August 10th, 2013 by Jill Meredith – Comments (1)
Chris Dodge, chef and owner of Fat Guys Burger Bar was the guest chef at OKfoodie on Tuesday, Aug 6 in the Skills Lab at the Culinary Institute of Platt College. It was a gloriously carnivorous evening of burgers, fries and beer! Throw in some bacon and it just doesn’t get much better than that!
Food Photos by Joe Price
The first burger was the Black and Blue burger. A mound of Blue cheese gave a salty, creamy texture to the meat and added a whole new layer of flavor. It was paired with 80-Acre by Boulevard.
The second burger was the Sweet Caroline. Tender pulled pork was piled on top of the patty and then covered with smoked Gouda. All of this was nestled atop Fat Guys coleslaw. It was paired with a Sapporo.
The “dessert” burger was the…drum roll please…Peanut Butter Bacon Burger or PBBB (Thai Style). Sure, it may sound like a strange combo at first, but it was incredible! The creamy peanut butter melted over the hot meat and created a sauce. Spicy Sriracha, sweet, grilled pineapple, cilantro, fresh jalapeno and of course, bacon with all of its porky goodness added just the right amount of spice, sweet and heat to this crazy good burger. It was paired with Crispin Hard Cider. Crisp, light and refreshing, it cut through the fat of the peanut butter and provided some contrast to the spicy heat of the Sriracha. The pineapple gave an extra layer of sweetness.
Each burger came with fries and a choice of dipping sauces including garlic aioli, strawberry ketchup. Besides these, there have more choices at the restaurants. A total of 16 sauces in all, some of the others include Caramelized Onion Aioli, Wasabi Ketchup, Parmesan Peppercorn and more. Visit Fat Guys website for the lowdown on the rest of the sauce choices as well as burger toppings.
Chris Dodge – Owner at Fat Guys with Amanda Simcoe – OKfoodie
At Fat Guys, you really can have your burger “your way.” Choose from toppings including tomato, onion, pickles, relish and many more.
While you’re on the website read about the Fat Guys Burger Bar Challenge. If you can finish a colossal burger that weighs in at over 3 pounds, plus a pound of fries in one hour, you get it for free and your name will be proudly displayed forever on the Wall of Fat.
Be sure to go to Okfoodie.com to reserve your tickets for upcoming shows including:
August 13 - Due to a loss in the family, Chef Vincent LaTouche will be rescheduled for a later date. Chef Jason Kendrick Vaughan, known as JV to his friends, has graciously agreed to cook in his place. We will post the menu as soon as we know it. Come join us for a wonderful evening of OKfoodie fun at 7:00 at The Galley Sink (69th and Lewis).
Joining chef JV will be Chef Kurt Fichtenberg. This will be a returning visit for both chefs. Do you have your tickets yet?
The menu for the evening is as follows:
1st course: Mini Baked Brie In Phyllo
2nd course: Spinach and Pine Nut Chicken Roulade in Mornay Sauce
3rd course: Strawberry Sorbetto with Mango-Rum Coulis and Fresh Mint.
August 20 – Aaron Post from The Valkyrie will feature cocktails paired with food, also at the Galley Sink at 7:00.
OKfoodie is sponsored by Restaurant Equipment and Supply, The Galley Sink, Whiskey Business, in the Blue Dome District, The Culinary Institute of Platt College, KRMG, Reasor’s, Party Pro Rents and Johnny Price Health & Strength Training Systems.
Jill Meredith – Author
Jill is a foodie and freelance writer who lives in Broken Arrow with her husband, their daughter and some furry family members. She loves spending time in the kitchen developing new recipes and reading cookbooks like novels. Besides writing for TulsaFood.com, Jill also writes monthly food related columns for Oklahoma Magazine and several weekly articles for Examiner.com. She loves sharing her knowledge and has even taught cooking classes.