Business Is Good

By

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March 22, 2012

What makes a good meal? Or better yet, what makes a good night out? Two men named James Blacketer think they know the answer, and if the enduring success of the restaurants the father-son duo has created is any indication, they’re certainly on to something. Together, their budding Los Cabos Mexican Grill and Cantina franchises and the one-year-young Waterfront Grill are bringing in both cash and customers in droves – and they’re not doing it by cutting costs. Contrarily, they’re pouring a lot of that money back into the communities that support them, through being frontrunners for charitable work, sponsorships for youth sports, and providers of good pay for good work for the hundreds of employees who work alongside them.

The first Los Cabos location was opened in May 2005 by James Jr. and Sr., whose close-knit company – which also includes the senior Blacketer’s other son, Jeb as a partner – had been working in the restaurant business for years. Instantly successful, they expanded the upscale Mexican eatery to a Broken Arrow location, and opened the Waterfront Grill in March 2011, with eyes on the market in Kansas City for more Los Cabos locations in years to come.

James Sr. says the restaurants have always been successful.

“I think the theme of the restaurants was part of it,” he says of the success, noting three contributors – the authentic, upscale décor, the well-chosen locales on water and a focus on entertainment.

“People leave their homes and feel like they’re going on vacation for a couple of hours, with their kids or on their own,” James Sr. muses. He says that the restaurants balance both adult and family clientele by simultaneously providing relaxing outdoor cabana bars and kid-friendly entertainment like mariachi bands, clowns and balloon animal artists. ?

But the broader picture shows that the two restaurants satisfy more than just the appetites of their communities.

“We create over 500 jobs in the market, and we are one of the largest restaurants in support of charitable events,” says James Jr., co-founder, head chef and creator of the Los Cabos menu. According to his approach, a satisfied staff makes for a satisfying restaurant.

“We’re in the people business, I really feel that way. We treat our people well. I have seven employees that have been with me since 1999,” James Jr. says. “I think that shows that strength of our company.”

Which is not to say that the menus suffer by comparison. “We have the best products in the United States with regards to the quality of our food,” James Sr. says, noting the crafted balance of Tex Mex, Sonoran and Coastal cooking Los Cabos in particular offers. “We have a full menu that encompasses a lot of things that you typically won’t find in Mexican restaurants.”

Take this attention to culinary diversity, along with a principled daily usage of fresh, not canned, food, high quality service backed by 13 years of experience in the restaurant business, and couple it with familial care for the people who work there, and it’s not hard to see why the venues are successful, winning numerous awards and accolades.

40 Under 40

By

Jami Mattox

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March 22, 2012

There are overachievers, and then there is Oklahoma Magazine’s 40 Under 40 Class of 2012. These 40 individuals represent the cream of the crop in their respective industries; from health care and education to business and entertainment, we present 40 movers and shakers that make Oklahoma a more exciting place to live.

Spain In Ascent

By

Michael W. Sasser

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February 24, 2012

Just a few years ago, one couldn’t pop a Champagne cork in a wine shop without it landing on a shelf with a hot new Australian, South African or Chilean wine. These days, though, trend and market demand have converged to draw the attention of oenophiles to other parts of the world.

“Spanish wines have become particularly popular,” says Mary Stewart, owner of Ranch Acres Wine & Spirits. “There are a group of wines that are good and very reasonably priced. You can get a decent bottle of wine for $10.”

Just don’t expect to search Spanish wines for those wise buys on the traditional varietals one might expect of French and California wines. Instead, Spanish Grenache and Tempranillo are the way to go in terms of reds, with the occasional solid, affordable Syrah as well.

In terms of whites, Stewart says Albarino and Verdejo are among the most popular today locally.

Stewart says value has been the impetus for market changes, and shelves reflect those changes.

“I think Australia just priced itself out of the market some,” she says. “Chile is down because Argentina is now in the market with Malbec and also their Torrontes, white wines.”

Drink Your Cake

By

Sasha Martin

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February 24, 2012

Given the choice, I almost always choose cake over beer. Cake comforts me in a way that beer just can’t compete with. It falls flat, if you will.

I stuck by this choice until Ireland sauntered into my life with a novel idea: beer in cake. Guinness, to be exact. I first heard about the cake last summer when I was cooking Ireland for my Global Table Adventure. My first thought? “I can’t believe it’s not St. Patrick’s Day!”

