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JANUARY 2012 VOLUME THREE ISSUE ONE
energizing
IN THE THICKOF IT 22
45 SLIDE TO THE SIDE
HEAD GEAR 68
effect
A SECOND CHANCE AT LIFE 60
27 GLASS HOUSES
COMFORT FOODHITS A HIGH NOTE 71
48 ROCKIN’ ON THE RIVER
It’s time again to find the perfect proposal…
OUR SIXTH ANNUAL PERFECT PROPOSAL CONTEST KICKS OFF MONDAY, JANUARY 2ND!
Whether you are newly engaged or already married, we want to know the details of your proposal story.
Was it romantic or funny? Did it go as planned or did plans fall apart? Share your story and you could win
a prize package worth $5,000! Apply online or in person beginning Monday, January 2nd at 10 a.m. and
ending Sunday, January 29th at midnight. Online voting will begin Monday, February 6th.
Co-sponsored by Brides of Oklahoma, Mahogany Steakhouse, Boulevard Steakhouse, Er ick Gfel ler Photography, K ing’s Limo
405-607-4323 w w w.nai fehf inejewelry.com
*Based on brightness comparison to the sun and 5,500 K burning temperature. †LED lights are more efficient than standard xenon lights based on light-emitting diodes for all light functions. Full LED headlights are an optional upgrade. “Audi,” “A8,” “Truth in Engineering,” the Audi Singleframe grille design, and the four rings and Audi emblems are registered trademarks of AUDI AG. ©2011 Audi of America, Inc.
,ssenkrad rettu dna etelpmoc ni nevE you can’t take your eyes off it.Night — it’s the great equalizer. One car blends into the next. Which is why when we
designed the Audi A8, we started with the very first thing you see. Its LED headlights
not only demand your full attention, they are also the closest re-creation to daylight
of any car on the road.* Not to mention the most efficient.† See how the rest of the A8
will demand your attention at audiusa.com/A8. The Audi A8 is here.
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Happy Holidays from your friends at Bob Moore Audi.
12910 Broadway Extension in Oklahoma City.405.748.8001 audi.bobmoore.com
©2011 General Motors. Cadillac® SRX®
B R A I N S A N D B R AW NI T A P P EA R S T H E B AT T LE B ET W E E N
B O B M O O R E C A D I LL A C O F E D M O N D( 8 0 0 ) 8 31 9 0 37
B O B M O O R E C A D I LL A C O F N O R M AN( 8 0 0 ) 4 0 9 4 5 0 8
H AS O F F I C I A LLY B E E N C A LLE D A D RAW.
2012 CADILLAC SRX. Brains meets brawn meets beauty. Its potent, new 308 HP power plant is the most powerful engine standard in any luxury crossover. While its brilliant, available glide-up navigation system will make you feel like the future got here early. Each new standard leads to another. See how it all connects at cadillac.com/newstandards
January22
Texas-Sized AdventureNatural splendor abounds in Big
Thicket National Preserve near Beau-mont, where the bevy of manmade
options for dining, dozing and explor-ing make visiting a beautiful idea.
34An Enduring AffairGiven a golden opportunity to combine the great loves of his
life – home design and his wife Sharri – Rick Russell has created a
residential masterpiece.
48Corporate Wellness
INTEGRIS is committed to encouraging employee health, and
the OKC Boathouse Foundation works to popularize rowing. It’s a mutually beneficial match made
on the river.
60A Fresh Start
The new year isn’t the only occasion for a new beginning; these caring
Oklahomans spend every day help-ing deserving area residents find
their footing in life.
71More, Please
Caryn Ross takes aim at lightening up comfort food and hits a mouth-
watering bullseye with this recipe for a lively twist on classic meatloaf
and mashed potatoes.
2012
56Best Seat in the HouseIdeas are best when shared, and thanks to an anticipated
collaboration with a Dallas designer, the See family is sharing its furnishing vision with the world.
FEATURESCONTENTS
6 slice | january 2012
Some believe in charting a course from point A to point B. But we think of it as getting from “once upon a time” to “happily ever after.” Because a life of success is really a story. A tale of trial and error, of ups and downs, and ultimately of triumph – usually hard won – hardly ever earned alone, but side by side. Together. Like with Heritage Trust.
Because we may never know what it’s truly like to walk in our clients’ shoes. But we promise we will know their path better than anyone else. And we will continue to guide them, walk beside them, and help them grow – ever after.
Success StoryHOW DO YOU GROW A
BEGIN
BELIEF
DISAPPOINTMENT
DOUBT
DETERMINATION
CONFIDENCE
COURAGE
COME WHAT MAY
trusts oil & gas real estate financial planning investments
Trustrooted inGrowth
405.848.8899 HeritageTrust.com
B. MICHAEL CARROLL president and ceo
8 slice | january 2012
27
48
34
LettersFrom the Editor 14
To the Editor 16
SpritzThis & That 18
DetailsOrganize and Conquer 20
WanderlustTexas-Sized Adventure 22
PursuitsArt - Music - Theater - Events 27
SpacesAn Enduring Affair 34
Setting the Table 45
Living WellCorporate Wellness on the River 48
The Natural Question 52Fiscal Fitness 54
MarketplaceBest Seat in the House 56
Get SmartForm Meets Function 58
GlimpseA Fresh Start 60
The Other Side of David Prater 66
Designers’ NotebookTake It From the Top 68
FareEdibles & Libations 71
Out & AboutOn the Town 85
Last LaughBig Trash Day 94
Last LookPeter Dolese 96
22
CONTENTS DEPARTMENTS
InternationalofAwardsExcellence
10 Time Recipient
330-2844 WWW.CAVINESSLANDSCAPE.COM
A RETREAT COULD BE RIGHT OUT YOUR BACK DOOR IN 2012
10 slice | january 2012
MAKE A STATEMENT
50 Years & 4 Generations Strong201 N. Portland, OKC • 405.946.4387www.suburbancontemporary.com
NEW DINING ROOMS
NEW BEDROOMS
MADE IN ITALY
©2012 Open Sky Media. All rights reserved. Reproduction in whole or part without prior written consent is strictly prohibited. Open Sky Media is not responsible for the care and/or return of unsolicited materials submitted for possible publication. Opinions expressed in this magazine are those of the author and do not necessarily reflect those of ownership or management.
SUBSCRIPTIONS: Slice is available by subscription for the yearly rate (12 issues) of $14.95. Order online at www.sliceok.com/subscribe. Phone orders, 405.842.2266, ext. 114. By mail, send your name, mailing address and phone number along with payment to Open Sky Media, P.O. Box 18697, Oklahoma City, OK 73154.
Slice Magazine™ is a monthly publication of
4500 N. Santa Fe, Oklahoma City, OK 73118405.842.2266 | sliceok.com
Rick and Sharri Russell’s masterpiece of comfort and style was four-and-a-half decades in the making. Patience is amply rewarded in this beautiful dwelling. K.O. Rinearson, photographer, Sara Gae Waters, stylist, Lauren DeLozier, style intern
ON THE COVER
Publisher/Editor-in-Chief Elizabeth Meares Creative Director Mia Blake Features Writer Kent Anderson Associate Editor Steve Gill Stylist Sara Gae Waters
Contributing Writers Lauren Hammack Matt McGuire Michael Miller Caryn Ross Mary Ellen Ternes Elaine Warner Art Director Scott O’Daniel Graphic Designer Brian O’Daniel
Contributing Photographers Justin Avera David Cobb Butch Enterline Simon Hurst Claude Long Michael Miller K.O. Rinearson Carli Wentworth
Executive Director of Advertising Cynthia Whitaker-hill Account Executives Victoria Fancher Jamie Hamilton Doug Ross Account Manager Ronnie Morey
Style Intern Lauren DeLozier
Distribution Raymond Brewer
12 slice | january 2012
Caring for you and your baby is a work of Mercy.“Making the decision to have a child is momentous.
It is to decide forever to have your heart go walking around outside your body.”- Elizabeth Stone
CONTRIBUTORS BEHIND THE CURTAIN
Caryn Ross [email protected] Ross, the “Fat and Sassy Mama,” is a winner of the Paula Deen and Kraft Foods “Real Women of Philadelphia” cream cheese com-petition. Since her win, she has be-come an on-air host for Kraft and a regular food contributor for KWTV 9, was featured in Everyday with Rachael Ray magazine, and is now host of her own show, “Sassy Living.” When not cooking, writing or talking about food, Caryn enjoys time on her boat in Florida with her hus-band Jack and their two children. Visit her website, www.fatandsas-symama.com, and look for her recipes in the “In the Kitchen” section of Slice each month.
Matt [email protected] York native Matt McGuire is Senior Vice President, Director of Investments for Heritage Trust Com-pany, a locally owned asset manage-ment firm specializing in financial planning, investment management, trust administration, oil and gas and real estate management. Matt fol-lowed several family members into the finance profession, and delights in helping clients achieve their goals,
working through even the most difficult of circumstances. A longtime United Way volunteer, he is also a triathlon athlete, and is married with two teenage children.
Carli [email protected] a recent graduate of Hallmark Institute of Photography, Carli Went-worth will photograph just about anything, but her foremost passion is food. Her love for food photography was sparked one year at Thanksgiving, when suddenly taking photos of the food became more enticing than eat-ing. After her east coast education, she appreciates Oklahoma culture and flavor more than ever. Carli is constantly on the lookout for unique local places. Besides her work with Slice, she also stays busy doing freelance portraiture for seniors, kids and families.
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january 2012 | slice 13
lending a hand for over
110 years
As a financial partner, we’re both responsive and stable, applying our experience and resources to help you
prosper. Count on us for all your lending needs.
edmond’s Partner since 1901.
Front row; Amy Bailey, Nick Samarripas, Sherry Earnst, Travis Wyatt, Bridget Jaime, Joseph Waithaka
Back row; Rachael Fedor, Bill Nelson, Rick Harper, C.H. Wyatt, Jr., Jill Castilla, Darin Kent, Kinzie Jerman
405.341.6650 Boulevard • Coffee Creek • downtown • Penn • uCo
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14 slice | january 2012
New Year’s resolutions are a lot like Lenten vows, but with more pressure – as opposed to my Episcopalian upbringing, which was explained to me as being a lot like Catholi-cism, but with less guilt. Lent lasts 40 days, but a resolution lasts forever.
Well, not necessarily. Many New Year’s resolutions are compromised as early as one week from the time they were made, and most fall by the wayside before month’s end. Are we setting our expectations much too high? In the house I grew up in, there was a great deal of interrogation all around as Good Friday approached. “What are you giving up for Lent?” was more than a simple query; the answer – or evasive lack thereof – was the measure of your moral character. To this day I feel guilt-ridden when someone asks and I have no prepared response. I’ve made my fair share of resolutions, but none too successfully. I broadcast my 2011 vow on this page one year ago… and I now admit to failure. In my defense, I did manage to strike a better balance between time spent at work and with family for a while – a good several months, in fact – but I somehow became sidetracked before the year was up. With Lent, however, I’ve had much greater success. Back in the day when sugary, carbon-ated beverages appealed to me, I gave them up through Easter. No sweat. Other successful tem-porary sacrifices have included various food items, the use of colorful expletives and other as-sorted vices. One year I gave up scotch. For the full 40 days. It wasn’t that difficult, but it wasn’t much fun either. I still maintain, however, that it was a far nobler effort than my brother’s “I’m giving up watermelon rinds” year. I think it might be the pressure of the long-term goal that is the harbinger of doom, so here’s the plan: no specific resolution this year. I’m fully aware of the things I need to do and the things I need to stop doing, so I’ll just focus on those as part of the normal course of daily life and try to do better day by day. I’ll save the grand, formal declaration for Lent. On behalf of everyone at Slice, we wish you the very happiest of new years, and a peaceful, rewarding, memorable 2012. No pressure.
Elizabeth MearesEditor-in-Chief
One Dayat a Time M
.J. A
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stay connectedsliceok.com
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FROM THE EDITORLETTERS
january 2012 | slice 15
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For over 30 years, we’ve been helping people define themost important spaces inside and around their homes.
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16 slice | january 2012
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Pretty PaperI have always enjoyed your magazine, and when I received my December issue I thought, “I should let them know how much I like it.” These days, it seems like most people are quick to speak out when something is wrong but often forget to mention when everything is right. So, here goes: Job well done! Slice represents our city so well and in such a beautiful way, and the Christmas cover is stunning. By the way, I always read your letter first. I really like your style and sense of humor!
Marta RichardsNorman
The Boss is The Man!I just received my Christmas Slice and loved reading “King of Castoffs.” Where has this man been all my life? I can’t wait to call him on my “trash weight loss.” As always, your team contin-ues to turn out the best.
Jimmie Reagan(and Kathy Brigham, who shares the sentiment)
via email
Timing is everything! Just as I was wandering around the house wondering why I let my spring cleaning slide into fall and why, over the course of the last three purchases of major appliances, I had the misguided notion to keep the old ap-pliances in my garage instead of having them hauled away when the new ones were delivered. I must be nuts. Anyway, I was dreaming up good reasons for continuing my procrastination when I heard the mailman dropping the day’s mail in the box, and in it I found my favorite magazine: Slice! There was the excuse for procrastination I needed, and so I sat down at the kitchen table to read it cover to cover. Then I read about the Junk Boss and knew I was about to be off the hook for the de-cluttering, too. Thanks for solv-ing all life’s problems for me!
Jane MasonOklahoma City
december 2011 Volume two issue twelVe
joyseasonin the
30 right on cue
As FrostyAs it gets 96
48 sweet Finish
holidAy stress?get enlightened! 76
mAking merry in Awinter wonderlAnd 43
99 out on the town
tAking shApe 92
LETTERS TO THE EDITOR
18 slice | december 2011
Spritz | This & That
King of CastoffsBy Kent AndersonPhoto by K.O. Rinearson
Make no mistake, the holidays are wonderful, and the sea-son brings much joy and fond
memories. It also tends to bring a lot of… stuff. And as the famous routine by the late George Carlin went, your home is just a place for your stuff. But when all that stuff crosses over into the realm of “junk,” then what do you do? You call the Junk Boss. Hunter Magness – the Junk Boss himself – is an enterprising young man with big ideas. Not long ago, he began researching the central Oklahoma mar-ket, and to his surprise, discovered that the area was ripe for a new entry in the junk removal business, in addition to standard municipal services. “I found out that many surrounding cities don’t even have ‘big trash day,’” he says. So in 2010, Magness became the Junk Boss. “We reach out to not only those who don’t have big trash pick-up, but to people who are not physically able or equipped to get rid of their big, or even small, junk.” With his neon green truck, Magness and his crew will come to any home, business, or other “place of interest” and give a bid on the spot. “We will remove almost anything,” he says happily – fur-niture, appliances, attic material, house-hold debris and practically whatever else one can imagine. But removal – “from pick-up to clean-up,” Magness says – is only one facet of the Junk Boss experi-ence. In addition to promising professionalism and prompt ser-vice, Magness’ primary goal is to keep as much material out of landfills as possible, so he recycles… a lot. All metal, cardboard, paper and plastics are taken directly to recycling facilities, and items that are in usable condition are taken to such nonprofits as The Salvation Army or Habitat for Humanity. Or a customer can specify a charity, and Junk Boss will deliver.
The most rewarding thing about being the Junk Boss? “I love that I have brought a service like this to Oklahomans,” says Magness. “The best part of my day is when a customer smiles in relief, knowing they can finally get rid of those pesky items that have been annoying them for so long.” It’s a dirty job, but it’s a good thing somebody does it – haul away more information by visiting junk-boss.com or calling 802.JUNK.
Junk Boss Hunter Magness
18 slice | january 2012
THIS & THATSPRITZ
ABOUTTHATRESOLVEIf it’s January, then we must be making promises to ourselves about all the things we’re going to do (or stop doing, as the case may be) to improve our lives, but of-ten we lose all resolve all too quickly.
For a great many people, resolutions are health-related: lose weight, work out more (or at all), eat better. If a healthier diet is something you’d like to pursue with measured success this year, then get thee to the Rapp Founda-tion Conference Center in the Saints Medical Plaza building for the 11th an-nual Celebrity Chef event on January 19. Food Network host Robert Irvine will share his 25 years of culinary per-fection and recipes for heart-healthy – and delicious – eating.
Tickets are $20. For reservations, call 272.7383 or visit www.saintsok.com.
Now That’s a Gift! Not everyone gets all the wishes on their Christmas list, but how many of us think to add “$1 million” into the mix? Thanks to Love’s Travel Stops, that’s precisely the present that Science Museum Oklahoma received. Rand Elliott of Elliott + Associates, who has created some of Oklahoma’s most noteworthy public spaces, will lead the transformation that this dona-tion affords: a new, iconic main entrance and a major permanent exhibit for families with young children. Over the next five years, SMO will invest $30 million in new exhibits and facilities, with the intent to provide Oklahoma with a science museum of na-tional prominence.
Butch Enterline’s “Power Alley”
Robert Irvine
And theWinner Is…
The Norman Arts Council, as you might suspect, supports art in all its forms and recently celebrated the art of photography – and the beauty of downtown Norman – via a photo contest. Ten shutterbugs emerged from the pack as win-ners, including Slice contributor Butch Enterline (see “Corporate Wellness on the Oklahoma River” on page 48). Congrats to all.
january 2012 | slice 19
5625 NORTH WESTERN10900 HEFNER POINTE DRIVE405.848.2001 • WWW.FNBOK.COM
left to right: Shawn Null, Senior Vice President, Mel Martin, President, Patrick Rooney, Chairman and CEO, Carson Caraway, Assistant Vice President, Josh Adel, Assistant Vice President
Professional and Executive Banking at its finest!
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www.balliets.com405-848-7811
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w w w . p u r e S p a o k C . C o M
20 slice | january 2012
Organize and ConquerBy Lauren Hammack
There are the two ends of the organization spectrum: Martha Stewart and “Hoarders.” God willing, you fall somewhere in between and you’ve be-gun taking stock of the year ahead. Your eBay pile, your donation heaps
and orphaned cords are all visual reminders that now is the best time to bring some order – and sanity – into your life. We can’t offer any remedy for your teen-age sons, but we think these solutions will give you a good start to organizing and conquering their attendant clutter, at least for a while.
Closet Systems by California Closets, featuring custom storage systems for closets, garage, home office, pantry and entertainment centers with virtually all installations in less than one day. Custom designs are available at no charge and installation estimates are exact prices.
SEQUEL home office from BDI, available with integrated features such as cable management, built-in recharging station and easy-access panels; from Suburban Furniture, includes desk, three-drawer mobile file and multi-function cabinet.
THINGS WE LOVEDETAILS
For resources, see page 92.
Leather-look storage ottoman in tailored, sable brown fabric with hidden storage and decorative stitching with nail head accents, measures 37" W x 21" H x 37" D, from Mister Robert Fine Furniture and Design.
The Harlequin Cabinet storage unit, with small drawers for knickknacks, children’s toys and more, is from True North Living and is available in your choice of hardware and more than 30 colors.
january 2012 | slice 21
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From birding to browsing, Beaumont gives a lot of bang for your buck
TEXAS
WANDERLUST
22 slice | january 2012
By Elaine Warner
Beaumont, Texas is a surprising, busy little city (population 114,000), with more museums than you can shake
a stick at and easy access to some of Ameri-ca’s most unspoiled wilderness areas. It’s the perfect place to get away from it all – but have it all handy when you’re ready to roll.
