Uptown, Down South

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October 23, 2012

It isn’t the prettiest stretch of road in Oklahoma City, but it’s arguable that Northwest 23rd Street surrounding Hudson is on the verge of a much-needed restoration. Nestled a few short steps back from this major thoroughfare is a little culinary stronghold with a deep-rooted history – a testament to longevity in an area that all too often sees businesses come and go in the blink of an eye.

Cheever’s Café was, in a way, founded as early as Oklahoma itself. Oklahoma Belle Cunningham, purportedly the first baby born in the state, was a sometime-florist when she and husband L.L. Cheever moved into the restaurant’s Hudson location, then her family home. A series of renovations followed, and Cheever’s Flowers served as a flower shop and residence for three generations. After a brief stint as a French Cajun restaurant, the location was purchased by Heather and Keith Paul in 2000 and found its new voice as a purveyor of southwestern contemporary comfort food.

The Cheever family’s 20-foot flower case, still intact, now houses a large selection of wine and desserts and divides the front dining area, which has been enhanced by the addition of a full bar. The restaurant is a little bit flower shop, a little bit big-city food scene and a little bit Art Deco. It’s casual but romantic, suitable for young and old, elegant but not at all stuffy.

Distinctive ambiance aside, the restaurant’s primary attraction is certainly its menu, helmed by Cheever’s executive chef Brian McGrew and Good Egg Dining Group executive chef Robert Black. Offering smart upgrades to familiar recipes, general manager Henri Bailey says around half of the plates today are the same as they were when the restaurant first opened its doors.

These homestyle favorites include the restaurant’s signature dish: Cheever’s Chicken Fried Steak. This daunting portion of crispy, fried beef comes with garlic red skinned mashed potatoes and is smothered in a flavorful, rich jalapeno cream gravy. Another dinner favorite is the tortilla crusted Alaskan halibut, served with a spicy shrimp risotto, which Bailey names as a staff favorite as well.

Cheever’s also offers a lighter lunch menu, rotating specials and a Sunday brunch, where one can enjoy a mimosa with chicken and waffles or a cup of coffee with the opulent masa vallo con huevos, poached eggs atop shrimp risotto.

No matter the menu selection, be prepared for hearty portions, consistently top-notch and professional service and a memorable dining experience unlike what can be found anywhere else in Oklahoma City. Bailey, who first worked for Cheever’s as a waiter shortly after it opened its doors, is confident in the restaurant’s unique position in the greater city scheme, even as new eateries pop up, literally, to the left and right.

“One of our biggest motivations is to keep everything as consistent as possible, but we’re doing subtle things to up our par. We’ve changed our plates and silverware. We’re trying to increase our staff’s menu knowledge and our wine and cocktail knowledge,” Bailey says.

To put it succinctly, “We’re trying to sharpen our edge versus change our weapon,” he says. 2409 N. Hudson Ave., Oklahoma City. www.cheeverscafe.com

Preserving The Future

By

M.J. Van Deventer

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October 23, 2012

What was once a derelict neighborhood in midtown Oklahoma City is taking on a fresh personality that is beckoning young professionals to call this once-blighted area home.
Working with architect Randy Floyd, AIA, Lee Peoples and Emma Rolls built a contemporary home that is encouraging others to take a second look at this area.

Floyd, along with her husband, Michael Smith, have long been preservation activists in Oklahoma City. “If there was a protest march about neighborhood preservation, we were in it,” Floyd notes.

Now, a better effort than carrying protest signs about distressed neighborhoods is making improvements or removing structures that can’t be saved and constructing modern architectural dwellings. With Floyd and Smith running their own businesses, there is now little time for their previous activism.

Smith and Floyd have lived in the neighborhood since 2005, in a 1906 Territorial Victorian multi-family dwelling they modernized. This bold move brought attention to the neighborhood and resulted in Floyd’s design of this home for Peoples, Rolls and their daughter, Amelia.

The homeowners had specific needs they hoped Floyd’s architectural design would meet. Among the needs on their wish list were a home fashioned of durable materials in 2,400 square feet or less; a place to cook and entertain efficiently with a sophisticated sound system, providing background music; and a home office where they could work after hours, away from their downtown jobs.

