Tulsa Food Talk

Food for Thought – Tulsa, Oklahoma

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  • Debra Laizure 11:58 am on November 8, 2011 Permalink | Reply  

    Win FREE Tickets to Tonight’s CAKE BOSS Performance! 

    Win a Chance to See TLC’s, Cake Boss…TONIGHT!

    -

    Curtis Restaurant Supply has 2 extra tickets for tonight’s performance for the CAKE BOSS.

    Buddy Valastro, star of TLC’s show, “Cake Boss” and “The Next Great Baker” will bring a live, interactive cooking show to the Tulsa Performing Arts Center on November 8th.

    The family friendly show will include live demonstrations of the techniques Valastro uses on his show and in his bakery “Carlo’s Bake Shop” in Hoboken, N.J. Along with elaborate cakes, the show will feature Valastro sharing stories from behind the scenes of his TV show and Italian family.  He will also answer audience questions and invite audience members on stage.

    HOW TO WIN

    Post a message below or to Curtis Restaurant Supply’s Facebook page (Click here).

    We will use a random number generator to pick the winner by 3:00PM.

    YOU MUST PICK UP THE TICKETS AT CURTIS RESTAURANT SUPPLY (1 block east of 40th and Sheridan) NO LATER THAN 5:00PM TODAY!

    An Evening with Buddy Valastro

    November 8th, 2011 – 7:30PM

    Tulsa Performing Arts Center
    Chapman Music Hall
    110 E 2nd St
    Tulsa, OK 74103
    http://www.tulsapac.org
     

    • Debra Laizure 3:07 pm on November 8, 2011 Permalink | Reply

      CONGRATULATIONS to Kelcie Scott-Moton. Via random number generator, she has won the Cake Boss tickets for tonight’s performance. Thank you to the Tulsa Food Blog for helping us get the word out.

      Curtis Restaurant Supply

  • Brian Schwartz 9:02 am on October 29, 2011 Permalink | Reply  

    Eat at Doe’s! 

    “If you want a steak as good as ours,” the manager told me, “you’d have to go to Peter Luger’s in Brooklyn.” Well I can’t vouch for the truth of that, but I can tell you the steaks at Doe’s are crazy good.

     

    It was my first visit. Somehow, Doe’s was never on my radar. It should be. Stepping inside the building I’d always passed by without a thought, I found this.

     

      

     

    Certainly not elegant, but it’s the kind of interior that screams “serious steak!” Most of the older New York steakhouses look like that. Informal, with the wood-accented decor of an old-time bar. Old New York steakhouses are famed for their brusque service, but the waiters here were friendly and helpful. Of course I ordered their steak. I got a one-pound sirloin ($24). Included in the price of the steak is a nice small salad and potatoes. (Your choice of baked, boiled, mashed, French fries or sweet potato fries.) The salad and potatoes are fine, and the bread, which is a fried concoction a lot like a New Orleans beignet. Showing admirable self-control, I had them with honey for dessert. But the steak is the star of the show.

     

      

     

    Like all their steaks, it’s been aged 21 days. Perhaps that’s what gave it its incredible rich flavor. As I said, it was crazy good. Sirloin is the worst-quality steak you can get at Doe’s — and the cheapest (the smallest ribeye is $38 and the smallest porterhouse is $42 while you can get a sirloin a bit smaller than mine for $18) — so if the more expensive steaks are even better than the sirloin it just might be true what the manager said.

     

     
     
    I just had to get another look at that steak!

     

    Doe’s Eat Place

     

    1350 E. 15th St

     

    585-3637

     

     

    Open every day except for Sunday at 5:30 PM
     

  • Debra Laizure 11:46 am on October 25, 2011 Permalink | Reply  

    Jazz Up Your Boring Cupcakes 

    Want to jazz up your boring cupcakes?  I found these cute paper liners at Wal-mart for $3 / 24pk.  There are a myriad of choices ranging from wedding designs, flowers, and of course, birthday wishes.

    Though beautiful, I had to share some tips for using these interesting liners.

    #1 – The liners are big so stagger your cupcakes in the muffin pan

    #2 – Only use 3 tablespoons of batter. This was a hard one for me but you have to restrain yourself. Over filling doesn’t make the prettiest cupcake

    #3 – Hold the liner in your hand while filling. It’s a whole lot easier and less messy

    #4 – The liner “petals” made it really hard to ice. If you have one, use a piping bag. If not, do what I did and take a Ziploc bag and cut the tip off. Then you can pipe the icing with control. Smooth the icing, if you wish.