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Texas-Sized Adventure
Beaumont is part of the Great Texas Birding Trail
CLOSE ENCOUNTERS
january 2012 | slice 23
24 slice | january 2012
Museums Galore Beaumont got off to a sedate start with an economy based on cattle, rice and lumber until Spindletop blew its top. The first great Texas oil strike (1901) turned the place on its head and Beaumont became an oil boomtown. For a slick look at the petroleum industry, check out the Texas Energy Museum. Exhibits include geology, exploration, drilling and refining. Tough subjects are handled with great visuals and easy explanations, making the learning fun. Just a short walk from the Energy Museum is the Art Museum of Southeast Texas, which focuses on American and regional art. The premier attraction is a collection of folk art by the late Felix “Fox” Harris. Unable to read or write, Harris nonetheless found an amazing way to express himself and filled his yard with an imagi-native forest of constructions that are now housed in the museum. The antithesis of Harris’ exuberant free expressions is the art and architecture of the 1907 McFaddin-Ward House. Four tall Ion-ic columns grace the formal façade of the three-story mansion. In-side, the house features beautiful antiques, vivid art glass and even an indoor fountain. If you like house museums, visit the John Jay French Museum. The house, built in 1845, is the oldest in Beaumont. Among the city’s other museums are the Edison Museum, the Babe Didrikson Zaharias Museum, the Beaumont Children’s Museum and the Fire Museum of Texas. And that’s just a partial listing!
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1907 McFaddin-Ward House
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Spindletop Gusher (top left), Art Museum of Southeast Texas (top right), Felix “Fox” Harris’ Construction (above)
january 2012 | slice 25
Yummmms and Zzzzzzzzzs Beaumont is the birthplace of Jason’s Deli, so fresh, healthy sandwiches and salads are easy to find. Willy Ray’s is a favor-ite for barbecue and their carrot soufflé is a signature dish. Jazz-themed Suga’s has fabulous fried green tomatoes – topped with lump crabmeat and drizzled with shrimp cream sauce and Hollandaise. Willy Burger is the newest hamburger hot spot and Rao’s Bakery Coffee-Café serves great baked goods and sandwiches – on homemade bread, of course. I sampled
Gators, Gardens and More To get your gator on, visit Gator Country Adventure Park, where you’ll not only learn a lot but will get an up-close (but safe) view of several hundred of them. Big Al, at 1,000+ pounds and 13'4", is the definite potentate of the pond. I was happy to give him plenty of room. Gator habitat doesn’t get much more beautiful than the 252-acre Shangri-La Botanical Gardens and Nature Center in nearby Orange. Though I didn’t spot any gators in the natural areas, if I were a gator I’d want to live there.
A state-of-the-art bird blind looks out over tall cypresses and dark water. During nesting season, the trees are trimmed with hundreds of egrets. Regular boat tours take guests fur-ther into the cypress/tupelo swamp. Shangri-La, named after the paradise in the book Lost Horizon, also showcases formal plantings in a variety of spaces. For the ultimate in wilderness, the Big Thicket National Preserve is a “must.” A map of the Big Thicket looks like a bony hand with fat finger pads extending north from Beaumont into seven counties. The area has been named a UNESCO Interna-tional Biosphere Reserve and, by the American Bird Conser-vancy, a Globally Important Bird Area. The 100,000-acre preserve incorporates elements of the Southwest deserts, Central plains, Eastern forests and South-
eastern swamps. The roll call of plants and animals includes 85 kinds of trees, 60 shrubs, 20 orchids, four carnivorous plants, almost 1,000 additional flowering plants, 26 ferns and related species, 185 species of birds (either resident or tran-sient), 55 kinds of mammals and 48 species of butterflies or moths. The wide variety of animal life has given the area the nickname “the American ark.” Although there are roads leading into some parts of the Big Thicket, the best way to see it is by hiking the trails or boating on the waterways. David Martin of Piney Woods Outfitters gave me that opportunity as we shoved our canoe off the shore and onto Village Creek, a tributary of the Neches River. Paddling past a flotilla of yellow water lilies, we headed downstream. The striking black and white of a pileated woodpecker flashed through the trees while a persistent kingfisher surveyed the water before dive-bombing the surface. Turtles sunned them-selves on fallen limbs and cicadas sang in the trees. We’d brought a picnic lunch and pulled up on a sandbar to en-joy an al fresco meal. Back on the water, a raindrop splashed my head. Dry under an umbrella, I breathed in the freshened air. We got to our pull-out place and into our vehicle just in time – the skies opened. Dry and comfortably full, I rated the day an A.
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Watch out for gators, especially if you’re a slow mover.
a number of items on the breakfast menu and it was hard to choose a favorite; however, I like breakfast with a bite so the kolache with locally-made Zummo sausage, cheese and jalap-eno not only floated my boat, it rocked it. I can also recommend my home hotel, the MCM Elegan-té. They provided a comfortable stay with friendly people and great service. From Big Thicket to a big breakfast, Beaumont offered lots of bang for the buck.
Birdwatchers at Shoveler Pond, in Anahuac National Wildlife Refuge, near Big Thicket
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26 slice | january 2012
12016 N. May | (405) 752.8959www.genosfurs.com
january 2012 | slice 27
ART | MUSIC | THEATRE | EVENTS
Light ’Em UpBack on display in a redesigned exhibit offering new perspectives and greater access, the OKC Museum of Art’s iconic Chihuly glass collection commands a fresh look. For more on this event see page 29.
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28 slice | january 2012
ARTIN DESIGN: JOHN-PAUL PHILIPPÉ Through 1/7, [Artspace] at Untitled, artspaceatuntitled.org, 815.9995 A Henryetta native who has become an intercontinental sensation and part of the crea-tive bedrock of Barney’s stores, Philippé’s first OK exhibition in decades combines paintings, drawings and installations unique to Untitled. GHOST RANCH AND THE FARAWAY NEARBY Through 1/8, National Cowboy and Western Heritage Museum, nationalcowboymuseum.org, 478.2250 The 32-square-mile stretch of inspiration in New Mexico never ceased to fascinate artist Georgia O’Keeffe … nor those who follow in her creative footsteps, as demonstrated in this photo-graphic journey by Craig Varjabedian. HOLIDAY GIFT GALLERY Through 1/9, Firehouse Art Center, normanfirehouse.com, 329.4523 Paintings and pottery, jewelry and metalwork, blown glass and carved wood… hundreds of handmade wonders by Oklahoma artists have found their way to the Firehouse so patrons can find perfect pieces to give as gifts or keep for themselves. BLACKBEAR BOSIN Through 1/10, Red Earth Museum, redearth.org, 427.5228 Inspired by the artistic heritage of the Kiowa 5 and tempered by his own injections of surrealism, the unmistakable style of Francis “Blackbear” Bosin’s award-winning paint-ings cements the artist’s own place in the Native creative legacy. INTERSESSION ART SHOW Through 1/13, OU Lightwell Gallery, art.ou.edu, 325.2691 Serigra-phy, or artistic screenprinting, involves pushing ink through a woven mesh. On the other hand, retriev-ing the results, like reifying inspiration, occasionally involves the process that gave this student print-making exhibit its name: “One Hard Pull.” EMERGING ARTISTS SHOW Through 1/21, MAINSITE Contemporary Art, mainsite-art.com, 292.8095 January is a time to celebrate the new, so MAINSITE – already dedicated to exhibiting fresh, contemporary art – seizes the moment to spotlight up-and-coming creative minds; this year including a special show by Norman Arts Council laureate Tünde Darvay. 31 FLAVORS Through 1/28, a.k.a. gallery, akagallery.net, 606.2522 In this icy season, enjoy the crème de la visual crème of collaboration on paper between local artists Romy Owens and Paul Mays, who were given 31 4”x 4” spaces to fill and so took
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Hearts and MindsJanuary 16 - March 31, Red Earth Museum, redearth.org, 427.5228
The dazzling regalia, and even more so the palpable sense of spirit and pride, on display during the annual Red Earth Native American Cultural Festival move
viewers to awed silence – and compel John Jernigan to reach for his camera. “An acute sensitivity of, and an undying relationship with, the earth, their families and the peo-ple, beats strong in the hearts and minds of the Indian Nations,” says the OKC photog-rapher, who channels his three decades of professional experience as well as his own Cherokee ancestry into capturing the powerful presence of Red Earth participants, and sharing moments from a heritage that endures, in “Light Foot * Strong Heart.”
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WHAT TO DOThe metro area is positively packed with possibilities for entertainment and cultural enrichment, with more to see and do every month – here are some of our top recom-mendations for exploration.
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their inspiration from the original suite of Baskin-Robbins varities. 4TH ANNIVERSARY SHOW Through 1/29, Istvan Gallery, istvangallery.com, 831.2874 Four years in the books; six artists in the gallery – Istvan gives viewers a little something extra with the amassed works of glassblowers Rick and Tracey Bewley, Dan Garrett, Billy Reid, Todd Graham and Kristen Vails. CAROLYN FASELER Through 2/28, Santa Fe Depot, pasnorman.org, 307.9320 Creatively speaking, Faseler has a need for speed – her pre-ferred acrylics dry quickly, and staying ahead of them is a challenge deliberately sought, because the resulting time crunch stokes her artistic furnace. “Going to extremes,” she says, “helps me express my intentions.”
ENVISIONING THE WEST Through 3/30, Na-tional Cowboy and Western Heritage Museum, nationalcowboymuseum.org, 478.2250 Now you see it; this summer you won’t. This exhibit on the late Wilson Hurley explores the Prix de West artist’s technical gifts and personal connection to the majestic Yellowstone falls in his Wyoming Suite triptych. ILLUMINATIONS AND CHIHULY NORTHWEST Through 4/8, OKC Museum of Art, okcmoa.com, 236.3100 Let there be art! Reopen as of New Year’s Eve, the museum’s exceptional collection of Chihuly glass fills galleries redesigned to allow fresh perspectives from more angles. It’s accompanied through April by a collection of the artist’s Native inspirations and creations. TOWN AND COUNTRY 1/6-29, JRB Art at the Elms, jrbartgallery.com, 528.6336 Urban street-scapes share real estate with drowsily bucolic fields in the Paseo gallery’s first exhibit of 2012; curated by Carol Beesley, it features works from Trent Lawson, Ruth Borum-Loveland, Grace Grothaus, Tommy Lee Ball, Bob Nunn and Ginna Dowling. ARTIFICE 1/6-29, Paseo Originals, paseooriginals.com, 604.6602 Paseo Originals Art Gallery rings in the new year with a look at “Creativity’s Next Generation” via the work of emerging and mid-career artists Kjelshus Collins, Brooke Rowlands, Michelle Himes-McCrory and Dawn Williams, who invite viewers to a live demonstration January 15.
GLENN FILLMORE 1/6-2/1, Visions in the Paseo, visionsokc.com, 557.1229 The operator of the gallery, Fillmore is also a practiced hand with a camera – he’s been packing a lens pretty much con-stantly since the age of five, continually chronicling the beauty of Oklahoma (and everywhere else) and seeking to preserve the emotion of finding it. YOUTH IMPRESSIONS 1/14-27, Edmond Com-munity Center, edmondfinearts.com, 340.4481 This could be part of the future of art in Oklahoma: hundreds of students statewide in grades 1-12 pour their burgeoning talents into competing for recogni-tion – and cash prizes – in multiple age brackets in this annual contest organized by the Edmond Fine Arts Institute. CLINT STONE 1/17-27, OU Lightwell Gallery, art.ou.edu, 325.2691 As the executive director of OKC’s Individual Artists of Oklahoma Gallery,
Hail, HailJanuary 7, Riverwind Casino, riverwind.com, 322.6000
Success is a deeply personal quality, and different people should and do have wildly differing definitions and benchmarks for it. On the other hand, if thou-
sands of people around the world are getting paid to pretend to be you over 30 years after your death, you’ve clearly struck a chord. Elvis impersonators are everywhere, from the silly to the sincere to the surprisingly authentic, and even among the world’s finest, Travis LeDoyt may well be the king of Kings. A lifelong entertainer, he chan-nels a remarkable resemblance and gift for emulation into a near-flawless recreation of Elvis during his 1954-’59 prime in an energetic show that brings one of music his-tory’s greatest performers back to life for a new generation.
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Clint Stone works to sustain and encourage local artists. He knows firsthand how difficult getting established can be; he’s a local artist himself, specializing in reclaimed materials. ART NOW 1/20-2/3, City Arts Center, cityartscenter.org, 951.0000 The (new) name says it all: City Arts Center’s primary fundraiser is upon us, bringing patrons music, refreshments and a prime purchasing opportunity for top-tier creativity. The main event is on the 20th, and the works remain on display through the fortnight. OU SCHOOL OF ART STUDENT EXHIBITION 1/20-1/12, Fred Jones Jr. Museum, ou.edu/fjjma, 325.3272 Learning names and dates doesn’t make students artists, but studying
High PointsJanuary 19, Armstrong Auditorium, armstrongauditorium.org, 285.1010
While seldom dropping far below middle C, soprano Dawn Upshaw neverthe-less exhibits incredible range… not in register, but in repertoire. Her impend-
ing Edmond performance – which Armstrong touts as “a program ranging from Bach to Bartok, Dowland to Debussy, Rachmaninoff to Richard Rodgers” – is charac-teristic of a storied career spanning genres among opera, musical theatre, oratorios, song cycles and more with equal aplomb, and in the process netting her four Gram-my awards, garnering a prestigious MacArthur Fellowship for exceptional merit and promise for continued creative work and racking up over 300 performances at New York City’s legendary Metropolitan Opera.
with instructors often makes artists better. This 98th annual show will result in a better CV for one student, whose work will join the Museum’s permanent collection. PHOTOGRAPHY COLLECTION HIGHLIGHTS 1/27-4/29, Fred Jones Jr. Museum, ou.edu/fjjma, 325.3272 Photographs capture moments in time; in sufficient quantities over the course of sufficient years, they capture history itself. Over 100 examples from the Museum’s collection, some dating back to the 19th century, tell the story of the medium. PUEBLO TO PUEBLO 1/28-4/8, National Cow-boy and Western Heritage Museum, national cowboymuseum.org, 478.2250 Subtitled “the
Legacy of Southwest Indian Pottery,” this traveling exhibit presents standouts from over a century of the beautifully timeless artistic traditions prac-ticed among Pueblo potters – nearly 75 pieces in all, spanning a remarkably varied collection.
MUSICOK SENIORS CABARET 1/5, Downtown Library, mls.lib.ok.us, 606.3833 There’s no busi-ness like show business, even after reaching the age at which the AARP comes calling. A little song, a little dance, a little free entertainment as part of the Metro Library System’s Noon Tunes series. COMMONERS AND KINGS 1/7, OKC Civic Center, okcphilharmonic.org, 232.7575 Guest pianist Louis Lortie lends impeccable keyboard mastery to the OKC Philharmonic’s first Classics performance of 2012, an evening of wide-ranging appeal encompassing Handel’s Music for the Roy-al Fireworks, Rimsky-Korsakov’s Russian Easter Overture and Beethoven’s Piano Concerto #5. MARK GIAMMARIO QUARTET 1/8, Santa Fe Depot, pasnorman.org, 307.9320 Percussionist and composer Mark Giammario is worth the price of admission (free, with donations encouraged) all by himself, so when he’s backed by pianist Adam Ledbetter, saxophonist Chris Hicks and Aaron Tomasko on bass it’s a steal of a deal. CALLEN CLARK ENSEMBLE 1/12, Downtown Library, mls.lib.ok.us, 606.3833 Quick – what’s an oud? Any guesses? How about a buzuq? The Metro Library System’s Noon Tunes series takes a turn for the slightly exotic with a musical setlist prominently featuring those Middle Eastern stringed instruments and varied percussion. PURPLE BAR PERFORMANCES 1/12-28, Nonna’s, purplebarokc.com, 235.4410 The atmosphere is cozy, the menu ample and the entertainment divine – join John Taylor January 12, Jacob Becannen and Mark Vollertson January 13 and 27, Bat January 20-21 and Stephen Speaks January 14 and 28.
KYLE KETELSEN 1/14, UCO Mitchell Hall Theater, uco.edu/cfad, 974.3375 The UCO College of Fine Arts and Design is having deep thoughts: the richly resonant and incredibly melo-dious voice of world-renowned bass-baritone Kyle Ketelsen is more than powerful enough to draw a substantial crowd. GIRLYMAN 1/15, Santa Fe Depot, pasnorman.org, 307.9320 The Brooklyn band up next in the Performing Arts Studio’s Winter Wind Concert Series chose its name as a reminder not to take itself too seriously – and its cheerful, skillful mishmash of musical styles and instrumentation is seriously delightful. ETHEL STRING QUARTET 1/15, OCU Petree Hall, okcu.edu/music, 208.5227 Two violins, a viola and a cello, yes. Soft renditions of Pachel-bel’s Canon at wedding receptions, not so much. The Juilliard-trained ETHEL ensemble plays modern compositions with verve and exuber-ance in a busy touring schedule that brings them from NYC to OCU.
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THE JERUSALEM CELEBRATION 1/15, Arm-strong Auditorium, armstrongauditorium.org, 285.1010 To commemorate the world premiere of two recently rediscovered archaeological treasures from the First Temple period of ancient Israel, Arm-strong welcomes pianist Orli Shaham and violinist Itamar Zorman in a joyous tribute to the unique music, culture and history of Jerusalem. BRIGHTMUSIC: CAFÉ MUSIC 1/16, Casady Chapel, 1/17, St. Paul’s Cathedral, brightmusic.org Oklahoma isn’t really a winter state; by mid-Jan-uary, many of us would rather be somewhere else. Brightmusic is happy to oblige, providing listeners a serene sonic escape via evocative trios from Beethoven, Francaix, Klughardt and Schoenfield. SERENADE STRING QUARTET 1/19, Downtown Library, mls.lib.ok.us, 606.3833 Sultry swains softly singing beneath boudoir windows is a sum-mertime affair; in these bleak seasons your best shot at being serenaded is to spend your lunch hour in the library atrium, as the Noon Tunes series plays on. OCTARIUM 1/19, OCCC, occc.edu/cas, 682.7576 Schlepping instruments is a lot easier when they’re your own internal organs; ask the Kansas City vocal combo joining OCCC’s Cul-tural Arts Series to perform “Should Have Been Choral,” a capella arrangements of formerly instrumental pieces.
PROJECT 21 CONCERT 1/20, OCU Bass School of Music, okcu.edu/music, 208.5227 What’s past is prologue. While steeped in classical traditions, OCU composers recognize that music must continue to evolve into this young century. Their original works reflect their own insight and developing techniques in this free monthly series. PARTHENA OWENS 1/24, OCU Petree Hall, okcu.edu/music, 208.5227 Metro music fans have probably heard her flute before: the longtime OCU faculty member plays with the OKC Philharmonic, Lyric Theatre’s orchestra and Brightmusic chamber ensemble. If you’ve somehow missed her, here’s your chance for rectification. IRVIN WAGNER 1/25, OU Catlett Music Center, music.ou.edu, 325.2081 A true trombone virtuoso, Dr. Wagner has been broadcast to over a quarter of the earth’s population and performed for four presidents and a pope – 76 of him could rule the world, but fortunately OU has the only one. ADAM HOLZMAN 1/26, OCU Chapel, okcu.edu/music, 208.5227 He’s the founder of UT-Austin’s Guitar Department and a prize-winning, globe-trotting touring performer, and he’s very good. Put it this way: when’s the last time a univer-sity (Universidad Autonoma de Nuevo Leon) gave you the title of “Maestro Extraordinario”? NATIVE CONNECTIONS 1/26, Downtown Library, mls.lib.ok.us, 606.3833 Cara Black is a former model, voice actress and chanteuse par excellence – her torchy, soulful vocals and the effortlessly atmospheric accompaniment of keyboard veteran Kell Miler-Arrow make beautiful Noon Tunes together. ABBA THE CONCERT 1/27, OKC Civic Center, okcphilharmonic.org, 232.7575 If you’re determined not to be won over by a tribute band,
Bad CompanyJanuary 17-22, OKC Civic Center, celebrityattractions.com, 800.869.1451
Creepy, kooky, mysterious and spooky – you know the drill. It’s a testament to the offbeat appeal of the concept that a TV show from nearly 50 years ago has re-
mained so culturally ubiquitous (try singing the theme song in an elevator; you’d be amazed how many people snap along), but some things are timeless… like a father’s re-action to learning his teenage daughter (a) has found her first boyfriend, and (b) doesn’t want her mom to know. Of course, since the teenager in question is Wednesday Ad-dams, the biggest problem is that her beau is a perfectly nice, normal young man. Dun dun dunnn! Singing, dancing and cheerful weirdness abound in the faintly macabre musical “The Addams Family,” proudly presented by Celebrity Attractions.
