Edible OKC Magazine, 107a NE 3rd, Oklahoma City, OK (2024)

08/20/2024

In my experience, if cooking meals at home is your goal, nothing will define your success more than your ability to plan ahead. However some people find meal planning daunting. If you’re in the later camp, Amanda Morgan’s job might give you a minor panic attack.

Amanda is the nutrition manager for a local public school district, which means she is the person in charge of menu planning for all Pre K-12 kids for the entire year. She does have a computer program to help her, but she also has a lot of strict guidelines to follow and thousands of diverse customers to please.

In April, the U.S. Department of Agriculture made updates to the school food guidelines that will, among other things, further restrict the inclusion of added sugar and sodium. But the complexity of the rules is nothing new. Since at least 2010, the guidelines have included both calorie minimums and maximums, mandates around the inclusion of whole grains, a formula for ensuring that vegetable offerings are diverse, and many other considerations. The goal is to ensure that America’s busiest restaurants (a.k.a. public schools) are serving food that supports growing bodies.

For Amanda, feeding little people is a task that defines her home life as well as her workday. I chatted with her recently about how she plans meals for the whole school district in addition to her own kids (ages 2 and 5).

*Featured in our July & August Issue, on stands now. Pick up a copy for full Q&A and recipe for this Sandwich for a Crowd. Visit our website for more: edibleOKC.com

Words by Chelsey Simpson
📸 by Charlie Neuenschwander

08/18/2024

The wait is finally over! Join us for the grand re-opening of Mexican Radio at their new location in Midtown on Monday, August 19th at 11am. Queso… and tacos… and fresh cocktails… OH MY! See you there, friends and followers. 🌮🌮

📍1215 N Walker Ave | OKC

📸by

08/15/2024

Head over to our IG to enter:

💥💥GIVEAWAY ALERT!💥💥

Our August Newsletter is LIVE now! Check your inbox for a special delivery of everything local. To celebrate, we’ve partnered with our friends at to give one lucky winner a $50 gift card The Drake in Uptown 23rd .

TO ENTER:
1. Like this photo
2. Follow &
3. Tag three friends who love to chow down! *Multiple entries are A-OK
4. Sign up for our newsletter (link in bio)
* Share this post on your story for a BONUS entry- please tag &

**Winner will be announced on Monday, August 19th at 5pm!

08/14/2024

When Chocolate Mousse comes from the hand of Chef Buthion of La Baguette Bistro , the taste buds are transported to France. Light, airy, and decadent—this simple recipe is certain to satisfy your travel cravings.

Find the recipe on our website. Featured in our July & August Issue, on stands now.

Story by Emily Schuermann
📸by Hannah Hudson

08/11/2024

Devin and Sade Dawson have always been ahead of their time. Like most forward-thinkers, this can be both a blessing and a curse. But the couple have found themselves in good company in OKC’s Wheeler District , where they’ve made a home for their family and their business, a community grocery store called Kinfolk Market and Shop .farm.okc.

Tucked away in Wheeler’s commercial row, Kinfolk offers organic produce, locally made goods, package-free staples, and pork and eggs from animals that the couple and their four children raise themselves. It’s the latest iteration of a sustainable food mission the Dawsons have been pursuing for more than a decade.

When the couple learned about the Wheeler District and its concept of a walkable community, they knew it could be the site for their next endeavor. “I told Devin, if we’re going to open a store there, I want to live there,” Sade says. “And we love having a front porch and a family-friendly community where people watch out for one another.” For Devin, it was the possibility of creating a farm at Wheeler that sealed the deal. “I’m like, ‘I just need to plant seeds and I just need to be by dirt.’ And here we are.”

As Wheeler grows, they said, they anticipate more and more customers to support Kinfolk’s store, its CSA, and a farm across from the Wheeler Ferris Wheel. The couple is currently in the planning phase of creating a “walking garden” within that small farm at Wheeler—a place where people can actually “shop” in rows of vegetables instead of grocery store aisles, grabbing their produce from the stems of living plants instead of store shelves. It’s a radical idea. And they’re good with that.