    So, the next time you make cupcakes, add a fancy liner. You’ll impress your friends and family.

    Have fun!

    Debra

     

     

    • Brian S. 3:03 pm on October 28, 2011 Permalink | Reply

      You can also jazz them up with gold paint!! This edible paint can also be used on your steak or duck or whatever, and comes in silver and red too. Not available in the U.S. because of the FDA.
      http://www.the-deli-garage.com/ESSLACK_detail_16.html

      • Debra Laizure 9:33 pm on October 28, 2011 Permalink | Reply

        I heard about this on the radio today! KFAQ, I think? They were talking about the silver apples and gold turkey. I didn’t believe it until I clicked your link. Thanks, Brian!

  • Brian Schwartz 9:59 am on October 23, 2011 Permalink | Reply  

    Oktoberfest report and food question 

    Many magazines have said that Tulsa’s Oktoberfest is one of the finest in the world. I went for the first time last night and I’m here to tell you that it’s true. I got more than I bargained for when, around 7:15 PM, a surprise storm as strong as a hurricane swept through. Heaviest rain I’ve ever seen. They evacuated the main tent and everyone crowded into a smaller tent. An hour later the main tent reopened, the band played on and the crowd went wild. Roaring crazy wild and stayed that way till closing time. Nobody sat and lounged around, everyone stood and danced on benches and tables, about 30 to a table and all the tables were full. If you wanted to stroll the midway and sample food from each of the vendors, last night wasn’t your night. If you were wearing good shoes, you’re probably shopping for a new pair today. But if total wildness and Bacchanalia was what you wanted, it was your night to shine.
     
    FOOD QUESTION Okay here’s the food question. Suppose you knew a top food critic who was really hip to diner food, taco stands, cheap eats. And he said to you, oh all the Tulsa festival food is horrible. Of course you reply, no it’s not!! And he says, prove it! I will sample ONE dish from either Oktoberfest or the Tulsa State Fair.  What dish would you choose for him to sample?
     

  • Reader Question/Reviews 9:58 am on October 21, 2011 Permalink | Reply  

    Rehersal Dinner in Tulsa for 50-60 Guest at a Local Restaurant 

    We are hosting the Rehersal dinner in spring 2012 and I am looking for suggestions for a venue. Since we have so many out of town guest we are including them for the dinner. Our party will be 50-60 guest.

    I would prefer a restaurant rather than a hotel banquet room. I looked at Shogun yesterday because i thought that would be alot of fun. I just don’t like that we’d be so seperated from each other.

    I’d love a “fun” place to eat- but also want to be able to talk to each other and be able to give the toasts.

    Any suggestion?

    Thanks,
    Diane

     

    • Brian McCullough 10:00 am on October 21, 2011 Permalink | Reply

      Try calling Michael V’s Restaurant > (918) 369-0310. They have a nice large room and great food

      http://www.michaelvsrestaurant.com/

    • Dustin 11:39 am on November 3, 2011 Permalink | Reply

      I suggest Smoke on Cherry St. Great food. Great service. Good luck.

  • Brian Schwartz 6:11 pm on October 17, 2011 Permalink | Reply  

    Great food from Argentina at Cambalache Grill — New Menu 

    Tulsa’s only Argentine restaurant sits neglected in a white stucco building just east of Garnett. That’s a shame. There’s great food there. There was a fine review on this website a few weeks ago but they’ve just changed the menu so I’m using that as an excuse to write this. They need the publicity.
     
    There are a lot of Italian immigrants to Buenos Aires, so restaurants there serve Italian food. So did Cambalache. But, the friendly waitress explained, they’ve taken all that off the menu since no one wanted it. Except for a few steaks Milanese (lightly fried with tomato sauce) and this great lasagna ($8.85)
     
     
    It was surprisingly good. Gooey, cheesy, creamy, and filled with ham and peas, Argentine style. I loved it. But the glory of Argentine cuisine is grilled meats, and the glory of Cambalache is their Parillada, a mixed grill for two. ($19, and they will make it for one person for about $10).  It’s grilled not barbecued, and there’s a difference. Just look.
     