They also wanted a large master suite, a space for Amelia that would evolve as she matured, and a swimming pool and private courtyard with decks adjacent to main living areas and as much private outdoor space as possible.

What Floyd designed for them exceeded their expectations. She achieved their wishes on a 50-by-140-foot lot in a contemporary home, which includes a two-car garage with a studio on top.

The materials used represent the latest in sustainable architecture and design. Among the amenities: maple hardwood floors, aluminum back splashes in the kitchen, marble kitchen countertops, built-in cabinets to conserve space, easy-to-clean, high-grade painted surfaces, and floor-to-ceiling solar shades covering commercial size windows.

The home has an expansive feel that brings the outdoors in at every opportunity. A view of the downtown skyline was one of the couple’s wishes; the recently developed Devon Tower was an unexpected bonus. From their neighborhood, it seems the couple can almost reach out and touch the impressive tower.

The exterior features red brick that is traditional in this residential area. The interior gray and white color scheme is sparked by orange, rust and chartreuse.

“The neutral color scheme gives Lee and Emma flexibility and provides a backdrop for their contemporary art,” Floyd notes.

Their bedroom area on the second level is separated from Amelia’s haven by a large, black tile walk-in shower, concealing their closet area.
Five steps up from the bedroom hallway is the office/studio area, giving the illusion of a third floor. An adjacent deck offers privacy but affords them another downtown skyline vista.

Floyd blended recessed can lighting, cable, track and pendant lights to provide soft lighting. Skylights provide natural lighting, while blackout shades in the couple’s bedroom aid sleeping. Sunscreens float like clouds above outdoor deck areas.

A front entry garden is enclosed by plant trellises. “In time, they hope this area will become a sculpture garden,” Floyd says.

That indicates Peoples and Rolls have made their midtown home more than a trendy address. They’re hoping others will find midtown OKC an exciting place to live.

Move the Body, Still the Mind

By

Meika Yates Hines

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October 23, 2012

Have you ever noticed that people who do yoga don’t just do yoga – they are super-enthusiastically passionate about yoga?

There’s a reason why yogis rave about yoga: Yoga is different than other kinds of physical activities. It’s a lifestyle.

You’ve heard of that whole mind/body connection? It’s the real deal. “It’s been interesting to watch yoga’s evolution, even the last five to seven years. The people you used to see going into yoga classes were the picture of what you’d expect when you thought of yoga. They were twenty- and thirty-somethings, lean, strong-bodied women,” says Ann Walton, executive director of St. John Siegfried Health Club in Tulsa. “But over the years, people have started to discover that yoga isn’t just for one type of person – it’s open to all ages and sizes. You now see women in their 70s and 80s in yoga classes. There are more men. There are people who are overweight. It’s really branched out, and I think it’s because of the healthy mind/body connection that people make after they start practicing. It suits a real need that people have to prolong an able body and maintain a positive, healthy life.”

Through yoga’s series of postures – or asanas, as they are called – and breath work, the entire body is sufficiently worked into prime condition for a better overall well-being.
Contrary to popular belief, flexibility is not a requirement to practice yoga, but it is one of numerous invaluable benefits acquired through practice. With increased flexibility and muscular strength come a greater range of motion, which helps improve posture, and in turn, creates better spine alignment, all of which are priceless in prolonging a healthy body.

Through folding and bending and twisting, the body is detoxified and internal organs are massaged to help aid in digestion. There is also a rhythmic quality to the breath work in yoga that takes one out of his or her thoughts and trains to become anchored to the present moment; challenging the mind to be present is a meditative skill that is as much a part of yoga as the physical postures.

“You have to take a natural path of getting the body in good health before you can really be still and confront the mind,” says Jennifer Engleman of Ashtanga Yoga Studio in Norman.

“As Westerners, we’re hard-wired to go, go, go. We move through our day so fast that we forget to think about how we’re breathing and how that breathing affects our minds. Through yoga, you learn to become aware of your breath, and you can take this ability out of class and into the world. Learning to recognize when you’re taking short, shallow breaths, and then consciously changing your breath to slow it down and balance it out, ultimately allows you to slow and balance out your mind. You start to have more control over things like anxiety and stress management.”

Engleman, who has taught Ashtanga yoga for almost 12 years, believes that many people develop yoga practices because they find it enriches their lives in ways they didn’t initially expect when they first started.

