A good designer has to know who his client is at the core; it’s arguably a great designer who can be his own client.
“For many designers, their own home is the hardest project to tackle,” says Christopher Murphy of Christopher Murphy Designs.
The three-level townhouse he shares with partner Benjamin Stewart tells a story of those who make their life there. An array of striking art, unique figures and pops of color fill the spaces of each room.
“It’s my style,” Murphy says. “It’s not Oriental or retro-inspired. It’s just wholly my own aesthetic.”
It’s with self-awareness and sense of humor that Murphy has created this Midtown Tulsa haven.
“We like to entertain, but we love our quiet time, too. This place is like a cocoon. It’s comfortable while being inspiring,” he says.
Murphy finds color and juxtaposition energizing, which explains the combination of a vintage hot-pink rug against white pebble flooring in the entryway.
That love of playfulness and humor is a common theme that can be seen in the furniture choices for the third-floor terrace that features a traditionally shaped sofa and seat that are made of plastic for year-round use.
“It’s that new and old, humor and seriousness, that I like to mix together.”
One of Murphy’s favorite pieces in the house is the red Craftsman tool chest that holds French silverware.
“I love the fun and play of it. And it’s perfect for the silverware because of the separate drawers,” he says. “People are tickled by it.”
The second floor opens up into a living, dining and kitchen area. A mirrored wall with a mounted fireplace serves as an anchor in the living room.
The high-style Italian furniture pieces, such as the sofa and ottoman, both from B&B Italia, and the boiled leather custom colored chairs serve as the serious side juxtaposed with the giant pick-up-sticks game located next to the ottoman.
“It’s that new and old, humor and seriousness, that I like to mix together,” Murphy says of his choices.
The walnut cabinetry, Caesarstone quartz countertop and stainless steel appliances help make the galley-style kitchen functional yet attractive.
Extending from the kitchen, the dining room holds an Italian table and new captain’s chairs that are sleek and modern and work wonderfully with recovered 1970s conference chairs that line each side.
Lighting plays a big part in design, and of Murphy’s design in particular.
“I believe lighting should create highs and lows; (I enjoy) mixing recess with direct lights and blending ambient and reading lights,” he says.
Ambient lighting, such as the two snake candle sconces in the master bath, highlights a five-piece square art feature, which is part of a collective artistic endeavor. Throughout the room, Murphy created a pattern of squares to please the eye that coincide with the square window and painting as well as the Italian glass mosaic tiles in neutral shades.
A figurine collection found on a nightstand tells the story of the trips the couple have taken.
“These are from our travels, but they also mean something,” Murphy says of the figurine collection that ranges from cultures such as ancient Egypt and 15th-century Mexico to little trinkets given out at a new sushi restaurant.
“Each and every piece holds a special memory of either the place I got it or the people I was with,” he says. “It’s great. I’ll walk by and get a smile because it triggers a memory.”
No matter the art form, Murphy recommends that people not just try to find something to fill a space.
“Buy what you love,” Murphy says of art choices. “Edit carefully. The trick is that sometimes less is more, and showing something in an unexpected way can be even more interesting.”
The average American household probably doesn’t eat lentils on a regular basis. However, lentils are a great source of fiber, offering 16 grams per one cup serving. The ratio of fiber in lentils is filling and aids in cholesterol removal. Because of its low glycemic value, lentils help control blood sugar levels. Lentils also contain an excellent amount of protein, folate, magnesium, zinc and iron. You will find the lentil at the bottom of the food pyramid, ranked as one of the healthiest foods a person can eat. The Great Food Almanac by Irene Chambers offers a clever anecdote that rings true: When Jack traded the family cow for the handful of legumes that grew into the beanstalk, he ended up with the goose that laid the golden egg. The moral: He who eats low on the food pyramid will end up on top of the heap. Snobby Joes 1 c. uncooked lentils (brown or French) 4 c. water 1 tbsp. olive oil 1 medium yellow onion, diced 1 green pepper, seeded and diced 2 cloves garlic, minced 3 tbsp. chili powder 2 tsp. dried oregano 1 tsp. salt 8 oz. tomato sauce 1/4 c. tomato paste 2-3 tbsp. maple syrup 1 tbsp. yellow mustard Cook the lentils until soft. Drain and set aside. About 10 minutes before the lentils are done, preheat a medium saucepan over medium heat. Sauté onion and pepper in oil about seven minutes, until softened. Add garlic and sauté for one minute. Stir in cooked lentils, chili powder, oregano and salt. Add tomato sauce and tomato paste and cook for 10 minutes. Add maple syrup and mustard and heat through. Turn off heat and let the pot sit for 10 minutes so that the flavors can meld. Serve open-faced with a hearty piece of whole grain bread. Recipe from Veganomicon by I.C. Moskowitz and T. Hope-Romero
Oklahoma is wild. More than 150 years after settlers began arriving, there are still areas with landscapes that have remained virtually unchanged. Some areas are remote, isolated and difficult to explore but offer rewards of spectacular scenery and natural experience. Other areas are being restored to primal state after decades of serving as ranches. Still others are less remote but no less wild.