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take a chance on the next installment of the OKC Philharmonic’s Pops Series – it’ll be your Waterloo. The ABBA impersonators have the look down pat and impeccable sound. BOGGESS ORGAN SERIES: DOUBLE & STINE 1/29, OU Catlett Music Center, music.ou.edu, 325.2081 OU acquired the monumental Möller pipe organ to teach technique in performance and maintenance… and to take it out for a proverbial spin now and then: witness this powerhouse team-up of Ken Double and trumpeter Skip Stine. CHRIS TRAPPER 1/29, Santa Fe Depot, pasnorman.org, 307.9320 His songs are more like stories set to music, and thanks to his warm, cheerful per-sonality and joy in performance, they’re best when heard live in intimate settings… like the Performing Arts Studio’ Winter Wind series. BADFISH 1/29, Diamond Ballroom, dcfconcerts.com, 866.977.6849 Bradley Nowell died in 1996, but Sublime’s iconic ska-punk sound lives on, in part due to the dedication of this nationally touring tribute band; they’re appearing in OKC with special guests Full Service and The Suspects. LEMONHEADS 1/30, The Conservatory, dcfconcerts.com, 866.966.1777, This one’s for you,
Evan Dando fans: The Lemonheads are stopping by to play. (Hey hey hey.) Dando, Josh Lattanzi and Brian Nolan will perform the band’s breakout 1992 album “It’s a Shame About Ray” in its entirety.
THEATREA STEADY RAIN 1/13-1/4, Carpenter Square Theatre, carpentersquare.com, 232.6500 Grim subject matter ahead. Actions have conse-quences, dealing with the fallout creates further complications, and soon two lifelong friends and imperfect cops find themselves drowning in the situation they’ve made. BLACK COMEDY 1/19-2/12, Jewel Box Theatre, jewelboxtheatre.org, 521.1786 It’s not really theft; struggling sculptor Brindsley just borrowed furniture from an absent neighbor to impress a guest. Not that anyone can see it once the fuse blows… but the ensuing darkness proves partially, and farcically, providential once unwelcome guests begin dropping by. XANADU 1/25-2/11, Plaza Theatre, lyrictheatreokc.org, 524.9312 A slice of paradise?
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Spring FeverJanuary 20-22, State Fair Park, oklahomacityhomeshow.com, 800.466.7469
The waiting is the hardest part, but the good news is that long winter nights give metro homeowners plenty of time to dream about the possibilities waiting to
bloom in the new season; dreams further fueled by the inspirations on display at the 30th annual OKC Home and Garden Show. Over 500 local and national exhibitors are expected, headlined by Todd Davis of HGTV’s “Room Crashers” who will offer tips on how to create timeless designs both indoors and out; Mark Brunetz’s (of Style Network’s “Clean House”) simple, behind-the-scenes tricks to declutter homes and make them camera ready; a “Wild West” feature from ADC Hardscapes, extravagant TLC gardens and outdoor storage suggestions by local interior designer Janis Bevers.
Heaven on wheels? Well… not exactly. A legendary (that’s not necessarily a compliment) musical gets a Plaza District revival as Lyric Theatre ramps up the camp and follows its muse. LEWIS BLACK 2/26, Rose State PAC, rose.edu/rose-state-live, 297.2264 While most guidance counselors probably wouldn’t consider “yelling” a valid career path, nobody does it better than Lewis Black when the vituperatively apoplectic comedian storms into the OKC metro on his “In God We Rust” tour.
YOUNG CHOREOGRAPHERS’ SHOWCASE 1/26-29, Rupel Jones Theatre, ou.edu/finearts/dance, 325.4051 They’re fluid, graceful, inspira-tional and nothing you’ve ever seen before – no audience has. The spotlight is on the developing talents of OU’s ballet and modern dance majors in the debuts of these imaginative productions. GOOD NEWS 1/27-29, Sooner Theatre, soonertheatre.org, 321.9600 Romance is in the stars when astronomical academic troubles unite a college football hero and demure tutor, and rekindle chemistry between his coach and her professor;
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now both couples’ futures depend on the outcome of the big game. THE TEDDY BEARS’ PICNIC 1/27-2/10, Chil-dren’s Center for the Arts, okchildrenstheatre.org, 951.0011 If you go out in the woods today, you’re in for a big surprise: no teddy bears. They moved their event indoors due to the cold, and the Oklahoma Children’s Theatre invites you to join the festivities. SLEEPING BEAUTY 1/31, Armstrong Audi-torium, armstrongauditorium.org, 285.1010 Hibernating sounds awfully appealing about now, but you’re going to want to be wide awake for this: the magnificent Moscow Festival Ballet presents an evening of outstanding music and propulsive grace.
EVENTSWOLF TO WOOF Through 1/8, Sam Noble Mu-seum, snomnh.ou.edu, 325.4712 The evolution-ary line from fearsome predator to friendly pet is surprisingly short and straight – and fun to explore: trace the domestication process through dioramas
and interactive displays in this traveling exhibit on the story of dogs.
MARKING TIME: VOYAGE TO VIETNAM Through 1/6, Oklahoma Heritage Museum, oklahomaheritage.com, 523.3212 They didn’t know they were making a time capsule, but GIs be-ing deployed to Vietnam left behind doodles and graffiti that, collected and contextualized, provide us with a window into their varied mindsets.
OKLAHOMA DRIVEN Through 3/31, Okla-homa History Center, okhistorycenter.org, 522.5248 Think about getting from Edmond to Norman if all the roads were dirt, and none were guaranteed to go anywhere. This automotive ret-rospective celebrates the OK Highway Commis-sion’s centennial, and its impact on our car culture.
THE RETURN OF ELEGANCE Through 6/30, Oklahoma History Center, okhistorycenter.org, 522.5248 The twists and turns of women’s fashion over the last century form a fascinating journey, especially when viewed en masse – over two dozen examples of exquisite eveningwear, along with period accessories, star in a couture tour of history.
EAGLE WATCH 1/6-8, Arcadia Lake, arcadialakeok.com, 216.7471 Bald eagles are more than national symbols that look good Photoshopped against stars and stripes; they’re also breathtak-ingly majestic in the flesh (er, feathers). Hardy souls eager for a sight to remember are invited to enjoy the view.
FIRST FRIDAY GALLERY WALK 1/6-7, Paseo Arts District, thepaseo.com The social enjoy-ment and aesthetic intrigue of an art gallery show… times twenty. Multiple established galler-ies feature new works by dozens of artists in one easy stroll that’s a supreme feast for the eyes: it’s the Paseo’s winter wander wonderland.
LIVE ON THE PLAZA 1/13, Plaza District, plazadistrict.org, 367.9403 A neighborhood experiencing as much growth and development as OKC’s Plaza District has a lot to celebrate, so its denizens are eager to show it off in a monthly block party offering art, music, food and more.
2ND FRIDAY CIRCUIT OF ART 1/13, throughout Norman, normanarts.org, 360.1162 Creativity demands an audience wherever it’s found, and it’s found plenty of places in Norman. The Fred Jones Jr. Museum, Firehouse Art Center, multiple galleries on Main and more invite viewers to share the excitement of the monthly show.
BARONS HOCKEY 1/13-28, Cox Centerokcbarons.com, 232.GOAL OKC’s ice warriors prepare to face off against another month’s worth of competition: the upcoming slate of visiting foes consists of the Rockford Ice Hogs January 13, Abbotsford Heat January 14-15, Houston Aeros January 27 and Texas Stars January 28.
EDMOND AUTHORS’ BOOK FAIR 1/14, Edmond Historical Society, edmondhistory.org, 340.0078 Far-ranging topics; as close as can be. Over 40 of central Oklahoma’s premier poets and storytellers, weavers of mystery and revealers of truth will greet their readers at the annual literary fete.
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SPREAD THE WORD
On the Right FootJanuary 24, National Cowboy and Western Heritage Museum, alliedartsokc.com, 278.8944
What does a new year have in common with an annual fundraising campaign? They both deserve to be started in style. Allied Arts helps inspire and enrich
the community by promoting excellence among and encouraging donations to sup-port the creative output of its 20 member agencies, which suffuse the metro with ster-ling examples of visual, musical and performance art. And it aims high in garnering that support: the goal for 2012’s efforts is a tremendous $3 million. Co-chairs Tricia Everest and James Pickel will spearhead the campaign, which pays tribute to the humanitarian efforts of Becky and Barry Switzer and Jeaneen and Bob Naifeh, and gets underway at an energetic, entertaining supporters’ celebration.
TASTE OF OKC 1/14, Cox Center, Renais-sance Ballroom, bbbsok.org, 943.8075 How long would it take to eat your way through 40-plus restaurants? About three hours, if you also take time to mingle, dance and browse the auctions at the savory fundraiser for Big Brothers Big Sisters.
CELEBRITY CHEF ROBERT IRVINE 1/18-19, St. Anthony Hospitals, saintsok.com, 272.7383 St. Anthony proves the road to cardiac health can be delicious in its annual culinary event – this year’s special guest, the host of the Food Network’s “Res-taurant: Impossible,” will demonstrate recipes and greet fans at all three hospital campuses.
RX-A-WISH 1/20, Kamp’s on 25th, OKC, oklahoma.wish.org, 286.4000 The Make-A-Wish Foundation grants wishes for seriously ill children, but it’s not a collection of genii – they need finan-cial help to fuel their preternatural generosity, so students from the OU College of Pharmacy are hosting this fundraising auction.
THE HARLEM GLOBETROTTERS 1/22, Chesapeake Arena, chesapeakearena.com, 800.745.3000 Still grieving the diminished amount of basketball this season? See the sport elevated to performance art as the Harlem Globe-trotters, whose 2012 roster of all-pro entertain-ers includes dazzling new tiny, huge and female recruits, return to OKC.
OKC CHARITY FIGHT NIGHT 1/26, Bricktown Events Center, okcfightnight.com, 706.7484 Ding! Blockbuster boxing is back as “Irish” Micky Ward hosts a black-tie evening of cocktails, cigars and a full card of pugilism and mixed marital arts to aid the OKC Police Athletic League.
SNOWFLAKE GALA 1/27, National Cowboy and Western Heritage Museum, unitedwayokc.org, 236.8441 While many year-in-review stories will be about how bad things were, the United Way of Central OK will be commemorating how much better it made things for others in 2011 at its annual celebration.
BALTO 5K RUN 1/28, Mitch Park, baltoweek.org, 919.8009 The name of Edmond North’s event is a neat thematic confluence: the acronym for the school’s community service goal (Bring a Light to Others) is also the name of a heroic Husky – North’s mascot, and what chilly runners will try to emulate.
FARM LIFE: A CENTURY OF CHANGE 1/28, Edmond Historical Society, edmondhistory.org, 340.0078 Fewer of us than ever are farmers, but the land remains in Oklahoma’s blood. Look back at our agrarian heritage in the newest EHS exhibit, on display through March 16.
CHOCOLATE FESTIVAL XXX 1/28, Nat’l Center for Employee Development, norman firehouse.com, 329.4523 The promise of chocolate-laden confections presented with panache by the Firehouse Art Center brings the public out in droves, so for this 30th anniversary event, a more spacious location provides room for kids’ art, education and sweetness from over 30 vendors.
DISNEY LIVE! 1/29, Cox Center, disney.go.com/disneylive, 800.745.3000 Once upon
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a time, three classic fairy tales came to life in Oklahoma City. Oh, wait – it hasn’t happened yet. Mickey, Minnie, Donald and Goofy take two audi-ences to meet Snow White, Cinderella and Belle and watch their stories unfold.
OKLAHOMA BRIDAL SHOW 1/29, Cox Center, okbride.com, 528.3548 Congratulations on your engagement! Okay… now what? Planning a dream-worthy wedding day becomes quite a bit easier once you’ve browsed the resources and vendors – from dressmakers to DJs – at this mas-sive wedding expo.
ON THE RADAR CHOCOLATE DECADENCE 2/2, Hudson-Es-sex Lofts, 706.7484 Thanksgiving and Christmas are for family and friends – Valentine’s Day should be more sumptuous… glamorous… decadent. De-lights for the ears, taste buds and everywhere else are perennial components of this potent party.
BOOTS AND BALL GOWNS 2/4, National Cowboy and Western Heritage Museum, infantcrisis.org, 778.7613 Community assistance
organization Infant Crisis Services is whipping up an epic shindig packed with music, dancing, vittles and a visit from special guest Ree Drummond, the Pioneer Woman.
OMELETTE PARTY 2/4, Bricktown Events Center, okcmoa.com, 236.3100 The OKC Museum of Art is in a regal mindset thanks to its upcoming exhibit “Princely Treasures,” so its annual breakfast-themed bash will be fit for a king. Dance music, cocktails, an art raffle and gourmet namesake treats await at “Eggs Royale.”
Like to list your upcoming event in Slice? Tell us about it at [email protected], including event name, date, location, contact info, brief description (40 words or less) and high-res image (if available). Submissions must be received two months prior to publication.
ART | MUSIC | THEATRE | EVENTS
An EnduringBy Kent Anderson
Affair
The warm and inviting abode of Rick and Sharri Russell proves the old adage: good things come to those who wait. After 46 years designing and building wonderful residences for others, their patience has been rewarded with a dream made reality in this comfortable home.
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“I’m close to 70 years of age,” he says, “and I still love doing it. It’s still fun, it’s still creative, it’s still an energizing experience.” But Rick’s dedication to his art and craft is only one part of the story. He and his wife Shar-ri have been married 46 years – not coinciden-tally, the same length of time Rick has been de-signing and constructing homes. He designed and built the last house in which they lived. That Quail Creek residence was their home for more than 30 years, but a few years ago, Sharri went to her husband with a request.
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Previous spread: With windows reflecting Rick’s devo-tion to clear lines of sight, both inside and out, the back patio area is comfortable in all seasons, and feels very much like a part of the home as a whole.
Opposite: Stately and graceful in its manner, the home is a treasure of diverse and thoughtful influences.
Above: Sharri and Rick Russell
Left: Layers upon layers: from the dining room, through the brick archway, the entry, the living room and into the study.
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Above: Sharri returned to college in her 50s, and her study reflects her interest in history, inter-spersed with such fanciful touches as the animal print rug and the bicycle atop a bookcase.
Left: The imposing fireplace in the formal living room came to Rick in a flash of inspiration. “I woke up at three o’clock in the morning with an idea in mind, got up and sketched the fireplace. I have a lot of wild thoughts in the middle of the night.”
“My wife said, ‘I’ve been watching these beautiful homes you’re designing and building for friends and clients,’” Rick recalls. “I said I wanted a Rick Russell home of today,” Sharri says with a smile. So the twin love affairs, for Sharri and for home design, became delightful-ly intertwined. The Russells purchased a lot immediately west of the Nichols Hills/Oklahoma City border, and Rick set to work. When asked if she had specific ideas for the new home, Sharri glances at her husband and says, “I left it to the master.” “But the design was prompted by our relationship,” Rick adds quickly. “There are a lot of ‘Sharri rooms’ in this home.” The project took two years. It would of necessity be shuffled to the back burner when Rick was working on a home for
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Above: Rick named this space the Gathering Room. From traditional woods to a sleek, modern bar, it’s a comfortable and thoroughly livable living area for Rick and Sharri, their family and friends.
Far left: A domed Louis XV-inspired chair with otto-man in the formal living room.
Left: In the Gathering Room, relaxing with a glass of wine or a good book before the fire is encouraged.
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another client, but it was a deliberative and in-spired process, incorporating many diverse in-fluences, often within the same room. The Rus-sells moved into the home in February of 2008. “The trick,” Rick says, “is to make it all blend together.” Blend it does. Rick drew the plans, but left himself room to improvise. It is one of the hallmarks of a Rick Russell design. “There
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Top: From the informal kitchen island, looking toward the mirrored wall behind the stove, one can see all the way into the back yard, as a creation of Rick’s stunning lines of sight.
Right: Good food, good wine and a multitude of gracious and inviting spaces make the Russell home a fine venue for hosting guests.
Opposite: Rustic reclaimed bricks frame a dramatic entry into the dining room.
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are some architects who will tell you that they draw it, and that’s the way it has to be built. I disagree with that, because there are tweaks and adjustments that can always be made to improve and intensify a design.” The materials used in constructing this ad-mittedly eclectic home tell the story. There are 250-year-old reclaimed wooden beams from Pennsylvania, a pair of reclaimed doors from France, a rustic brick archway framing the pas-sage between the entry and dining room. There is a variety of wood: rosewood, oak, alder, maple, even a staircase banister of African lacewood. But light and lines of sight are “very, very critical” to Rick, and there is an abundance of modern glass and mirrors, placed carefully to maximize both the home’s openness and the ability to see from one part of the house into another. It almost possesses the quality of an optical illusion. In the kitchen, Rick indicates the large mirror that is mounted behind the stove, then points to the kitchen island and moves his arm toward the back of the house. “You can sit at the kitchen island, look toward the stove, and see right into the backyard.” It’s not the only example of the strong lines of sight. The master bedroom affords a view into the study – which is on the opposite side of the house. The views are stunning, geomet-ric in their precision, and subtly pleasing in an aesthetic sense. The tantalizing juxtaposition of styles is most readily apparent in the formal dining room, just off the entry. Contemporary light fixtures hang from Colonial-era beams. A modern sideboard with jeweled cabinet han-dles rests inside a traditional archway. The formidable cabinet that holds Sharri’s silver has the feel of a distressed antique – but is new, originally built for another of Rick’s clients, then brought here when the client decided he no longer wanted it.
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Top: The view from the master tempts you to sit and relax a while.
Right: Zebra wood and fabric walls combine for a unique jigsaw puzzle look in this powder bath.
Far right: In the peaceful master bedroom, the twin nightstands are built into the wall, with the bed recessed into the alcove.
Bottom: In Sharri’s bathroom, Rick created a “mirror on mirror” design. The round mirror is an antique that once hung in Sharri’s parents’ home.
Rick takes great delight in pointing out the ‘Sharri rooms’ of the home, including the study, just off the formal living room. “In many homes,” he says, “the study is a very male sort of room. And while this has some masculine elements, it’s small, it’s intimate, it’s very Sharri.” Rick is obviously proud of the home he designed and built for his wife. Likewise, Sharri takes great pride in the accomplish-ment as well. “I love it,” Sharri says. “It’s especially wonderful when we have all our family or good friends here. That’s when it really comes together.” “It’s an ongoing experience,” Rick says. “I like to create for people, but I also like to think I’m a good listener. I tried to listen to Sharri, because I didn’t necessarily want it to be my creation. I wanted her ideas to be my canvas when I did the design.” Rick’s choice of the word “ongoing” to describe the home he built for himself and his wife is quite telling. Like all great love affairs, it continues, and the end is nowhere in sight.
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Old World IronStairs, Gates & Balconies for Fine Homes
todd miller
january 2012 | slice 45
By Sara Gae Waters Photos by K.O. RinearsonSetting the Table
Editor’s Note: After back-to-back holiday occasions re-volving around sit-down family meals, January is a great time to relax, take a load off and put your sideboard to work as headquarters for casual buffet-style entertain-ing. Enjoy.