“I think it turns people on in a way that they haven’t been turned on before,” she says. “Yoga has this amazing way of infiltrating so many aspects of a person’s life. When you walk out of a yoga class, you are both physically and mentally invigorated. Your senses are raised, you start to gain a higher level of awareness and you find yourself considering other elements of your life you can improve.”

Warming The Chill

By

Sasha Martin

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October 23, 2012

When the icy winds of winter rattle my windows, I get busy cooking. Sometimes the food is for me, but more often than not it is for friends and acquaintances. I find that showing up to people’s homes with edible gifts is an instantaneous icebreaker, and the more unusual, the better.

Just last month I brought a Filipino Jell-O and tapioca drink to a friend’s birthday party. Slurping those wiggly, jiggly bits through straws had complete strangers laughing and chattering together. Thanks to my Global Table Adventure, I have a full arsenal of tricks, including mason jars full of preserved Moldovan peppers, spicy Jamaican jerk seasoning, homemade bread (still steaming inside a blanketed basket), or even Lithuanian honey spirits.

The biggest hit, by far, has been the Lithuanian honey spirits, also known as krupnikas. Hailing from the northern reaches of Europe, this is the kind of drink that warms you when the gray, bitter cold threatens to seep right past your toes and into your heart. They say Lithuania has the largest collection of amber in the world – known as the gold of the Baltics – but krupnikas is a far more enticing “gold.” This boozy drink tastes like heaven on fire – a sweet, fragrant blend that is almost too complex to describe.

There’s a bright dose of honey, but there’s also orange peel, an entire vanilla bean, cinnamon, ginger, nutmeg, cardamom, allspice and so much more.

The drink takes just two weeks to smooth out enough for sipping, but gets even better over time. Six months to a year is said to be ideal. Those who like to bake will enjoy adding krupnikas to their holiday confections instead of vanilla extract. The flavor is intense – many who have tasted it say it tastes exactly like Christmas. I find the best way to enjoy it isn’t to actually drink it, but let the spirits wet my lips for the spiced honey flavor. I can sit this way late into the night, nursing just an ounce, laughing with friends.

Krupnikas

Makes a little over 2 quarts

8 whole cloves
3 cinnamon sticks
10 cardamom pods, cracked
1/2 nutmeg seed, cracked
5 allspice berries
1 1/2 tsp. black peppercorns
1 tsp. fennel seed
3 inch piece of ginger root, cut into 4 pieces
2 inch piece turmeric, cut into 4 pieces
Peel of 1 orange
Peel of 1/2 lemon
1 vanilla bean, split and scraped
1 1/2 lbs. honey
1 quart water
750 ml Everclear (190 proof grain alcohol)
*All spices should be cracked lightly if possible to maximize flavor.

Bring the honey and water to a simmer. Skim off any foam that surfaces, then add in everything but the Everclear. Simmer uncovered for 30 minutes. Remove the pot from the heat. Add the Everclear to the still-hot mixture, stir to combine and then strain the mixture. (Tip: use the spices again to flavor a vanilla ice cream base, chocolate, flan, etc.) Pour the liquid into sterile bottles (run them through the dishwasher before using) and set aside for two weeks (or up to a year). The spirits will settle and transform from cloudy to end clear. Lithuanians say the clearer the final result, the better, although some enjoy stirring up the goods that settle on the bottom.

Sasha Martin is cooking one meal for every country in the world. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more at www.globaltableadventure.com.

Pass The Vegetables

By

Jami Mattox

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October 23, 2012

Mark Weintz has followed a vegan diet for five years. The 37-year-old says that after following pescatarian and vegetarian diets for several years, the vegan diet made sense.

“It was a logical decision to choose a healthier lifestyle,” says Weintz, a grocery associate team leader at Tulsa’s Whole Foods location. “I feel lighter; there’s more pep in my step.”

Weintz is part of a small percentage of people in the U.S. who identify as vegan. In a Gallup poll published this past summer, five percent of Americans identified themselves as vegetarians. In the same poll, just two percent identified as vegan. In another study conducted by The Vegetarian Resource Group, one million Americans say they follow a vegan diet.

“There is…an increasing interest in (veganism),” says Stephanie Harris, a clinical dietitian at Hillcrest Hospital South. “We’re seeing more trends in food markets that are allowing more convenient vegan options, restaurants are including vegan options and it’s becoming more popular.”