     
    Everything on that huge grill was wonderful. We ate it all. On top is tiro de asado, beef short ribs. Not the ribs you get in a BBQ joint. They are like flavorful, juicy strips of ribeye. Then there’s chicken. My friends said the breast was dry but the leg I got was as juicy and succulent as anyone could hope for. There’s also a sausage and two pork ribs. The ribs were grilled and not smoked and they were a lot different from BBQ. Great fatty porky flavor. This dish also came with two empanadas, stuffed with ground meat, chopped hard-boiled eggs, and olives, and this fine salad.
     
     
    I don’t think you’ll find anything like this in Tulsa and it’s well worth the jaunt over to Garnett.
     
    Cambalache Grill
    11419 E 21 St
    437-0181
    Open 11 AM to 8:30 PM Mon – Sat
     

  • Brian Schwartz 9:52 am on October 2, 2011 Permalink | Reply  

    Freddie’s Apple Fries — the best food at the Fair 

    It was my first time at the fair. I’ve wanted to go each year and then thought of all sorts of logical reasons why I couldn’t. Last night I just phoned a taxi and went. I got there at 6, found a beer stand, strolled the midway. Perfect fair weather, you couldn’t ask for better. I looked in on the big barn to the north where they were having cow contests. Stall after stall of real live cows with cowboy families grooming them. I strolled the midway some more. I drank beer after beer. I heard a Seattle band named Candlebox play an awesome set. I walked and walked past monster rides and screaming kids and carny barkers and brightly painted food stalls and huge ferris wheels set against the darkening sky. The guess-your-weight guy was taking a break. “I bet you get to see the whole U.S.A.” I told him.  ”No, I’m from New Jersey and all we do is go up and down the East Coast,” he said. “You’re not on the East Coast now,” I said. And that was my night, lots of lights and noise and crowds of people and I wasn’t bored, not for a second. As the clock pushed eleven I ran inside the QuikTrip Center and got my first fair food. Apple fries at Freddie’s.
    Those apple fries were the best fair food I’ve ever eaten. This is pretty much a tautology since it is the ONLY fair food I’ve ever eaten. But I have eyes and I’ve read a lot of fair food reports, and I think that if I had eaten every food item described in all those reports, Freddie’s would still come out on top. Most fair food you eat in order to be able to say you’ve done it. “I ate a fried burger stuffed inside a deep-fried donut and topped with fried beer!” Those Freddie’s fries wouldn’t disappoint if offered as dessert in a top restaurant. They were not fatty, they were not greasy, they were not coated in batter, and it’s hard to believe they were deep-fried. They were nothing but perfect apple dusted with cinnamon. Alongside was a big dollop of whipped cream. And I’m talking the unmistakable flavor of FRESH HANDMADE whipped cream. Nothing beats that. A tiny bit of a red jam at the edge, and a rich lovely caramel sauce too. It’s worth $4.50. It’s worth a trip to the Fair.
     

    • Debra Laizure 11:08 am on October 4, 2011 Permalink | Reply

      Those look great! That’s my kind of fair food!

    • Misty 2:38 pm on October 11, 2011 Permalink | Reply

      I have to say I had never had these before…until the last day of the fair and I will never deny myself again. Oh the joy DELICIOUS!!! For anyone who has never had them before the way I described them upon my first bite is eating just the top of an apple crumble or baked apples rolled and fried in cinnamon toast crunch crumbs. I love them with the caramel and the whipped topping, but I could do without the red drizzle on the whipped cream..I think it competes….

      .Also it is one of the very few things you can get at the fair where you REALLY get your monies worth for that $4.50 as you get plenty enough for two people…I don’t think Id have been able to eat anything else all day if I tried to eat them all. I had a few new treats this year and I liked most everything, but I am very happy to know that these will FOR SURE be there next year:)

  • Brian Schwartz 8:51 am on September 23, 2011 Permalink | Reply  

    Honduras in Tulsa (with a bit of El Salvador too) 

    I don’t know quite what El Salvador looks like, but take one step inside Pupuseria y Tienda and you feel like you’re there. It’s a tiny place, Salvadoran flags everywhere, Spanish-language TV on the wall, Salvadoran families leisurely eating their meals. A friendly family runs the place, and the mother speaks English. When I first visited, in late 2009, I ordered pupusas ($2.50 each) — how could I not? it’s El Salvador’s famous dish — and fried plantains($7). The pupusas are stuffed cornmeal flatbreads cooked on a griddle. I’d never had them before, and this version, stuffed with chicharron, which in El Salvador, unlike elsewhere in Latin America, means fried shredded pork, was toothsome indeed. The fried plantains were sweet, and served with a sauce made out of black beans topped with a dollop of sour cream.
     