My next thought? Should Guinness Chocolate Cake prove to be as delicious as it sounds, I would no longer have to choose between the two. I could have my cake and drink it, too. I immediately got to work, sure that, if all of Ireland eats the cake, it had to be good. Really good. While the famous black-and-white drink is generally too bitter and thick for my tastes – you can practically cut it with a knife – Guinness turns out to be the perfect complement to dark chocolate. The bitter booze enhances the cake’s chocolaty flavor; similar to the way a tablespoon of good espresso gives chocolate cake a big boost of flavor.

As if adding beer to my cake wasn’t a big enough adventure, I went the full mile and made a fluffy Bailey’s buttercream frosting, imitating the pure white head that crowns the beer; the secret to the super-white buttercream is mixing it for five to 10 minutes. As the butter oxidizes, it changes from creamy yellow to snow white. The sweet frosting balances the deep chocolate flavor, and the combination makes this cake my husband’s number one birthday cake request.

Those concerned about giving alcohol to kids, take comfort; the alcohol cooks off. Even the Bailey’s in the frosting only amounts to the amount of alcohol you’d find in good vanilla extract.

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.

Guinness Chocolate Cake

1 1/2 sticks butter
3/4 c. unsweetened cocoa
1 c. Guinness Extra Stout
1 tbsp. vanilla extract
1 1/2 c. sugar
1 1/4 c. flour
1 tsp. baking soda
2 eggs

For the buttercream:
3 sticks unsalted butter, softened
3 c. powdered sugar, sifted
2-4 tbsp. Bailey’s, as needed

Preheat the oven to 350 degrees. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat. While the Guinness mixture is cooling, grease and line two eight-inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the two eggs. When the batter is shiny and smooth, pour evenly into two prepared cake pans. Bake for 30-35 minutes, or until a skewer comes out clean. Once the cakes are done baking, cool completely.

Meanwhile, make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey’s to get it loose and fluffy. The key to white frosting is to whip it a long time – the longer you whip it, the whiter it will become. I whipped ours for 5-10 minutes. I only needed 3 tablespoons of Bailey’s – you know what to do with the extra.

To assemble the cake, level the layers with a serrated knife, if needed. Then, add the frosting for the middle layer and top with second layer. Wiggle the cakes around until they line up just right. Next, do a crumb coat. This is optional but highly recommended so you don’t get brown crumbs in your white frosting. To do so, coat top and sides with another 1/3 of the frosting mixture. Spread it all over, nice and thin. Refrigerate to set it. At this point, you can refrigerate the cake overnight.

Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake – top first, then sides. Spread it around evenly. Slice and serve with an extra cold Guinness or a glass of milk.

Simply Healthy

By

Staff

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February 24, 2012

St. Patrick’s Day is well known for all things green and the myth of the leprechaun, as well as the opportunity to indulge in traditional Irish fare.

The history of the holiday stems from celebration of the arrival of Christianity in Ireland and is considered a feast day. The St. Patrick’s Day feast includes a variety of traditional Irish dishes that are made simply but deliciously with few ingredients, including fish, meat, vegetables and potatoes.

Baked Fish and Chips

For the chips:
3 medium russet potatoes (about 1 1/4 pounds)
1/8-1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt

For the fish:
Olive oil cooking spray
2 3/4 c. bran flakes cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 lb. skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces

Position racks in the upper and lower thirds of the oven. Preheat oven to 450 degrees.

To prepare the chips, cut the potatoes into 1/4-inch-thick sticks. Toss with olive oil and cayenne in a bowl. Place potatoes on a baking sheet and bake on the top rack, turning once, for 25-30 minutes.

To prepare the fish, set a wire rack on a baking sheet and coat with cooking spray. Set to the side. Lightly crush cereal in a bowl, adding one teaspoon of salt and black pepper to taste. In a separate bowl, whisk the egg whites until frothy.

Dip the fish into the egg whites, then roll in the cereal crumbs until coated. Place fish pieces on their side, onto the wire rack and spray fish lightly with cooking spray.

Bake the fish on the bottom oven rack until crisp, about 12 minutes.