There are myriad advantages to a vegan diet. According to Harris, vegans likely have a reduced risk of chronic disease, lower BMI, lesser risk of developing type 2 diabetes and lower risk of death from systemic heart disease, among other advantages.

Those who eat a vegan diet generally consume lots of fruits and vegetables and, therefore, have a high-fiber diet, according to Sonja Stolfa, a registered dietitian and licensed dietitian with Saint Francis Outpatient Department. “Most (vegans) have lower cholesterol (due to) a diet of lower saturated fats,” she says. “(Vegans) probably have a lower risk of high blood pressure, some cancers and a weight closer to the ideal.”

“Vegetarian and vegan diets have a lot of advantages because they have a higher intake of wholesome foods, which have protective characteristics and antioxidants. A vegan diet combines high intake of good nutrients and lowered intake of saturated fats and cholesterol,” says Harris.

The key to following a vegan diet is education, says Stolfa.

“Some people make the change by eating food items like soda and chips. There’s no health basis,” says Stolfa. “Then there are people that are educated and know what they are doing and set out to eat the right food.”

It is important for vegans to pay careful attention to what they eat to ensure they take in enough protein and key nutrients, including iron, zinc, calcium, omega-3 fatty acids and vitamins D and B-12 and omega 3 fatty acids.

Harris advises first getting the green light from a doctor to pursue a vegan diet. Then, she says, “learn about it first. Learn how to cook as a vegan, try different recipes.
Transition gradually so your body can adapt when omitting food groups. Ease into it.”

“The key to a successful vegan diet is planning and the combination of different food,” says Stolfa. “If you’re going strictly vegan, do research and read up on it to make sure you will get the nutrients you need so you don’t create other health issues.” A doctor or nutritionist can oversee a proper vegan diet. Regular check-ups are very important for vegans.

Vegans also must be more vigilant in reading food labels to look for hidden animal byproducts. Dining out may be difficult she says, though more restaurants are beginning to accommodate vegan patrons.

“All in all, if it’s appropriately planned, a vegan diet will have adequate amounts of nutrients, and it can be a great health benefit and a very nutritionally adequate diet to follow,” says Harris.

“It can be done, but you have to make the right choices,” says Stolfa.

Weintz is proof of that.

“It wasn’t challenging. It was a conscious decision. I set my intention and followed it, so it wasn’t hard,” he says.

Simply Healthy

By

Staff

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October 23, 2012

What would Thanksgiving dinner be without sweet potatoes? Usually swimming in sugary syrup and topped with marshmallows, this tuber is undoubtedly scrumptious, but the huge amount of sugar can send blood sugar crashing, leaving you feeling sluggish.

Sweet potatoes can be a healthy and flavorful part of the holiday meal. Loaded with antioxidants and vitamins A, B, C and E, as well as potassium and manganese, the unassuming sweet potato is a nutritional powerhouse. Sweet potatoes are also an excellent source of dietary fiber and iron.

Honey Roasted Sweet Potatoes with Pistachio Gremolata
Makes 8-10 servings
3 lbs. sweet potatoes, peeled and
cut into 1-inch cubes
3 tbsp. olive oil
3 tbsp. honey
1/2 tsp. cinnamon
Salt and pepper
1/2 c. pistachios, shelled and coarsely chopped
1/3 c. chopped Italian parsley
1 tbsp. finely grated orange zest

Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray. In a large bowl, combine sweet potatoes, oil, honey, cinnamon and pinches of salt and pepper. Toss to coat. Spread potatoes in a single layer on prepared baking sheet. Roast for one hour or until potatoes are tender.

Ten minutes before potatoes are done, place chopped nuts in a dry skillet and toast over low heat until fragrant, stirring often. Stir in parsley and orange zest. Sprinkle evenly over hot sweet potatoes and toss lightly.

On The Beach

By

Michael W. Sasser

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October 23, 2012

By the time you’ve settled into your accommodations in Punta Cana Friday night, the distinctive feel of the Caribbean should already be settling over you. Warm sea breezes through palm trees wax poetic of the virtues of the Caribbean, carrying the sound of merengue and bachata, of cacophonous revelry and whispered romance. Depressurize from everyday life and from the travel, and settle into the relaxing environment for the night.

