He has been with the company for more than three
years and has recently expanded its sushi and cheese deli. The cheese
would blow your mind, Langford said.
What do you wish you knew five years ago? What the industry changers were. But we are doing good.
Family: Two daughters: Stacey Adams and she has three children and my other daughter, Jenifer Langford.
best feature: I am able to look ahead to the future and predict where
we will be in six months to a year. I am pretty clear.
Biggest vice: Coffee.
Favorite indulgence: Wine and steaks.
you had a restaurant, what would be your signature dish?
Chateaubriand, a steak for two, which was pretty popular back in the
60s and 70s.
recent Oklahoma City dinner that you attended: I went to a wine dinner a
few weeks ago at Papa Dios when winemaker Ridge Watson, the winemaker
from Joullian Winery was here. Bill Bonadio did an outstanding job.
Since you are single, do you have a dating tip? No, I do not. Each to
Epiphany wine experience: A glass of Pride Mountain Merlot.
You die. Who would you come back as? Some winemaker I envy them.
Chow time finds you: At as many places as I can try. I just enjoy the different places.
travel: To Dallas to see upper-end stores and I am excited about Whole
Foods coming. I think it will raise the awareness to what we do at Buy
For Less in our deli.
DO YOU FONDUE?
The fifth annual Fondue Fandango will be presented from 7 to 11 p.m. on May 12 and for the first time, the happening will be hosted at the Harn Homestead, 1721 S. Lincoln Blvd. The Melting Pot at 4 E. Sheridan Ave., will provide a buffet-style meal comprised of cheese fondues, a salad, entree fondues and chocolate fondue courses. Drinks will be complimentary.
Event co-chairmen are Robert Painter and David Leader; Dannie Bea Hightower has been named honorary chairwoman.
Event proceeds will benefit the museums educational programs on Oklahoma history. The celebration will commemorate the museums 25 years of public education regarding the territorial history of Oklahoma. Other Fondue Fandango activities will include live music and live and silent auctions. To complement the event theme, Welcome to the Weird Wild West, guests are invited to arrive in Western wear or cocktail attire.
Tickets to Fondue Fandango are $50 in advance and $60 at the door. Call 235-4058 for tickets. Reserved seating sponsorships are also available. To learn more, visit www. harnhomestead.com.
The most remarkable things about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.
Calvin Trillin, taken from The Quotable Cook, edited by Kate Rowinski
IWFS MEETS AT THE MUSEUM
Members of the International Wine and Food Society of Central Oklahoma gathered recently for a dinner at the Museum Cafe presented by sous chef Henry Boudreaux. Seen at the party were hosts Toby and Elizabeth Muller, along with Kim and Bob Helgeson.
Among the many others at the party were Linda Saleski and Robert Shapiro, Dr. Karen Mahlmeister and Nick Massey, Pamela and Marty Turman, Susan and Trey Bize, Geni Thomas Woodward and Neil Woodward, Bob Shaw, Mike and Karleen Krywucki, David Johnson, and yours truly. The group dined on the second level of the museum in a private dining room. Just before the dinner, an Argentine tango exhibition was presented by Hazel Lopez and her partner, Luis Angel.
Boudreaux presented shrimpstuffed zucchini blossoms; a fig, prosciutto and honey appetizer made with local honey; roasted striped bass with faro and leek confit; spiced, crusted duck breast; a cheese course; and for dessert, macerated strawberries with aged balsamic ice cream. Among the wines tasted were Schlink Haus Spatlese 2009, Chateau de Cruzeau 2001, and a Pricipessa Gavia 2009.
TOO HOT TO HANDLE?
Several new cookbooks have just been released, among them are two celebrity releases: My Fathers Daughter, by Gwyneth Paltrow, and Evas Kitchen, by Eva Longoria. Now its not only chefs and good cooks that are writing, but movie and television stars are also getting in on the cookbook scene.
But those arent the only new cookbook releases. Among the many that have come across my desk lately are a few that are most interesting and downright fun!
