Ask An Expert: Kerry Vincent

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December 29, 2011

What current trends do you see in wedding cake design?
Cupcake towers are a trendy, non-traditional cake option. They make a big statement and eliminate the need for a cake cutter. However, they are typically more expensive because each cupcake has to be made individually. In the end, most brides choose a traditional, stacked cake with some color. But be careful with color. Make sure that it is not too dark so that it stains teeth and clothing. And no matter what cake a bride chooses, it should complement the style of the wedding.

What decisions should a bride make before she meets with a baker?
First, a bride and groom should determine their budget, then the type of cake they want and their favorite flavors. The wedding is not the time to experiment with new flavors. They should choose a flavor they know that they like. Be careful about choosing anything with nuts. No bride wants her guests having allergy attacks. Safety is always the smart way to go. Sample cake flavors from a baker, and research cake icing options, such as rolled fondant, sugar paste and buttercream icing.

How early should a bride choose a baker?
Deciding on a wedding cake should be one of the first things a bride does, after picking a church and a dress. The more intricate a cake that a bride wants, the earlier she should pick her baker.

What is the biggest cake mistake you have seen brides commit?
Not making sure their baker is qualified. Brides should look at actual cakes the baker has made, not just pictures. Brides need to know that the baker is experienced, knowledgeable and reliable. There are a lot of copycat bakers who steal pictures of cakes and claim the cakes as their own creations. Make sure the baker is authentic.

What We're Eating

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Staff

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December 29, 2011

Bulgogi at Seoul Bistro

Korean is done right at Seoul Bistro, this small restaurant tucked away in a shopping center in east Tulsa. The simple décor and simple menu highlights the delicious complexity of tastes and flavors on the menu. Traditional Korean dishes, such as the Jajangmyun – thick wheat noodles topped with pork, cabbage, onions and cucumbers in black bean paste – or Tangsuyuk – Korean-style sweet and sour pork with vegetables – are offered at this family-run restaurant. But it’s the bulgogi – Korean-style marinated barbecue, tossed with vegetables in a sauce that is sweet and spicy at the same time – that will keep you coming back. Choose from beef, pork or chicken bulgogi, and each meal is served with rice and banchan. It’s one Korean meal for the ages. 3161 S. 129th E. Ave., Suite N, Tulsa. www.seoulbistro.yolasite.com

The Cuban at Lottinvilles

The expansive menu at Lottinvilles Restaurant offers diners a choice of virtually everything under the sun – steaks, seafood, enchiladas, burgers, you name it. But it’s the sandwiches at Lottinvilles that shine, namely The Cuban. An innovative take on the original, this sandwich is piled high with ham, salami, pork carnitas, Swiss cheese, pickles and spicy mustard and is pressed between two pieces of housemade bolillo bread and cooked under a brick over hardwood. The crispy bread gives way to the juiciness of pork and the creaminess of the Swiss, spiced up by the mustard. It’s a monster of a sandwich, and one that will satiate even the largest appetite. 801 Signal Ridge Dr., Edmond. www.lottinvillesrestaurant.com

Soup of the Day at Café Samana

Soup is such a comfort food during those blustery, wintry days. And when you order the soup at Café Samana, you can take comfort in knowing it’s fresh, wholesome and nourishing. With an ever-evolving menu of soups, you will rarely ever have the same thing twice. Carrot curry, smoky tomato, butternut squash and sweet potato lime are a few of the soups that are prepared using the freshest ingredients available from local vendors. Two soups are offered each day at this vegan-friendly restaurant. Enjoy a big bowl by itself, or pair it with one of Café Samana’s delicious sandwiches or salads for a filling lunch. 3807-F S. Peoria, Tulsa. 918.742.3559

You Rang?

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Staff

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December 29, 2011

Every family has its black sheep – the daughter suddenly dressing like a vampire, the son preferring cooking to sports, the fun-loving grandfather refusing to grow up. They stand apart from the “norm.” But what if your entire family is different? If you are Wednesday Addams, you fall in love with a nice young man and invite him and his respected family to dinner at your parents’ haunted abode.

The daughter of Gomez and Morticia Addams has become a young woman in the The Addams Family, a live musical comedy, and it’s like meeting the wickedly charming clan all over again.