Glover River
The Glover is Oklahoma’s only untamed river. It flows freely for 32.6 miles in southeast Oklahoma’s McCurtain County, unfettered by dams or obstructions, through pristine forest. There are few inhabitants, no communities, convenience stores or formal campgrounds, just a few primitive camping sites. Traveling the Glover requires training and preparation. Only experienced whitewater canoeists and kayakers with advanced skills should attempt the trek. And it requires knowledge of weather and river conditions. Sudden storms can cause dangerous flash floods. The upper river flows through high bluffs with steep sides. The lower river is floatable most of the year and sections can even be traversed on tubes. But even here, there are whitewater rapids. The Glover flows through private land, much of it owned by the Weyerhauser timber company. The Department of Wildlife Conservation requires a permit for these areas, $16 a year for Oklahomans, $25 for out of state with a special $5 three-day permit for non-fishing and non-hunting use. The best times to traverse the Glover are October through May or June. The upper river is almost always too low in summer. The Glover flows through an isolated area from the town of Battiest to a junction with the Little River at Glover. The dense woods are scenic, especially in spring. It also offers fine fishing, especially in upper sections, which have protected pools with perch, small mouth and large mouth bass and other species. The Glover also can be run in short sections, utilizing eight access points. But remember there are no pickup services – you have to make your own arrangements to get in and out of the river.
Charon’s Garden Mountain
Charon’s Garden Mountain isn’t much of a mountain – until you get there. Then it’s a grand and rugged 1,905-foot granite peak that offers rare beauty and great challenge to a climber. It is in a remote 4,500-acre section of the Wichita Mountains Wildlife Refuge, which is quite a wild place itself, called Charon’s Garden Wilderness, named for a Greek mythological character. It is not an easy area to reach. It is, says Refuge Manager Jeff Rupert, “very rugged, very remote.” One climber called it “the epitome of isolation.” It is not much visited. Other mountains, wildlife viewing areas and attractions in the 60,000-acre Refuge are easier to reach. The 22,000-acre public use area includes 15 miles of hiking trails, plus several lakes and a number of designated climbing routes in various places. A million and a half visitors come every year. But only 550-600 venture into the Wilderness. A commenter at www.sumitpost.org, a website for climbing enthusiasts, describes the mountain as such, “Perhaps the most appealing attribute of this mountain is its elusive nature – it truly is hardly even identifiable until you’re standing directly beneath it, and then it is monolithic, rewarding the climber for his extended approach with terrific views.” Backcountry camping permits are required at $2 per person. Only about 1,000 can be issued in any year. And there is no camping at Charon’s Garden Mountain. Late fall to early spring is the recommended period to visit. Summer temperatures can exceed 100 degrees and winter weather can be harsh, although there will be periodic 70-degree days. The Wichita Refuge began in 1901 – six years before Oklahoma statehood – and was expanded to a game reserve in 1905 by President Theodore Roosevelt and became the Wichita Mountain Wildlife Refuge in 1935. It’s the oldest of the 550 refuges administered by the Fish and Wildlife Service.