Crow Creek Tavern

By

Jami Mattox

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February 24, 2012

On any given night, the roar of Harley Davidsons are de rigeur outside of Crow Creek Tavern, a hoppin’ little joint located along that Restless Ribbon known as Brookside. Inside, the clink of beer glasses and music emanating, most likely, from a band on the stage tell you that you’re in the right place to have a little fun. But the hidden gem of this tavern – the true treasure – is served on Tuesday nights, when Crow Creek rolls out its burgers and steak fries – a heaping helping of bar food goodness. The generous portion of burger and fry is best enjoyed with a cold beer poured by one of Crow Creek’s attentive bar staff and live music that’s blasted from the stage. It doesn’t get much better than that on a Tuesday evening. 3534 S. Peoria, Tulsa. www.crowcreektavern.com

Stunning Scottsdale

By

Michael W. Sasser

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February 24, 2012

Arriving early enough on Friday to check into your hotel and still enjoy the evening is a good idea, as is taking in dinner at one of the city’s stellar restaurants, such as Mastro’s Steakhouse or POSH’s delightful “improvisational cuisine.”

After breakfast Saturday morning, enjoy Scottsdale’s downtown “trolley” while taking in the duality of downtown and specifically the section known as Old Town. Here you will see Western memorabilia and occasional kitsch juxtaposed un-ironically against high-end shopping and the vibrant Scottsdale Arts District. While downtown, make sure to visit Scottsdale Fashion Square, which, along with Kierland Commons and Scottsdale Quarter are among the most chic shopping destinations – and high-end shopping is definitely one of Scottsdale’s major appeals.

Culture is the name of the game for the remainder of the day and there is plenty to occupy your time. Besides the myriad galleries, the Scottsdale Museum of Contemporary Art and the installations at Scottsdale Civic Center are noteworthy. It is Frank Lloyd Wright’s Taliesin West that is the cultural crown jewel, however. The famed architect built the National Historic Landmark both as his winter home and school, and today it is both an architectural masterpiece and a famed education center. The unusual state historic site Cosanti is not far away and well worth the trip. The innovative home, gallery and studio of Italian-American architect Paolo Soleri is renowned for its experimental structures and combination of architectural and ecological aspects. Other eclectic but worthy destinations include the CAF Aviation Museum in nearby Mesa, and the fascinating Musical Instrument Museum in Phoenix. While in Phoenix, the 125-acre Phoenix Zoo is a good option for kids of all ages. Complete your day with dinner at Crescent Moon for inventive Mexican cuisine, or at the Herb Box in Old Town for outstanding innovation in world cuisine.

Post-Sunday breakfast, it’s time to enjoy the majestic environment around Scottsdale and vicinity. Choose from countless golf and tennis venues. Or the more adventurous might opt for private horseback rides offered by Windwalker Expeditions for the feel of the real old west. Or equip yourself accordingly to hike Pinnacle Peak Park. For a certainly memorable occasion, arrange with Apache Trail Tours for one of their scenic jeep and hike expeditions. The view from an adventure with Hot Air Expeditions is another memory of a lifetime and offers perhaps the most appropriate means to cap off a visit to Scottsdale – peacefully surveying the natural wonders of the desertscape.
But however you choose to spend your last night in town, your Scottsdale excursion is sure to be memorable and to inspire a return visit.

Stay In Style

Scottsdale and the greater region have a vast array of accommodations, including these options.

The Phoenician is surrounded by the beauty and serenity of the Sonoran desert and Camelback Mountain and reflects that serenity and beauty within. Elegant guestrooms, suites and lakefront casitas have all the exquisite appeal one expects of an AAA Five Diamond resort, from wool Berber carpet to marble bathrooms and a litany of amenities. An acclaimed spa, world-class tennis and golf and a magnificent cactus garden are just a few of the beautiful resort features. www.thephoenician.com

Four Seasons Resort at Troon North is nestled in the foothills of Pinnacle Peak and its 210 guestrooms (ranging up to two-story adobe casitas) reflect the hues and textures of the scenic setting, in crafting a marvelous setting. A gorgeous free-form bi-level heated pool is a year-round pleasure and interpretive tours of Pinnacle Peak, stargazing through a professional telescope, and resort guests’ special privileges at the championship golf courses of Troon North Golf Club are just a few of the renowned special features here. www.fourseasons.com/scottsdale/