Celebrity Attractions brings the new musical from its second year on the Broadway stage to Tulsa and Oklahoma City, bearing all the marks of a hit show.

Lauded for its homage to the classic stage comedy musical, The Addams Family enjoys the advantage of recognition across multiple generations and media. The family emerged in the 1930s as a recurring one-panel cartoon by cartoonist Charles Addams for The New Yorker. Later, audiences watched them on television throughout the 1960s and ‘70s and in animation in the 1990s. That decade also saw two motion pictures starring Anjelica Huston and Raúl Juliá in the lead roles.

From then to now, the Addams are not as creepy as they are kooky and wonderfully twisted.

Always generous and welcoming to strangers, the family finally faces what their unwitting visitors have experienced for years – introduction into a world that’s as scary to them as a tour of Fester’s torture chamber: Dinner with the Beinekes.

The Addams Family is scheduled for Jan. 17-22 at the Oklahoma City Civic Center Music Hall and for Jan. 24-29 at the Tulsa Performing Arts Center. For more, go to www.myticketoffice.com.

Metro Warmth

By

Callie Ferguson

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December 29, 2011

For the past 23 years, The Metro Wine Bar and Bistro has upheld its reputation for impeccable food, quality service and a constantly changing wine list to match its menu. Now in its 24th year, it’s still business as usual for this Nichols Hills landmark.

Upon entering The Metro, refined furnishings, traditional wood interior, contemporary art and calm lighting are among the first things patrons notice. According to Chris Lower, co-owner of The Metro, “It’s the most comfortable restaurant in town. Warm, cozy and inviting.”

Though The Metro began as a French restaurant, Lower now describes the style of food as American Bistro. With Chef de Cuisine Rolyn Soberanis at the helm for the past eight years, the menu has broadened to include Asian, Italian and American food prepared with French techniques.

Soberanis began his career as sous chef at The Metro and later completed an apprenticeship under Chef Kurt Fleischfresser at The Coach House. He then returned to the Metro as sous chef and was recently promoted to chef de cuisine.

“The menu changes every season,” says Lower. “It’s always excellent, with the freshest ingredients.” The lunch menu alone features a selection of appetizers, soups, salads, omelets, pastas and sandwiches. Try the local, farm-raised three-egg omelet, served with potatoes and fresh fruit. Or if you’re in the mood for something a bit heartier, try the chicken breast with vermouth cream served over angel hair pasta with almonds, tomatoes and spinach.

For dinner, Lower suggests patrons sample the Steak Frites, a rib eye Béarnaise with garlic French fries, the cedar plank salmon with a mustard and brown sugar glaze or the sautéed tilapia in citrus butter.

“Oddly enough, our sautéed veal liver and onions is also a big favorite,” Lower explains. “Many people have told me to never take it off the menu because it’s the only place in town they can get it.”

The dessert menu includes a crème brulée, bread pudding and homemade ice creams, along with a chocolate Grand Marnier mousse with cinnamon crisp, fresh berries and whipped cream, among other selections.

In addition to The Metro’s stunning menu, it also hosts special events once a quarter.

“The Metro hosts winemaker dinners, where we bring in a specific winemaker from somewhere in the country, and we have Chef Rolyn prepare dinners to be paired with hand-selected wines,” Lower explains.

The Metro also hosts guest chefs, who create incredible menus for special occasions.

“Last month, we had a guest chef who worked with Mario Batali,” Lower says. If you’re interested in attending one of these dinners, visit the Metro’s website for more details.
To experience this casual elegance, stop in for a glass of wine and an appetizer or stay the evening for an exquisite meal. 6418 N. Western, Oklahoma City. www.metrowinebar.com.

Top That! Pizza

By

Brian Schwartz

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December 29, 2011

It’s not every day that a small Tulsa pizzeria opens a branch in Abu Dhabi. But Lori Walderich, owner of Top That! Pizza, dreams big. After all, she says, “pizza is a universal food.”