📍1710 Spoke St. | OKC
Open Tuesday-Friday 12:00-6:00pm
Saturday 10am-2pm

*Featured in our July & August Issue. Pick up a copy for full article and visit our website for more: edibleOKC.com

Words by
📸by

08/09/2024

August Chef’s Features at FRIDA Southwest ! 🌟🌟

STARTERS

TERIYAKI CHICKEN EMPANADAS - pineapple chutney, cucumber salad, chile crunch, ancho sesame aioli, pickled onion

ENTREE

CHIMICHURRI SNAPPER -
wood-grilled, green chile crab rice cake, ancho coconut curry broth, garlic carrot edamame sauté, chives, chile oil, grilled lime (GF)

WOOD-GRILLED RIBEYE -
Santa Fe spiced, green chile cheddar au gratin, ancho red wine sauce, crispy onion ring stack, fry sauce, pico de gallo, chimichurri butter

VEGAN FLAUTAS -
green chile, potato, tomato, black beans, crispy corn tortillas, salsa roja, corn salsa, avocado salsa, cashew crema, shaved romaine, pickled onion (VG GF)

DESSERT

BANANA CUSTARD PIE -
graham cracker crust, caramel banana custard, brûléed banana, strawberry curd, peanut praline (GF)

V - VEGETARIAN • VG - VEGAN • GF - GLUTEN FREE • N - CONTAINS NUTS

📸by

08/06/2024

Happy National Farmers Market Week! 🍓🌽🥬

Nothing beats the fresh, local flavors from our community farmers market! Whether you’re here for the vibrant veggies, sweet fruits, or homemade goodies, there’s something for everyone. Let’s support our local farmers and enjoy the best of what nature has to offer.

What’s your favorite local farmers market? Let us know in the comments! 👇🏼👇🏼

08/04/2024

For three generations, the Godinez family has been perfecting the art of paletas, gourmet Mexican popsicles with a rich history, and the fruits of their labor are evident — quite literally. Much like the earliest iterations of the paleta, you can see the fresh fruit inside, such as kiwi, strawberries, and avocado. But don’t mistake Tizo’s for a one-trick pony. There’s something for everyone on its eclectic menu, which packs a whopping 80+ flavors of dairy and non-dairy paletas, dozens of classic Mexican beverages like horchata and aguas frescas, and 20+ kinds of ice cream, including a goat cheese and guava mashup that I’ve been daydreaming about ever since I tried it.

When I sat down with the Godinez family, what I can only describe as a paleta-palooza unfolded. In addition to the fruity flavors, there are colorful, Instagram-worthy paletas like bubblegum, savory options like gazpacho or shrimp cocktail, spicy paletas sprinkled with Tajín seasoning, and filled paletas, a fan favorite featuring decadent ingredients like Nutella and caramel. Based on my own experiments, I expected the paleta incorporating tidbits of a Gansito (the Twinkie’s Mexican cousin) to be slightly soggy, but it was surprisingly spongy — a phenomenon Roberto Jr. attributed to its freshness. “We’ve been growing a lot, but we don’t have a walk-in freezer, so we’re constantly making fresh batches,” he admits.

Obviously, there’s no shortage of creativity in the Godinez family, and they don’t keep it all to themselves. They invite every guest to pick up a paintbrush and customize their paleta any number of ways: dipping it in hot fudge or tangy chamoy sauce, embellishing it with their choice of 20+ toppings, or coating it with marshmallow before charring it to perfection. With 80+ paletas on tap, there are millions of flavor combinations just waiting to be discovered (and devoured). I can’t wait to go back and let my inner child run wild!

📍5125 S. Western Ave. | OKC

*Featured on the cover of our July & August Issue, on stands now! Pick up a copy for full article.

Words by Anna Kinder
📸by Valerio Costilla .co

08/03/2024

Check out that new, new Island Inspired Menu from Flamingo Tiki in the Paseo Arts District . 🦩🦩 Sweet Coconut Shrimp… Spam Musubi… and Tiki Tots, OHHH MY!