Gainey Suites Hotel was remodeled in 2008 and the stylish setting belies the fact that the all-suite accommodations feature very similar amenities to the region’s large results at very reasonable rates. Location is another bonus, with The Spa and Health Club at Gainey Village, fabulous shops and myriad restaurants nearby and with the best golf courses in the Valley of the Sun just minutes away. www.gaineysuiteshotel.com

At a Glance

Decades ago, Scottsdale might have just been a Phoenix suburb, but today it is a tony destination unto itself, complete with considerable arts and culture, high-end shopping and accommodations, and some unique regional attractions.
Access: Sky Harbor Airport is served by most major carriers and is located about 20 minutes from downtown Scottsdale.
Population: Approx. 217,000
Climate: Arid with mild winters and very hot summer days.
Main Attraction: A bevvy of destination spas are strong draws to Scottsdale, as are golf, tennis and other outdoor activities. Southwestern art exposed in numerous galleries and Frank Lloyd Wright’s Taliesin West are leading cultural draws.

Hot Picks

Early Bird: Unlike the tropics, there is vast difference between day and night temperatures in arid Scottsdale. To enjoy outdoor activities most times of the year, opt for the early morning for comfort and safety.
Stay Dry: In hard rains, many Scottsdale streets are prone to flooding and Arizona has an uncommon “Stupid Motorist Law.” It says that if someone drives around a barricade to enter a flooded road they will be charged for their rescue.
Jump!: For a unique sidetrip, visit Eloy and Skydive Arizona, where one can experience both traditional – and the rare, indoor – skydiving thrill.

Visit Online

www.scottsdalecvb.com

Irish Eyes Are Smiling

By

Jill Meredith

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February 24, 2012

What would St. Patrick’s Day be without corned beef and cabbage? As hard as it may be to believe, this dish is not authentically Irish. Chef Sean Cummings, owner of the Irish restaurant and pub bearing his name in Oklahoma City, helps shed some light on the history of this popular St. Paddy’s Day staple.

Cummings, whose parents are both Irish, says that pork loin – referred to in Ireland as bacon – and not corned beef, was originally cooked with cabbage. Despite this, the Kansas City native says that corned beef and cabbage is always popular at his Irish restaurant.

“On St. Paddy’s Day we prepare and serve about 300 to 400 pounds of corned beef and cabbage,” says Cummings.

The dish has an interesting history. It was originally served in New York to Irish immigrants who came to the states to find work. Since the area was and still continues to be a melting pot of cultures, the Irish ate corned beef, cabbage, rye bread and other scraps that otherwise would have been thrown out.

“The reality is that the Irish were starving. Ireland lost 25 percent of its population to starvation and another 25 percent to immigration,” says Cummings.

Corned beef and cabbage may be made from humble ingredients; however, if handled correctly, the resulting product will melt in the mouth.

The chef shares tips for preparing a mouthwatering version of this Irish-American classic. The first is to use quality corned beef.

“Using good corned beef is key,” says Cummings.

Cummings prefers Boyle’s brand because of the pickling spice that is used, as well as the amount of time that the meat stays in the pickling spice. A traditional English blend, the pickling spice consists of a combination of mace, juniper berries, allspice and cloves and other spices.

The cut of meat is also important. The flat is better quality than the brisket, which is the less expensive cut.

“The flat has the smallest amount of fat and it is an even thickness throughout,” he says.

Another tip for preparing tender, melt-in-the-mouth corned beef is to slice it correctly.

“Slicing against the grain will yield more tender meat; otherwise it will be stringy,” Cummings advises.

Sean Cummings’s Corned Beef and Cabbage

Makes 15-20 servings

5-7 lb. Boyle’s corned beef
(other brand can be substituted)
2 ham hocks
1 onion, chopped
2 cloves garlic
1 cabbage, cut into bite sized pieces

Place corned beef, ham hocks, onion and garlic in a large pot and cover with cold water. Bring to boil and leave at high boil for two minutes. Turn stove to lowest possible boil; cover and cook for approximately four hours, checking to see when the fat layer becomes soft. When soft, the corned beef is done. Remember that “low and slow” makes good corned beef. The internal temperature of the meat should be 180 degrees.