AND THE WINNER IS...It’s the time of year for awards-show watch parties and snuggly family movie nights. Why not bring the concession stand, too? The elements are easy. Can-dy: check. Popcorn: check. Soda: check. Fun straws: check. Your voting card: check. You can find boxes of “movie” candy at any local grocery store and old-fashioned bottled drinks seem like a luxury. Pop in a few small arrangements of roses and your sideboard is not only ready, it’s beautiful. Use big, brightly col-ored bowls to serve snacks and take smaller ones to the couch. Beautiful colors and delicious sweets are a winning combination.
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RECIPE FOR A“SUPER BOWL”SIDEBOARD Frankoma Pottery beer mugs beer brown bags of chips Some crazy good chili and peppers
If you live in Oklahoma, you’d be hard-pressed not to have come across Frankoma Pottery at some time or another. If you grew up in Oklahoma, strong memories of your childhood may be wrapped up in a warm bowl of oatmeal served in a Frankoma bowl. With its unique color qualities and thick tex-ture, it is the perfect tableware to bring out for the boys. You can use unique pieces for floral arrangements or potted plants. Plates with handled bowls are perfect for filling up with chili and cornbread and taking to the couch to watch the game. Cut-down paper bags filled with chips are a handy way to serve lit-tle snacks. To make things easy, put together your own “take out” packages of plastic uten-sils and paper napkins. For adult beverages, heavy beer mugs go nicely with the Franko-ma. Fill small galvanized buckets with ice for beer that can stay in place or be taken to the couch. Whether it’s a regular season game or the big one, this recipe scores a goal.
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A MID-WINTER’SNIGHT MEALEven if you are sitting down at the table, a side-board is a great way to serve your meal. Soup tu-reens and bowls set out on a buffet make it easy for family or guests to serve themselves without having to pass around heavy serving dishes. Here we’ve created a winter white woodland theme. A large white soup tureen surrounded by two-handled white bowls is accented with an interesting display of different wood pieces and planks to create height. Thick white birch wood sticks mixed with thin brown twigs are bundled together with some moss for a winter arrange-ment. Continue the color theme with white lin-en napkins. Crackers are presented in a slender wooden serving dish and twigs are strewn across the sideboard for an added touch of whimsy.
For resources, see page 92.
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Corporate Wellness
The summer of 2011 will be re-membered as one of the hottest on record. In early July, as the
inferno was sizzling, a group of INTEG-RIS employees was catching crabs in the Oklahoma River. Well, actually, they were trying to avoid “crabs,” a term for the dreaded entanglement of oars in the wa-ter which disrupts the rowing rhythm. The Rockin’ Rowers, first-timers to the sport, were practicing for the annual Oklahoma Regatta Festival and Corpo-rate Night Sprints. Stifling heat and high winds were no match for their inexorable enthusiasm to master a new and unfamil-iar team activity. The Chesapeake Boat-house, a first-class training and racing facility where the INTEGRIS team prac-tices, was inaugurated in 2006 as the first structure to grace the banks of the newly revitalized Oklahoma River in down-town Oklahoma City. Oklahoma City and its Boathouse Dis-trict at the Oklahoma River are rapidly acquiring worldwide acclaim in the inter-national rowing community. Combined with Okie hospitality, events such as Sep-tember’s Oklahoma Regatta have attract-ed elite rowers from all over the U.S. and abroad: the 2011 Regatta featured teams from Germany, Canada and Italy, as well as the U.S. Olympic team and top colle-giate teams, including Berkeley, Harvard and Stanford. Mike Knopp, executive director of the OKC Boathouse Foundation, is consid-ered by many to be the “father of rowing” in Oklahoma City. Knopp sees corporate involvement as one of the key elements contributing to the dramatic growth of this sport in Oklahoma. “The sport of rowing traditionally had an elitist stig-
Photos by Butch Enterline
on the Oklahoma River
ma,” he says. “By connecting it to the com-munity at large and to the corporate land-scape in Oklahoma City, we managed to change this image and greatly popularize a seemingly ‘non-Oklahoma’ sport.” The Chesapeake Finish Line Tower and the Devon Boathouse are new additions to the waterfront in 2011. The first Oklahoma River Regatta, in 2004, coincided with the first involve-ment of corporate teams in this sport. Since then, the number of corporate race teams has mushroomed to 40, involving more than 400 rowers from the energy, health, legal and advertising sectors. Knopp’s vision for corporate involvement incorporates the spirit of competition
The Rockin’ Rowers (from left) Dr. Eli Reshef, Shelly McKay, Mysti Williams, Brennan Elliott, Jill Madsen, Dale Erickson and Robyn Tebow (not pictured: Matt Woodson and Jenny Lamon)
MIND, BODY, SPIRITLIVING WELL
with health, wellness and community-wide involvement. “After practicing on the river for three months with my INTEGRIS team, I can confidently say that the team spirit and togetherness we developed is an excel-lent model for teamwork at any institu-tion, especially at a hospital,” says Jenny Lamon, a nurse in the pediatric inten-sive care unit. “Frankly, I wish I could work with any of my teammates,” she adds. Her INTEGRIS co-ed novice team is composed of two other nurses, a physi-cal facility manager, a quality assurance reviewer, an employee health assistant, a tele-health technical specialist and a physician. INTEGRIS fielded its inaugu-
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OKC Boathouse Foundation director Mike Knopp
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ral rowing teams in the spring of 2007 as part of an employee wellness initiative. The two crews took gold and bronze med-als. Since then, the center has sponsored two teams in each rowing season, garner-ing medals each time. INTEGRIS’ unique emphasis on employee health, exemplified by its sup-port of rowing, started in 1978 with the establishment of Pacer Fitness Center. Employee health improvement incen-tives were augmented with the creation of non-smoker credits in 1994 and bio-metric screening in 1999. A tobac-co-free campus was created in 2004. Weight Watchers at Work was intro-duced in 2005. In 2006, such efforts gar-nered the prestigious Gold Well Work-place Award by the Wellness Councils of America (WELCOA). The award recognizes a sincere commitment to wellness at the worksite, as well as a dedication to the well-being of employ-ees. These unique and intensive efforts to promote employee health were also recognized with Oklahoma Certified
Healthy Business Awards of Excellence each year since 2007. In addition to rowing, the employee health initiative helped field nearly 300 runners in the 2011 OKC Memorial Marathon. Ten cyclists represented the medical center in the 2011 American Diabetes Association Tour de Cure. Un-der the motto “Change Starts with Me,” a new campaign was launched by the organization in 2010: a series of videos where INTEGRIS employees, includ-ing the CEO, share their personal well-ness stories was broadcast to the public. Natalia Hansen, a radiology technolo-gist, was one of them. By initially fol-lowing the INTEGRIS Eat Well Diet that featured a low-calorie, balanced meal at the hospital cafeteria at lunch, she managed to lose eight pounds in two weeks. By limiting her caloric intake, she lost 40 pounds in five months. “After we competed in the recent Re-gatta, I had a lively conversation with a member of the Canadian National Team,” says Dr. Eli Reshef, a physician,
medical director of the Bennett Fertil-ity Institute and member of the Rockin’ Rowers team. “She praised the OKC Boathouse District as one of the top row-ing facilities in the world and compli-mented our exceptional hospitality.” Mike Knopp adds that this type of interaction underscores the strength of the Oklahoma City rowing enterprise. “Where else in the U.S. does one have the opportunity to freely walk to an un-fenced superior training facility and row in the company of Olympic hope-fuls, high-performance college and high school athletes, corporate novices and recreational kayak and stand-up paddle board enthusiasts?” The quest for health, wellness and excellence has brought together two es-teemed Oklahoma institutions: INTEG-RIS Health and the OKC Boathouse Dis-trict. The Rockin’ Rowers finished their first season with a silver medal in the cor-porate race, and are determined to contin-ue competing while avoiding Oklahoma River crabs in the process.
LIVING WELL MIND, BODY, SPIRIT
LIVING WELL
At the 2011 Oklahoma Governor’s Energy Conference November 8, Gover-nor Mary Fallin presented her “Oklahoma First” Energy Plan, and also signed a Memorandum of Understanding with Colorado Governor John
Hickenlooper to focus on incentives for production of natural gas-fired vehicles in the United States. That outcome raises an excellent question: Got gas? How about this switch to compressed natural gas (CNG)-fueled vehicles? I drive a 2007 Honda Civic hybrid myself, but that’s a gasoline/battery hybrid. It’s somewhat like the Toyota Prius, though the Prius is a “parallel” hybrid and can run in all-elec-tric mode, while the Civic is a “series” hybrid, and cannot. The CNG-fueled vehicle hasn’t been particularly popular, with some sources re-porting only about 120,000 vehicles in the U.S. even though Honda has offered natu-ral gas vehicles domestically since 1998 (the Honda Civic LX), and the EPA called the 2008 Honda Civic GX CNG “the world’s cleanest internal-combustion vehicle” (new 2012 model available in the United States). These vehicles are completely dedicated natural gas-fueled vehicles. Manufac-turers are offering flexible fuel vehicles that can use both gasoline and natural gas, called dual-fuel or bi-fuel, but dedicated CNG vehicles allow engine optimization for
By Mary Ellen Ternes, Esq.
The 2012 Honda Civic Natural Gas
The Natural Question
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MIND, BODY, SPIRIT
Be InformedTo read about the Governor’s Energy Conference and the Memorandum of Understanding signed there, see www.ok.gov/governor/newsroom.xml
To read about Governor Fallin’s Energy Plan, and how CNG fits within it, visit www.ok.gov/governor and click the link for “Oklahoma First Energy Plan”
Check out Honda’s new CNG vehicle: automobiles.honda.com/civic-natural-gas
See how CNG allows engine optimization in the car racing circuit: www.worldcng.com/tag/race-car/
See Oklahoma incentives and laws for fleet purchasers and managers, and find state CNG fuel stations: www.afdc. energy.gov/afdc/states/ok
To check out vehicle emission reductions from CNG fuel, see: www.fueleconomy.gov/feg/bifueltech.shtml
natural gas. Engine optimization for a single fuel allows greater overall mpg and performance, so much so that pro-fessional auto racers have proven CNG’s competitiveness on the racing circuit (thanks to my car racing enthusiast col-league Josh Miller for this info!). If you decide to buy a CNG-fueled vehicle, or convert your gasoline-fueled vehicle to CNG, here’s a plus: Oklaho-ma currently offers tax incentives and loans for alternative fuel vehicles, pur-chase or conversion, extending to gov-ernment fleets for converting vehicles to operate on alternative fuels, and con-struction of alternative fuel infrastruc-ture. Conversion is easier now, too. In March 2011, the EPA finalized regu-lations streamlining requirements for conversions of conventionally fueled vehicles to use clean alternative fuels, allowing an easier process for convert-ing your current gasoline-fueled vehi-cle to CNG. Many car dealers are even offering conversion packages.
Running on Empty? While CNG is used as the primary vehicle fuel in many cities around the world, the trick with alternative fueled vehicles in the U.S. has always been finding a place to fuel up. Here in Okla-homa, filling up with CNG isn’t that dif-ficult, and is getting easier all the time. Beginning in 2009, OnCueExpress, working with Chesapeake Energy, has opened at least nine public-access CNG filling stations in Oklahoma. Oklahoma Natural Gas lists 28 CNG stations in 24 state cities that offer CNG fuel, with two in Oklahoma City and one in Norman. Love’s Travel Stops oper-ates another one in Kingfisher, and as of October 26, plans to work with Chesa-
peake to open 10 new CNG fueling sta-tions across Oklahoma. The Department of Energy lists over 60 CNG fueling sta-tions in Oklahoma, though many are dedicated to municipal or corporate CNG fleet vehicles and not actually available to the public.
Science Says Using CNG vehicles rather than gasoline-powered ones carries some re-ally great environmental benefits, start-ing with less pollutant emissions. CH4 is really easy to burn, and reported as producing 70 percent less carbon mon-oxide from the combustion process, as well as 89 percent less volatile organic compounds, 87 percent less nitrogen oxides and also, 20 to 30 percent less greenhouse gas emissions, because CH4 combustion produces the least CO2 per unit of energy. Said another way, while methane is itself a greenhouse gas, burning methane produces the least amount of greenhouse gas per unit of energy compared to the greenhouse gas emissions produced from burning other fossil fuels, including diesel. Also, CNG systems are designed to hold pressured gas that prevents releases to the environment, taking the place of underground storage tanks that can leak gasoline and diesel fuels. Also, while most commercial natural gas is fossil-based, natural gas (methane) is produced from renewable sources too, like land-fills and anaerobic digesters processing animal waste, sewage and biomass. Applauding the economic, environ-mental and national security benefits of this transportation and energy initiative, Tom Price, Chesapeake’s Senior VP of Corporate Development and Government Relations, commends these two leaders.
“Oklahoma Republican Governor Fallin and Colorado Democrat Gover-nor Hickenlooper,” Price said, “see nat-ural gas playing a pivotal role in creat-ing a promising new energy future for America – one that will create many outstanding jobs in our country and save consumers a significant expense at the fuel pump. This coordinated effort signifies another step in the right direc-tion to increase demand for CNG and continue the partnership with Ameri-can automobile manufacturers to fur-ther develop natural gas vehicles of the American market.” I sure hope it works. I see the 2012 Honda Civic GX is available in Califor-nia, New York, Utah and… Oklahoma. My 14-year-old will need a car soon. Looks like we’ll have more CNG stations just in time for Mom’s CNG upgrade!
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It’s another year, another series of resolutions. Each year many of us make goals to lose those ex-
tra pounds, spend more time with our family or just take time to enjoy life more. One goal that often gets put off year after year is our financial fitness. Cognitively, we know financial fit-ness is a simple math problem – spend less, save more and get out of debt. It’s a problem so easy to quantify, and yet, incredibly difficult to accomplish. Money is more than a means of paying for things. Money is emotionally tied up in our personal history, memories, habits and reward system. Often, we forge ahead on the problem and settle on a budget – an unrealistic, overly stringent budget. And it fails. And we give up. So, how should we start?
FiscalFitness By Matt McGuire, CFP®
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BUDGETING First, we have to realize what money means to us. What role has it played in your life historically? Was spending highly encouraged in your house? Or was money never dis-cussed? Do you enjoy spending money, or does it bring you stress? Do you think your attitudes toward money are com-pletely healthy, or should you step back to re-evaluate its im-portance in your life? Once you walk through these questions, you can antici-pate emotional roadblocks and approach your fiscal fitness goals with a much greater probability for success. Start by categorizing your spending habits for at least three months. Find out where your money is going; you might be sur-prised. Is dining out a larger portion of your spending than you thought? Or is your daily coffee habit adding up to a sur-prising annual amount? After you have a sense of what you spend, build a budget.
PLANNING AHEAD Now that you know where your money is going, you should direct it where it needs to go. Take time away from distractions to really think about your retirement. What are you doing? Traveling the world? Volunteering? Work-ing part time? Envision your retirement lifestyle and write down what monies are needed to fund it. If your house is paid off by retirement and you plan to stay in your current locale, your living expenses may drop significantly. If the lifestyle you envision involves greater expenditure than your current lifestyle, factor that in. Consider your health and health care expenses. If you plan on retiring prior to your Medicare age, will you need health insurance to cover that gap period or “self-fund”? Once you’ve estimated your retirement expenditures, determine the kind of asset base necessary to produce that amount of income. Will you receive Social Security, invest-ment income or part-time employment wages? Americans are living much longer than a few generations ago, which means you may have to plan for a long retirement! You should consult your financial advisor to help you consider each scenario and look at all your options.
REDUCING DEBT Once expenses are understood, a budget is in place and a retirement goal is set, you need to eradicate existing debt. If you have multiple debts or credit cards to pay off, start with the smallest debt first – regardless of the interest rate – and
pay it off over time. Then, take those payments formerly used for the first debt and apply them to the second, and so on. This simple approach takes interest rate calculations out of the picture, which leads to faster emotional progress and re-wards, and ultimately helps you stick to the plan. When all debt is tackled, dedicate cash flow that formerly went toward debt to an emergency fund. And then, start maximizing your retirement savings. Just as many people who lose weight and keep it off use a trainer to keep them on track, working with an advisor you trust can help you stay on the right track to reach your finan-cial goals. By creating and sticking to a plan, you can look for-ward to your future with less stress!
Uh-Oh. Now What?So life got in your way, things didn’t go exactly as planned with that career, and now you feel you are behind on saving for retirement. Do you make a budget? Get a part-time job right away? No. Follow this easy three-step process to get back on the right track:
First, don’t let your past dictate your future. People who start saving late for retirement are often embarrassed. Many times, they had good intentions to save money but had to al-ter their plans when challenges arose.
Next, take a realistic assessment of where you are in your re-tirement planning. It may be necessary to reframe your re-tirement goals.
Last, calculate a goal with a reasonable return. A sense of ur-gency can lead some people to take a much more aggressive stance in their investments than they would normally. This is not the time in your financial life to “double down,” but rath-er to plan realistically and save aggressively. See where your money is going and trim where you can to maximize your re-tirement savings.
Often investors feel overwhelmed or are “too close” to iden-tify the potential landmines in their retirement plan. Con-sider working with a Certified Financial Planner® to look holistically at your retirement plan, help you evaluate your appropriate risk tolerance, asset allocation, cash flow, time horizon, taxation and estate planning strategy. Your planner will help you set realistic goals and quantify the probability of reaching them if you stick to an established plan. This pro-cess can often yield creative and insightful solutions, such as delaying retirement by just a year or two, to allow you to maximize benefits you would not have otherwise.
MIND, BODY, SPIRIT
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MARKETPLACE
Ross and Corbin See
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LEADING EDGE
A legendary family name in the Oklahoma interior design world has joined forces with a renowned Dallas designer to launch a new and distinctive collection of seating. But the
connection between Sees Design of Oklahoma City and David Suther-land is not a new one. Carson See, patriarch of the See clan, has pur-chased furniture from Sutherland’s Dallas showroom for more than 30 years. When Sutherland came to know the next generation of Sees – Carson’s sons Corbin and Ross and daughter-in-law Sara – the pos-sibilities for collaboration began to take shape. And an impressive shape it is. The 12 pieces in the “1818” collec-tion – named for the address of the Sees’ design studio, 1818 North Western – include sofas, chairs, ottomans and chaises, all created for sophisticated living environments. “The craftsmanship of the line is an intentional effort to return to traditional luxury,” says Corbin See in describing the collection. “I lik-en it very much to what has been happening in men’s clothing design. There has been a movement away from the pared-down and uncon-structed silhouette and a new appreciation for a more traditional and tailored design. The focus is on craftsmanship, details, fit, tailoring, fabric and traditional style that doesn’t age.” The Sees have been nurturing the idea of creating their own furni-ture line for some time. “We’ve been collecting photos, drawings and inspiration for a long, long time,” Corbin continues. “Beginning with my career in production at Holly Hunt, I started to dream of producing my own line. Over the past seven years that we’ve all been working together, we started to log our tastes and likes. We believe our line fills a niche that isn’t available in the industry.” Sutherland launched the 1818 Collection in November, 15 years to the day from the time he opened his showroom in the Dallas Design Center and in celebration of his own 35-year interior design career. The collection is available exclusively through Sutherland’s showroom. Further building on the Sees’ family ties, each piece in the collec-tion bears a name that originates with the family: the Carson Chair, Ross Square Ottoman, Williams Sofa and Lula Chaise are examples of the family names used in the new line. For the Sees, being able to witness their own elegant line of fur-nishings come to fruition has been gratifying. “Seeing it become a re-ality on the showroom floor is so rewarding,” says Corbin. “So is hav-ing the opportunity to express our tastes in a commercial market and to a larger national audience.”