📸by

08/01/2024

Baked Goat Cheese Salad with Roasted Beets, Pancetta, and Fennel with Lemon Vinaigrette by Chef Alain Buthion of La Baguette Bistro . Creamy and tangy with just the perfect amount of fresh rosemary, topped off with a drizzle of local honey and a garnish of roasted beets.

*Featured in our July & August Issue, on stands now! Pick up your copy today and visit our website for more. Link in bio.

Article by Emily Schuermann
📸by Hannah Hudson

07/29/2024

At One Table Hospitality , there’s nothing we love more than being a team and serving our incredible customers! 🥂🍽️ Coming around one table is where we all connect, share our lives, and create unforgettable memories together. From our kitchen to your table, every meal is a celebration of unity and joy. Here’s to many more moments shared and enjoyed! ❤️❤️ Come and join us at El Coyote and Bar Cicchetti for an experience you’ll cherish with incredible menus curated by Chef Jonathon Stranger .stranger.

07/27/2024

🍝🍷GIVEAWAY TIME🍷🍝

We’ve partnered with our friends at Papa Dio’s Italian Restaurant to give away a $75 gift card for traditional Italian cuisine. Located in the heart of the Village since 1979, Papa Dio’s is OKC’s oldest family-owned Italian restaurant (three generations!) and has both a casual family dining room and an over 21 Wine Bar to enjoy. They offer a diverse menu including gluten free, dairy free, nut free and vegan options. Papa Dio’s is open Wednesday through Saturday, and reservations are suggested.

*Sample Oklahoma now carries Italian Boxes featuring Papa Dio’s products. Order your box today!

TO ENTER:
1. Like this post
2. Follow &
3. Tag your dinner date in the comments! More tags = more entries!
4. Share this post to your story for a BONUS entry!

The winner will be announced on Tuesday, July 30th at 5pm. Good luck!!

📸 by

07/27/2024

What a great evening checking out The Goose Sandies + Bar in Midtown for their soft opening tonight. The sips, the grub, and the atmosphere were spot on. Thanks so much for having us…this is our first visit of so many more to come. That bread is “insert chefs kiss here” 😘🤌🏼! Stay tuned and follow for their grand opening date...coming soon!

📍1210 N Hudson Ave. | OKC

📸by

07/24/2024

Head over to our Instagram to enter to win!

🍔🍴GIVEAWAY ALERT🍴🍔

We’re teaming up with our friends at the Made in Oklahoma Coalition to give one lucky winner a $100 Gift Card to Sun Cattle Co. !

Sun Cattle Co. is a rustic, authentic stockyard-style restaurant located in the heart of OKC. Famous for their Onion Fried Burgers, this place is a must-try! Begin your meal by sippin’ on one of their signature cocktails or relaxin’ with an ice-cold beer. When it comes to the mains, you can’t go wrong. Create the Onion Fried Burger, Coney, or Steak Sandwich of your dreams by throwing on an add-on (or two). We all know no meal is complete without a sweet treat! Finish things up with a Fried PB&J, Milkshake, or Frack 😋The incredible food, friendly service, and all-around good vibes is what makes Sun Cattle Co. a fan fav! Want a chance to win? Check out the entry deets below!

TO ENTER:
1. Like this post
2. Follow , , and
3. Tag your favorite foodie in the comments! More tags = more entries!
4. Share this post to your story for a BONUS entry!

The winner will be announced on Sunday, July 28th at 5pm. Good luck!

07/23/2024

It’s Tiki Taco Tuesday at OSO in the Paseo Arts District and let the specials begin. Enjoy 1/2 tacos and 1/2 priced beers ALL DAY LONG today! See you there, friends and followers! 🌮💃🏼🍺

🌮

07/21/2024

Whether it’s early in the morning on your commute to work or the “late at night” early morning on your way home from a night out, you might stop by a 7-Eleven and see a gleaming glass case of sweet treat delicacies. You may not wonder where that maple longjohn came from. Perhaps it was elves or some other kind of mystical sorcery—the important thing is you get a filling sugar rush to sustain you.

