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The Fall Harvest

The colors of fall show up in everything from the leaves falling from trees to the fashion that hits the runways. Even the culinary senses tend to dull; gone are the uplifting colors of the summer harvest, the tomatoes, squash, peppers, cucumbers replaced by warming, one-pot meals and casseroles that offer comfort from the chilling outdoor temperatures. But can you imagine a fall full of bright reds, sunny yellows, deep greens and vibrant purples, colors that in food scream vitamins and health? For the savvy vegetable gardener, there is no reason to do so.

Oklahoma’s fall largely translates to warm days full of sunshine, followed by cooler nights. According to information provided by the Oklahoma State University Oklahoma Cooperative Extension office, this environment creates optimal soil conditions that are perfect for growing vegetables. Most summer staple crops in the state – including tomatoes, cucumbers, peppers, eggplant and squash – will produce a fall crop when planted in mid- to late summer. Other crops that are more conducive to cooler weather, like carrots, greens and cruciferous vegetables, such as broccoli and cauliflower, also produce well in Oklahoma falls. Of course, if the garden isn’t already planted, it’s too late for a fall harvest this year, but never fear: Many Oklahoma farmer’s markets remain open through most of October. If your fall harvest isn’t in the works already, the vendors will be happy to accommodate.

Simply Healthy

Fall is here, and it’s time for everything apple. As kids, we gave them to our teachers and were always told that eating one a day would keep the doctor away. It’s an old adage, but is there any truth to it? Actually, there is. Apples are a good source of vitamin C and contain antioxidants, which can help prevent diseases including cancer, heart disease and even asthma. Likewise, they have been shown to lower bad cholesterol (LDL), and contain a decent amount of dietary fiber. Apples can even aid in the prevention of osteoporosis in post-menopausal women. Besides all of this, they are a delicious, low-calorie, anytime snack that can curb your appetite if eaten about 30 minutes before a meal.

Keep in mind, however, that not all apples are created equal. Granny Smith, McIntosh and Golden Delicious are best for cooking and baking while Red Delicious, Honeycrisp and Gala are best for eating out of hand. Apples are so versatile though, you will be able to find just the right apple for every occasion.

So pack an apple for your teacher, coworker, friend or anyone else you care about and don’t forget to include one for yourself, too.

Retro Redux

As Tulsa’s Mid-century Modern neighborhood of Lortondale is experiencing a resurgence of renovations, the owner of Brandilee Designs purchased a three-bedroom, one-bath home in disrepair with the idea of flipping the property. But as she contemplated the nearly 60-year-old home’s potential, her goals changed. “I thought this would be a great project that we could do together as a family,” says Brandilee Designs owner Brandi Hezinger.

Hezinger started her career as an artist, then blended in her other passion: creative, quality construction. So in less than two months and with a limited budget her company, Soyaz Construction Inc., transformed the rundown property into a four-bedroom, two-bath family retreat. “The neighbors couldn’t believe how fast we got it done,” she says.

Hezinger modified the original floor plan to ?accommodate her young family’s lifestyle. “And I wanted the ‘50s vibe, but more up to date,” she adds. The result is a fabulous retro redo, filled with charm and convenience.

White Venetian plaster walls make the minimalistic art “just pop.” Furniture is a blend of vintage and reproduction Mid-century pieces. “I love searching retro shops for that special find,” says Hezinger. Her favorite local spot is The Retro Den, located in Tulsa.

Original hardwood parquet flooring was exposed and given an updated dark stain. The goal to replace old kitchen tile with matching parquet proved a challenge. “Parquet has been discontinued for years,” Hezinger explains. “By the time I located and had the product shipped in, I probably would have doubled the cost I budgeted.”

The pass-through between the living room and kitchen was enlarged and turned into a bar with new quartz countertops. “I wanted to make the wall look like a piece of freestanding furniture, so I added texture with a Mid-century Modern wallpaper made of sugar cane,” she says.

Existing kitchen cabinets were utilized but updated with frosted glass doors, white eco-quartz countertops and 1950s hardware. The stove and classic aqua refrigerator are from the European manufacturer Smeg.