On a recent night in Tulsa, excited children, their parents in tow, clustered around the counter watching their pizza being made. They chose the crust, the sauce, the toppings. At each step, they were in charge and they loved it. Then some older diners walked in. One ordered a pizza with Italian White dough, Sweet Roma tomato sauce, fresh spinach leaves, sun-dried tomatoes, Siegi’s Chorizo sausage, Polish sausage and hot links; caramelized onions, roasted garlic, fresh mushrooms, gorgonzola, grated Pecorino Romano, sharp Cheddar and artichokes. The ingredients: fresh and local. The price: $6.99.

The Abu Dhabi franchise is currently under construction. Closer to home, plans are in the works to open franchises in Colorado, Texas, Missouri and Arkansas. But you’d never know that if you step inside the original Tulsa store. You’ll be met with the hallmarks of a small local business: friendly service and good food. Multiple locations in Tulsa and Broken Arrow. www.topthatpizza.com

Divine Swine

By

Callie Ferguson

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December 29, 2011

If you see flying pigs, you’ve come to the right place. Divine Swine is OKC’s newest café devoted to one meat: Pork. Owner and chef Josh Valentine opened his doors late last year, serving breakfast and lunch in a cozy atmosphere.

“It’s pretty relaxed, kind of homey,” Valentine says. “But our food is not.” For breakfast, try the biscuits and gravy or the Whole Hog: sausage, ham, bacon, biscuit and gravy, with farm fresh eggs and fried potatoes. Don’t forget the best-selling candied bacon sticky buns.For lunch, sample the honey-glazed Asian-style ribs or My Burger: ground pork, bacon, bleu cheese and red onion jam on a brioche bun, with French fries, onion rings or sweet potato fries.

“We have fine quality food at fast-casual prices,” Valentine says. “We keep it affordable, making everything in house.” 7801 N May, Oklahoma City. www.divineswineokc.com

Snub The Butts

By

Sarah Szabo

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December 29, 2011

One of the most common barriers keeping long-term smokers from taking steps toward quitting is the question, “What’s the point?”

After all, the longer one smokes, the less inclined they may be to change habits that they have held for years or even decades, despite the innumerable health drawbacks that smoking has been proven to cause. But it’s never too late to secure health benefits from dropping the habit – and it may be easier to quit than you think, even for those who have tried and failed before. ?

A crucial first step is realizing that quitting is always worth the effort, no matter how long you’ve kept it up. According to Dr. Andrew Gordon, a medical practitioner with OMNI Medical Group, there are many benefits for people that quit smoking – benefits that apply to those of any age. For one, “Smoking cessation provides decreased risks of infections and emphysema,” Gordon says, and adds that it is worth quitting since doing so decreases the chances of further infections or any potential worsening of emphysema. Also among the most common problems from long-term smoking that he notes are pneumonia, bronchitis and cancer of the lung – avoidance of which can be aided by kicking tobacco.

?There are other considerations besides health, as well. “For a two-pack-a-day smoker,” he explains, “savings (from quitting) are about $200-$300 a month, or $2,400-$3,600 per year.”

These savings include not just the costs of cigarettes, but the potential costs of medical care that long-term smoking often necessitates.

He went on to elaborate that quitting does not have to be a process done “cold turkey,” or solely with the unsupervised aid of pharmacy-bought nicotine patches or gum. He cites Chantix, a prescription medication, as being effective for the quitting process 50 percent of the time, and adds that counseling and weekly talks are also helpful for those who are struggling with quitting on their own.

?According to data from the Centers for Disease Control and Prevention, a substantial number of adults who smoke wish that they could quit more easily, with CDC Director Thomas Frieden citing as many as “two-thirds of smokers” as wanting to quit smoking, with “more than half” making an effort to try to quit in 2010.

But the CDC says that most people who try to quit either don’t use or just aren’t aware of the services available to them that could help them kick the habit.

?Comprehensive programs, which focus not just on cigarette smoking but also smokeless tobacco in chewed form, or snus, are not only provided by the state, but are much more complex, involved and helpful than a first glance would suggest. One such program, Tobacco Stops With Me, works on an individual level with those who would like to quit by determining their specific habits, their personal triggers, and then helps to curb their particular patterns of use through one-on-one assistance. But even better, all residents of Oklahoma who want to give it a shot get to try it out for free.

“All Oklahoma residents are entitled to two weeks of free patches and assistance,” says Sally Carter, interim tobacco service chief with Oklahoma’s Center for the Advancement of Wellness. “With some people being entitled to up to four.” The free services are there to help encourage people to quit smoking without facing more external obstacles than they need to.