After breakfast at your hotel on Saturday morning, it’s time to enjoy the best of Punta Cana, which revolves around the beautiful waterfront. If necessary, your hosts can provide transportation (if staying off the beach) as well as assistance in making any particular water sports arrangements you might like. Other options to enjoy the waterfront include taking a lesson or two from the experts at Macau Surf Camp. In two hours they can run down the basics and get you on a surfboard (or alternate) with some degree of confidence. Plus, there is the bonus of being on Punta Cana’s beautiful Macao Beach. Punta Cana Surf School is another good option. Whether you’re surfing, boating or just relaxing on the beach, you’re sure to work up an appetite through the day so grab lunch at your hotel, other hotel/resort eateries or seek advice in advance from your concierge. While there is plenty of good food to be had in Punta Cana, you will want to smartly avoid local water, ice made from it and produce rinsed in it. The Jellyfish Beach restaurant is one popular option, as is the Outside In Bar & Restaurant. After lunch, return to the beach for more fun in the sun, or consider something different, such as a tour (available from your hotel) or a visit to somewhere really different, like Dr. Fish Ocean Spa. There your interests in relaxing spa services and in the marine world can collide in some unusual treatments, culminated in a dermatological experience for your feet – performed by “Doctor Fish.” No, really. There will be plenty of nightlife all around Punta Cana come Saturday night, and indulge – but consider dinner first. Passion by Martin Berasategui at Paradisus Palma Real is very highly regarded. La Palapa by Eden Roc at The Caleton Beach Club is another good choice.

Sunday after breakfast, hit the beach again or the links at any of the numerous golf courses in Punta Cana (Punta Espada is deliciously beautiful). Alternately, take a tour of the exquisite Indigenous Eyes Ecological Reserve, check with your host about nearby shopping opportunities or try something adventurous, such as a Canopy Adventure Zipline tour. You will want to rest before your last night in Punta Cana, which could be spent at a restaurant you missed earlier or at the popular Luna del Caribe dinner theater-Dominican cultural carnival.

Stay In Style

Tortuga Bay is a AAA Five Diamond premier getaway and a component of the world renowned Puntacana Resort & Club. Private car service from the airport whisks visitors to the resort, where spectacular service in a world-class setting and gorgeous villas make for an ideal tropical retreat. Artful and elegant and with a spa, golf courses and numerous restaurants in the vicinity also, Tortuga Bay is an iconic Dominican destination. www.puntacana.com

Iberostar Grand Bavaro Hotel is a popular all-inclusive hotel at the Iberostar Bávaro Resort and offers 75 two-story bungalows, shopping center, pharmacy, ATM, nightclub, casino, internet kiosk, lounge, spa, fitness center and a large pool area overlooking the beach. Water sports opportunities abound on property and fine dining and spa services provide ample opportunity for pampering. www.iberostar.com

The Reserve at Paradisus Palma Real is a short walk or shuttle from the beach, but highly regarded attentive staff, immaculate grounds and a host of activities for visitors of all ages. Swim-up suites are a fun option, and the three pools onsite at the boutique resort hotel are the center of activity. A concierge option is a good idea if traveling with children. www.thereserveatparadisus.com

At a Glance

Access: Several airlines provide flights to the Dominican Republic, most often departing from Miami, Fort Lauderdale, Atlanta, Charlotte, New York, Philadelphia and San Juan. Punta Cana International Airport is busy and well connected.
Population: Dominican Republic total approx. 10 million; Punta Cana, approx. 100,000
Climate: Largely tropical maritime with cooler temperatures at higher altitudes in the mountainous interior, and a wet season November-January with hurricanes most likely in August-October.
Main Attractions: Tropical splendor, nature tourism, beaches and watersports, cultural and historic sites.

Hot Picks

Hush: Although relations between Haiti and the Dominican Republic have improved, a long history of enmity makes it wise to avoid discussing Haiti while in the D.R.
Remember: Dominican Police are considered somewhat less reliable than a special agency commonly called “tourist police.” Seek out the latter in case you need assistance.
Visit: For a historic side trip, the House Museum of Ponce de Leon is not far away and a visit can be easily arranged.