The garage was converted into a master suite with a sliding glass door leading to a patio retreat. “The biggest challenge inside was trying to figure how to do the master bath with my limited budget,” says Hezinger. “I had to figure out how to put a shower, sink, washer, dryer and hot water tank all into a very small space. After recalling some trips to Europe, I decided to go with an endless shower. The sink, the toilet, everything is meant to get wet.”

The overgrown front exterior was given a facelift with a 1950s color palette and a new front door. The original driveway was relocated from the now-converted garage and leads to a nearby detached garage. Complementing the architecture of the house and adding an interesting curb appeal, Hezinger used blocks of concrete broken up by ribbons of grass for a stylized driveway and sidewalk. New landscaping also includes a unique sculpture that uses an existing tree stump as the base.

In keeping with her creative, budget-driven renovation, locally purchased Italian shipping crates were dismantled and crafted into a pergola, shading the family’s favorite backyard gathering spot. The “Made in Italy” stamps are kept visible for interest, and posts are set in ceramic pots filled with concrete. The crate material was also used horizontally and painted to create a dramatic screen for the home’s utility boxes.

Hezinger worked diligently to preserve the integrity and nostalgia of her Lortondale property. “I wanted a place where my children and I could rest and relax,” she concludes. “And with minimal furniture plus living with only the necessities, it is so surprising how much easier it makes our life.”

Stopping The Cough

This year’s outbreak of pertussis is the worst in 50 years, according to the U.S. Centers for Disease Control and Prevention (CDC). Across the nation, doctors have reported more than 18,000 cases of this disease commonly known as whooping cough. Officials in Washington state have declared a pertussis epidemic with a 1,300 percent increase from last year. Thirty-seven states have reported increases in the disease compared with the same time period in 2011.

However, in Oklahoma, the picture is quite different. Chief of immunization services at the State Department of Health, Bobbie Nubine says Oklahoma has only recorded 41 cases of pertussis, this year.

“We are down a little bit from this time last year,” confirms Nubine. 

How has Oklahoma managed to combat this epidemic? Vaccines, says Nubine.

Beginning in 2011, the state Legislature now requires seventh graders to have a dTap booster. This regulation has allowed Oklahomans to be proactive against pertussis, explains Nubine.

The adolescent population has been hit hard in this outbreak. Dr. Christine Allen, a pediatric intensivist at the Children’s Hospital at OU Medical Center, explains that adolescents are particularly susceptible due to waning vaccine immunity.

“Protective immunity wanes after about 5-10 years,” explains Allen. “Adolescents need to get booster vaccinations.”

While the number of cases this year is alarmingly high nationwide, pertussis outbreaks are expected. The CDC says typically the U.S. has peaks in the disease every three to five years and frequent outbreaks. However, the most concerning trend is the overall increase over the past 20 years.

“There has been a steady increase in pertussis cases in the US,” says Allen. “1,010 cases were reported in 1976, and in 2010, there were 27,550 cases reported.”  

The cause for the rising incidents of pertussis is not fully understood. Two possible explanations are the waning vaccine immunity in adolescents and the decreased use of the vaccine.

Why is preventing pertussis so important? For most, whooping cough begins with symptoms typical of the common cold, with cough and congestion. However, unlike the common cold, pertussis can develop into coughing fits that continue for weeks. It is also highly contagious, cautions Allen.

While these symptoms are very unpleasant, for infants, whooping cough can be deadly.

“(Infants) are more likely to develop pneumonia with a pertussis infection,” explains Allen.

Other common complications for babies can be episodes of apnea or seizures.

“Most infants acquire (pertussis) from a household contact,” cautions Allen.

Even with the state’s low numbers, whooping cough cost one Oklahoma family their seven-week-old infant. Dustin and Kristen Smith’s son, Aiden, died in June as a result of whooping cough.

Both Allen and Nubine say that the best way to prevent the condition is to get vaccinated.

To be fully protected, children receive a series of five shots beginning at two months of age, ending about 4 to 6 years of age. Then, 11- to 12-year-olds need a one-time booster, reminds Nubine.

“Children that are not vaccinated are eight times more likely to get whooping cough,” confirms Nubine. “Vaccinated children are also less contagious, experience shorter duration of symptoms and are less likely to be hospitalized.”