Remove and cool. The fat will be easy to remove with a knife. Put fat back in water. Add cabbage and boil until soft. Use any leftover corned beef for making Reuben sandwiches the next day.

If the more traditional bacon and cabbage is desired, substitute one three-to-four-pound portion of pork loin and cook for two hours instead of four.

Orange You Glad?

By

Jami Mattox

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February 24, 2012

The cheerful, bright color of our favorite fruit and juice is having its best year ever, and surprisingly, it doesn’t seem to have a direct correlation to the great football season that the state’s Cowboys recently had. Orange is the name of the game this season, coloring everything from denim and jewels to shoes and sunglasses. Is your spring wardrobe feeling a tad drab? Spruce up those neutrals with a pop provided by an orange belt or nail polish. Does your bedroom need a quick makeover? Throw some tangerine-hued pillows on to bring some much-needed cheer. However you choose to incorporate this season’s must-have color, don’t overdo it, and certainly don’t mix your shades.

Small Changes, Big Results

By

Lindsay Cuomo

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February 24, 2012

The physical health and security of the next generation is already and likely to continue to be a hotly debated topic. Many of the issues and controversies will be debated and addressed on the steps of our nation’s capitol, outside of the reach of the average American. Yet with so much out of our hands, we can all take control of our own health and wellness. By incorporating a few basic changes, Dr. Tobie Bresloff, an endocrinologist with St. John Physicians, and Kristy Cover, a registered nurse at OSU Medical Center and certified diabetes educator, say you can stave off diabetes and the serious complications that can stem from this disease. Plus, you’ll feel better right away, they promise.

Covey suggests your first step should be to visit your doctor. Those yearly checkups give you the peace of mind of knowing whether what you are currently doing, regarding your health, is working or not.

“It’s so important to get regular screenings from your doctor,” explains Covey. “Doctors are now diagnosing people with pre-diabetes. By knowing early, your small changes can make a bigger difference in preventing this disease.”

Bresloff confirms the importance of early detection by saying that once you are diagnosed, you are already experiencing the effects and the damage.

“You are dealing with the iceberg before you see it,” he explains. “It’s easier to turn the ship around before impact.”

Next, Covey suggests relearning about healthy portion control. She suggests visiting choosemyplate.gov.

“It shows you how to divide up your plate,” says Covey. “Portion size is so important, especially when dining out. Cutting back will do so much.”

Portion control helps with long-term health by letting you have what you crave but in a reasonable manner.

“So many of my patients think you can’t eat anything white or with sugar,” explains Covey. “We tell them you can eat anything you want. Just watch your portion sizes and stay within your allotment.”

Bresloff says to focus on what you eat.

“All calories are not equal,” clarifies Bresloff. “If there is a healthier option, pick it. Choose broiled over fried. Maybe leave the cheese off.

“Reducing 500 calories a day means losing a pound a week,” he adds.

Moving is also important to prevent diabetes, but scrap the idea of endless hours on the treadmill, though.

“It doesn’t’ have to be a marathon; just move,” promises Bresloff.

Cardio, weight training, yoga, pilates, anything will work, adds Covey.

“Find something you love like biking or gardening,” she recommends. “You will get more out of it and stick to it longer.”

Finally, avoid the empty, sugar-laden calories found in sodas and fruit drinks.

“Soda has no nutritional benefits,” explains Bresloff. “Fruit juices have limited nutritional value. Water is really best.”

If sugary drinks are too much a part of your diet to completely give up, Covey suggests cutting your normal intake in half or trying sugar-free options like Crystal Light.

“If you are making changes before you have diabetes, you can make the changes slowly,” encourages Covey. “It may seem hard, but make it doable. Remember diabetes is preventable and all the complications are preventable.”

By going to your doctor, eating healthy portions, making smart choices, exercising and removing empty calories, we can all take charge of our health, and maybe reverse the scary statistic that says this may be the first generation to not live as long as its parents.

“Oklahoma is one of the fattest states in our country,” comments Bresloff. “I think we can change that reputation. We can do better.”

Guinness Chocolate Cake

Baked Fish and Chips

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At a Glance

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Sean Cummings’s Corned Beef and Cabbage

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