Nickel Preserve
Tucked in Oklahoma’s famed Cookson Hills is the largest privately protected conservation area in the Ozarks region. It is the J.T. Nickel Family Nature and Wildlife Preserve, formed by The Nature Conservancy in 2000 with a gift from John Nickel. The 17,000-acre preserve overlooks the scenic Illinois River. Spring-fed creeks meander its steep slopes and valleys, through oak and hickory forest and pine woodlands. Its diverse blend of prairie, shrubland and savanna provides habitat for many bird species. Visitors can drive through it on a six-mile county road. There are also three hiking trails, two self-guided, which begin at Preserve headquarters six miles off Highway 10 near Eagle Bluff. The land was assembled by Nickel, a native of Muskogee who first visited it on an agriculture field trip while a student at Connors State College. Nickel studied architecture and was involved in a number of businesses, including a vineyard and winery in Napa, Calif., before returning to Oklahoma and a family nursery business. In 1958, he formed Greenleaf Nursery, which became one of the largest wholesale nurseries in the country, shipping trees and plants to garden centers and landscape contractors across the country. And he bought the land for a ranch. But he also began talking with the Nature Conservancy about preserving it. That led to his donation. Before the Conservancy took over, invasive and non-native grasses and plants had proliferated. It has replaced Bermuda and fescue fields with native prairie tallgrass and used prescribed burns to restore historic conditions. The result has been, the Conservancy says, “an astounding increase in botanical diversity and abundance.” The Conservancy calls it “perhaps the last landscape-scale opportunity to address these threats” of invasive species and other threats to the ecosystem. Among other things, the Conservancy is re-introducing elk, an animal absent from the area for half a century.
Chickasaw Recreation Area
What is now the Chickasaw National Wildlife Recreation Area was once America’s seventh national park. It was initially designated Sulphur Springs Reservation in 1902, five years before Oklahoma statehood – and the town of Sulphur was actually relocated to make way for it. Then in 1906, it became Platt National Park and once was the most visited park in the national system. But the character of the area changed over the years and shifted dramatically after Lake of the Arbuckles was built in 1966. In 1976, all park and recreation areas were consolidated into the Chickasaw Recreation Area. Today, many of the springs no longer flow, and the lake is perhaps the biggest tourist draw. With 36 miles of shoreline, 2,300 acres of crystal clear water and deep rock cliffs, Lake of the Arbuckles is one of Oklahoma’s best fishing lakes, with white bass, catfish, crappie and other species. It also is popular with divers because of its clear water. The wildlife area is also home to deer, wild turkey and game birds. But the region has been a popular spot to visit for centuries, largely because of its water. The first land was bought from Choctaw and Chickasaw tribes to preserve the sulphur springs believed to have medicinal properties. At one time there were 33 named springs; today only five still flow, as development and weather have changed the aquifer supplying the water. But it still draws 1.2 to 1.4 million visitors a year, mainly from Oklahoma and Texas, and some families have had regular gatherings there for decades. The original 640 acres is still part of the park and it still offers spectacular wooded hills in what is not a remote area.
Cooper Wildlife Area
In far western Oklahoma on nearly 17,000 acres of rolling sand hills and river bottomland is the Hal and Fern Cooper Wildlife Management Area, which fronts four miles of Highway 3-183. It’s the kind of land Western movies often depict and many people think of when they hear Oklahoma. It is grass prairie and sagebrush and sand plum thickets. The 5,400 acres of bottomland has cottonwood, American elm, hackberry and eastern red cedar trees intermixed with grassland, salt cedar and sand plum. The area is where the Canadian River begins, formed by the union of Wolf Creek and the Beaver River. Hal Cooper ranched there for decades. After his death, his widow Fern arranged to transfer the land to the state for the wildlife area in 1992. It’s one of Oklahoma’s best quail-hunting regions but also has fair numbers of wild turkeys and other wildlife. The area is northwest of Woodward, adjacent to the Fort Supply Reservoir. It’s fairly dry – about 20 inches of rain per year. The sandy bottomlands have bluestem grasses, sagebrush and sand grasses. Dunes have thickets of sand plum. Some trees grow along the river, mostly elm, black willow, soapberry and cottonwood, with some hackberry. The area is managed for wildlife, although some cattle run through grazing leases in the summer. Windmills and solar pumps provide water for wildlife and a few areas are planted with ragweed, croton and sunflower to provide wildlife food. Fort Supply draws the most visitors. Most of Cooper’s visitors are hunters, mainly in the fall, seeking quail and dove.
