Cookie classThose preparing for a visit from Saint Nick and looking to upgrade from a lump of coal to a diamond might need help making a better cookie.
Some people just have trouble with cookies, said Sweets on the Side owner Lan McCabe. Sometimes they come out looking like a blob instead of a snowman.
She hosts Christmas Cookies and Cocktails 7-9 p.m. Saturday at The Collective, 239 N. Broadway, in Edmond to help fledgling bakers make perfectly shaped and decorated cookies.
Though she has been baking forever, McCabe launched her business selling decorated cookies, cobblers and brownies business about four years ago. Earlier this year, she decided to share her expertise with others via classes at Williams-Sonoma in Penn Square Mall, 1901 Northwest Expressway, and The Black Scintilla, 1112 N. Walker Ave., Suite 104.
She said this is her first class at The Collective.
Its definitely a beginners class, she said. Its going to be fun and relaxed. Well take a couple of hours and all the supplies will be there for them to decorate and some boxes to take them home.
The class is $55 and includes cookies to decorate, snacks, sips of wine or a signature cocktail and McCabes sugar cookie dough and frosting recipes. Tickets are available at eventbrite.com. Visit sweetsonthesideokc.com.
Amazonia reopensEinar Perdomo sounded heartbroken in 2015 when he explained why he closed his Venezuelan restaurant, Amazonia Latin Flavors, in Moore.
His spirits and his restaurant are back up in Norman less than a year later.
The eatery, 584 Buchanan Ave., opened in October, and Perdomo said the results are already positive.
The last location in Moore was super bad for us, but we really learned a lot, he said.
Theres already more traffic to his smaller Norman store than there was at the previous location and a better appetite for Venezuelan food, he said.
Amazonias former Moore location updated its menu to include Mexican fare when it struggled to bring in customers last year, but Norman clientele is more interested in exploring Perdomos native cuisine.
The menu includes arepas (a sandwich with a thick, handmade tortilla instead of a bun) and pabellón, an entree of stewed shredded beef, plantains, black beans and rice that is considered Venezuelas national dish.
Beer-y birthdayTradition says on the second anniversary, one gives a gift of cotton. Deep Deuce restaurant Slaughters Hall, 221 N. Central Ave., takes a different route.
Its Two Year Anniversary Party 6 p.m. Thursday gives revelers the gift of an all-local beer wall and special brews, said Clayton Bahr, Outside The Box Hospitality Management Group chief operating officer.
We will be stripping down our beer wall and serve all local beer on draft only, he said.
That includes some one-off brews by Prairie Artisan Ales, Anthem Brewing Company, 405 Brewing Co. and COOP Ale Works.
My understanding is that these are special brews just for our anniversary and this will be the only chance to try them, Bahr said.
Slaughters executive chef Jonathan Groth also celebrates the release of the new menu at sister tavern WSKY Lounge, 228 NE Second St.
I have fun stuff on there like braised beef cheek and duck pot pie, Groth said.