-
Brian Schwartz
Posts
Rediscovering a World of Possibilities
You come expecting magic; Grey Sweater doesn’t disappoint. Seats are arranged as in a theater. On a spotlit stage, James Beard Award-winning chef Andrew Black...
Yes, Chef!
William Lyle The Summit Club, TulsaDish: Shrimp and saffron basmati stuffed tandoori chicken wings William Lyle’s cooking is as global as it gets. From early...
Made Entirely of Nostalgia and Joy
The night Elliot Nelson told his parents he was building a big Irish pub in downtown Tulsa, they drove to see the neighborhood for themselves....
Franco’s
Frank Vivacqua has loved cooking for as long as he can remember. He was born into a large and loving Italian-American family in Chicago. “From...
A Heart for Others
Everyone who meets her agrees that Lindsey Scotney is the kindest person around. But, she says, “I became a chef out of spite. My cooking...
A Recipe for Collaboration
“You should get yourself a hobby,” Lisa McIlroy told her husband, Austin. This was back around 2015 as they sat relaxing in a big log...
Life on the Farm
Joe Tierney is a compact, wiry man, full of energy – both physical and mental – and his hands reflect a life spent in honest...
Anything but Ordinary
Intense, clean-cut and with movie-star charisma, Trevor Tack laughs hard and works harder. He grew up in Chickasha, the child of supportive, hard-working parents (a...
McKinney’s Modern Dining
Stephen Reshetar has been cooking for as long as he can remember. His parents discovered him one day trying to make an omelet … he...
Familiar, Yet Brand New
“I’m a third generation restaurateur,” says Sheamus Feeley. “And my family’s been farming even longer, so my whole life has been based on food. I’m...