The real answer is that longjohn came from people like Billy Parker, who works alongside roughly 40 other people at 7-Eleven’s metro OKC bakery. From 4 a.m. to 3 p.m., every day, they make 20,000 donuts, as well as muffins and all the other baked goods you see when you’re stopping in for gasoline and a cup of coffee at one of the 114 OKC stores the team services.

Billy has been in the bakery for 19 years, but his culinary life goes back much further than this and has produced a staggeringly multitudinous resume.

7-Eleven is very automated, by necessity. The company has its own ingredient mixes, and it’s more of a factory than a small artisanal bakery, which ensures quality and consistency. Eventually, a friend approached Billy about helping with their own independent operation. After some convincing, he and his wife and daughter hopped onboard to bake for Bavarian Pretzels.

Billy and his wife sell their Bavarian Pretzel goods at Scissortail Park on Saturdays, and it brings them much pride. “It’s amazing to see the joy of people just getting a pretzel or the bread and them telling us, ‘I’ve been waiting all week just to get this,’” he glows.

From hitching his way to Montana to wash dishes all the way to helping a successful artisanal bakery, Billy Parker has had quite the ride.

*Featured in our July & August Issue, on stands now. Pick up a copy for full article.

Words by Lucas Dunn .broncho
📸by Charlie Neuenschwander

07/12/2024

Crinkle. Cut. Fries. AKA the only way to celebrate 🍟🍟 You can get these crispy beauties at Burger Punk in the Paseo Arts District and the Britton District . Pro tip- Get the punk sauce for the perfect dip!

🍟

07/10/2024

With hundreds of local businesses participating in the festivities throughout the state, we are calling on you to shop & eat local all weekend long. Click the link in bio details.

Make the Weekend of Local a friends or family affair. Word of mouth is the strongest marketing tool for small businesses. Call on everyone you know to participate by shopping and eating local only July 12-14.

Our local businesses are the heartbeat of our communities. They show up, every day, to serve you and make our cities unique, vibrant and strong. We see them and appreciate them and hope you join us in celebrating them.

07/08/2024

Celebrate with this stunning Crepe Cake with Raspberry Whipped Cream by Allison Dake of Brown Egg Bakery . This beauty was featured on the cover of our January & February 2020 Issue. Find the recipe on our website. Link in bio! ❤️❤️

📸 by Brandon Smith

07/06/2024

When a meeting starts with “Would Monday at 1 p.m. work? Because that’s the day my daughter arrives home from college and I can cook for you both,” it promises a level of comfort and connection unmatched in even the coziest restaurant. Chef Alain Buthion, chef and owner of La Baguette Bistro, did not disappoint.

All in all, the afternoon spent with Chef Buthion in his home was not only delicious, it was full of easy and satisfying conversation. Along the way, I had three questions:

Q: “If you could cook for one person, anywhere in the world from any time in the past or present, who would you want to cook for and what would you prepare?”
A: (with only a second’s pause) “My mother and Dover sole.” Chef Buthion’s mother still resides in France, and subsequently, meals together are a rare luxury. He loves cooking fish for her when they are able to be together. He says, “Dover sole, perfectly cooked, is a real luxury—my mother loves it.”

Q: “If you could have one person cook for you, who would it be and what would you want them to prepare?”
A: (again with only a second’s pause) “Seared foie gras with brioche toast and roasted pear; for dessert frozen soufflé with chartreuse—made by my mentor, Chef Christian Blusset.” In the early years of Buthion’s career, Blusset had a formidable influence on him. That relationship has continued to the present, and the idea of his mentor and good friend preparing a favorite meal was a pleasant thought to consider… right down to the after-dinner cocktail.

Q: “What French ingredient do you miss most when cooking in Oklahoma?”
A: “Green mâche lettuce.” Green mâche is a very delicate lettuce with a slightly nutty flavor. Chef Buthion said in France it is common and easy to grow, but Oklahoma’s climate isn’t hospitable.

*Stay tuned for 3 delightful recipes by Chef Buthion featured in our July & August Issue, on stands now. Pick up a copy for full article.