“Lots of people will ask, ‘Well, what’s the catch?’ But there is no catch,” she says.

More information on the Tobacco Stops With Me program can be found on its website, www.stopswithme.com, or by calling its free helpline, 1.800.QUIT.NOW.

Time For Tea

By

Michael W. Sasser

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December 29, 2011

Despite its ancient Asian roots, tea as both a unifying social convention and a light, mid-afternoon meal began in England in the 17th century when the aristocracy adopted the practice. So engrained did it become among the English that the ritual has been maintained by soldiers in fox holes and POWs, while also spreading to much of the world where once flew the Union Jack.

Today, tea – the occasion – remains a ubiquitous part of Anglo Saxon culture, although the demarcations low tea (beverage centered and for the aristocracy) and high tea (mid-afternoon meal featuring the beverage and for the masses) have blurred notably.

Proper teatime calls for proper steeped black tea and accouterment as well as assorted sweets, treats and thin, crust-free sandwiches.

While an appropriate “cuppa” and generally light fare are essentialto a proper tea service, it is enjoyed in the U.S. mostly as a pleasant social occasion rich in tradition and as homage to our forbearers.

Seeing South By Southwest

By

Michael W. Sasser

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December 29, 2011

Every year, thousands of musicians, filmmakers, innovative multimedia producers – aspiring and established – and legions of fans of the same, descend upon Austin and turn the Texas city and host of the South by Southwest (SXSW) Conference and Festivals into the creative center of the country.

The first SXSW music festival in March 1987 was expected to attract 150 people. Instead, 700 showed up and SXSW has been growing exponentially each subsequent year. Today, SXSW includes SXSW Interactive (March 9-13), SXSW Film (March 9-17) and SXSW Music (March 13-18), and they attract tens of thousands of attendees, both professionals in the industries and enthusiasts.

Year after year, the event is a launching pad for new creative content. New media presentations, music showcases and film screenings provide buzz-generating exposure for creators and compelling entertainment for audiences. Conference panel discussions present a forum for learning, business activity thrives at the SXSW Trade Show: The Exhibition for Creative Industries and global networking opportunities abound.

But while many creative industry professionals do attend SXSW in an effort to educate themselves, network and show off their wares, performances are the name of the game for many visitors.

Navigating SXSW is not easy, and savvy visitors know they had best plan in advance for the massive slate of workshops, performances, symposiums, displays and social events. It dominates not just downtown Austin – where the bulk of events are held – but much of the entire city.

Still, though, those who can tear themselves away from SXSW events or whose schedule permits the opportunity, Austin is a young, vibrant city with plenty to enjoy, even if SXSW effectively restricts one to downtown. Fortunately there is plenty to do without having to go to the city outskirts. Head to Sixth Street for the venues that make Austin the “Live Music Capital of the World,” at such spots as The Cactus Café, Austin City Limits and Antone’s. Or have a drink and enjoy funky film at The Alamo Drafthouse.
Austin is also home to a vivid theater culture. Major performing arts venues include The State and Paramount theaters, The Off Center or The Hideout. For a scenic variation, check out the productions at the professional equity house at St. Edward’s University. It sits atop a hill with gorgeous views of downtown.

Dining in Austin reflects the city’s colorful, eclectic nature. Being a college town, it’s generally affordable and most world cuisines are represented, in addition to very good Tex-Mex and barbecue. Uchiko is respected for Asian cuisine. Franklin Barbecue near the University of Texas is a local classic. Fogo de Chao delightfully brings the tastes of Brazil to downtown.

Stay In Style

Numerous official SXSW hotels offer diverse accommodations, and here are some options worth considering.

