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Food Briefs: Nuggets of OKC food news

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Lance and Becky King with fresh pretzels inside their Twist Gourmet Pretzel Truck which they just parked for Live on the Plaza, 7-11-14.
  • Lance and Becky King with fresh pretzels inside their Twist Gourmet Pretzel Truck which they just parked for Live on the Plaza, 7-11-14.

There’s a new food truck on the scene. Twist Gourmet Pretzels is now tooling around the metro and available for private events. Becky and Lance King are its owners. Lance is a designer and illustrator, and he designed the logos and visuals. Becky is the chef. Twist offers several varieties, including salted classic, cinnamon raisin and cheesecake. It also offers dipping sauces like beer cheese and Nutella. You can find Twist on twitter @TwistPretzelsOK.

From left, Molly Scott, Taylor Fletcher, and manager Weslee Welch with a bagel sandwich ready to serve at the new Old School Bagel on NW Expressway.Photo/Shannon Cornman - SHANNON CORNMAN
  • Shannon Cornman
  • From left, Molly Scott, Taylor Fletcher, and manager Weslee Welch with a bagel sandwich ready to serve at the new Old School Bagel on NW Expressway.Photo/Shannon Cornman

New Old School

Those in the northwest part of the city no longer have to drive far to get Old School.

Owner Michael Leal recently opened a new Old School Bagel Cafe location at 6210 Northwest Expressway, in a shopping center at the intersection of Northwest Expressway and Wilshire Boulevard. The stores offer up to 19 varieties of freshly made, water-boiled bagels, and yes, you can taste the difference.

Campaign

Local chef and food expert Loretta Oden has been cooking local for years. This year, Slow Food USA, a movement dedicated to preserving food traditions, has asked Oden to be a delegate at the Terra Madre and Salone del Gusto, a conference dedicated to food diversity around the world. It also is a meeting of some of the greatest minds in food to help unite local, small farms on the principles of “good, clean and fair” and implement policies that encourage local farming that uses these principles.

Oden is currently raising money through crowdfunding site Indiegogo. You can find out more and contribute to her campaign by visiting indiegogo .com. You can also read last week’s Oklahoma Gazette interview with Oden at okgazette.com.

Odyssey de Culinaire benefits ProStart

The Oklahoma Restaurant Association (ORA) is hosing its annual fundraiser for ProStart, a national school-to-career educational program. ProStart pairs a culinary student with a local chef, and the two work together on an aspect of the popular Odyssey de Culinaire, a one-night-only talent show of the city’s finest chefs and up-and-coming culinary students. Tickets are $125. This year’s dinner is 6 p.m. Thursday at the Skirvin Hotel, 1 Park Ave.

Oklahoma City host chef Christopher Pope will open his doors to Jonas Favela from Boulevard Steakhouse, David Henry from

The Coach House, Kathryn Mathis from Big Truck Tacos and Mark Vannasdall from Aravalli and Nebu in the Devon Energy Center tower. OKC’s coordinating chef is Robert Black from A Good Egg Dining Group, and the theme is Italian. You can purchase tickets for either event at okrestaurants.com or by calling 1-800-375-8181.

There also will be a Tulsa event hosted by Chad Horvath on July 31 at the Renaissance Tulsa Hotel & Convention Center.

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