The first, Will Cook For Sex Again, Again and Again, is a guys guide to cooking by Rocky Fino. Among the advice from Fino comes this jewel: Impressing your woman is a never-ending affair.
Then there is Get Naked Fast, by Diana Stobo. But its not what you think. Get Naked Fast is a guide to stripping away the foods that weigh you down, and the author demystifies raw food for the mainstream consumer. Her Popeyes Passion made in a blender with 2 cups fresh pressed apple juice, 2 cups fresh organic spinach and one frozen banana is a winner.
Too Hot in the Kitchen: Secrets to Sizzle at Any Age, by Holly Clegg, includes this tip: If you let fruit rot, it turns into wine, something Brussels sprouts never do. How true.
Another eye-catcher is Cooking with Sin, by Carla Johnson. She has great recipes that have been dipped in alcohol (in other words, food cooked with wines and spirits) and wrapped in a wonderful story. Her publication also includes a unique beer aroma wheel, courtesy of Annette Schmelzle. For more information on that beer wheel, visit www.beeraromawheel.com.
From the Cooking with Sin comes this quote from Al McGuire: I think everyone should go to college and get a degree and then spend six months as a bartender and six months as a cabdriver. Then they would really be educated.
NEW GRAIN ON THE MARKET
I have really grown fond of quinoa. Pronounced keen-wah, it is the staple of the ancient Incas, who called it their mother grain. It has been hailed as the super-grain of the future. At first, quinoa could only be found in health food stores, but now is available in most supermarkets.
Now, its cousin, kañiwa, another nutritious
grain, is making its appearance, and this is another healthy grain from
the Andes. Pronounced ka-nyi-wa, claims are being made that it has clear
health benefits and has a sweet, nutty flavor.
Fay, with the American Roland Food Corporation, wrote in a release that
both kañiwa and quinoa are members of the goosefoot family, and the
tiny grain that we eat is actually the seed of the plant. In addition,
kañiwa is grown high in the Peruvian Andes, and it is prized for its
ability to grow in its harsh climate.
miniscule size of each grain belies the amazing amount of vitamins and
minerals packed in each bit, she wrote. With 16 percent protein,
kañiwa has a higher protein content than any other grain.
Watch for the latest product to hit our Oklahoma City specialty stores and markets soon. If not, lets start asking.
When you need a caffeine jolt, where you do head and what do you get? Thats the question we asked last week on Oklahoma Gazettes Facebook page. And here are your answers, verbatim.
Red Cup! Apple Angel
I concur... Red Cup and I love their chai! Otherwsie, Coffee Slingers for a cold brew. Megan Elliott
Bean Juice George Johnson
My kitchen. Christy Chandler
Kitchen. Coffee. Ron Black
A Dr. Pepper from the kitchen or Starbucks. Jeanie Willis
Sugarfree Red Bull. 16oz usually does the trick... John Roy
Beatniks has the best coffee and the best service. Rachel Hernandez
Ceremonial Matcha at t, an urban teahouse. Wow. Kristi Rowley
During the workday - Starbucks. During the weekend - Red Cup Pamela Schlegel
Davio xtra shot of espresso Java Daves - or a Red Bull cola from
Samirs grocery if hes out of those little cans of double shots...
Java Daves at either location in Edmond. Especially the new one in Kickingbird Sq!!!! Shelly Landis-Scovill
use my Keurig. And have plenty of variety to keep myself from getting
tired of it. Right now in fact I am having a cinnamon role coffee.
hahahaha, still Lees Sandwiches!!!!!!!!! Warren Potter Allen IV
enjoy both PrimaCafe and Elemental Coffee. Both are local roasters.
Fresh cups of joe are available at several locales, including Red Cup
(Prima) and Beatnix (Elemental). And of course I enjoy them from home
too! Trina Kopacka Morrison
the antithesis of a hipster and not a coffee drinker, I go wherever I
can buy Monster. A big green one with all the sugar! Julie Riggs