Pertussis vaccines are effective in preventing whooping cough, ensures Allen.

The Health Department recommends pregnant women after 20 weeks of gestation, households with infants and child care providers caring for infants also get a booster.

“If you have insurance, you can get it from your health provider,” suggests Nubine. “If you don’t have insurance, you can get it at your local county health department at no cost. Call your local office for specific details like times and days.”

Pound The Powder

Settle into your accommodations upon arrival Friday night and acclimate yourself to the environment. At more than a mile above sea level, it’s advisable to take it easy while you adjust to the altitude. Conveniently, though, it’s a good opportunity to explore the historic Victorian mining town of Crested Butte proper and its quaint streets, shops and pubs. Relax over a drink or try the small plates at Django’s Restaurant and Wine Bar.

Having done your advance research on specific ski areas based on your aptitude and desires, head off for a full day on the slopes after breakfast Saturday. Keep in mind, however, the array of other activities available in the area, particularly if you’re traveling with children or with non-skiers. The options include a tubing hill that’s lit for nighttime use, an Adventure Park at the base area of Crested Butte Mountain Resort (CBMR), lift-serve tubing, snowcat driving and day and moonlight snowshoe tours just at the resort itself. Other winter sports opportunities abound in the vicinity. One good way to improve your ski skills is CBMR’s terrain park program, which is designed to offer a clear progression to guests. You’ll surely be exhausted by day’s end, so enjoy dinner at the Franco-American bistro, Soupçon, or the romantic Eastside Bistro.

Kick off your Sunday morning with breakfast at your accommodations or at the well-regarded, family-friendly Izzy’s. Afterward, head off to a second day on the slopes or enjoy a full or part of the day experiencing a few other appealing aspects of the area. Consider learning more about the colorful and unique history of the town at Crested Butte Mountain Heritage Museum. Alternately, visit Montanya Distillers for a look at the operation and a taste of their award-winning artisanal rum. The Trailhead Children’s Discovery Museum is a fun option for kids and is located in the Outpost Building next to the Mt. Crested Butte base area. Scenic walks and drives abound, weather permitting, as well. End your Sunday and your Crested Butte experience with dinner at Marchitelli’s Gourmet Noodle, or enjoy heaping portions of Mexican-inspired fare at Teocalli Tamale. Whether you ski to the last possible moment or kick back and relax while taking in the view of the decidedly Shangri-La environment, you’re bound to take home memories to last a lifetime.

Stay In Style

Grand Lodge Crested Butte is a full-service hotel located just 200 yards from the ski lifts at Crested Butte Mountain Resort. Comfortable, convenient and with a good mix of room configurations, the Grand Lodge also offers wi-fi, satellite television, refrigerators, coffee makers, in-room safes, hair dryers, irons and ironing boards and more. Amenities on the property include heated indoor/outdoor pool, spa, hot tub, fitness room, steam room, plus a welcoming restaurant and bar. www.skicb.com

Lodge at Mountaineer Square is located at the base area just steps away from the ski lifts and features studio, one, two, three, and four-bedroom suites with deluxe amenities, including indoor/outdoor heated swimming pool, outdoor hot tub, sauna and fitness room, bell, valet, concierge services and a full-service front desk. With nearby shuttle service available to whisk you to the heart of town and a cozy and friendly restaurant and pub setting on site, the Lodge at Mountaineer Square also benefits from lauded customer service. www.skicb.com

The Elevation Hotel & Spa is the only full-service ski-in, ski-out hotel at Crested Butte Mountain Resort and features 262 rooms and spacious suites. First class amenities abound, such as swimming pool, hot tub and wireless internet, spa treatments and fitness center and valet, bell and concierge services. Mountain views and slope-side dining accentuate the natural majesty of the setting. www.skicb.com

At a Glance

Access: Travelers can fly direct to Gunnison-Crested Butte Regional Airport from markets that include Dallas/Ft. Worth, Denver and Houston. The Alpine Express shuttle provides transportation to town.
Population: Crested Butte, approx. 1,500; Mount Crested Butte, approx. 800
Climate: High altitude climate with severe weather possible in the winter, mild summers and extended periods of sun and snow on the edges of fall and spring.
Main Attraction: Skiing and snowboarding dominate activities at this “the last great Colorado ski town” in season, either at Crested Butte Mountain Resort or backcountry. Mountain biking, hiking, rock climbing, backpacking, kayaking and whitewater rafting are among the most popular activities in warmer months.