In this time of flux – the last weeks of winter that are a little too warm to be considered part of that cold season, yet there’s still a nip in the air – it’s tough to pick out wine that is truly satisfying. A red may provide a little too much heft for the warmer temperatures, yet a white wine may not warm your belly quite as much as you would need. What do we do? Perhaps a compromise is in order. Pinot noir, a light-bodied red wine, provides just enough weight to feel comforting, yet the fruity overtones of the grape provide a crisp, refreshing taste on the palate. “Pinot noir has gained in popularity in Oklahoma over the past several years,” notes Steve Kennett, manager of Old Village Wine & Spirits. The recommendation: Kennett says his customers most often prefer Angeline ($17), a moderately priced pinot noir from California. This wine pairs well with fish and grilled meats. If you like that, try this: Mirassou Pinot Noir ($10): A solid wine from a reliable California winery. Hob Nob Pinot Noir ($12): This French wine is popular as much for its great taste as its affordable price. Whetstone Pinot Noir ($47): This California wine is a great choice for a splurge.
Pho Da Cao This place has all the standard, tasty Asian cuisine – egg rolls, steamed dumplings, wonton, fried rice – along with some dishes that may be unfamiliar to traditional Asian cuisine diners – fresh vermicelli with grilled Asian pork patties, tamarind soup with shrimp and tomatoes, green mussels stir fry with black bean sauce – but it’s Pho Da Cao’s pho that is the scene-stealer. Bowls of rice noodles, bean sprouts, peppers and herbs all swimming in an inviting bowl of warm broth. Top that bowl with slices of steak, chicken or meatballs, and you have a meal that is one-dish comfort. 9066 E. 31st St., Tulsa. 918.270.2715. www.phodacao.webs.com Picasso’s on Paseo Picasso’s on Paseo is definitely an artsy place. Located in Oklahoma City’s arts district, the restaurant – like many surrounding establishments – features artwork from local artists on its walls. Art – the edible kind – is also served on plates. The pizzas served are very good, piled with typical pizza fare like mushroom, bacon and onions, and not-so-typical toppings, like figs, pine nuts and proscuitto. But if you’re going to visit Picasso’s just one time, make it for Sunday brunch. Crepes, eggs benedict, fritatta – it’s heaven. We recommend the sunrise sandwich: a fried egg, bacon, chorizo and provolone served on a bun alongside roasted potatoes. 3009 Paseo, Oklahoma City. 405.602.2002. www.picassosonpaseo.com Lambrusco’z Lambrusco’z is one of those wonderful, magical places where even the pickiest eater can find something that he is happy to devour. Sandwiches, salads, soups – it’s all there, just waiting to be chosen. Not just for lunching, Lambrusco’z is also a great place to visit for dinner, be it for 4 or 40. Their party menu offers samples of delectable beef tenderloin, grilled chicken, shrimp cocktail, deli meats, cheeses, pickles and endless dips and sauces. You must try Lambrusco’z famous feta salsa: a mix of feta cheese, olives and other tasty ingredients. Pair the feta salsa with sun-dried tomato dip, mozzarella and pitas to make a tasty feta salsa appetizer pizza. 41st and Peoria, Tulsa. 918.496.1246. www.lambruscoz.com
Before burgers and chicken nuggets became a staple of the American diet, folks in Asia were serving their families meals comprised of lean meats, vegetables and rice all rolled into a neat little packaged called sushi. Restaurateurs Kang and Mary Nhin hope to bring that simplicity to Oklahoma City families with their latest opening: Nhinja, a fast and casual take on sushi. The menu provides plenty for grown ups and kiddos alike. The visually pleasing Dragon Roll is tempura shrimp, cucumber and avacado topped with eel, avacado, eel sauce and scallion. Something more familiar to most sushi novices is the California Roll, which at Nhinja comes stuffed with crab stick, cucumber, avocado and rolled in sesame seeds. Wok offerings, such as Mandarin orange chicken, Spicy Kung Pao and the Hunan Garden will also hit the spot. 13905 N. May Ave., OKC. 405.463.6622, www.nhinja.com – Jami Mattox
In the beginning there was Evelyn, who taught her daughter Wanda J. the fine art of southern cooking. And then Wanda J. Armstrong, grown up now, refined the technique and taught her son Ty Walker. Together they ran a little restaurant out near Apache Circle. They called it Wanda J’s. When the poet Alice Lovelace came up from Georgia, she wrote “the food at Wanda J’s is heaven and home.” Then Wanda J. went on to start a lunch place near the airport and named it Evelyn’s. Now things have come full circle and Ty Walker has opened a place in Broken Arrow. He’s named it Wanda J’s. Don’t let the humble exterior fool you. The new Wanda J’s lives up to its pedigree. Fried chicken so good that just one bite of the crisp, crunchy crust, the chicken inside exploding with juicy flavor, and you’ll be instantly addicted. Other fine choices too: Chicken Fried Chicken with a gravy made from chicken stock, Chicken Fried Steak bathed in a rich brown sauce. No ordinary white gravies here. Like his mother, Ty Walker is an artist. 1105 N. Elm, Broken Arrow. 918.258.5588.
