Hope returns strong to the local food scene

By on November 20, 2015

Of course, the venue was and is lovely. Girouard Vines at 3rd and Lansing is an exceptional place at which to host any event. Located in the burgeoning East Village of Tulsa, Girourard Wines is 50-year plus project that has brought Tulsa’s very own wine to Oklahoma. In keeping with her passionate approach to culinary excellence, Hope Egan developed a fitting five-course meal that beautifully reflected autumnal themes and local freshness, her creativity accompanied by musicians Sarah Maud and Sean Al-Jibouri with their jazz-inspired repertoire. These backdrops created the ambiance for Tulsa’s Table “StoneSoup” first wine dinner which was held November 14.

is a 501(c3) nonprofit organization, established in 2010 whose aim is to nourish at risk youth. StoneSoup aims to serve Tulsa youth with life and job skills through the operations of the cafe and garden so that they can go on to living self-sufficient lives as adults. Current statistics indicate that 1 in 4 Oklahoma youth go hungry every day. Moreover, this need is not specific to any particular zip code or neighborhood, and both local and state organizations are overwhelmed with the need. “Our long range plans include the cafe to be fully operated by youth to assist them in developing a sense of ownership and personal pride.” said Christy Moore, found and CEO of StoneSoup. “We’re also looking forward to developing a garden which will support the cafe for youth to gain experience and knowledge in growing their own food.”


Only 18 months in the making, this important organization is already seeing its impact reflected in those they serve. “There’s a double insult to those that go hungry,” says Christy. “Not only is there a physical side to hunger, there’s an emotional side, too. The societal shame that accompanies hunger is perhaps the most damaging to a child’s development. When we show youth they can gain control of what they eat and participate in its creation, there’s an inherent nurturing component and increase in self- esteem that is gained.” StoneSoup is an organization whose roots go deep for Christy who grew up impoverished in California.  Those experiences have given her a passion to help those in desperate need acquire the skills needed to be self- sufficient in managing their own lives. You can learn more about StoneStoup by visiting TulsaTable.com.


Hope Egan, owner of Red Thistle Catering Company, graciously offered to create and execute the meal for this event. Her deft ability to balance flavors and textures made the meal beautiful, flavorful and unique. The first course, Raw, Roasted & Pickled Roots, featured lemongrass and fenugreek vinegar mixed with celery seed and ricotta, an unusual but effective selection. The Living Kitchen Dairy & Farm, Tria Yang and Middle Mountain Dairy made this course a reality.

Next, the Winter Squash Fritto was set off by a a brown butter vinaigrette and splashed with vanilla bean along with crisp apples and paired nicely with Girourd Vines’ Tulsa Deco Atlas Life Chardonnay. This was one of my favorite courses and it allowed me to learn a new term: “fritto”, which is a fried Italian pastry. McCain’s sponsored this course for the event.


The third course, Caldo Verde, was my favorite of the evening. Sometimes considered a peasant dish, it was created with pork shoulder and belly, charred shishito pepper, butter beans and gingered radish. Complimenting this course was Tulsa Deco’s Goddess of Oil Grenache and it was a splendid union.

Intermezzo was a refreshing and pleasantly presented Cranberry Phoenix, a concoction from guest Chef “Mad T’s” imagination and it was a colorful and tasty palette cleanser.

Short Ribs rounded out the fourth course mixed with seasonal vegetables such as cauliflower, yams, and oregonzola and port cherries. Living Kitchen, Year V., and Moua’s Farm were responsible for the ingredients in this dish and it was complimented by Tulsa Deco Fire Alarm Red Petit Syrah, one of my favorite reds.

Finally, the meal was made complete by a Goat Cheese Tart, with preserved fruit, honey and pecans. A Bliss Late Harvest Chardonnay was a perfect choice for this delicate and tasteful dessert. Middle Mountain Dairy and Gold Standard Honey sponsored this dish and it completed a visually appealing, flavorful and meaningful evening.


StoneSoup Community Venture

Red Thistle Catering

Girouard Vines
817 E 3rd St, Tulsa

The Novel Gardener

About The Novel Gardener

"The Novel Gardener", Maurie Traylor, lives, creates, writes, paints, gardens and cooks in Mid-Town Tulsa. Her work has appeared in Oklahoma Gardener, Edible Tulsa Magazine and The Tulsa Literary Review. When not writing or painting, Maurie works with clients in creating meaningful spaces for home and garden. Her inspiration for her creative life stems from her family, namely her grandmother, whose garden and kitchen fed migrant workers and a large family during The Great Depression. Following that example, Maurie begins each day with the question, "What can we create today?"