The Oliver Chair
Best Seat in the House By Kent Anderson
The Carson Chair
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FORM MEETS FUNCTION By Michael Miller
What would our lives be like if there had never been an Apple, never a Steven Jobs? I think all of us have been influenced by the very best integrator of design and function who has ever lived, and I will miss his genius.
While I’m writing this article, Itzhak Perlman is playing softly on my iPod – Concerto no. 3 in G major for violin – and when it’s over, I don’t have to get up and change the CD. My iPhone is next to me (by my land line) where I can see it light up when I am wearing headphones. I’m typing on an iPad. What makes these products work even better for ev-eryday use are input devices. In fact, these devices are what took me from an anti-Apple, PC guy to one who now fully embraces the form-meets-function world. If, like me, you are accustomed to keys and buttons on the phone that were designed by an engineer who understood that not everyone is a size zero petite, there is hope for you. I’m a 58 extra long with rather large hands. When I first tried these smart devices, I went straight for the BlackBerry. It has a QWER-TY keyboard and real buttons that I can press. When I moved to the Google Nexus, the first thing that struck me was how hard it was to get my big fingers on the keys. I had to not only hit the right key, but learn what to do when I hit the wrong one and autocorrect took off on a word whose meaning was beyond me. Enter the stylus. These touchscreen devices are designed to work with the tip of your finger. How do they do that? By a smart engineer saying the average capacitance of the normal human finger is “x to y,” and if something within that range touches the keys, respond like a mouse click in that location. Cool idea! Another smart engineer decided that we need a better way for someone to touch the right place with precision, and so developed the capacitive pen. Like the tip of your finger, it works with your touchscreen perfectly, and with a little time and practice you can type pretty darn fast with that pen. I have one from Boxwave and another from Kensington; they both work very well. I tend to use the one from Boxwave because it doubles as a ballpoint pen (one less thing to carry). This is a tool that has allowed me to actually answer the email I get on my phone instead of waiting until I could get my computer fired up! Another great invention is the cordless bluetooth keyboard, which I use with my iPad. It takes about three minutes to “pair” the keyboard and the iPad. Once I did this, I stopped carrying my netbook – the iPad has completely replaced the need for it. It hasn’t re-placed the need for my regular laptop, but I can now travel much lighter and leave the big notebook in the van unless I need the power or programs from it. My bluetooth keyboard is made by Targus and has a very nice feel to it, but there are hundreds of different ones available. Form has met function and for me, technology has been refined even more by the ease of use af-forded by these input devices.
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january 2012 | slice 59
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GLIMPSE
A Fresh StartHope exists. For those who have been
incarcerated, regretting past choic-es and seeking a new path forward,
or for those trapped in a very different type of prison, frightened of their own thoughts, strug-gling with mental illness and homelessness, there is hope. Right here in Oklahoma, there are resources for those seeking a way out of even the deepest despair. There is hope for a fresh start… a second chance.
By Kent AndersonPhotos by K.O. Rinearson
The Neighborhood Services Organization, an in-dependent nonprofit associated with the United
Methodist Church, has 92 years worth of roots in Oklahoma City. NSO provides the most basic of needs to those most vulnerable – including many with long-term mental illness and homelessness. Two of NSO’s residential facilities offer long-term housing solutions. Palo Duro I and II, in the Midtown area, provide a total of 35 apartments for individuals who have either emerged from inpatient treatment, or come straight from the streets. “We are their family,” says Stacey Ninness, presi-dent/CEO of NSO. “We help them to live a quality, pro-ductive life. If they have a stable place and access to their medication, they can live quite independently.” NSO partners with NorthCare, right across the street from the Palo Duro apartment buildings, to provide residents access to health care, counseling and their crucial medications.
The NeighborhoodServices Organization:A Different Family
Stacey Ninness
60 slice | january 2012
Gwen Chapman, a resident of Palo Duro II since last June, is enjoying her first taste of true independence. “I’m 47 years old, and I’ve never had a place of my own,” Chapman says. “I always had my grandmother there, or a man taking care of me. Living here shows me I can do it myself.” Chapman, who was in an inpatient drug treatment pro-gram before coming to Palo Duro, has created a cozy, warm living space in her apartment. All apartments are furnished with basics that many people take for granted – in addition to the furniture, NSO provides towels, sheets and kitchen uten-
sils, the basics of independent living. Residents are then able to “personalize” their own space as they settle in. The theme of family crops up repeatedly in conversation with Palo Duro residents. When asked about the friendships she has formed with other residents, Chapman says, “It’s more than friendship. We’re family.” Terry Mitchell was homeless for two years before coming to Palo Duro, living for a time in an abandoned house. “All I had to my name was one set of clothes, a backpack and a can opener,” he recalls. Even more crucial, Mitchell, with a diagnosis of schizo-phrenia, had no access to medications. A big, burly man with a gentle, soft-spoken manner that stands in contrast to his physical appearance, Mitchell gives a shy smile when
“All I had to my name was one set of clothes, a backpack and a can opener.”
asked about Palo Duro. “It’s a change of pace, a complete 180. Here, we’re taken care of, and we take care of each oth-
er. We see each other as family. I’m very thankful.” Mitchell is on medication now and managing his illness. Chap-man is clean and sober and attends
substance abuse classes two days a week. They have both be-gun to view themselves – and by extension, the world around them – in a different light. They have a home, a stable life that eluded them prior to Palo Duro. NSO offers many other services, such as a six-days-a-week dental clinic, and a rent assistance and eviction preven-tion program. There are also other facilities that provide the most basic of needs – a place to stay, for women with children, pregnant women and young men who have aged out of foster care. NSO also operates two Women, Infants and Children (WIC) clinics. In 2010, through all its operations, 72,000 peo-ple sought services from NSO programs. “There are so many needs,” says Ninness. “Sometimes I wish we could do even more.”
In the mental health field, it’s simply known as “the stigma.” It is the disparity in the discussion about diseases of the brain, as
opposed to those of other parts of the body. It is a societal struggle – the world at large is uncomfortable talking about schizophrenia, bipolar disorder, depression, PTSD, anxiety disorders, chemical dependency and others in the same way as heart disease, diabe-tes or cancer. As a consequence, those with brain disorders face greater challenges with fewer resources. Add to this “the great divide” – health insurance, or more properly, the lack of it – and those with severe and chronic mental illnesses, at lower socioeco-nomic and educational levels, may find themselves with nowhere to go. They end up on the streets, homeless. “Not only are we trying to erase the stigma and educate people, but our job is to refer individuals into the community and get them the services they need,” says Cher Golding, executive director of the Mental Health Association of Central Oklahoma.
MHACO case manager Linda Skinner has an even more blunt take on her clients who have either been inpatient or homeless. “It’s a world of difference if you’re poor. If basic needs like housing, clothing and food aren’t met, anything else you do for them is a waste of time.” The subject of homelessness, and those who fight the battle of brain disorders on a daily basis, is part of a much larger and complex social issue. But there is good news. These individu-als are given a chance to thrive thanks to organizations like NSO, something many of them have never before experienced. And in the global sense, the topic of mental health strives to escape “the stigma.” “Putting mental health into a perspective where we can all talk about it, and have it be included in the overall conversa-tion about health and wellness, is so important,” says Golding. “We’ve made progress, but we still have a long way to go.”
Homelessness and Mental Health: Moving Past “The Stigma”
Terry Mitchell
january 2012 | slice 61
GLIMPSE PERSONAL PERSPECTIVES
On meeting Tom Pace, the first thing a visitor learns is that it is no easy task to keep up with him. He walks with
long, confident strides through the offices of Pace Butler, his Oklahoma City-based business. The second is that at any given moment, Pace is likely to ask one of his employees, “What’s your criminal record?” Without hesitation and without excep-tion, they all respond to the CEO, detailing DUIs, drug offens-es, burglaries, assaults and the like. Pace never talks down to anyone, criminal record or no, and all his employees are comfortable around him. The busi-ness, which Pace founded in 1987, has evolved from a buyer and reseller of IBM mainframes into a leading purchaser and recycler of used cell phones. And while Pace loves making a profit, he seems to be more passionate about people and books than cell phones. It’s been quite a journey for the Oklahoma City native, who says he graduated from high school in 1975 reading at a fourth-
grade level. For four years in his 20s he was what he calls a “high-bottom homeless person,” living on friends’ couches. In 1983 he was given the book The Greatest Miracle in the World by Og Mandino. The book gave him hope, helping lead him out of despair and opening the door to reading. A few numbers: in the last three years Pace Butler has donated more than 325,000 books to individuals, nonprofits and other businesses. Every time the company buys a used cell phone, it donates a book. Pace’s eventual goal is to donate 100,000 books a month. It isn’t just a business initiative, ei-ther. The day before Slice visited Pace’s offices, he spent the entire day in McAlester at the Oklahoma State Penitentiary, where he gave away more than 1,400 books. And now, Tom Pace has written his own book, Mentor: The Kid and the CEO. Through this remarkable journey, Pace has been interest-ed in people, in human development. And somewhere along the way, he began the practice of hiring individuals with past criminal records. When asked about his program of hiring those who have been incarcerated, Pace is quick to say, “We don’t have a pro-gram. We hire people.” “As an employer, everyone you hire needs to have the right attitude,” he explains. “We look for integrity, intel-
“It’s about teaching, learning, self-improvement. It’s about helping people and helping yourself.”
Tom Pace: Of Humanity, Opportunity… and Books
ligence and energy. So if a person comes here who has the right attitude – which means they would value honesty and they would value doing the right job – then we want to hire those people. I don’t care if they had a criminal record or not, if their attitude is right.” Pace Butler currently employs approximately 80 people. Around 30 of those have criminal records. For the employees,
it is about the atmosphere of the company. “It’s a wonderful working environment,” says Richard Cernius. “It’s about teach-
ing, learning, self-improvement. It’s about helping people and helping yourself.” Patrick Calloway is the network administrator for Pace But-ler. His last criminal offense was 14 years ago, a drug charge. Now a model citizen, he will soon appear before the Pardon and Parole Board in the hopes of receiving a full pardon. “It’s a posi-tive culture,” says Calloway. “Everyone wants to better them-selves. When you’re in that type of environment where there’s accountability, it makes everyone better. I love it.” Pace has hired employees off the streets as well. While striding through the building, he points to one man and says, “He was living in a tree house when I hired him.” The same employee, when asked about his job with Pace Butler, replies, “I buy cell phones and give away books.” Tom Pace’s passion for human development, and his deep love of books, is stamped on his business. But it is not heavy-handed… it is simply the creation of a culture that honors who people are, and more to the point, what they are willing to be-come. The past holds no sway over Pace. “You can take your history and use it as a club to beat your-self over the head, or you can use your history as something to learn from,” Pace says. “I’m not going to hold anyone’s history against them.”
A portion of the Pace Butler team
62 slice | january 2012
Tom Pace
january 2012 | slice 63
64 slice | january 2012
GLIMPSE
The numbers are staggering: according to the Institute on Women and Criminal Justice, female imprisonment in
the U.S. has risen more than 750 percent since 1977. Women are the fastest-growing segment of the criminal justice popu-lation, surpassing males in all 50 states. Oklahoma owns the well-publicized distinction of incarcerating more women than any other state. It has become an epidemic. In Cleveland County alone, the numbers of women arrested annually have doubled in less than a decade. Even more startling is another statistic: as many as 70 percent of the women in the Cleveland County De-tention Center were repeat offenders. After being elected sheriff in 2009, Joe Lester decided to do something about it. The result is the Second Chance Act Pro-gram, or S-CAP. Rock Richardson, who was working in a mental health capac-ity at the Cleveland County jail, applied for a grant from the U.S. Department of Justice to fund a program that would reduce the numbers of women cycling back into the criminal justice system. This month the program celebrates its first anniversary. The process begins when an S-CAP case navigator like Jennifer Walker visits a nonviolent female offender in the county jail. The program is strictly voluntary, but it is also a “no-reject” standard. The first “module” of the program asks the women – while they are still in jail – about their immedi-
ate, pressing needs. The second, after their release, delves into specifics and the resources available to them. “We get them clothing referrals,” Walker explains. “We get them a bus pass so they have transportation. We connect them with a mental health center if they need it, show them how to apply for food stamps. We can connect them with Oxford House to get them into sober living, if that is a need. Then the last module talks about what they want their life to be a year from now, to see what they want to accomplish.” Work is a goal for many of the women – 85 percent were unemployed at the time of their arrest. Senior program man-ager Beth Jones enters the picture and brings the women into S-CAP’s World of Work (WOW), and she gives them the tools to face their future. “When they leave,” says Jones, “they have a resume, they know how to job search, and they know how to answer that big barrier question, ‘Tell me about your felony.’”
S-CAP for Women: Helping Women Open Doors to Improve Their Lives
“They forget that they once had dreams.”
Editor’s Note: On the day Slice visited the S-CAP offices in Norman, we were scheduled to talk with one of the program’s participants. In the most simply eloquent and powerful statement of all, the young woman was unable to make it to the interview. The reason? She was called in to work at her new job.
The WOW room consists of multiple computer worksta-tions, where Jones helps the program’s participants learn the mechanics of the working world. But first, she has each wom-an make a collage – she calls it a “dream board” – that repre-sents the participants’ aspirations for the future. “They forget that they once had dreams,” says case naviga-tor Smith. “By the end of World of Work, they realize they did
have dreams and they say, ‘I can do this.’” “The reward is when you see a woman walk into this office and she has no self-es-teem, she doesn’t think anything is possible,
and within a short period of time, you can see the change,” Jones adds. “They don’t have to live the way they lived before, and see-ing them understand that is why I come to work every day.” S-CAP’s statistics are remarkable. In the program’s first year of existence, 230 women signed up to participate. Only 19 have re-offended and returned to jail. Unique not only for its administration through a law enforcement office, but for its outstanding early successes, Cleveland County’s S-CAP is the embodiment of the fresh start, the eye to the future and the opportunity to change… for the benefit of each woman in the program, and for society as a whole.
The World of Work room
PERSONAL PERSPECTIVES
january 2012 | slice 65
The S-CAP staff: Beth Jones, Tyler Smith, Rock Richardson, Jennifer Walker
Where did you grow up? Norman, Oklahoma.
How did you go from being one of Norman’s Finest to being the DA? I loved being a police officer, but people in my life kept telling me I should go to law school.
Because the world needs more lawyers? Exactly. I thought, “I don’t want to be a lawyer!” but after so many people encouraged me, I decided to go to law school at OU. After that, I began working in the District Attorney’s office (for Bob Macy) and I thought, “This is what I’m meant to be doing.”
And you decided you’d like to be the DA? No – I thought the only thing worse than being a lawyer is being a politician!
What happened? It was just like before law school – people I respected kept approaching me to run for Dis-trict Attorney. The more people approached me (in completely different circumstances), the more I knew I was being called to this work.
So you’ve come to see this job as a calling? Absolutely. It’s the most difficult thing I’ve ever done, but I truly believe that my whole life has led me to this job.
How has it changed you? It’s caused me to look for the meaning in things, the big picture. And I hope it’s made me a bet-ter person.
What song would have the most plays on your iPod®? “Life’s Been Good” by Joe Walsh.
Does that accurately depict your life? Yes. I’ve lived a blessed life and I know God has had His hand in every part of it.
What are you obsessed with? My beautiful wife and two children, who are six and two years old.
Any mad skills? Actually, I’m pretty good with a chainsaw! And I’m a pretty good shot.
Any guilty pleasures, Counselor? Braum’s Chocolate Amaretto Frozen Yogurt. I could eat a whole carton in one sitting.
Is there anything you won’t eat?A lot of things. I’m really a picky eater.
Are you superstitious? Since I was a kid, my favorite number has been 33. When I got my badge, they (randomly) handed me number 33. I also like number 13. My bar results were scheduled to come out on Friday the 13th and I said, “This is going to be a good day.”
How much worthless trivia do you retain? I can recite all the lines from “Animal House.”
What do you bring to a crowded room? Nervousness!
You?!?No – them! The one thing about this job is that I’m not just a regular guy anymore.
What do you have to watch if it comes on TV? The movie “Field of Dreams.” I’ve seen it a thousand times, but I can’t resist watching it.
Despite having a downer of a job that often focuses on the worst elements of societal ills (and bogus check writers, to boot), Oklahoma County Dis-trict Attorney David Prater somehow manages to extract the good and find
meaning from it all. Few of us would ever consider taking such an unenviable (and often, thankless) job – including, just a few years ago, Prater himself. Although we were unsuccessful at convincing him to run that check through just one more time, we did convince David Prater to share his other side.
By Lauren Hammack Photos by Simon Hurst
The Other Side of
David Prater
Do you have a nonprofit shout-out?I love the work of Shiloh Summer Camp for at-risk youth, the YWCA, Lawyers for Children and a number of others.
What advice have you taken from your parents? Trust God, no matter what. Sometimes, I try to control things.
What’s still on your bucket list? Watching my children grow up and be success-ful. I’m an older father and I’m ready to focus on their needs. I’ve had enough excitement in my life.
What do you credit your own parents with? My parents were perfect in my eyes. If there’s anything good about me, it came from my mom and dad.
Where should I eat this weekend?Steak and Catfish at Waterloo and I-35.It’s great!
What risk is worth taking? Anything you believe in. Don’t limit yourself by being afraid to follow your dream.
Speaking of dreams, any recurring ones? Yes – the day of the final.
The classic. As old as education. Were your teachers or parents wrong about anything? The older I get, the less they were wrong about.
What are you most grateful for? Every day I’m grateful for my mom and dad and my wife and kids.
DA Prater calling his shot
GLIMPSE PERSONAL PERSPECTIVES
66 slice | january 2012
David Prater - lawyer, public servant, “Field of Dreams” fan.
january 2012 | slice 67
68 slice | january 2012
Take It From the TopBy Lauren Hammack
Even if it’s not the sunniest or most vibrant month of the year, January inspires us to find warmth and color by any means possible. The New Year also calls for cleaning the
slates and beginning anew from head to toe. So with those things considered, we’re taking 2012 from the top.
For resources, see page 92.
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january 2012 | slice 69
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january 2012 | slice 71
IN THE KITCHEN | SPLASH | MATTERS OF TASTE | EDIBLES & LIBATIONS
More, PleaseInspired by meatloaf restaurants pop-ping up in cosmopolitan cities across the country, Caryn Ross, The Fat and Sassy Mama, reinvents a classic with “Not My Momma’s Meatloaf.” Tweak-ing the recipe to create a healthier ver-sion and presenting dinner in a fun way is guaranteed to move this old standby to the top of your greatest-hits list. See page 72.
FAREC
AR
LI W
ENTW
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72 slice | january 2012
Lighten Up!
FARE
For resources, see page 92.
1 lb lean ground beef1 lb lean ground pork1 onion, finely chopped 1 green pepper, seeded and finely chopped 1 red pepper, seeded and finely chopped 1 T olive oil1/2 t salt1/2 t pepper2 pieces of bread, crumbled1/4 c milk2 eggs, beaten1/4 c ketchup2 T brown sugar
Preheat oven to 350°. Spray a large muffin pan with non-stick spray. Combine milk and bread in a small bowl. Allow bread to sit and soak up the milk.
Sauté onion and peppers in olive oil in a skillet on medium heat. Cook until pep-pers are tender and onions are translu-cent. Remove from heat and cool.
Place pork and ground beef in a large mixing bowl. Add milk, bread, seasonings, vegetables and eggs. Mix until well com-bined. Use a large ice cream scoop to fill each muffin cup to the top. In a small bowl, mix together the ketchup and brown sugar. Spread the ketchup mixture over the top of each meat cup. Bake for 30-45 minutes or until meatloaf cups are browned. Remove from oven and let cool slightly, then run a knife around the outside of each cup to help release the loaves. Top each mini-loaf with a scoop of Boursin mashed potatoes and drizzle with Portobello Glaze.