    I and my friends stopped by last night. I was hoping to write a nice pupusa review for the main blog but we were thwarted. I’d left my wallet at home, relying on my friend’s credit card, and of course they take cash only. So we couldn’t eat. But I did check out the menu. It’s vastly expanded. They have the pupusas of course, but lots of entrees besides. Stuff like stewed chicken, various beef dishes, and yuca con chicharron. Everything except the pupusas is from Honduras, they told me. Perhaps they have a Honduran chef now. They have baleadas, the thick Honduran equivalent of a taco. And from what they said on weekends they serve Honduras’ most famous dish, sopa de caracol. That’s conch stewed in coconut milk. I’ve had it in New York. That New York stew was, I wrote, “a big steaming bowl full of big chunks of plantain, cassava and pepper bobbing in a yellow broth. There was also a big piece of conch, which had little taste since it had yielded all its flavor to the broth. And what a broth it was! Redolent of the tang of the sea, rich in salty flavor, it was everything I’ve always wanted a chowder to be — but never found until now.” Next time I go back, that’s what I want. And I’ll be carrying cash.  
     
    Pupuseria y Tienda El Salvador
    13 S Sheridan Rd
    Tulsa
    836-7389
    open until around 7 PM but CLOSED Monday and Tuesday
     

  • Debra Laizure 8:54 am on September 18, 2011 Permalink | Reply  

    $25 RibCrib Gift Certificate Giveaway! TODAY Only! 

    You ready to get sauced?

    Today is the final day of the 2011 Rock ’n Rib Festival.

    Come out to hear the Spectrum band at 11:30am, eat some smokey BBQ, and then stop by the Curtis Culinary Stage to see Remmi, the culinary kid make an easy and delicious salsa. She’ll be giving away some great prizes.

    – CONTEST –

    Simply like Curtis Restaurant Supply’s Facebook page, or if you are already a fan, tell us what condiment other than the traditional BBQ sauce that you use for your smoked meat. Is it salsa? Mustard? Please don’t say ranch dressing :)

    The winner will receive a $25 RibCrib Gift Certificate!

     

     

    • Brian S. 11:47 am on September 19, 2011 Permalink | Reply

      Oh I missed it. Nobody said if you could eat ribs there. I mean, cooking classes and bands are great, but I wanted to EAT.

      • Debra Laizure 11:11 am on October 4, 2011 Permalink | Reply

        Brian – I think they are going to add a rib eating contest next year. Maybe some other “eating” events. Any ideas I can pass along?

    • Kelly 11:50 am on September 19, 2011 Permalink | Reply

      How do we find out the winner of the gift certificate?

      • Debra Laizure 11:10 am on October 4, 2011 Permalink | Reply

        Sorry, just saw this post. Kelly Rice won the $25 RibCrib Gift Certificate. Are you the same Kelly?

  • Debra Laizure 8:36 am on September 18, 2011 Permalink | Reply  

    Today at 12:30pm! KidsQ Cooking Demonstration with Remmi, The Culinary Kid. 

    Today at 12:30PM! KidsQ demo with Remmi Smith, the culinary kid

     

    Today at Rock n Rib BBQ Festival

    Come to the Curtis Culinary Stage today the Rock n Rib BBQ Festival at 12:30pm to see Remmi Smith, “The Culinary Kid” do a KidsQ demonstration on how to make an easy and delicious salsa.

    There will be a couple drawings during the event, too!

    Location:
    Outside the BOK Center, Third Street and Frisco Avenue, Downtown Tulsa
    BOK Center Address: 200 S. Denver, Tulsa, OK 74103

    Admission:
    Free Admission all days and hours of the festival

     

     

     

  • Debra Laizure 1:05 pm on September 17, 2011 Permalink | Reply  

    Rock n Rib BBQ Festival Continues Today with More Pitmaster Cooking Demonstrations 

    The fun continues at the Rock n Rib Festival with music, BBQ, and competition cooking secrets from three pitmasters and a cocktail demo from award-winning bartender, Stuart Stewart from Cosmo Cafe.

