Tulsa dishes photographed by Natalie Green. OKC dishes photographed by Brent Fuchs

Baby back ribs with house-made sweet barbecue sauce, Burn Co. Barbecue

Mini grilled cheese and tomato bisque, Palace Cafe

Shrimp and shiitake pot stickers with garlic chili paste, Asian coleslaw garnish and sweet soy drizzle, Palace Cafe

Caprese skewers, Andolini’s Pizzeria

Hibiscus-cured cold smoked salmon lox with smoked salmon mousse, Amelia’s

Top: Nirvana roll with crab cake, blackened tuna, avocado, cream cheese and jalapeno rolled in masago. Bottom: Keaton roll with ginger-marinated fresh shrimp, avocado, spicy sauce and cream cheese rolled in soy paper
in the raw

Sashimi 9, a chef’s choice of 9 types of fresh fish, in the raw

Crispy Arancini (Italian rice balls) filled with creamy mozzarella, sprinkled with parmesan and oregano

Clockwise from left: mini ‘charcuterie’ board with a pumpernickel crostini, prosciutto, dijon, shallots and gruyere; shaved roast beef on a fresh baguette with horseradish cream; mini crab cake with sriracha aioli, 624 Catering

Fresh guacamole and chips, Ted’s Cafe Escondido

Chicken satay, Keo

Potato latkes with short rib and blackberry BBQ, Aila’s Catering

Applewood smaked bacon mac ‘n’ cheese bite with parma rosa, Aila’s Catering

Caprese, Dalesandro’s

Meatloaf sliders with sweet hot tomato jam, Bramble Breakfast and Bar

Shrimp, lobster and crab dip with toasted crostini, Ti Amo

individual vegetable crudites with creamy red-pepper aoli dip. Aunt Pittypat’s Catering

Garlic knots, Andolini’s Pizzeria

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