Tulsa Food Talk

Food for Thought – Tulsa, Oklahoma

Tagged: Cooking Class RSS Toggle Comment Threads | Keyboard Shortcuts

  • Debra Laizure 7:04 pm on September 13, 2011 Permalink | Reply
    Tags: , , Bobby Q, BOK, , Cooking Class, , , , , , 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 McCullough 10:06 pm on January 17, 2011 Permalink | Reply
    Tags: Cooking Class,   

    Lessons in New Creole from Chef Cody Stell of Doc’s Wine & Food 

    Tuesday January 18, 2011, 6:30pm: It’s “New Creole” food and pre-prohibition era cocktails with Chef Cody Stell from Doc’s Wine and Food in Brookside! Dishes that Chef Cody will demo and serve the audience include Doc’s famous Shrimp and Grits, Grilled Oysters and Bananas Foster Bread Pudding. Tickets are $35 and include at least three courses with retro cocktail pairings from Doc’s bartender Noah Bush. Come be part of the audience for a taping of OKFoodie. Reserve your seats now by calling Sage Culinary Studio at 918-364-SAGE (7243).

    http://www.SageCulinaryStudio.com

     

  • Brian McCullough 12:31 pm on January 6, 2011 Permalink | Reply
    Tags: Cooking Class, ,   

    Sushi Rolling Class at Yokozuna Sunday, February 13 @yokozunatulsa 

    Here is a fun opportunity to learn sushi rolling form some of the best in Tulsa! If you are interested in this it is filling up fast.

    Info:

    This sushi class is fun and informative: taught by executive chef Greg Bossler and master sushi chef Jin Baek. Includes saké tasting and wine pairing for sushi. Make your own food and eat what you make! All equipment is supplied. Cost is $60 per person. Limited to only 25 people. RSVP to matt@mcnellies.com or call 918 508-7676

    Facebook Event Page > http://www.facebook.com/yokotulsa#!/event.php?eid=152726744777368

    Past Reviews From http://www.TulsaFood.com

    http://tulsafood.com/downtown/yokozuna-downtown-sushi

    http://tulsafood.com/asian/the-new-yokozuna-downtown-tulsa-sushi

    Yokozuna
    309 East 2nd Street
    Tulsa, OK 74120
    (918) 508-7676

    http://www.yokozunatulsa.com

     

  • Brian McCullough 8:39 pm on December 13, 2010 Permalink | Reply
    Tags: , Cooking Class   

    A Sneak Peek of Duke’s Southern Kitchen Tulsa 

    We are at The Stock Pot Cooking School Getting a sneak peek of the soon to open Duke’s Southern Kitchen that will be opening January 15th across from the Spirit Bank Event Center.

    This is the crispy fried green tomatoes with lemon basil aioli. The ingredients make an amazing combination creating big flavor.

    Chef Justin Thompson was also talking about a fried green tomato BLT with Tobasco mayo. Yum!

     

    • Will Jones 11:04 pm on February 2, 2011 Permalink | Reply

      Went there last weekend, and I loved the place. My family plans to go back very soon just so we can try the rest of the menu items. So many of the items they had looked awesome, and I can personally attest to the fact that the fried green tomatoes, chicken gumbo, and fried chicken are fantastic. You simply cannot get this type of food anywhere else in town, the menu alone makes Dukes a must eat at restaurant.

  • Whitney Shae 7:23 pm on November 5, 2009 Permalink | Reply
    Tags: Cooking Class,   

    The Tulsa Food Blog What are you doing this Saturday?
    Come to the Stock Pot for “Brunch at Home”

    Visit the Stock Pot for more information!

    http://www.thestockpots.com/index.cfm?fuseaction=cookschoolcalendar&sid=4

    “The best part is it’s 2-for-1 (normally $40, so you & a friend can come for $20 each!!)

    Polentina, French-style Eggs, rosemary bacon, and mimosas!
    11:30 a.m.-1:30 p.m.
    627-1146 Stock Pot (Chef Amanda’s Brunch class)

    The Stock Pots.com
    Source: http://www.thestockpots.com

     

  • Brian McCullough 8:31 pm on October 28, 2009 Permalink | Reply
    Tags: , Cooking Class   

    At the Stock Pot Cheese Class Now 

    I’m at the Stock Pot in the cheese class. Just had the Purple Haze (Cypress Grove) tastes awesome. This cheese has fennel pollen…tastes like spring air after a long rain. Very good!

     

  • Brian McCullough 5:37 pm on October 28, 2009 Permalink | Reply
    Tags: , Cooking Class   

    “Have you ever wondered how cheese is made? Why different cheeses taste the way they do, and how to present a cheese plate and pair it with appropriate wines? Come join “The Cheese Wench” and learn the basics of cheese production, styles, and pairings. We’ll sample about a dozen cheeses, and taste them with some matching beer and wines. Learn how to build the perfect cheese plate, and choose accompaniments to go along with it!”

    Text from ->

    http://www.thestockpots.com/index.cfm?Fuseaction=cookclassdetail&SID=4&Month=10&Day=28&Year=2009

    Yes, yes and yes!!!!!!!!!!!!!!!!!! I’ll be there in about 45mins!

     

  • Brian McCullough 9:49 pm on October 21, 2009 Permalink | Reply
    Tags: , Cooking Class, Lamb,   

    We just got back from a Cooking With Beer Class at the Stock Pot with Chef: Amanda Simcoe. What a great way to celebrate October.

    To give you an idea of how cool and delicious this class was here is a little copy from the website explaining the event.

    “Chef Amanda Simcoe will start with a Spinach, Strawberry & Chevre salad with Balsamic & O’Hara’s Stout Reduction, followed by Chipotle-Ale battered Coconut Shrimp with Passion fruit Sauce. Then move on to Roast Leg of Lamb & Mashed Potatoes with Guinness Gravy. For a sweet ending there’s homemade Oktoberfest Ice Cream with Malt Syrup. Before you raise your stein this October, come learn some great recipes to make and serve with your favorite beers!”

    Check back later this week for a review on http://www.tulsafood.com

    http://www.thestockpots.com/

    More Classes Here – http://www.thestockpots.com/index.cfm?fuseaction=cookschoolcalendar&sid=4

     

    • Whitney Shae 9:53 pm on October 21, 2009 Permalink | Reply

      So much fun! I want to go to the Brunch class next Wednesday!

c
compose new post
j
next post/next comment
k
previous post/previous comment
r
reply
e
edit
o
show/hide comments
t
go to top
l
go to login
h
show/hide help
esc
cancel