Before the Margarita, there was the Tequila Daisy. Before the Sidecar or the Daiquiri, there was the Whiskey Sour. Before the Long Island Iced Tea, well, there was your sobriety. And, before the Martini, there was Turf Club Cocktail. The family tree of cocktails more than slightly resembles the family trees of European monarchies post-1066, awash in bizarre intermarriages between cousins and enemies whose offspring, on occasion, were better left to forgotten convents and monasteries on craggy waysides. The Turf Club Cocktail, however, deserves its due. The Turf Club and Martini, to be fair, both arrived very shortly and almost simultaneously after the advent of the Manhattan. The bartender’s first instinct is to take a revelatory drink and swap its base spirit with another, then tweak its modifiers accordingly. So it was that the Turf Club took the whiskey from the Manhattan, replaced it with Old Tom Gin (a sweeter style of gin in vogue at the time) and created something very close to the Martinez, also a cousin to the Martini. However, to me, this simple gin-and-sweet-vermouth version of the Turf Club doesn’t satisfy. What makes the Turf Club sing is the eventual addition of absinthe and maraschino liqueur.
Turf Club Cocktail 2 oz. gin 3/4 oz. dry vermouth 1/4 oz. Maraschino liqueur 2 dashes Absinthe 2 dashes Angostura or Orange bitters Stir all ingredients well in a mixing glass filled with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. You can see that this is a drier expression of the drink given its use of French (dry) instead of Italian (sweet) vermouth. For me, the ideal gin and Italian vermouth drink is the Martinez, so this version of the Turf Club suits those for whom a modern Martini is too dry and demand a bit more complexity than that dusty, threadbare fop can offer. The Maraschino adds a nutty sweetness and heavier body to the drink that makes up for the dry qualities of the gin and vermouth, and the absinthe hits a very bright note that registers from start to finish. The Turf Club is a simple and elegant drink that is ill suited to food heavier than the lightest appetizers and should be consumed just as the indigo curtain falls and day exits stage right.
Gabriel Szaszko writes at cocktailnerd.com and enjoys long walks on the beach, sangria in the park and the poetry of Paula Nancy Millstone Jennings.
Italian Fizz
Prosecco is Italy’s answer to France’s champagne and has, of late, become more predominant on store shelves. Not a bad thing at all. Prosecco grapes are grown primarily in the Veneto region of Italy along the foothills of the Alps and the sparkling wine produced from them is characterized by its lightness, citrus overtones and ability to pair with northern Italian fare, especially seafood dishes. The flavor and quality of Prosecco sparkling wine is greatly influenced by the fact that, unlike the Champagne technique, second fermentations occur in pressurized tanks instead of in-the-bottle, and the fermentation process is shorter. This tends to make for a less complex and rich experience than French champagnes provide, but, at the price, the value proposition is tough to argue. Adriano Adami Prosecco Brut ($12.95): This is a very light and brisk sparkling wine that hits the palate and then leaves it clean and quickly. The primary notes are apple, melon and honey flavors mixed with a high acidity. This isn’t overly dry as some bruts can be and has a very nice palate cleansing effect Moletto Prosecco ($14): Moletto Prosecco has a similar flavor profile as Adami but is more heavy-bodied and strident. Moletto strikes the palate with more tartness than the Adami and has a longer finish that is more grassy and mineral than the others in this line up. Cavit Lunetta Prosecco ($12): I’m generally not a fan of Cavit’s products but so long as your expectations aren’t overly high, this Prosecco is serviceable. Not quite as complex as Adami, it has a similar set of tart, citrus and nutty-sweet flavors. However, they are too light and leave all too quickly to make much of an impression. Mionetto Prosecco Brut ($14): Mionetto is the most distinctive of this round up. It is more reliant on the melon side of the fruit flavor spectrum and has more floral elements than the others. – GS
March is all about fresh herbs. The freeze thaws, seeds sprout and my taste buds reawaken. Spring fever hits and I make myself crazy trying to find the time to clean and chop and serve my family the best of nature’s bounty. Not one to settle for any sort of helper – hamburger or otherwise – I cherish serving fresh, healthy dinners to my family. Sometimes, however, doing more than popping a pizza in the oven seems like an ordeal. That’s where the Dominican Republic comes in. In this beautiful Caribbean country, locals have figured out how to eat fresh herbs and vegetables on a daily basis with minimal fuss. Here’s how it works: They throw a bunch of ingredients in a blender/processor and give it a whir. This mixture, called a sazon (also sofrito) is stored in the refrigerator and used all week long. Meal after meal, the sazon’s bright flavors lift simple meals to star status, and no chopping is required. The key to sazon is to make it personal. Every home in the Dominican Republic has its own variation, made with love and according to their preferences. Our version is chock full of peppers, tomatoes, tomatillos, parsley, cilantro, red and green onions and garlic. Make sazon enough and you’ll soon have a favorite combination that works for your family.