Hot Picks

Play: Take a break from the slopes for free ice skating and sledding at Nordic Ski School in Crested Butte. Big Mine Skating Park is also free and oriented toward skateboarders.
Commute: The free shuttle from Crested Butte to Mount Crested Butte includes a handful of stops in town, augmenting the pedestrian nature of the historic Colorado village.
Judge: Crested Butte is one of the towns that claims to have hosted the launch of mountain biking. Evaluate the possibility and more at the Mountain Bike Hall of Fame and Museum, located at the Crested Butte Mountain Heritage Museum.

Visit Online

www.visitcrestedbutte.com

Egalitarian Eating

Sometime in the early 1990s, in a rugged, brick-walled building on the gritty fringes of downtown Tulsa, a glass-plating factory closed its doors for the last time. A lot of buildings in that area were being abandoned in those days. And around the same time, a young man eager to make his mark on the world cruised those deserted streets, gazing at those venerable yet forlorn buildings and dreaming. One day, he vowed, he would make one of them into something glorious.

On an August afternoon 20 years later, the sun blazing down on a neighborhood that’s lately become a vibrant, vital part of downtown, that same man, Lee Brennan, stands outside the 90-year-old glass factory. In less than a month, Brennan’s new restaurant will open. Swarms of workers exit the building. Brennan greets each one by name; “They’re the hardest working crew around,” he says. Brennan’s a hands-on boss, involved with every detail. “This will be an outdoor lounge,” he says, his arm sweeping toward a vast expanse of patio. “People can stretch their legs here, then go back inside or sit down a while.”

Scattered around will be comfortable padded armchairs and sofas. (The upholstery is waterproof.) Brennan doesn’t think of Rusty Crane as a restaurant, or as a bar, or as a venue for live entertainment, though it will be all three. He thinks of it as a place where friends and family will gather, will have fun and linger.

 Brennan uses the word “accessible” a lot. He dreams of a place that will be fun for everybody, hip downtown hangout where one won’t have to be trendy to be welcome. Creative snacks and entrees lovingly made from scratch that even the pickiest eater – an eater who looks at words like “gourmet” and “haute cuisine” with a mix of fear and loathing – will love.

A family on its way home from a baseball game at nearby ONEOK Field might stop for burgers. They’d sit outdoors or at one of the casual seating areas inside. Downtown office workers may rendezvous at the bar, where they’ll be dazzled by an elaborate selection of signature and classic drinks. Couples who crave a touch of elegance and romance will head for the intimate booths and tables just beyond the hostess station. That hostess stand is a breathtaking Art Deco creation from the 1930s. Brennan has a scavenger’s eye for hidden treasures, and he’s used them, along with the weathered brick and the rusty steel girders of the original 1922 building, to make the decor unique and special. The 30-foot bar is accented by original terra cotta from the old Mayo Hotel. Some of the tables were made from the worn, mellow wood of the building’s antique doors. The huge, old elevator, complete with vintage bulbs and buttons, becomes an intimate booth for tables.

Like the decor, the food is eclectic and creative. “It’s happy food,” Brennan says, and quirky combinations abound. The Mediterranean taco marries tortilla and hummus. There’s an enchilada with chicken Alfredo and fresh spinach; it’s called a Yumlada. A lot of effort goes into procuring the finest ingredients.