Words by Emily Schuermann
📸by Hannah Hudson

07/04/2024

FRIDA Southwest is open for the Fourth of July! Swing by and try The Firework 🎆 Strawberry Pomegranate Margarita! Happy Red, White and Blue weekend, everyone. ❤️🤍💙

📸by

07/02/2024

Krell’s East-Coast Style Delicatessen opened just over a year ago near Yukon High School, and the chef/partner believes that it’s hitting its stride thanks to a staff who have met challenges and adapted in real time. Gary and Melinda Billings of Patrono , who live in Yukon, partnered with Krell on the concept, which is practically foreign on Oklahoma soil.

“Delicatessen” evokes images of cold cuts sold by the pound, fresh bread, pastries, house-made salads, and smoked sausage links hanging over the counter. Originally the outgrowth of markets, small independent delis popped up all over the East Coast through the early 20th century. But by the end of that century, most businesses called delis growing nationwide were submarine sandwich shops. The spread of Subway locations made the full-service delicatessen practically anachronistic in these parts.

“I grew up in Philly, man,” Krell said with a knowing chuckle when asked the question. “And my mom was a big foodie, she always made sure we ate great. She put a high priority on eating quality food. Then she married a Jewish guy and converted, so I grew up in a Jewish household where delicatessens are part of the culture.”

Krell’s offers all the expected deli sandwiches, and the chef promises his are the only true Philly Cheesesteaks Oklahoma has to offer.

“I fly in the buns and prepare them right, we bring in Cooper Sharp (American cheese) but still offer (Cheese) Whiz. We also offer provolone; that’s how we build ’em in Philly.”

Turkey and beef are roasted daily for sandwiches and entrees. The same made-from-scratch care goes into the salads, pickles, relishes, and desserts. The sweets at Krell’s are excellent, highlighted by black and white cookies soft as properly prepared table butter.

All the meats and cheeses are available by the pound, and bread can be purchased by the loaf.

Open Tuesday-Saturday 10am-8pm
Sunday 10am-2pm
📍2121 S. Yukon Pkwy #150 | Yukon

*Featured in our July & August Issue. Pick up a copy for full article.

Words by Dave Cathey
📸by Tori Beechum

06/30/2024

Sneak peek of our July & August Issue, hitting stands this week…just in time for the holliday weekend! 🍉🇺🇸🍉

On the Cover: Watermelon Popsicles from Tizo’s Pops and Ice Cream

“Hello and welcome to a summer already in progress!
July and August bring us bountiful farmers markets, opportunities to make new recipes with seasonal produce, and the annual struggle from your vehicle of choice through scorching temperatures to the nearest air-conditioned space.

Our Out on the Town department hits the shops and markets and chic bars, Dave Cathey talks Northeastern-style delis, Anna Kinder eats at paletas parlors, Emily Schuermann delivers thoughts and recipes from the home of Chef Alain Buthion (of La Baguette ) for her In House series, Dan O’Donoghue draws deep, Lucas Dunn .broncho talks with local bakers and cocktail makers, and Chelsey Simpson files a report on what it takes to plan menus for the state’s largest restaurant. Whew! A special thanks to our new contributor, Breena Kerr , for joining the team.

I hope you enjoy visiting these local businesses, trying out our recipes, and reading this issue. We had a blast making it.” Stuart Hudson, Editor in Chief

📸by Valerio Costilla .co

06/29/2024

Head over to our IG to enter:

🥩🥩GIVEAWAY TIME!🥩🥩

You can score a delicious beef bundle valued at $125 from our friends at Stuart Ranch , Oklahoma’s oldest ranch under continuous family ownership! Included in the Caddo Bundle: 2 Sirloin Steaks, 2 NY Strips, 2 Chuck Eye Round Steaks, and 5lb Ground Beef. All Stuart Ranch products come with the peace of mind that you’re feeding your family healthy beef raised right here in the Heartland by trusted, generational family ranchers. One bite and you’ll taste the difference!

