All posts by Staff

  • Roasted Tomatoes Four Ways!

    In this video Chef Shannon Smith of Beads & Basil teaches us how to make four different dishes with one ingredient in common, Roasted Tomatoes. Watch and learn new simple recipes you can easily make at home!...

    • Posted August 23, 2016
    • 0
  • Savor a Steak in the Heartland – Tulsa’s Top 10 Steakhouses

    What makes a truly great steak? Is it the quality and preparation of the beef before it ever touches the grill? Is it flawless technique? Is it the overall dining experience that surrounds that chop? Is it...

    • Posted August 19, 2016
    • 0
  • People Behind The Plates : Matt Leland and Leo Guerra

    In this interview with Matt Leland and Leo Guerra we got a behind the scenes look at what sets Yokozuna apart and the people that make that happen. Special thanks to Restaurant Equipment and Supply for making...

    • Posted July 26, 2016
    • 0
  • How to Make Moroccan Meatballs in a Tagine

    Ingredients for Meatballs : 1 1/2 pounds ground beef, 1 medium onion, finely chopped, 1/2 cup bread crumbs, 1/4 cup chopped cilantro, 1 egg (beaten), 2 garlic cloves (minced), 1 tsp. turmeric, 1/2 tsp. cayenne pepper, 1/2 tsp. ground cinnamon, 1/2 tsp. ground cumin, 1/4 tsp. ground ginger, 1/2...

    • Posted July 5, 2016
    • 0
  • El Guapo’s Cantina Southside Feature Video

    In this TulsaFood feature video we get a special look into what makes dining at El Guapo’s Cantina South so unique. We sat down with Mark Sheffield, El Guapos’ Operating Partner, to learn more about guest’s favorite...

    • Posted June 5, 2016
    • 0
  • People Behind the Plates : Why We Love Tulsa

    When we asked the People Behind the Plates why they love Tulsa and where they think our local food industry is headed the response was clear. Tulsa is drastically growing in every way, for the better. We...

    • Posted May 31, 2016
    • 0
  • People Behind the Plates with Ken Schafer

    Have you ever wondered how a restaurant’s roots can affect the unique flavors and taste of the fare it serves? With this very special People Behind the Plates interview, we talk with Ken Schafer owner of Boston...

    • Posted April 29, 2016
    • 0
  • Sexy Bread

    People don’t think of bread as sexy, but it is. The folding, the hands, the heat, the rise. We sat down with Lou, a cool guy at Reasor’s, to learn all that goes in to RedBud Farms...

    • Posted April 20, 2016
    • 0