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Ask An Expert: Toni Garner

What are some of the flower trends you’re seeing for weddings?
It’s really anything goes. Brides these days are very knowledgeable and know what they like. We’ve designed flower arrangements inspired by a peacock feather. Most times brides will have a palette and that often determines which direction we go.

Does season make a difference in selecting flowers?
There are so many options available, so while it may cost a little more, what is out of season here can often be brought in from somewhere else. I would say that spring is when you’ll have the widest selection, but again, rarely is anything impossible to get. 

What are some of the most popular flowers?
Roses are great because they come in a wide array of colors. Hydrangeas and peonies are always a favorite. Recently, we did a wedding with mostly succulents.

With the trend of weddings being personalized by the couple, are there more green or local options available?
Today’s brides are definitely conscientious buyers. When we work with brides that want local options, we have a great grower at Bear Creek Farms where we can get a selection of organic, locally grown flowers like sun flowers and hot house options like freesia and anemones.

What should couples keep in mind when selecting the flowers for their big day?
The main thing is to keep in mind what is most important to them. For instance, things like scent and how the flowers will appear in photos can make a difference on the big day.

How far in advance should couples plan for their flowers?
It all depends on the couple. The chief benefit is in the luxury of having time to weigh your options and find a designer you really click with to create your vision.

Ask An Expert: Ann Garrett

What trends have you seen in engagement and wedding rings within the last decade?
The most obvious trend I have seen in commercial jewelry is the use of many small diamonds in ring designs to make a smaller center diamond look more important. Having been a jeweler for 30 years, I think of “future trouble” when I see this type of setting because of the way the diamonds have to be set with many small prongs. As those prongs wear or in the case of the diamonds being set around the ring and the ring changing shape, they begin to fall out from simply being worn.

What advice do you give to couples that are looking for custom rings?
There are creative ways to personalize a ring in the choice of the design or the stones used. Most designers, including myself, have a distinctive look in their designs. For my clients, I always say that if they like my designs, I can design something for you.

How would you say that a woman’s taste in rings changes as she ages?
We all evolve and become so much more of an individual between 20 and 40. Younger women have been surrounded by input on “all things wedding” for years. Younger women have been looking at engagement rings since they were old enough to open a magazine. Their self-confidence in being an individual has not formed yet and their choices are usually traditional. I design more rings for older women and men who think much more uniquely at 40 than they did when they were younger.

Marriage is a huge decision, as is picking out the perfect ring. What role should each half of the couple play?
Every couple brings their own set of history, realities and dreams. Purchasing an engagement or wedding ring is sometimes their first opportunity to deal as a couple with a major financial purchase, compromising and discussing reality and working toward an end that pleases both people.

Ask An Expert: Kerry Vincent

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

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?

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

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

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

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

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

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.