Habitat Suites: Ninety-six all-suite accommodations feature plenty of room with full kitchens and high-speed internet connection. This property has been at the forefront of ecological initiatives since its inception. Highlights include all-natural cleaning practices, non-chlorinated pool and responsibly grown vegetation throughout the grounds. www.habitatsuites.com

Marriott – Austin South: Classic Marriott full service and 211 comfortable rooms makes this an enticing option. So too do an indoor pool, a sundeck and the convenience of the casual dining Limestone Kitchen. www.marriott.com

Barton Creek Resort & Spa Austin: For a luxurious Austin experience, Barton Creek is a resort on 4,000 acres in west Austin boasting some of the regions most breathtaking views, including the No. 1 and 2 ranked resort golf courses in Texas, one of Austin’s most luxurious spas and three exceptional restaurants. www.bartoncreek.com

At a Glance

Schedule: March 9-18, 2012

Location: Austin, Texas

Venue: Austin Convention Center with related events around Austin

Getting There: The centrally located Austin Convention Center is in the heart of downtown and easily accessible from any of the three dozen-plus official SXSW hotels via the R&R Hotel Shuttle. Other shuttles are available to off-convention center sites for those holding certain event badges. Most participating venues are a short distance from the convention center.

Lineup: One of the largest music festival performer lineups is only part of the appeal of this trio of inter-related festivals. The trade show/conference components in all three disciplines bring movers and shakers in music, film and interactive together for a multimedia extravaganza.

Information: www.sxsw.com

Hot Picks

Plan: SXSW is too massive to enjoy by the seat of your pants. Plan well in advance to maximize the experience.

Walk: Pack comfortable shoes for walking since traffic and street closings limit auto travel. Prepare for ample walking and use of shuttles and public transportation.

Bats: Austin’s Congress Avenue Bridge is home to about 1.5 million Mexican free-tailed bats, the largest urban bat colony in the world. Besides a paid boat tour, the best place to try to see them active at twilight is from near the Austin American Statesman’s parking lot.

Visit Online

www.sxsw.com

In On The Act

By

Regan Henson

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December 28, 2011

On Nov. 14, 1953, a group of Tulsa actors came together for the first performance of a melodrama called The Drunkard. The play, adapted by Richard Mansfield Dickinson from an earlier work called Ten Nights in a Barroom, was so successful that they held another performance. Fifty-eight years later, The Drunkard is an enduring Tulsa tradition, performed at the Spotlight Theatre every Saturday night to mostly sold-out audiences, and is widely considered the longest continuously running play in America.

“Sometimes in August or the hottest part of the year we wouldn’t put a show on,” says stage manager Jere Uncapher, “before we had air conditioning.”

But the show would always go on when cooler temperatures returned, and the audience always returned to revisit the denizens of the Sickle and Sheaf, the inn and barroom in the town of Cedarville, and to follow the tragic but ultimately uplifting story of the drunkard Joe Morgan, who once was a man of lofty position at the old mill, only to lose his way to drink.

Uncapher, a jack-of-all-trades who has volunteered at the Spotlight since 1967, describes the production as a labor of love for everyone involved, all of which are volunteers, from the director and cast to the bartender and servers. All proceeds from the show, minus expenses, go to charitable causes.

“The original idea was to help out starving artists,” Uncapher says, “and that’s still what we do.”

For performances of The Drunkard, the Spotlight is made to resemble an early 1900s beer garden, with checkered tablecloths covering tables on the wooden floor. Prior to the first act, as servers take food or drink orders (and, yes, alcoholic drinks are available), the emcee encourages the audience to join in a sing-along of tunes from the era. But as enjoyable as the sing-along is, the real fun awaits.

Anyone who has seen The Drunkard can attest that the reason folks keep returning is simple: They’re part of the show. Before the first act, the audience is told in no uncertain terms that it is expected to participate, with applause for the heroes and boos and hisses for the villain. Booing and hissing practice is taken as a group. Instructions are given as to when to throw the tomatoes. It is reiterated that, yes, tomatoes will be thrown. And curtains go up.

As the actors move from scene to scene, sometimes the audience will get lost as to when to cheer. No worries, as one of the characters, usually Sample Switchel, the hillbilly handyman and perhaps the play’s moral center, will break from the action and address the audience directly to explain that a mark was missed.

And so it goes for the rest of the performance, and after the curtain call and a variety show called The Olio, the actors and other volunteers remain to shake hands with individual audience members and ask if they had a good time, all the while certain each of them did. And when the audience leaves, it leaves with a smile. And it will again next Saturday night.

Bulgogi at Seoul Bistro

The Cuban at Lottinvilles

Soup of the Day at Café Samana

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At a Glance

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