    Saturday – Curtis Culinary Stage Schedule

    5:30pm – BBQ 101: – Texas-Style BBQ and Grilling Tips- Pitmaster Enrique Vega of Cowboys BBQ Company
    6:30pm – Competition Secrets: How to make award winning brisket – Pitmaster Brandon Manly of RibCrib
    7:30pm – Cool the Heat: How to Make a Limonana cocktail – Bartender Stuart Stewart of Cosmo Cafe
    8:30pm – Competition Secrets: Pitmaster Dan Johnson, Johnson BBQ, Chesapeake, VA

    .

    Check out last night’s photos below. And make sure to stop by the Curtis Culinary Stage tonight!

     

  • Debra Laizure 11:29 am on September 16, 2011 Permalink | Reply  

    Pitmaster Secrets Unveiled at the Rock n Rib BBQ Festival 

    Pitmaster Pat Nelson of Big Boned BBQ Company

    Last night at the Rock n Rib BBQ Festival, three award winning pitmasters unveiled some of their best BBQ secrets at the Curtis Culinary Stage.

    Rain or Shine!

    Tonight, enjoy local celebrity chefs as they show you how to create inventive sides and culinary specialties such as BBQ pizza, salmon, and a delicious beef brisket parfait.

    Plus, pitmaster Brandon Manly from RibCrib will on stage to share his secrets for making award winning ribs. He’s promised us some insider secrets, so don’t miss it!

    – CONTEST–

    Win a meat injector from Curtis Restaurant Supply, BBQ sauce, and Rock n Rib event t-shirt. Check out http://www.tulsafood.com or Tulsa Food Facebook page for details.

    Friday Demo Schedule

    5:30pm – Tasty Sides: Local celebrity chef demo – Chef Zane Kelley of Main Street Tavern
    6:30pm – Competition Secrets: How to make award winning ribs – Pitmaster Brandon Manly of RibCrib
    7:30pm – Gourmet Grilling: Peach-Chipotle Barbecued Salmon & Beef Brisket “Parfait”- Chef Devin Levine of BOK Center
    8:30pm – Grilled Pizza: Local celebrity chef demo – Chef Cody Stell of In The Raw

    The Rock n Rib BBQ Festival is FREE and continues through Sunday.

    For a complete list of chef demos, live music, and other fun festival information, visit http://www.GetSaucedTulsa.com.

     

     

  • Debra Laizure 7:04 pm on September 13, 2011 Permalink | Reply
    Tags: , , Bobby Q, BOK, , , , , , , , Restaurant Supplies   

    Pitmasters and Local Celebrity Chefs Hit the Stage at the Rock n Rib BBQ Festival! 

    GET SAUCED TULSA!

    Ever wanted to know the perfect way to flame kiss your ribs? Secrets to creating the perfect rub? Fun BBQ ideas for kids?  Look no further.

    Curtis Restaurant Supply is sponsoring the Culinary Stage at the Rock ‘n Rib Festival, September 15-18th, in downtown Tulsa at the BOK Center. The intimate covered stage will be located near the intersection of Third & Denver and will feature live demonstrations from national award-winning pitmasters, local celebrity chefs, and real BBQ connoisseurs.

    Win Prizes!

    Stayed tuned to Tulsa Food Talk for a chance to win some cool kitchen goodies, BBQ gift certificates, and cool prizes. Keep your eye on Curtis’ Facebook page, Tulsa Food Talk, or Tulsa Food website this week for information.

    About Curtis Restaurant Supply

    Cook like a restaurant chef! Curtis Restaurant Supply is always OPEN TO THE PUBLIC.  Stop by the Tulsa showroom, just 1 block east of 40th & Sheridan (Directions) to save money on restaurant quality kitchen supplies.