Sazon Makes about 5 cups Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that if you don’t, dinner is going to be bland and unhealthy? Dominican sazon is your answer. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. Keep refrigerated or frozen. 2 tomatillos, quartered? 2 roma tomatoes, quartered? 1/2 bunch cilantro, roughly chopped? 1/2 bunch parsley, roughly chopped ? 1 green pepper, cut in half-inch chunks? 1 red pepper, cut in half-inch chunks? 1 red onion, cut in half-inch chunks? 3 green onions, sliced? 6 cloves garlic, quartered? Salt and pepper Add tomatillos and tomatoes to the bowl of an 11-cup food processor. Pulse to make a coarse purée. The moistness will also help to process the rest of the ingredients. Add chopped parsley and cilantro and give a few pulses. Add half of the remaining ingredients and pulse until there is enough room to add the rest. The final mixture should be a coarse blend with larger pieces intermixed. It should not be blended so much that it becomes soupy. Refrigerate until needed. Keeps for about five days. To use, add to stews, beans and more. For best results, heat oil over medium and brown the sazon prior to combining with other ingredients.
Sasha Martin is cooking one meal for every country in the world at www.globaltableadventure.com. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more.
At the age of 33, Tucker Keeling’s life took a dramatic turn. This father of two young boys was diagnosed with amyotrophic lateral sclerosis, also known as Lou Gehrig’s disease. Living in Las Vegas at the time, he relocated his family to Tulsa to be closer to his extended family. Keeling has battled ALS for more than 10 years now. With support from family and friends, he has remained active and done remarkably well and remains hopeful for a cure for this deadly disease.
Keeling is this year’s honoree for the MDA’s Hunt for a Cure event. Scheduled for Saturday, April 2 at the Hyatt Regency Hotel in downtown Tulsa, Hunt for a Cure benefits the Muscular Dystrophy Association’s research for a cure for ALS.
ALS is a disease of the nerve cells in the brain and spinal cord that control voluntary muscle movement. Nerve cells waste away and can no longer send messages to muscles, which eventually leads to muscle weakening and an inability to move the arms, legs and body. ALS affects approximately five out of every 100,000 people worldwide. The condition slowly gets worse, making it difficult for one to eat and breathe on one’s own. The life expectancy of someone with ALS is three to five years. As of now there is no known cure.
Proceeds from Hunt for a Cure will go directly to research to find a cure for this debilitating disease. Guests of the event will enjoy dinner and wine from several different restaurants, such as the Hyatt Regency, Upper Crust Catering and the Chalkboard. There will also be a live and silent auction and live entertainment.
Proceeds from Hunt for a Cure will go directly to research to find a cure for this debilitating disease.
Terry and Jennifer Keeling, Tucker Keeling’s brother and sister-in-law, are chairing this year’s event.
“This event is special to us because it is an opportunity for us to honor Tucker and to support the MDA who does so much to assist families impacted by ALS,” says Jennifer Keeling.
The couple became involved with the MDA through a friend whose mother also had ALS. The Keelings wanted to do something to help Tucker Keeling and the many others who are affected by this disease.
“Tucker is doing great considering his ALS. We attribute this to his positive attitude and his refusal to accept defeat in the face of the disease,” Jennifer Keeling says.
Tickets are $125 each, or $1,000 for a table of 10. The event begins at 7 p.m. at the downtown Hyatt Regency. For more information on the event and ticket sales, please contact MDA executive director Becky Wilkerson at 918.749.7997 or [email protected].
e aquifer supplying the water.