Visit Online

www.godominicanrepublic.com

What We're Eating

By

Staff

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October 23, 2012

Senator’s Smoked Bologna Sandwich

Jamil’s Steakhouse
When Food Network Magazine touts something as a must-try, one certainly must. And when that item is created at a legendary Lebanese steakhouse near the state’s capital, even better. The magazine recently named the Senator’s Smoked Bologna Sandwich at Jamil’s in Oklahoma City as a must-try sandwich in Oklahoma. And who can blame them? A sandwich layered with slices of bologna, barbecue sauce, red onion, lettuce and tomato in the confines of a pretzel bun served with chips, fries, ranch beans or tabouli sounds like a must-try if there ever were one. 4910 N. Lincoln, Oklahoma City. www.jamilssteakhouseokc.com

Theta Burger

Billy’s on the Square
This downtown Tulsa staple has brought lunch to the masses for nearly three decades, feeding those descending from high rises in search of a good lunch at a fair price. A wide menu boasts sandwiches, pastas, soups, salads and more. But it’s the burger, the simple yet satisfying lunch staple, that causes the lunchtime crowds at Billy’s. The Theta Burger – a one-quarter-pound patty topped with mayo, hickory sauce, pickles and cheddar – is a particular favorite. Served with a healthy portion of onion rings, it sends workers back to their offices overlooking downtown dreaming of their next rendezvous with Billy’s. Fifth and Main streets, Tulsa.
www.billysonthesquare.com

Punk Lives

By

Meika Yates Hines

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October 23, 2012

Aggressive. In-your-face. Fast-paced and intimidating. There’s something thrilling and a little bit scary about the pulse-quickening sensation that comes with punk music.

Whether you’re a teenage or adult fan of this fierce genre, the appealing essence of youth in rebellion has no limits.

“At our live shows, I’ve seen our music turn good girls bad, force even the hippest of ‘sters’ to reject their indie gods and pull tears of joy from the souls of grown men,” says punk band They Stay Dead bassist Dave Klein.

Well said, sir.

Comprised of Klein, Matt Owsley, John Hernandez and Danny Black, the Edmond band has been playing the Oklahoma music circuit for the past 15 years – on and off, together and apart- in different bands – but have found an ideal musical synergy with this line-up, sharing a love of zombies, skateboarding and punk music.

The guys have all hit their 30s, and guitarist Owsley says that it’s a new world for them playing at that age versus being 16, explaining that there’s a maturity level that they can bring to it now that helps them out.

“The punk scene is very do-it-yourself. You have to have a good work ethic to get anything done – and that’s something that comes with age and experience. We all learned the work ethic when we were younger and growing up, so I think that helps us to be able to excel at it more now,” says Owsley.

Over the summer, TSD played the Death To False Hope fest, an all-punk music festival in Durham, N.C., and made stops in Tennessee, Illinois, Georgia, Missouri and Tulsa on the way home.

After a much-anticipated West Coast tour this fall, the guys plan to follow up their two EPs with their first full-length album.

Amid a punk scene that is far scarcer than in other parts of the country, TSD puts in the time and does the footwork to best promote themselves, which is a driving factor in their growing popularity.

“We still pass out fliers and talk to people in person, instead of just relying on the internet and Facebook to promote ourselves. You have to set up shows and find other bands’ shows because there aren’t a lot of promoters and other people involved, but it’s fun to be proactive when you get the time,” Owsley says.

The Shack

By

Jami Mattox

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October 23, 2012

served with a side of sophistication: white linen, several forks and plates and no bib. Others like their seafood served straight-up in a no-frills environment that allows the fresh catch to speak for itself. If the latter suits, head to The Shack, a seafood and oyster bar in Nichols Hills. Oysters on the half-shell, gumbo and crab cakes are a few of the staples. Chef and owner Brent Hickman also has a few unexpected items on the menu, like Shrimp & Crab Fondue with toasted baguette, and Crab-stuffed Jalapenos, which are served either fried or grilled. The Shack also caters to a large lunch crowd and does brisk business, so reservations are a good idea. 303 NW 62nd St., Oklahoma City. www.theshackok.com

Krupnikas

Stay In Style

At a Glance

Hot Picks

Visit Online

Senator’s Smoked Bologna Sandwich

Theta Burger

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Editor's choice

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