TO ENTER:
1. Like this post
2. Follow and
3. Tag three foodie friends who you want to grill and chill with
4. Share this to your story for a BONUS entry and tag and

*Winner will be chosen on Tuesday, July 2nd at 5pm. Good luck!!

📸by

06/28/2024

Oklahoma PrideFest 2024 this weekend! 🏳️‍🌈🏳️‍⚧️
from our fabulous friends at the Oklahoma Pride Alliance

This year’s PrideFest at Scissortail Park will be unlike any other.

⏰Festival Dates
Friday June 28th | 4-11PM
Saturday June 29TH | 8AM-11PM
Sunday June 30TH | 11AM - 4PM

🆓FREE ENTRY: The Festival is free entry for all.

🌈Stages: There will be the Love Stage, and the Pride Stage which will be located in Vendor Marketplace.

🎫VIP: Located next to the Love Stage (on the opposite side this year). SOLD OUT!

🍻Beer Garden: Enjoy Beers from Local Breweries to the left of the Love Stage!

🏳️‍🌈🏳️‍⚧️Pride HQ: Will be where volunteers will check in and you can drop by for any questions you may have about the festival!

🛍️Merch: Visit our friends at Shop Good in the merch tent next to Pride HQ to get your PrideFest 2024 merch!!

🛒Vendor Marketplace: Head to the website to see Vendor Marketplace Hours and Vendor lineup.

🎨Artist Avenue: Shop from your local 2SLGBTQIA+ artists located in the Community Zone Friday from 4-9:30PM.

👥 Diversity Center of Oklahoma Community Zone: Will feature many 2SLGBTQIA+ resources on Saturday from 12-5PM.

💦Water Stations: Stationed throughout the park, and Saturday from 9-5PM you can visit the Refillable Water Stations courtesy of Paycom to the Right of the Love Stage and in our OKC Zoo Family Zone.

⚽️Sports: Enjoy yard games and more on the great lawn Saturday Morning!

#🏳️‍🌈

06/27/2024

Shuck Yeah!! 🦪🍋🦪

Oysters at The Drake in Uptown 23rd are always a good idea, especially during Golden Hour (Tuesday - Friday) from 4:30-6pm when select varieties are only $2.50! Pairs well with $6 cocktails during the happiest hour and a half in town. Go treat yo’self!

06/26/2024

Kenadee Starr—the utility player at The Brown Bag , a Hal Smith Restaurant concept in Norman—may be the living embodiment of extroversion. At 16, she’s a senior at Norman North High School, is co-chair of the social committee within the Student Council, and she loves her sourdough bread experiments so much that she can’t help but share. “Baking is a science and I love the challenge and patience that’s required, but I talk about it so much that people have to tell me to stop,” she beams.

The Brown Bag serves burgers, chicken tenders, and tacos to the lunch and dinner crowds on Norman’s northwest side. From Sunday’s churchgoers to Monday’s construction workers and Friday’s after-school crowd, Kenadee is frequently the face of operations. She works the register and moonlights at the window, serves meals, cleans, and does refills. “Right now, during summer, I work four to five days a week and will pick up shifts where I’m able,” she explains. “Every day you’re talking to people, and I love talking to the customers. I may have had a hard day at school, but coming to The Brown Bag and seeing our regulars brings me a lot of happiness. It feels like a privilege.”

Kenadee began working at The Brown Bag prior to its early summer 2023 opening, and now she’s training new staff. “I get to see myself in the trainees. The trainees are nervous like I was and are afraid they’re going to mess up. I tell them, ‘Mistakes happen, don’t worry about being perfect.’ Being your best and being perfect are two different things.” This level of clarity and conviction is even more impressive when you discover The Brown Bag is her first job.

What does a 16-year-old high school senior look forward to? Freshman year. “I’ll be applying to the University of Oklahoma and plan to major in nursing,” Kenadee says. “I love taking care of people and there are so many different things you can do as a nurse.” Between now and then you can catch Kenadee on the floor at The Brown Bag, or at the next school dance she plans, or in the Norman North hallways talking about her new sourdough experiment.