    CURTIS CULINARY STAGE SCHEDULE

    Thursday, September 15, 11:00AM-12:00AM
    6:30pm – BBQ 101: How to choose the Right Meat – Pitmaster Pat Nelson of Big Boned BBQ Company
    7:30pm – BBQ 101: Preparing Award-winning Pulled Pork – Pitmistress Donna Rice of Desperado’s BBQ
    8:30pm – BBQ 101: How to Properly Use and Apply Dry Rub Like a Pro – Pitmaster Jon Bigalk of Willingham’s BBQ

    Friday, September 16, 11:00AM-12:00AM
    5:30pm – Tasty Sides: Local celebrity chef demo – Chef Tack of Main Street Tavern
    6:30pm – Competition Secrets: How to make award winning ribs – Pitmaster Brandon Manly of RibCrib
    7:30pm – Gourmet Grilling: Peach-Chipotle Barbecued Salmon & Beef Brisket “Parfait”- Chef Devin Levine of BOK Center
    8:30pm – Grilled Pizza: Local celebrity chef demo – Chef Cody Stell of In The Raw

    Saturday, September 17, 11:00AM-12:00AM
    5:30pm – BBQ 101: – Texas-Style BBQ and Grilling Tips- Pitmaster Enrique Vega of Cowboys BBQ Company
    6:30pm – Competition Secrets: How to make award winning brisket – Pitmaster Brandon Manly of RibCrib
    7:30pm – Cool the Heat: How to Make a Limonana cocktail – Bartender Stuart Stewart of Cosmo Cafe
    8:30pm – Asian Fusion BBQ: Local celebrity chef demonstration – TBD

    Sunday, September 18, 11:00AM-3:00PM
    12:30PM – KidsQ: Cooking with Remmi, the culinary kid – Chef Remmi Smith

     

    • Brian S. 11:10 am on September 14, 2011 Permalink | Reply

      They also have music until way past 11 PM, including such bands as Red Dirt Rangers, Mike McClure, Midlife Crisis and King Cobra.

    • Dick Nack 12:40 am on May 15, 2012 Permalink | Reply

      I adore your blog and all the belongings you are performing together with self-sufficiency

  • Brian Schwartz 9:52 am on September 10, 2011 Permalink | Reply  

    Smoke’s daily fish specials are the best fish in Tulsa 

    Whoever said there’s nothing new under the sun must have known that Smoke’s market fish specials, totally new unique and different each day of the year, only come out at night. I think Smoke serves the best fish in Tulsa. Usually the fish is grilled and the guys at the grill are masters. They work wonders on firm, white-fleshed fish such swordfish, halibut, escolar, sea bass or tuna. The fish is cooked to perfection. Juicy, full of flavor, a joy to eat. Sometimes the fish picks up the smoky, woodsy flavor of the woodfire grill. Let last night’s special serve as an example.
     
     
    Supernal swordfish, perfectly grilled as always, sits atop an asparagus risotto. Those enormous long-stemmed mushrooms are also grilled, and their flavor pairs well with the fish. Ditto for the carrots. That rich brown gravy is a delicious brandy peppercorn sauce. Too much of that would drown out the fish’s flavor, but the layer on top of the fish is very thin.
     
    You can’t eat this fish. It was served last night only, for $28. But there’ll be something just as good tonight.
     

  • Debra Laizure 1:33 pm on September 7, 2011 Permalink | Reply  

    Artistic and Delicious Crab Appetizer at Waterfront Grill 

    Waterfront Grill's Crab Appetizer

    The crab / mango / avocado stack at Waterfront Grill is beautiful as well as delicious. I went there last night with some girlfriends and we ordered this to share before dinner.

    Our server suggested ordering a basket of tortilla chips and use the “stack” as a dip. What a great suggestion. We ordered the chips and it made the perfect nibble to share before dinner.

    The fun part was trying to cut the stack. As soon as you try, it collapses like a deck of cards. (It doesn’t take much to entertain us)

    The weather was perfect out on the patio, so we enjoyed some lively libations, including a pomegranate martini, raspberry/blueberry mojito and jalapeno margarita.

    Definitely a fun girl’s night out!

     

     

     

    • Brian S. 3:19 pm on September 7, 2011 Permalink | Reply

      So pretty… would it make a light meal for one person? It’s sold as an appetizer.

      • Debra Laizure 7:35 pm on September 7, 2011 Permalink | Reply

        Brian – it is actually pretty large and would make a great entree. It was fresh and delicious.

    • Ryan Myers 3:33 pm on September 7, 2011 Permalink | Reply

      That’s my favorite dish on their limited menu. My wife and I love to sit outside, have the chips and onion straw appetizer and then I’ll get the stack as I entree. Paired with the cucumber martini it is hard to beat.

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