T o me, food has always been about love. What better way to show the love and kick off 2012 than with
comfort food that will not kill your diet? I love to make classic dishes new again by try-ing different ingredients and techniques. Truly, there is no better food to experiment with than the ’50s classic, meatloaf and mashed potatoes. Don’t groan. People seem to either love or hate this traditional American dinner. Be-lieve it or not, I used to be one of the haters. Early in our marriage, my husband requested that I make a meatloaf. I pleaded and protest-ed but finally took it as a challenge to make a super loaf. I tossed away my mother’s greasy, tasteless recipe and recreated it my way. Since my “meatloaf renaissance” 10 years ago, it has become chic again! There are nu-merous meatloaf restaurants opening up in New York and Chicago. Who would have thought? So now I’ve challenged myself to lighten up this ’50s standby. I must make it a guiltless meal without sacrificing flavor. I’ve even come up with a fun way to serve. How about a cupcake made of meatloaf and mashed potatoes? Pretty fun if you ask me! I started with the leanest ground beef I could find and combined it with lean ground pork. This meat mixture enhanced the flavor and overall texture. Here’s a trick to add mois-ture to your meatloaf: Crumble two pieces of bread (I like white wheat) and soak it in 1/4 cup of milk. Allow to sit for at least 10 minutes before mixing into the meat. This adds need-ed moisture but keeps it low in fat. Another trick is to sauté vegetables in a little bit of ol-ive oil. My new favorite is butter-flavored olive oil. This light oil gives the flavor of butter but does not dramatically increase the fat content. Moisture and flavor are your goals when light-ening up a dish like meatloaf.
Boursin Mashed Potatoes5 large Yukon Gold potatoes, peeled and cut into small pieces1 c chicken stock1/4 c Boursin cheese1/3 c lowfat Greek yogurt1/2 t salt1/2 t pepper
Place potatoes in a large stockpot and add stock. Top with water to cover. Boil until fork tender. Drain water and put potatoes in a large mixing bowl. Add Boursin cheese, yogurt, salt and pepper. Beat until smooth using a mixer. Season with salt and pepper to taste.
Portobello Glaze2 T olive oil1/4 c all purpose flour1 1/2 c beef stock1 c mini portobello mushrooms, slicedsalt and pepper
In a medium skillet, heat olive oil over medium heat. Sprinkle flour over warm oil. Using a whisk, slowly stir in the beef stock. Stir until it thickens. Add more stock if needed to thin out the sauce. Add mush-rooms. Allow to simmer for 5 minutes. Add salt and pepper to taste. Serve sauce over the meat and potato cupcakes.
Not My Momma’s Meatloaf
By Caryn RossPhotos by Carli Wentworth
january 2012 | slice 73
IN THE KITCHEN
74 slice | january 2012
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AMERICANANN’S CHICKEN FRY HOUSE This Route 66 classic provides a blast from the past in its copious decorative memorabilia, and excellent chicken fried steak big enough to sate the hugest appetites. 4106 N.W. 39th, 943.8915
AROUND THE CORNER RESTAURANT A no-frills, old-school diner that’s a favorite spot for Edmondites to linger over omelettes, pork chops or pancakes and coffee. 11 S. Broadway, 341.5414
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BISON WITCHES BAR & DELI The monster sand-wiches are loaded with standout flavors, but the best way to enjoy them is in halves, accompanied by a bread bowl of fresh hot soup and a bag of pretzels. 211 E. Main, 364.7555
BOULEVARD CAFETERIA Roast beef, chicken and dumplings, even liver and onions… one of the last of the area’s independent cafeterias is still pounding out the hits. 525 N.W. 11th, 239.6861
CLASSEN GRILL Don’t be thrown by the seen-better-days exterior; the food inside is deftly done diner deliciousness, especially the breakfast options. The eggs benedict and cheese grits can make your day in advance. 5124 N. Classen Blvd., 842.0428
COACH’S RESTAURANT Overlooking the diamond at RedHawks Field at Bricktown or within earshot of Owen Field, Coach’s locations serve fans during games and fans of its pizza, barbecue, burg-ers and beer anytime. 102 W. Main, 360.5726 , 20 S. Mickey Mantle, 232.6224
DEEP FORK GRILL The dimly lit, crisply elegant atmosphere perfectly complements the contempo-rary American menu of superb seafood, (wood-grilled cedar plank salmon is the house specialty), steaks and accoutrements. 5418 N. Western, 848.7678
DINER, THE The classics never go out of style, and when locals refer to this institution as a greasy spoon, it’s a term of endearment if not veneration. Masterful preparation of ordinary breakfast
KEYedmondnormanoklahoma city most entrees under $10most entrees $10 to $25most entrees over $25outdoor diningreservations accepted
$$$
$$$
High YieldTechnology moves quickly, and in general it improves our lives. Now, for the
first time in Oklahoma, there is a system that allows wine aficionados to sample small “tastes” or full glasses, quickly and easily. Vin Dolce, a new
wine bar in downtown Edmond, presents WineStation®, the first establishment in Oklahoma to offer the technology. This fully automated dispensing system allows Vin Dolce staff to serve up to 16 different wines, all while preserving the freshness for up to 60 days. It is a revolution in the technology of wine, and it allows customers new ways to enjoy a wide variety of selections. “It is people, culture and events that make wine special,” says Vin Dolce owner Mel-anie Chesser. “To really broaden your wine experience, it is important to try different wines, find your favorite styles, and enjoy it with fantastic food, family and friends.” Vin Dolce features a list of 104 wines by the bottle, 40 by the glass, and of course, 16 via WineStation®, as well as beer, gourmet tapas and desserts.
By Kent Anderson Photo by Simon Hurst
FAREEDIBLES & LIBATIONS
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and lunch fare – expect lengthy lines. 213 E. Main, 329.6642
DIVINE SWINE A uniquely themed restaurant conceived and built around the chef’s love of pork; practically every dish, even desserts, contain some gourmet interpretation of the other white meat’s po-tential for delectability. 7801 N. May, 843.3400
EISCHEN’S Two things to bear in mind: 1. It’s in Okarche, about 45 minutes from OKC proper. 2. It’s universally agreed to be well worth the trip. Legendary fried chicken and okra in a gloriously noisy packed house; cash only. 108 S. 2nd, Okarche, 263.9939
FANCY THAT No longer restricting customers to a quick lunch and bakery treats, this Main Street café’s robust expansion into evening and weekend hours is cause for celebration… over dinner. 215 E. Main, 307.0541
FIRST WATCH THE DAYTIME CAFE Large and well-lit with a friendly staff, complimentary newspa-pers and wi-fi and a menu filled with breakfast and lunch selections and specialties. 2328 W. Memorial, 748.3447
INTERURBAN CLASSIC GRILL It’s a simple concept: serve good food at a reasonable price in comfortable, casual surroundings. Favorites like chicken-fried steak are always on the menu, but there are plenty of options for the health-conscious as well. 3 metro locations, interurban.us
JIMMY’S EGG Although it’s open for lunch as well, Jimmy’s Egg is a breakfast favorite with end-less omelette possibilities, friendly service and fresh-baked breads and biscuits. 11 metro locations, jimmysegg.com
LEGEND’S A Lindsey Street landmark for over 40 years, this casually upscale, three-diamond AAA restaurant still serves exceptional seafood, steaks and more down-to-earth fare amid welcoming sur-roundings. 1313 W. Lindsey, 329.8888
LUNCH BOX, THE The term “old-fashioned” can be a compliment, as in the case of this unremark-able-looking restaurant easily located by following the hordes of downtown diners hungry for its home-style cooking and inexpensive tab. 413 W. Sheridan, 232.9409
MUTT’S AMAZING HOT DOGS Now this is a hot dog - Mutt’s inspired creations feature prime meats like chicken, bison and duck, topped off with tanta-lizing and unexpected flavor profiles. 1400 N.W. 23rd, 525.3647
PICASSO CAFÉ Its neighbors are painters, potters and sculptors, so it’s no surprise its management strives to make their cuisine a work of art. Creative arrangements of pizza, sandwiches, salads and surprises abound. 3009 Paseo, 602.2002
POPS A little out of the way but undeniably worth going the extra mile, the Good Egg Group’s roadside café has burgers, salads, shakes and the irresistible draw of an unbelievably broad soda selection. 660 W. Highway 66, Arcadia, 233.2020
REDPIN RESTAURANT & BOWLING LOUNGE Other bowling alleys might muster no more than
Fresh PerspectiveBy Kent Anderson Photo by David Cobb
Oklahomans have a love affair with Mexican and Tex-Mex cuisine, and a new downtown OKC café delivers with a fresh – and occasionally spicy – ac-cent. La Cueva Grill specializes in homestyle Mexican food, in a casual and
friendly setting. The Tiger Shrimp Cocktail ($10.95) is a unique offering, six jumbo grilled shrimp in a spicy habanero-based sauce, with tomatoes, avocados, onion and cilantro, served in a chilled glass. The sauce has a fair amount of kick, but also a hint of sweetness. This dish is substantial, and can be enjoyed either as an appetizer or a meal. There are plenty of the familiar tacos and quesadillas and the like on the menu, but by all means try the Tortas ($6.25), a Mexican-style sandwich with a choice of meat (we rec-ommend the pulled pork), on Mexican bread, with refried beans, lettuce, tomatoes, onions, avocados, sour cream and Jack cheese. Service is attentive, and the relaxed atmosphere is conducive to lingering over conversation. La Cueva Grill is open for breakfast, lunch and dinner Wednesday through Sunday, breakfast and lunch only Monday and Tuesday.
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®warm, flat beer for refreshment - RedPin provides a full bar, burgers, pizzas, sweets and snacks in a res-taurant that happens to have premium bowling lanes attached. 200 S. Oklahoma, 702.8880
REDROCK CANYON GRILL Rotisserie chicken, Southwestern enchiladas, pork chops and steak by the lake served expertly in a casual, energetic, hacienda-style atmosphere of stone walls and ma-hogany beams around an open kitchen. 9221 E. Lake Hefner Pkwy., 749.1995
SAGE GOURMET CAFÉ & MARKET In the heart of Deep Deuce, Sage puts an upscale spin on American classics - the gourmet mac and cheese is a signature item - and uses organic and natural food products in a welcoming neighborhood atmosphere. 228 N.E. 2nd, 232.7243
SHARTEL CAFÉ Diverse diner-style classics - bacon cheeseburgers, pancakes, reubens, bakery goodies, etc. - done with panache and further improved by airy, comfortable surroundings and friendly service. 5116 N. Shartel, 843.0900
TAPWERKS ALE HOUSE & CAFÉ The staff will gladly serve burgers, wraps, pizzas and other entrees, but most of the crowd - and it gets crowded - is here to sample from the 212 (yes, really) beers on tap. 121 E. Sheridan, 310.9599
TOBY KEITH’S I LOVE THIS BAR & GRILL He does, you know. Deep in the heart of Bricktown, this venue hosts frequent live music performances and features a homestyle menu, memorabilia and drinks served in Mason jars. 310 Johnny Bench, 231.0254
WILL’S/THE LOBBY BAR Coffee vendor by day, bar by night, it features an unexpected and wonderfully inviting lunch and dinner menu: baked manchego, lobster sliders and many more. 4322 N. Western, 604.4650
ASIANBLUE MOON CHINESE RESTAURANT Chinese cravings may come much more often after experi-encing the spectacular amount of sweet, sour and savory tastes from this student-friendly eatery. 1320 S. Broadway, 340.3871
GRAND HOUSE A number of Chinese restaurants concentrate on their cooking to the exclusion of any other aspect of dining – Grand House is the happy exception that goes the extra mile to provide enjoy-able ambiance alongside its excellent cuisine. 2701 N. Classen, 524.7333
O ASIAN FUSION Sublime quality in a wide span of culinary influences – freshly rolled sushi to fiery curry – in a cool, vibrant environment. Call ahead; it becomes a packed house in a hurry. 105 S.E. 12th, 701.8899
SAII ASIAN BISTRO & SUSHI BAR With a dark, rich ambiance that elevates it over its surroundings, Saii serves expertly prepared Japanese, Thai and Chinese dishes plus an extensive and adventurous sushi menu. 6900 N. May, 702.7244
BAKERYAMY CAKES Imaginative cakes and cupcakes to make any special occasion a bit more memorable - and it’s a one-woman show. By appointment only. 113 Hal Muldrow, 360.1131
EDIBLES & LIBATIONS
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BROWN’S BAKERY An incredible selection of delicious traditional and specialty cakes, cookies, breads and other baked goods. 1100 N. Walker, 232.0363
GIGI’S CUPCAKES Brace yourself - each Gigi’s location is home to a dozen different cupcake temp-tations in inspired flavors that rotate daily, and it’s surprisingly difficult to choose merely one. 1636 24th
Ave. N.W., 801.2525 , 14101 N. May, 286.6200
GREEN GOODIES BY TIFFANY Specialty organic cupcakes for all – even those adhering to vegetarian and vegan diets or coping with food allergies or other dietary concerns can enjoy these high quality, flavorful treats. 7606 N. Western, 842.2288
LA BAGUETTE BAKERY & CAFÉ A spacious, com-fortable seating area combined with the exquisite baking mastery that is the brand’s trademark makes this a tres chic, and very popular, destination for brunch and beyond. 1130 Rambling Oaks, 329.1101, 924 W. Main, 329.5822
MCLAREN’S PANTRY For over 25 years, this independent bakery with a tempting sandwich se-lection has been a welcoming environment to enjoy a bite and connect with friends. 3414 S. Boulevard, 348.2336
PANERA BREAD The breads are fresh, the sand-wich and salad options ample and the atmosphere welcoming, thanks in part to the tasty baked goods and free wi-fi access. 9 metro locations, panera-bread.com
PINKITZEL CUPCAKES & CANDY Sweetness reigns supreme in this local confectionary creation - gourmet cupcakes that are baked fresh daily, a substantial candy boutique and gift shop and cafe seating to enjoy it all with coffee, tea, hot chocolate and more. 1389 E. 15th, 330.4500 , 150 E.K. Gay-lord, 235.7465
PRAIRIE THUNDER BAKING CO. In this house of carbs, the bread baked on-site is the star of the show: on its own to take home, repurposed into breakfast pastries and desserts or accompanying the deli sandwiches and soups in the cafe. 1114 N. Classen Dr., 602.2922
SARA SARA CUPCAKES Located in a charming little converted house, the ambiance and milk bar make great atmospheric additions to the varied menu of specialty cupcakes - selections range from traditional chocolate to blueberry honey and even bacon, egg and cheese. 7 N.W. 9th, 600.9494
SUGAR Got a special event on the radar� Custom-Got a special event on the radar� Custom-ized cakes and cupcakes with incredible artistry and imagination as a key ingredient are Sugar’s special-ties - call for a consultation. 6900 N. Western, 286.0058
SWEETS & SPURS Specializing in gourmet cupcakes, mini-pies, hand-dipped chocolates and cowboy boots… not pastries; actual footwear. Yee-ha! 215 34th Ave. S.W., 801.2555
BAR | PUB FOOD51ST STREET SPEAKEASY A converted house with a perpetually packed porch and patio, the joint jumps with energy and the top-shelf spirits and beers flow with abandon. 1114 N.W. 51st, 463.0470
ABNER’S ALE HOUSE Beers and whiskies of the best, plus knockout renditions of accompanying dishes, with the aim of recreating the true English public house vibe. 121 E. Main, 928.5801
BLU FINE WINE & FOOD A popular bar option among OU students and Normanites, blu stands out due to quick, courteous service and a menu with gourmet range - try the hummus. 201 S. Crawford, 360.4258
BRICKTOWN BREWERY Only here for the beer� Not so fast - an amped-up menu of temptations demands a sampling at lunch or dinner… or both. 1 N. Oklahoma, 232.2739
BRIX RESTAURANT & SPORTS LOUNGE More than 30 flatscreens fill the enormous, plush lounge, restaurant and bar area, and the amenities include the Sunday NFL Ticket and NBA League Pass. If the game’s on, it’s on at BRiX. 27 E. Sheridan, 702.7226
COCK O’ THE WALK BAR & GRILL Dartboards and pool tables can help patrons work up quite an appetite, so it’s a good thing the wings and burgers at this appealingly de-furbished neighborhood bar have such a reputation. Dive right in! 3705 N. Western, 524.0304
DAN O’BRIEN’S PUBLIC HOUSE With a party at-mosphere and rocking live shows, it’s more a group bar than a casual restaurant; though the full menu and mighty burgers should universally satisfy. 2747 W. Memorial, 752.4486
DEEP DEUCE GRILL The funky, comfortably run-down vibe of its namesake district lingers in this alternative to Bricktown crowds featuring burgers, beer and a people-watching patio. 307 N.E. 2nd, 235.9100
DUGOUT BAR & GRILL, THE Dig in to the classics of the neighborhood beer joint: burgers, fries, na-chos and drink specials. 10909 N. May, 751.0700
FOX & HOUND PUB & GRILLE Considering the pool, darts, frequent live music and perpetual celebratory vibe, it might be hard to concentrate on the varied menu… but at least try the fresh-baked pretzels. 3031 W. Memorial, 751.7243
JAMES E. MCNELLIE’S PUBLIC HOUSE Designed to bring Ireland’s pub culture to our city, this Midtown hotspot features 350 varieties of beer, including difficult-to-find options from all over the world. 1100 Classen Dr., 601.7468
MARTINI LOUNGE, THE A relaxed bar located inside Boulevard Steakhouse, its classy atmosphere and hand-crafted specialty martinis are ideal for an office outing after work or a quiet date. 505 S. Boulevard, 715.2333
MONT, THE Though frequented by many purely for its primo patio and Sooner Swirls from the bar, the Norman landmark also boasts a tempting suite of pub food with a zing of Southwestern flavor. 1300 Classen Blvd., 329.3330
O’CONNELL’S IRISH PUB & GRILLE Beloved by students, alumni and townies alike, this OU Campus Corner landmark has been serving up burgers, beer and festive atmosphere since 1968. 769 Asp, 217.8454
PURPLE BAR, THE Inviting and intimate; an ideal place for celebratory martinis to close out the
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workweek or a quiet nightcap with dessert from Nonna’s bakery. 1 Mickey Mantle (in Nonna’s), 235.4410
REPUBLIC GASTROPUB Dedicated to bridging the gap between beer bar and upscale eatery, this contemporary American public house in Classen Curve pairs a vast selection of quality brews with imaginative menu items designed to complement one another. 5830 N. Classen Blvd., 286.4577
SAINTS An inviting Irish bar nestled in the Plaza Dis-trict, its whiskey and beer selection dovetails nicely with classic dishes like shepherd’s pie, bangers and fish and chips. 1715 N.W. 16th, 602.6308
SEAN CUMMINGS’ IRISH RESTAURANT & PUB Classic Irish fare (lamb stew, bangers and mash, even beef or salmon boxtys) mixed with American favor-ites and delivered with engaging and gracious service. Plus, naturally, there’s Guinness on tap. 7523 N. May, 755.2622
VIN DOLCE Primarily a venue for the endless, joy-ous pursuit of discovering the perfect glass of wine, downtown Edmond’s new hot spot also serves gour-met tapas and homemade sweets. 16 S. Broadway, 285-5333