Leaving the building, Brennan detours to a loading dock to point out the old crane hoist that inspired the name Rusty Crane. It’s not rusty, he admits, but, “I thought it’s a fun name, and I chose it to show that everyone, whatever their dress or mood, whatever their walk of life, can have fun here.” But what is his favorite sort of customer? “Oh, I’m like an old grandma with her grandkids,” says the youthful Brennan. “I make each and every one of them feel that he’s my favorite.” 109 N. Detroit, Tulsa. 918.232.2262

The Buzz: Green And Grilled

Health food is a hot commodity right now in the restaurant industry, and Oklahoma City’s Green And Grilled is on the forefront. Providing customers with foods as fresh as possible, the eatery’s proprietors are promoting a simple way of promoting clean, healthy eating. Diners may choose from a list of grilled proteins that include steak, chicken, pork and tofu marinated in green onion and adobo; each protein is served with a salad and a choice of rice, potato, corn-on-the-cob or avocado. The meal is light, refreshing and a great alternative to mid-day lunch counters that can pack in hundreds of extra calories in just one sitting for diners. Green And Grilled also offers entrée salads as well as a soup du jour. Eating healthy never tasted so green or good. 8547 N. Rockwell, Oklahoma City. www.greenandgrilled.com – Jami MattoxHealth food is a hot commodity right now in the restaurant industry, and Oklahoma City’s Green And Grilled is on the forefront. Providing customers with foods as fresh as possible, the eatery’s proprietors are promoting a simple way of promoting clean, healthy eating. Diners may choose from a list of grilled proteins that include steak, chicken, pork and tofu marinated in green onion and adobo; each protein is served with a salad and a choice of rice, potato, corn-on-the-cob or avocado. The meal is light, refreshing and a great alternative to mid-day lunch counters that can pack in hundreds of extra calories in just one sitting for diners. Green And Grilled also offers entrée salads as well as a soup du jour. Eating healthy never tasted so green or good. 8547 N. Rockwell, Oklahoma City. www.greenandgrilled.com

Faves: Dalesandro’s

If you go to Dalesandro’s for the first time, you might think you’ve mistakenly wandered into the elegant wine bar next door. The high white walls, track lighting and framed modern artwork provide no clue that this is an Italian family restaurant. But it is. Founded by Buzz Dalesandro more than 20 years ago with the help of his restaurateur father, it’s currently run by Buzz’s son, Sonny. The food you eat is based on recipes handed down from Sonny’s great-grandmother, whose family hailed from the rugged hills of Basilicata, the arch of Italy’s boot. The dishes are lusty, exuberant, Italian-American fare: a six-layer lasagna made with goat’s milk ricotta as well as mozzarella, linguine with fresh tomatoes and basil. The food is robust, hearty and perfectly prepared, and the portions are enormous. The Pollo Arrosto con Capellini features half of a four-pound chicken along with the angel-hair pasta. Regulars know to stop by Friday or Saturday for the weekend special of Swordfish Piccata. The fish, breaded and sautéed in butter, sits atop capellini and comes with a sprightly lemon-caper sauce. It’s just like Grandma’s cooking – if Grandma is a top-notch chef. www.dalesandros.com

What We’re Eating

Sauces

Chuy’s
Chuy’s is a Tex-Mex chain that, much to Texas transplants’ delight, has finally found its way north of the Red River. The restaurant, which opened the doors to its first restaurant in 1982, offers the standard fare expected from traditional Tex-Mex eateries. Tacos are filled with sirloin, fajita chicken or guacamole; burritos showcasing beans, ground sirloin, oven roasted chicken or fajita meats are topped with your choice of sauce – and the sauce is the appeal of Chuy’s. Eight unique sauces, ranging from a mild tomatillo to the spicy hot hatch green chile, complement burritos or hand-rolled enchiladas. Each table is also served Chuy’s Salsa Fresca and Creamy Jalapeno sauce along with fresh chips. 760 N. Interstate Dr., Norman; 10808 E. 71st St., Tulsa. www.chuys.com

Spuds

City Bites
Once a staple served alongside a hulking steak, baked potatoes have come into their own, now starring as the entrée. Loaded spuds are only as creative as the creator, and the creators at City Bites, a local deli chain in the Oklahoma City area, are plenty creative. Hungry customers can satiate big appetites with creations like the Fiesta Spud, packed with seasoned ground beef, cheddar, sour cream, salsa and jalapenos. And how about that pot roast spud, topped with meat, carrots and gravy? There is also the classic, which boasts bacon, cheddar cheese, sour cream and onions. It’s impossible to make an incorrect choice at City Bites; just know that to order one of these behemoths, come with an empty stomach. Many locations in the Oklahoma City metro area. www.citybites.net

October Scene Gallery 2012