 p.m. For more information visit www.chesapeakearena.com.
The sausage omelet is packed full with grilled vegetables and cheese and served with fresh fruit and salsa on the side. Photo by Natalie Green.
The sausage omelet is packed full with grilled vegetables and cheese and served with fresh fruit and salsa on the side. Photo by Natalie Green.
Through All About Cha Tulsa’s large windows, you’ll find bright colors, sharp lines and interesting light fixtures and furnishings on display. Purple, yellow and red chairs surrounding modern wood tables invite customers to relax and enjoy coffee and tea selections, among other delights. Tulsa’s location, the third in Oklahoma, draws a large crowd because of its warm atmosphere and variety of tastes. Enjoy soft background music while sipping one of All About Cha’s more than 60 drink selections. Whatever you’re in the mood for – coffee, tea, steamed, iced, frothy, blended, sweet, nutty – you’ll find what you’re craving at All About Cha; you’ll be able to taste the freshness of ingredients in every sip. Interested in trying something a little different? The Goguma Latte is a combination of sweet potato and steamed milk, topped with toasted pecans. Also enjoy an espresso or cappuccino – both true to their Italian origins. Serving breakfast, lunch and dinner, All About Cha’s customers roll over for some of its tasty sushi selections. 202 S. Cheyenne Ave., Tulsa. www.allaboutcha.net
The Pla Song Kraung boasts a crispy fried whole trout filled and topped with shredded green apple, red onion, carrots, lettuce and peanuts. Photo by Natalie Green.
The Pla Song Kraung boasts a crispy fried whole trout filled and topped with shredded green apple, red onion, carrots, lettuce and peanuts. Photo by Natalie Green.
Lanna Thai in Tulsa is a family-owned, authentic Thai restaurant that not only allows customers to choose how spicy they want their food on a “spice range” from zero to five, but also offers selections that are non-spicy. The eatery’s extensive menu allows patrons to experience an all-encompassing tour of Thai flavors, as long as they don’t get hooked on just one. Curry, seafood and stir-fry dishes – where you can pair amazing recipes with your choice of chicken, beef, pork or seafood – make up the bulk of the menu. And there’s more good news; almost all dishes can be made vegetarian. The dumplings and spring and summer rolls are favorites on the appetizer list, and Lanna Thai offers a range of soups and salads, as well. 7227 S. Memorial Drive, Tulsa. www.lannathaitulsa.com
Cody Ward and Chadd Hook, the men behind Super Juice. Photo by Brent Fuchs.
Cody Ward and Chadd Hook, the men behind Super Juice. Photo by Brent Fuchs.
A juicing craze is pouring across the country, and now, Oklahoma City has its own juice truck rolling around its streets: Super Juice.
Juicing has many purported health benefits, including reducing risk of disease, helping with weight management, raising energy and more, but juicing at home takes a lot of effort and money and, frankly, uses up way too much space in the fridge.
Cody Ward and Chadd Hook, the men steering Super Juice, have created a way for their community to juice without the downside. And it gets better: They use local, organic produce in their creations whenever possible. Super Juice combines two growing fads – food trucks and shopping local – into one healthy sip after another.
All around town, the bright blue truck is pressing down and serving up some great juice selections. Kale, spinach, pineapple, carrots, beets, ginger, cilantro, apples and plenty more fill 100 percent plant-based, compostable cups with nutritious juices, full of essential vitamins, minerals and enzymes. And juice isn’t the only thing this super truck is mixing up. Smoothies are blended, as well. www.superjuiceokc.com
Western Gyro is a popular lunch item at Basil Mediterranean Cafe.
Photo by Brent Fuchs.
Western Gyro is a popular lunch item at Basil Mediterranean Cafe. Photo by Brent Fuchs.
For Mediterranean food fans, Basil should be at the top of the list of restaurants to try. From gyros, kabobs and pasta dishes to full pitas, soups, salads and dips, Basil takes taste buds on a trip to the Mediterranean with its authentic cuisine.
It’s easy to find something that satisfies on this menu. Some favorite, must-try items every customers should indulge in are the Chicken Bandarri, Gyros, Veggie Kabob and Falafel Pita. Hot and fresh, two extremely important words at a Mediterranean restaurant to describe good pita bread, are staple adjectives at Basil, where they’re always served right out of the oven. Dolma, grape leaves stuffed with a blend of rice, herbs and seasonings – a classic dish found at most Mediterranean restaurants – has a unique, flavorful story to tell. Enjoy veggies and meat marinated, slid onto a kabob and kissed by an open flame; or Basil’s famous Hummus. For an all-around treat, try the Gyros Platter that includes savory gyros meats with pita, French fries, Tzatziki and fresh veggies. Choosing what to feast on is the hard part; cleaning the plate, not so much.
After ordering at the counter, relax in the dining room while the chef prepares these healthy and scrumptious platefuls. Basil Mediterranean Café cooks every dish with happiness – a small, but important, detail that is reflected in its creations and its tastes. A colorful spread of fresh flavors will arrive at the table after every ingredient has been tended to. 211 NW 23rd St., Oklahoma City, and 6620 E. Reno, Midwest City. www.basilmediterraneanrestaurant.com
The Italian includes pastrami, ham, banana peppers, Italian dressing, lettuce and tomato piled high on an everything bagel. Photo by Natalie Green.