VZD’S RESTAURANT & CLUB Live music is a staple on weekends, but the unusually broad, tasty bar menu draws a substantial lunch crowd as well. Try the turkey burger, the chili or both. 4200 N. Western, 524.4203
BARBECUEBEEF & BUNS - MR. CATFISH Outstanding bar-becued ribs and fried catfish - even for Oklahoma - and warm, personable service make this cash-only, limited-hours spot a winner. 2741 N.E. 23rd, 427.2333
EARL’S RIB PALACE Beloved by locals in a setting far from starved for competition, the award-winning barbecue chain pounds out hit ribs, pulled pork and smoked turkey as well as a top-tier burger. 6 metro locations, earlsribpalace.com
IRON STARR URBAN BARBEQUE Named for no-torious outlaw Belle Starr, Iron Starr specializes in “a unique and tasty spin on comfort food.” The entrees are excellent, but the sides are equal players here as well. 3700 N. Shartel, 524.5925
LEO’S BAR-B-Q Dense, rich flavor and tender texture through and through, delivered in genuine unpolished style for commendable value - no wonder it’s a recurring favorite among OK connoisseurs. 3631 N. Kelley, 424.5367, 7 Harrison, 236.5367
RAY’S SMOKEHOUSE BBQ A former OU football star, Darrol Ray now pleases crowds with supremely tender St. Louis-style ribs, brisket smoked over 12 hours, homemade sides and desserts and unforced camaraderie. 1514 W. Lindsey, 329.4040
RUDY’S COUNTRY STORE & BAR-B-Q It’s hard to get more casual than a set of picnic benches inside a gas station, where food comes on cafeteria trays with plastic utensils and paper towels... but as the lines at-test, the brisket and other barbecue staples speak for themselves. 3450 Chautauqua, 307.0552
STEVE’S RIB A longtime Edmond favorite, its flavor-ful brisket, fried okra and more are the same but
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EDIBLES & LIBATIONS
diners can choose their milieu: a seated restaurant in Edmond or a stand-up counter in NW OKC. 1801 W. Edmond, 340.7427 , 202 W. Hefner, 728.9555
VAN’S PIG STAND A scion of Oklahoma’s oldest family-owned and -operated barbecue restaurant (open since 1935 in Shawnee), it does well with the basics and really rocks at ribs. 320 N. Porter, 364.0600
BURGERS | SANDWICHESABRAHAM’S WESTERN CAFÉ Follow your nose - the onion burgers coming off Abraham’s grill draw lunch crowds with effortless ease. 4716 N. Western, 528.5152
BIG ED’S HAMBURGERS Sizzling burgers cooked to order, including an OKC legend in the flesh: family-sized behemoths on 12-inch buns. 12209 N. Pennsylvania, 755.2108
BOOMERANG GRILLE Seat yourself, “call” your order in via in-booth phones and enjoy classic burg-ers, chicken strips, salads and shakes. 2100 W. Main, 447.5600
BROWN BAG DELI Quick-as-a-wink sandwiches, desserts and killer chili. Limited seating; takeout recommended. 7600 N. Western, 842.1444
BUNNY’S OLD FASHIONED ONION BURGERS Small space; big taste. The namesake creations are fresh, lean beef grilled to perfection and served in “big” and “bigger” versions. 5020 N. Meridian, 949.2889, 1023 S. Meridian, 949.2949
CAFÉ 501 Rustic stone oven pizzas, fresh, uniquely designed salads and delicious specialty sandwiches on house-made artisan breads - add classic atmo-sphere and enjoy. 501 S. Boulevard, 359.1501 , 5825 N.W. Grand, 844.1501
CAFÉ PLAID & BAKERY Fresh sandwiches begging to be combined with a sensational selection of salads (veggie, tuna, pasta…) make it an ideal spot for lunch when you’re near OU. 333 W. Boyd, 360.2233
CHARCOAL OVEN The smoke-filled flavor of a backyard cookout without having to fire up your own grill - get ‘em while they’re hot! 2701 N.W. Expressway, 842.8911
CITY BITES Get in, get a full-flavored hot or cold sub on your choice of fresh bread, or soup and a baked potato, get some cookies for the road, get on with your day. The plethora of metro locations means you’re never far from a tastier day. 18 metro locations, citybites.com
CLASSIC 50’S DRIVE-IN A locally owned drive-in that just gets the concept right. Burgers and shakes, fried pickles and slushes, breakfast items… the waves of students during peak hours are proof that familiar-ity breeds devotion. 1521 W. Lindsey, 321.2271
COLBY’S GRILL A family-owned, family-friendly, family-style café developing a loyal following thanks to solid, basic diner fare for breakfast and lunch, enlivened by occasional imaginative specials. 511 S. Broadway, 513.8590
FIRST EDITION, THE A café inside the Downtown Library would be worth it merely for the conve-nience, so it’s a welcome bonus that the sandwiches,
pizza and panini practically warrant a trip all on their own. 300 Park, 605.8347
FLATIRE BURGERS Beloved by (and generally crowded with) UCO students, this bravura burger joint excels at innovative additions to the classic patty and bun, like sauerkraut, carrots, pineapple relish and habanero salsa. 100 N. University Dr. (at UCO), 974.4638
GARAGE BURGERS & BEER, THE It gets noisy in the low-lit sports bar atmosphere, but even if your focus isn’t on a televised game, conversation would probably revolve around the huge, juicy burgers and fries – both available in several tempting flavor pos-sibilities – anyway. 307 E. Main, 701.7035
HOME RUN SLIDERS A tasty array of sliders, from you basic “Rookie” to prime rib, is served in an atmo-sphere that pays tribute to the national pastime. And don’t miss the ode to the condiment: Okla-homa’s largest ketchup bar. 128 E. 5th, 513.5410
IRMA’S BURGER SHACK Hand-cut fries, hand-breaded onions rings and simply great burgers. Try the No-Name Ranch burger - lean and flavorful, thanks to a unique breed of cattle raised in Wyn-newood using organic techniques. 1035 N.W. 63rd, 840-4762, 1120 Classen Dr., 235.4762
JOHNNIE’S CHARCOAL BROILER Fresh-ground hamburgers cooked over real charcoal set John-nie’s apart. Try the incredibly popular Cheese Theta or Caesar burgers, and don’t forget a side of their outstanding onion rings. 4 metro locations, johhniesok.com
KAMP’S 1910 CAFÉ The Kamp family is well-known in the Oklahoma food scene, and their 1910 Café builds on that history with first-rate breakfast and lunch, bakery items and full coffee shop on site. 10 N.E. 10th, 230.1910
LOUIE’S GRILL & BAR Casually cool and come-as-you-are, these popular neighborhood bar-type hangouts excel at inexpensive burgers, sandwiches and pizzas. 12 metro locations, louiesgrillandbar.com
LOUIE’S ON THE LAKE An unbeatable view of scenic Lake Hefner from the patio adds to the ambi-ance of this classic eatery, which features a tasty spate of entrees under $10. 9401 Lake Hefner Pkwy., 751.2298
MARKIE’S DELI Dedicated to making life much more delicious, Markie’s serves salads, sandwiches, wraps, soups and hot plates, as well as box lunches, trays and even breakfast items for local catering. 612 N. Robinson, 239.6275
ND FOODS Gigantic deli sandwiches featuring Boar’s Head meats, homemade soups in a variety of intriguing flavors and a selection of freshly baked cookies, pies and other desserts. Step right up! 2632 W. Britton, 840.9364
NIC’S GRILL It’s small, it’s crowded, it’s cash-only… and it’s incredible. The colossal burgers, easily among the metro’s best, and mounds of fresh fries make this hole-in-the-wall diner pure paradise. 1202 N. Pennsylvania, 524.0999
RED HORSE GRILL A prime lunch spot thanks to its speedy but cooked-to-order menu, the onion burgers, shakes, malts and frozen custard have
devoted local followings, as does the Friday Fish Fry special. 2205 W. Main, 360.3287
SERVICE STATION Once a filling station, the build-ing still has vintage décor and is home to Bentleys, Packards and dipsticks, but now they’re the names of its delicious half-pound burgers and fries. 502 S. Webster, 364.2136
SOMEPLACE ELSE DELI Simple, straightforward hot and cold sandwiches made especially superb by virtue of fresh breads, speedy service, low price tags and the option of adding on an array of exceptional baked goods. 2310 N. Western, 524.0887
SOONER DAIRY LUNCH The menu’s masthead, “Serving Norman since 1954,” should serve as a fairly strong recommendation all by itself - this modest little drive-in has been cheerfully feeding its staunch fans burgers, fries, tots and shakes for six decades and counting. 1820 W. Main, 321.8526
TEXADELPHIA Popular hang-out spots inside and out due to the numerous flatscreen TVs and patio seating. The menu draws raves for burgers and wraps, but especially the monstrous made-to-order chees-esteak sandwiches. 1150 W. Lindsey, 701.5635 , 200 S. Oklahoma, 208.4000
TUCKER’S ONION BURGERS With one burger (and variants), one side dish (fries), one salad and beverages, the menu is easy to remember. With this level of bravura execution, the meal is hard to forget. 324 N.W. 23rd, 609.2333
COFFEEHOUSE | TEA ROOMBEANS & LEAVES Comfy and welcoming like a coffeehouse should be, the large menu of brewed temptations simply rocks. 4015 N. Pennsylvania, 604.4700
BEATNIX CAFÉ, THE While it’s certainly possible to get a sandwich, cup of hearty soup or powerhouse latte to go, doing so would mean missing out on the lovely laid-back vibe that pervades this stressless dawdling spot. 136 N.W. 13th, 604.0211
BUZZ COFFEE & CAFÉ, THE It’s in a corner suite on the ground floor of the First National Center downtown, making it an ideally quick diversion for the urban pedestrian with a need for speed, but its free wi-fi and sandwich menu reward the more leisurely as well. 120 N. Robinson, 232.1109
COFFEE SLINGERS Rocking a brisk, urban vibe thanks to its Automobile Alley location, this has be-come a gathering place for genuine java enthusiasts, especially during the monthly educational sampling seminars called “cuppings.” 1015 N. Broadway, 606.2763
COWGIRL COFFEE Patrons can’t linger and loiter and soak up the atmosphere - because there isn’t any; it’s a tiny to-go shack in a parking lot - but that’s about the only downside to this sweet spot for baked goods and specialty beverages. 121 E. Waterloo, 341.5060
CUPPIES & JOE The name’s not really a misnomer, but if it listed all their features it’d be too long. For cupcakes and coffee and pie and live music and a cozy, trendy vibe and more, park around back and take a peek. 727 N.W. 23rd, 528.2122
MICHELANGELO’S COFFEE SHOP & WINE BAR Enjoy exceptional coffees, a well-stocked pastry case with chocolates and sweets, a surprisingly
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robust wine catalog and even breakfast and lunch selections. 207 E. Main, 579.3387
RED CUP Comfortably ramshackle surroundings en-courage curling up for conversation over spectacular PrimaCafe coffee, baked treats, vegetarian-friendly breakfast and lunch specials and live music. Highly recommended! 3122 N. Classen Blvd., 525.3430
T, AN URBAN TEAHOUSE Proving that an establish-ment’s focus can be narrow and broad simultane-ously, this endearing retreat doesn’t do coffee or sandwiches, but does offer over 100 varieties of tea and expert counsel to explore a world of possibilities. 7518 N. May, 418.4333
VINTAGE TIMELESS COFFEE A locally owned and lauded beverage bistro with plenty of sweet flavor combinations, treats from Brown’s Bakery and innovations like the smooffee (an espresso-powered smoothie). 900 N.W. 150th, 752.0038
CONTINENTALBIN 73 WINE BAR Diners can fill up on filet mignon or simply top the evening off with tapas while enjoy-ing the full bar and chic ambience. 7312 N. Western, 843.0073
BLACKBIRD A Campus Corner gastropub pairing delectably creative food - pot roast nachos! - with an expansive beer, wine and whiskey list. 575 S. Univer-sity, 928.5555
BOLERO A unique experience provided by coupling delicious tapas with the perfect Spanish wine from a signature selection, in an elegant, open-air atmo-sphere. 200 S. Oklahoma, 602.0652
CAFÉ NOVA Lunch, dinner and late at night, the simple but innovative fare and hopping bar in this Western Avenue spot aim to please hipsters, families and white- and blue-collar joes and josephines. 4308 N. Western, 525.6682
CHEEVER’S Dress up or down for the Southwestern-influenced recipes and love of seafood that drive the contemporary comfort food found in this converted florist’s; truly one of the city’s finest destinations for dining out. 2409 N. Hudson, 525.7007
CHEFS DI DOMANI A proving ground of sorts for the chefs-in-training at Platt College’s culinary insti-tute, this restaurant offers the opportunity to watch the students in action and enjoy their internationally influenced work. 2727 W. Memorial, 749.2423
COACH HOUSE, THE Definitively among the metro’s most refined, elegant, upscale dining experi-ences, the rotating menu of seasonal cuisine highlights regional specialties prepared with classical perfection by master chef Kurt Fleischfresser. 6437 Avondale, 842.1000
HEFNER GRILL Hand-cut steaks and fresh seafood are served by courteous staff in conjunction with one of the best views in the city. 9201 Lake Hefner Pkwy., 748.6113
LOTTINVILLE’S WOOD GRILLE Rotisserie chicken and wood-grilled salmon are the featured players among a host of Southwestern-influenced entrees, salads and panini; the Sunday brunch is epic. 801 Signal Ridge, 341.2244
MANTEL WINE BAR & BISTRO, THE Marvelous steaks, seafood and other specialties (don’t miss the
lobster bisque), combined with a refined, intimate at-mosphere and outstanding service, make a meal truly memorable. 201 E. Sheridan, 236.8040
MELTING POT, THE If the occasion is special, here’s where to make a meal into an event. Specializing in four-course fondue dinners, this elegant restaurant rewards time investments with delectable memories. 4 E. Sheridan, 235.1000
METRO WINE BAR & BISTRO, THE A perennial favorite that feels comfortably upscale without exerting pressure to impress on its clientele, the far-reaching menu covers culinary high points from vichyssoise to crème brulée. 6418 N. Western, 840.9463
MICHAEL’S GRILL Thoroughly urbane dining in an elegant, intimate setting - the steaks, chops, seafood and pastas are excellent, and the Caesar salad pre-pared tableside is legendary. 2824 W. Country Club, 810.9000
MUSEUM CAFÉ, THE A setting as inspiring as the Oklahoma City Museum of Art warrants something special in terms of cuisine… et puis voila. Ethereally light or delectably robust, this European-inspired menu delights for lunch, dinner and Sunday brunch. 415 Couch, 235.6262
NIKKELLETTE’S CAFÉ A selection of fresh salads and tasty sandwiches on homemade bread, served in a distinctive atmosphere: how many other cafes have tableside chandeliers� 2925 Lakeside Cir., 755.3560
NONNA’S EURO-AMERICAN RISTORANTE & BAR A cozily appointed, thoroughly opulent atmo-sphere housing distinctive cuisine, specialty drinks and live music in The Purple Bar and fresh-baked goodies to top off a grand evening. 1 Mickey Mantle, 235.4410
PARK AVENUE GRILL A one-of-a-kind dining experience inside the luxurious Skirvin Hilton, blending traditional steak and seafood cuisine with the high style of its original 1930s setting. 1 Park, 702.8444
PASEO GRILL Quiet and intimate inside, cheerful and comfortable out on the patio, with an award-winning menu full of distinctive flavor combinations - try the duck salad. 2909 Paseo, 601.1079
PRAIRIE GYPSIES, THE Justly renowned for their catering prowess, the duo of female chefs also of-fers a single-serve entrée and soups that vary daily for carryout. 411 N.W. 30th, 525.3013
ROCOCO RESTAURANT & FINE WINE An “east coast-style” restaurant, built around a diverse menu of hand-crafted international dishes from Penne Bolognese to Petrale Sole, set off by carefully se-lected wine and exceptional service. 12252 N. May, 212.4577, 2824 N. Pennsylvania, 528.2824
SATURN GRILL A star of the lunchtime stage, its surprising daily specials and inspired, tasty twists on ordinary sandwiches, salads and pizza keep it crowded on weekdays. Fortunately, the line moves quickly and calling ahead is encouraged. 4401 W. Memorial, 463.5594, 6432 Avondale, 843.7114
SEVEN47 A Campus Corner hotspot boasting sleek, swank décor, an appealingly broad menu including a tantalizing brunch and a consistently celebratory vibe make this winning combination. 747 Asp, 701.8622
SIGNATURE GRILL Unassuming locale; mag-nificent culinary rewards. Chef Clay Falkner’s expertly considered menu mixes French and Italian techniques, presenting a wide spectrum of amaz-ing flavors in a few select dishes. 1317 E. Danforth, 330.4548
TASTING ROOM, THE Located in Will Rogers Theatre, this intimate space is a culinary stage for expert chefs to dazzle small groups. 4322 N. West-ern, 604.3015
WEST The staff is speedy, the décor sleek and modern, and the entrées – like bucatini with meatballs or roasted salmon and ratatouille – are wide-ranging but elegantly simple. 6714 N. Western, 607.4072
FRENCHLA BAGUETTE BISTRO Brothers Alain and Michel Buthion have firm roots in the city’s culinary land-scape, and La Baguette combines fine dining (linger over multiple courses whenever possible) with an exceptional bakery, deli and butcher shop on site. 7408 N. May, 840.3047
WHISPERING PINES B&B A secluded getaway on the south end of Norman, this inn houses a treasure of a restaurant serving sumptuous, savory French-inspired cuisine in quiet comfort with first-class service. 7820 E. Highway 9, 447.0202
GERMANINGRID’S Authentic German fare at its best, including outstanding Oklahoma-made bratwurst. Join the Saturday regulars for breakfast and try the apple French toast, and no one can resist Ingrid’s bakery counter. 3701 N. Youngs, 946.8444
OLD GERMANY RESTAURANT Justly renowned for its Bavarian delights - the schnitzels, soups and cevapcici sausages are spectacular. Reservations strongly recommended; it’s a small place and din-ner’s already a lengthy process without waiting in line. 15920 S.E. 29th, Choctaw, 390.8647
ROYAL BAVARIA Excellent renditions of tradi-tional dishes like Wienerschnitzel, Jagerbraten and a variety of sausages, plus fantastisch house-brewed beers, make the time consumed a worthy invest-ment. 3401 S. Sooner, Moore, 799.7666
HEALTHY | ECLECTICCOOLGREENS This health-conscious establish-ment has a menu, but customization is encouraged; every available component in their salads, wraps and frozen yogurt is naturally delicious. 4 metro locations, coolgreens.com
EARTH NATURAL CAFÉ & DELI, THE Super, super fresh sandwiches, salads, soups and baked goods in one of the most vegetarian- and vegan-friendly menus you’ll ever see, plus organic fair-trade coffee and tea. 750 Asp, 573.5933
MATTHEW KENNEY OKC Built with sustainability and raw cuisine preparation in mind, it’s a warm, modern setting in which to savor the unique and innovative menu crafted by the renowned raw food chef and author. 5820 N. Classen Blvd., 842.1050
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GREEN & GRILLED Steak, chicken, pork, veal or tofu grilled to order and served with fresh salads and sides, resulting in a balanced, filling, extremely tasty green meal for only a little green. 8547 N. Rock-well, 563-2605
LUDIVINE The experience is never the same on successive visits, because the menu adjusts con-stantly to reflect availability of elite-quality, locally sourced ingredients. 805 N. Hudson, 778.6800
PINK ELEPHANT CAFÉ On Main Street but off the beaten track, the green, health-conscious labor of local love has a small menu and constantly rotating daily specials to complement its earth-friendly vibe. 301 E. Main, 307.8449