The Italian includes pastrami, ham, banana peppers, Italian dressing, lettuce and tomato piled high on an everything bagel. Photo by Natalie Green.
Bright and early, at 6 a.m. six days a week – 7 a.m. on the seventh – sleepy Oklahomans make their way to a café that serves breakfast and lunch on that most perfect round, chewy, starchy breakfast pastry: the bagel. Old School Bagel Cafe, based in Oklahoma City, operates 11 shops statewide – with two more slated to open this year – and serves thousands of bagels daily. Whether topped simply with cream cheese or sandwiching breakfast or lunch favorites, these traditional, New York-style bagels are a hot commodity. Bagels are boiled to create a chewy outside and a tender crumb inside. Enjoy a breakfast bagel with bacon, egg and cheese and a cup of coffee in the mornings, then come back for lunch. Try a traditional sandwich, like a Reuben on rye, or opt for the tangy egg salad, served with lettuce and tomatoes, on a bagel. Eleven locations statewide. www.oldschoolbagelcafe.com
The Scamorza features cherry tomatoes, smoked mozzarella and arugula.
Photos by Brandon Scott.
The Scamorza features cherry tomatoes, smoked mozzarella and arugula. Photos by Brandon Scott.
“Finally! I’ve been waiting six months for this to arrive!” exclaims Mike Bausch, lugging a large box.
Late-afternoon sunlight streams through floor-to-ceiling windows as Bausch unwraps the bundle, revealing a long, tripod-like metal stand.
“It’s a palo holder,” he says.
The holder helps position the pizza in the oven, though Bausch’s experience makes it almost unnecessary.
“I got videos of the world’s greatest pizzaioli using the oven, and I spent three months watching them, over and over. Then I started to practice,” he says.[pullquote]I tasted 30 brands of San Marzano tomatoes before I found one that has the earthy taste of Vesuvius.”[/pullquote]
Bausch has advanced so far in the science of pizza that sometimes you need an interpreter to understand what he’s saying.
“Most people think the grade of flour is important,” he says. “But what’s most important is the ‘W’ factor. That measures the elasticity of the matrix formed when the proteins in the dough bond together.”
Bausch’s family grew up on the hardscrabble streets of Manhattan’s lower west side. His father, like so many in his family – including Bausch himself – joined the Marines. Home from deployment, he’d take the 9-year-old Bausch to local pizza joints.
The shop that sold the biggest pizzas fascinated him, but his dad taught him to appreciate the place that sold the best pizza: the ancient, coal-fired ovens of Lombardi’s on Spring Street.
“I never thought I’d be doing this for a living,” he says. “I just loved it.”
Bausch joined the Marines, did a tour of duty, moved to California and was accepted to law school. His life was set, and he got a job at a local pizza shop to pay the bills. Soon, pizza became more fascinating than a potential law career.
A few months later, his brother Jim phoned him: “Mike, I found this town called Owasso, and there are no pizza shops at all!”
Andolini’s would be its first, and a year later, a branch on Cherry Street in Tulsa welcomed diners. Meanwhile, Bausch continued his pizza education. He went back to California to learn from his friend Tony Gemignani, who runs what Forbes magazine calls “the best pizzeria in America.” Bausch also competes in pizza contests around the world, and throughout his travels, he does a lot of tasting.
Everything created by Mike Bausch at STG is as you would find it in Italy.
“My idea of sightseeing is to go to a city and hit the four best pizza places, one after the other, starting at 11 a.m.,” Bausch says.
From trips to Naples, Italy, the idea for STG Pizzeria and Gelateria was born.
“Andolini’s is our spin on pizza. But STG, it’s not ‘kind of like Italy,’ it is Italy. What you find here is exactly what you’d find in Naples,” he says. “Some of our pizzas – the Margherita, for example – you’ll find all over Naples. We do others that you’d see only if you go way off the beaten track. That Scamorza, with its smoky cheese and plump, fresh tomatoes, that was invented in one Naples shop. We chose pizzas with personality. But everything here is what you’d see in Italy.”
Moving to a counter, Bausch carefully flattens a ball of dough.
“I touch the dough as little as possible, so as not to disturb the gases from the yeast,” he says, reaching for a spoon of tomato sauce. “I tasted 30 brands of San Marzano tomatoes before I found one that has the earthy taste of Vesuvius.”
By now, the pizza is in the oven. The 900-degree flames cook fast but not always in the same way. Bausch makes split-second, instinctual decisions when and whether to rotate the pie or move it to a cooler spot. Today, he gives two quick spins, and soon the pie emerges. It is rough, puffy, slightly charred and beautiful.
“Look at that leoparding!” Bausch boasts, referring to the tiny black char spots on the crust.
It has an ineffably rich flavor and a gooey blend of sin and reverence.
Like the pizzas, the richly flavored gelato made here is just what you’d find in a lazy cafe on a Naples side street. The Carpigiani pasteurizer, imported, like the oven, from Italy, heats and blends all the ingredients, and that, says Bausch, makes the gelato “silky, creamy and smooth.”
Like the pizza, it’s perfect. He won’t settle for less. 114 S. Detroit Ave., Tulsa. www.stgpizza.com