ICE CREAM | YOGURTORANGE LEAF FROZEN YOGURT Dozens and dozens and dozens of decadent-tasting, waistline-friendly flavors, topped however you like since you’re making it yourself. Just don’t try them all at once, since it’s charged by the ounce. 8 metro loca-tions, orangeleafyogurt.com
PASSIONBERRI An oasis for the dessert lover whose sweet tooth is tempered by a healthy mindset, the menu includes self-serve frozen yogurt and toppings, tea and new passion sweet crepes. 1204 N. Interstate Dr., 701.8898, 1236 E. Alameda, 801.2233
PEACHWAVE YOGURT A full 50 flavors - every one low-fat or non-fat - conveyed to your taste buds via the finest, freshest ingredients in completely de-licious customized combinations. 3 metro locations, peachwaveyogurt.com
INDIANAJANTA CUISINE OF INDIA Find appealing possibilties at the busy lunch buffet or delve into the menu’s tandoori treasures - the hardest part is choosing. 12215 N. Pennsylvania, 752.5283
GOPURAM - TASTE OF INDIA A full-service Indian establishment whose richly appointed interior and attentive staff give the feel of fine dining, even dur-ing the inexpensive and plentiful lunch buffet. 4559 N.W. 23rd, 948.7373
KHAZANA INDIAN GRILL Don’t let the thought of a buffet throw you off this place. The food is superior and very fresh; the staff is delightful. New to Indian food? Alert a server and you will be guided through the cuisine. 4900 N. May, 948.6606
MISAL OF INDIA BISTRO A Norman institution for over 30 years, specializing in tandoori-cooked delicacies and boasting healthy, natural, delicious cuisine, served amid splendid ambiance. 580 Ed Noble Pkwy., 579.5600
TAJ CUISINE OF INDIA A tremendous selection of Indian staples and delicacies - the menu has sections for vegetarian, tandoori, South Indian and Indo-Chinese specialties - plus full lunch and dinner buffets. 1500 N.W. 23rd, 601.1888
ITALIAN | PIZZABELLINI’S RISTORANTE & GRILL Tasteful in décor and Italian offerings alike, this romantic night-spot quietly, confidently exudes elegance. 6305 Waterford Blvd., 348.8033
BENVENUTI’S Subtly flavored minestrone to rich, hearty ragouts, the splendid menu keeps the booths full and diners planning return trips; don’t overlook the Sunday brunch. 105 W. Main, 310.5271
CAFÉ 7 A fast, casual restaurant with a very cool concept: widely varied salad, sandwich, pizza and pasta options, all priced under $7 and served up in 7 minutes, 7 days a week. 14101 N. May, 748.3354
CAFFE PRANZO The atmosphere raises first-time diners’ hopes; the execution exceeds them. Classic dishes, as well as less ubiquitous options that should be better known, are elevated to greatness.9622 N. May, 755.3577
FALCONE’S More than a pizza place, although the “by the slice” is terrific, it encourages experi-mentation via a deli counter of imported Italian meats, chesses and delicacies. 208 Johnny Bench, 702.1500, 6705 N. May, 242.2222
FLIP’S WINE BAR & TRATTORIA Managing to feel rustic despite its location in a busy corridor of OKC, this cozy Italian joint keeps extended hours, and tends to get busier and louder as the hour gets later. 5801 N. Western, 843.1527
HIDEAWAY PIZZA If you’ve been serving pizza to a devoted following for over half a century, then you must be doing something right. In this case, that something right is incredible pizza in jovial surround-ings. 7 metro locations, hideawaypizza.com
HUMBLE PIE PIZZERIA There’s really no need to be humble about pizza made the way a true Chicago pizzeria would make it. Take your choice of toppings and relish what is quite possibly the best crust known to man. 1319 S. Broadway, 715.1818
JOEY’S PIZZERIA A creative pizzeria on OKC’s Film Row, Joey’s serves first-rate appetizers and salads along with its mouth-watering pies. Can’t get enough? Have your pizza, then have another for dessert; The Surfer Dude can pinch hit as entrée or dessert. 700 W. Sheridan, 525.8503
NOMAD II A classic old-school Italian restaurant (the pizza is especially popular) that also serves excellent steaks and fried chicken, and offers a slice of OKC history through its décor. 7301 N. May, 843.4557
OTHELLO’S ITALIAN RESTAURANT Garlic bread and mussels to tiramisu and coffee - everything you’d hope for from a romantic, comfortably shabby Italian café. The adjoining bar regularly hosts live local music. 434 Buchanan, 701.4900
OTHELLO’S OF EDMOND A sister restaurant to the original Othello’s in Norman, it offers a similarly welcoming atmosphere and menu, with its own spin courtesy of a historic location and customers’ culi-nary contributions. 1 S. Broadway, 330.9045
PAPA DIO’S Three generations of the Bonadio fam-ily offer an ample menu of new and classic dishes - Tuscan fusion, anyone? - in separate dining rooms for casual or more refined dining. 10712 N. May, 755.2255
SERGIO’S ITALIAN BISTRO Traditional, fresh Italian food - the pasta chips and Shrimp Fra Diavolo come recommended - in a comfy little hideaway with a cheerful, welcoming atmosphere. 104 E. Gray, 573.7707
EDIBLES & LIBATIONS
82 slice | january 2012
SOPHABELLA’S CHICAGO GRILL A quiet, classy gem offering premier tastes from Chicago and beyond - the menu includes Coquilles St. Jacques alongside pepperoni rolls - in comfort and style. 7628 N. May, 879.0100
SPAGHETTI WAREHOUSE, THE A family destina-tion since 1989 and one of the initial harbingers of the Bricktown renaissance, it delivers immense servings of piping hot pasta and 15-layer lasagna with cheerful enthusiasm. 101 E. Sheridan, 235.0402
STELLA MODERN ITALIAN CUISINE A luscious spate of modern Italian cuisine for a casual lunch, romantic dinner or brunch that’s a bit of both, framed by stylish surroundings. 1201 N. Walker, 235.2200
TRATTORIA IL CENTRO Offering contemporary Italian with an urban twist in The Montgomery, the chef-driven leadership shows in the food’s flavor, creativity and artistry. The Pappardelle Bolognese is tremendous. 500 W. Main, 601.5858
UPPER CRUST WOOD FIRED PIZZA A chic, con-temporary restaurant in Classen Curve, this uptown pizzeria and wine bar specializes in wood-fired, thin crust New York style pies complemented by a full menu and wine list. 5860 N. Classen Blvd., 842.7743
VICTORIA’S PASTA SHOP A shabby-comfortable atmosphere with local art on its walls and the art of pasta on its plates – the chicken lasagna and linguine with snow crab are especially excellent. 327 White, 329.0377
VITO’S RISTORANTE Homestyle Italian cuisine in an intimate setting where the staff and management treat customers like guests in their home. It’s a small space, so calling ahead is recommended. 7521 N. May, 848.4867
WEDGE, THE Wood-fired pizzas crafted from fresh ingredients and made-from-scratch sauces; there’s a build-your-own option if the house specialties’ unconventional toppings (figs, truffle oil, walnuts) don’t appeal. 230 N.E. 1st, 270.0660, 4709 N. Western, 602.3477
JAPANESE | SUSHIFUJI JAPANESE RESTAURANT Traditional Nip-ponese staples like sukiyaki and pork tonkatsu plus a good range of sushi from simple single-ingredient showcases to wildly complex concoctions. 2805 S. Broadway, 348.7688
FULL MOON SUSHI Mango salsa, chive oil, crème fraiche, “cherry death sauce”… you won’t find fresh, marvelously creative combinations like these elsewhere. Expect to spend some time poring over the extensive menu, and definitely try the Devil’s Advocate. 326 E. Main, 535.6548
IN THE RAW DUNWELL SUSHI A chic, colorful, open-concept restaurant on the Bricktown canal of-fering excellent sushi, even more impressive specialty rolls and a wide assortment of sake. Try the bananas tempura for dessert. 200 S. Oklahoma, 702.1325
MUSASHI’S Exquisitely flavorful Japanese cuisine prepared with genuine artistry, thanks to the skilled chefs performing at tableside hibachi grills. Nobody does the onion volcano better. 4315 N. Western, 602.5623
PACHINKO PARLOR A uniquely Oklahoman spin on Eastern cuisine, featuring sushi rolls made with ingredients like fried chicken or chorizo sausage alongside more classic preparations of noodle and rice dishes. 1 N.W. 9th, 601.8900
SHIKI JAPANESE RESTAURANT A boisterous, high-energy meal off the hibachi menu, or a quieter repast of reliably fresh, high-quality sushi - either way, diners win. 14041 N. May, 751.8989, 4406 W. Reno, 947.0400
SUSHI BAR, THE Sushi staples done with élan, as well as options starring more adventurous ingredients like sweet potato and jack cheese, in a bustling, comfortable environment. 1201 N.W. 178th, 285.7317
SUSHI NEKO An established OKC favorite combin-ing style (sleek, brisk, classy) with substance (in the form of an especially wide-ranging and creative sushi menu). Flavor favors the bold! 4318 N. Western, 528.8862
TOKYO JAPANESE RESTAURANT It’s neither huge nor lavishly appointed, and the menu focuses more on traditional dishes than experimental flights of fancy; it is, however, palpably fresh and routinely cited as among the metro’s best. 7516 N. Western, 848.6733
MEDITERRANEANAVANTI BAR & GRILL Gather around the ham-mered copper bar for the casual elegance of Italy and the Mediterranean with contemporary twists: crab falafel, bolognese pizza, osso bucco and more. 13509 Highland Park, 254.5200
COUS COUS CAFÉ Massive flavor comes packed into this small space; an impressive balancing act among the payload of spices elevates the kabobs, shawarmas, tagines and other Moroccan hits. 6165 N. May, 286.1533
MEDITERRANEAN IMPORTS & DELI Selected groceries and a menu stocked with options from a simple Greek salad to eye-watering cabbage rolls; the food is authentic, quick and spectacular. 5620 N. May, 810.9494
NUNU’S MEDITERRANEAN CAFÉ & MARKET The tangy, tantalizing, fresh and healthy flavors that characterize the cuisine of Lebanon, Jordan, Palestine and their neighbors, faithfully reproduced from generations-old recipes. 3131 W. Memorial, 751.7000
QUEEN OF SHEBA Practically the definition of a hidden treasure, an excellently spiced, extremely vegan-friendly menu of varied Ethiopian delights awaits the adventurous. Bring friends and be pre-pared to linger. 2308 N. MacArthur, 606.8616
ZORBA’S MEDITERRANEAN CUISINE For over 20 years, Zorba’s has satisfied appetites and pleased adventurous palates. Serving traditional and modern dishes from recipes passed down through genera-tions, they proudly showcase the flavors of Cyprus, Spain, Greece and Morocco. 6014 N. May, 947.7788
MEXICAN | LATIN AMERICAN1492 1492 offers authentic Mexican cuisine in an elegant atmosphere, a fusion decor with an open bar,
possibly the best mojitos in the universe and a roman-tic setting. 1207 N. Walker, 236.1492
ABEL’S MEXICAN RESTAURANT Tex-Mex neces-sities like enchiladas and tacos are plentiful, while authentic flavor really shines in steak and pork spe-cialties. Bonus points for the Huervos Chorizo. 5822 N.W. 50th, 491.0911, 6901 S. May, 686.7160
ABUELO’S MEXICAN FOOD EMBASSY In a word: huge. The restaurant itself, the variety, the plates, the flavors, the experience. No passport required. 17 E. Sheridan, 235.1422, 3001 W. Memorial, 755.2680
ALVARADO’S MEXICAN Options abound - from creamy, dreamy chicken tortilla soup to sopapillas with brandy butter sauce made to order - for a Mexi-can feast leaving customers full and fully satisfied. 1000 E. 2nd, 359.8860
BIG TRUCK TACOS It’s nearly always standing room only at lunch, but don’t let that stop you - shove an elbow in at the counter and enjoy fast, fresh, imagina-tive taco creations. 530 N.W. 23rd, 525.8226
CAFÉ ANTIGUA Breakfast and lunch are both served until close, making it twice as hard for the midday diner to choose from the double lineup of intriguing Guatemalan specialties. 1903 N. Classen, 602.8984
CAFÉ DO BRASIL OKC is a long way from Rio, but the supremely savory menu in this Midtown hot spot covers the distance in a mouthful. Even brunch is a spicy, inimitable treat. 440 N.W. 11th, 525.9779
CANTINA LAREDO A sophisticated take on tradi-tional Mexican food, specializing in fresh fish specials and certified Angus beef dishes. 1901 N.W. Express-way (in Penn Square Mall), 840.1051
CARNITAS MICHOACAN On beyond Tex-Mex! This walk-up taqueria-style destination serves specialties from its namesake southern Mexican state, including asada, pollo, cabeza and even lengua dishes. 306 W. Edmond, 341.0356
CASA DE LOS MILAGROS MEXICAN RESTAU-RANT If you’re searching for quality Mexican food that’s accompanied by an appealing aesthetic, look no further than Milagros: their casa es su casa. 5111 N. Classen Blvd., 286.9809
CASA PERICO MEXICAN GRILLE If success involves doing what you love, and doing it well, the family behind these well-loved and enduring Tex-Mex depots are clearly doing nearly everything right. 12219 N. Pennsylvania, 755.1506, 4521 N.W. 63rd, 721.3650
CHELINO’S MEXICAN RESTAURANT How do you find some of the metro’s fastest, most frequented Tex-Mex? Look around – there’s probably a Chelino’s nearby. An Oklahoma flavor empire spanning from Norman to Edmond, its substantial menu includes a bevy of lunch specials. 11 metro locations, chelinos-mexicanrestaurant.com
CHICAS MEXICAN CAFÉ Colorful, casual, cute and conveniently located in Nichols Hills Plaza, this creative little cocina presents a few intriguing ideas for distinctive Mexican cuisine. 6482 Avondale, 607.8193
DIEGO’S MEXICAN RESTAURANT The propri-etors’ personal investment (there’s a family tree
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january 2012 | slice 83
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EDIBLES & LIBATIONS
on the menu) and pride in their Central Mexican culinary heritage fuel the marinades and specialty dishes in this charming little café. 1501 N.W. 23rd, 525.1700
EL POLLO CHULO Chicken, steak and seafood options marinated in limes Spanish-style and grilled for healthy flavor make for a lean, inexpensive, savory meal. 5805 N.W. 50th, 792.2300
IGUANA MEXICAN GRILL This self-described “little taco stand down by the railroad tracks” of-fers unique Mexican flavor in a fun atmosphere at reasonable prices. Iguana Tuesdays ($1 tacos from 4pm to close) are a can’t-miss. 9 N.W. 9th, 606.7172
LA CUEVA GRILL Homestyle Mexican just north of downtown OKC, the menu is an appealing mix of old and new dishes, and the breakfast burrito with egg and chorizo is not to be missed. 409 N. Walker, 604.0523
LA LUNA MEXICAN CAFÉ Its cantina-style atmosphere is undeniably festive, and only adds to the enjoyment of classic fajitas, enchiladas and bolder dishes like the carne ranchera. 409 W. Reno, 235.9596
MAMA ROJA MEXICAN KITCHEN A festive atmosphere on the scenic shores of Lake Hefner sets off a menu loaded with hand-rolled tamales, vendor-style tacos and signature dishes. 9219 E. Lake Hefner Pkwy., 302.6262
MAMASITA’S A popular watering hole due to its spacious patio and prime location on the south side of Nichols Hills Plaza, it also offers a full menu - try the tortilla soup! 1121 N.W. 63rd, 848.0541
MAMAVECA MEXICAN RESTAURANT A tasty take on familiar Mexican favorites plus a rare treat for culinary explorers: the diverse delights of Peruvian cuisine, which incorporates the combined flavors of four continents. 2551 W. Hemphill, 573.4003
MARGARITA’S RESTAURANTE MEXICANO The menu offers comfortably familiar favorites, and the real draw is the exceptional execution: always fresh, never greasy, reliably delicious. 7800 N. May, 848.8394
PEPE DELGADO’S Fast service, consistent quality and proximity to campus make Pepe’s a packed house during the lunch rush, as students and fac-ulty keep coming back for more Mexican classics. 752 Asp, 321.6232
PURPLE BURRO Casual and lighthearted (if you couldn’t guess from the name), it specializes in New Mexican cuisine fueled by the heat of green chiles in classics like chicken enchiladas and chile verde stew. 231 S. Coltrane, 359.8400
TARAHUMARA’S CAFÉ & CANTINA Beloved by locals (there’s usually a line but it moves quickly), this airy, unassuming ristorante serves huge, tasty portions of Tex-Mex classics plus less ubiquitous fare like carnitas de puerco and mole poblano. 702 N. Porter, 360.8070
TED’S CAFÉ ESCONDIDO The gold standard of OKC-area Tex-Mex: residents may prefer another
eatery, but when they attempt to make converts, Ted’s is the point of comparison. Fast, fresh and amply por-tioned, it’s often very crowded and always supremely delicious. 4 metro locations, tedscafe.com
ZARATE’S LATIN MEXICAN GRILL And now for something a trifle different: In addition to the famil-iar joys of enchiladas and chimichangas, the chef’s Peruvian heritage shines in South American dishes featuring plantains, yucca and imported spices. 706 S. Broadway, 330.6400
SEAFOODFISH CITY GRILL Shrimp and grits, tilapia po’ boys, oysters on the half shell… anyone who secretly wishes Oklahoma had a coastline should feel right at home in this Spring Creek Village stopover. 1389 E. 15th, 348.2300
JAZMO’S BOURBON STREET CAFÉ Its upscale yet casual environment and Cajun and Creole-inspired selections provide a nice backdrop for both a night out in Bricktown and watching the big game at the bar with a bowl of gumbo. 100 E. California, 232.6666
PEARL’S CRABTOWN A 20,000-foot Bricktown warehouse is home to Crabtown, where the Cajun Crab Boil is a favorite and guests are encouraged to “leave the silverware at home and dig in.” 303 E. Sheridan, 232.7227
PEARL’S FISH HOUSE The fun, fresh taste of Pearl’s seafood and Cajun specialties just got faster - a streamlined menu and speedy ordering system make it ideal for a brief lunch or dinner on the go. 1920 S. Meridian, 688.9888
PEARL’S OYSTER BAR A perennial winner in “best of the metro” polls for its fresh, flavorful seafood and spicy Creole-inspired dishes: Shrimp Diablo, Tabasco Caesar salads and more. 5641 N. Classen, 848.8008
SHACK SEAFOOD & OYSTER BAR, THE A mas-sive selection of nicely spiced Cajun and Creole cooking, plus fried and grilled seafood, in an atmosphere that’s as causal as can be. 303 N.W. 62nd, 608.4333
STEAK & CATFISH BARN Rustic in the extreme inside and out, but it’s hard to argue with the ample portions of deliciously breaded and fried catfish - especially since they can be augmented by an all-you-can-eat option. Juicy steaks too. 5175 E. Waterloo, 341.7300
SOUL FOODMAMA E’S WINGS & WAFFLES Now with two locations after a star turn on The Food Network’s “Diners, Drive-Ins and Dives,” this labor of love is adored by locals looking for classic Southern dishes flavored with authenticity. 3838 Springlake, 424.0800, 900 W. Reno, 231.1190
STEAKHOUSEBOULEVARD STEAKHOUSE Perfectly soigne ambiance down to the least detail and cuisine easily ranking among the metro’s elite - a sumptuous, if
84 slice | january 2012
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CATTLEMEN’S STEAKHOUSE The very definition of an Oklahoma institution - it’s over 100 years old in a state that’s only 103 - its immense corn-fed steaks and irreproducible atmosphere are history served anew every day. 1309 S. Agnew, 236.0416
CIMARRON STEAK HOUSE Historians beware: there’s a good deal of campy ol’-timeyness in the restaurant’s design and décor… but if you’re after an inexpensive mesquite-grilled steak and a bit of Old West sideshow spirit, get in line. 210 N. Meridian, 948.7778
HAUNTED HOUSE, THE A quaint estate renowned for its spooky past (its name is no accident, folks) and being a tad difficult for newcomers to find, The Haunted House is legendary for its steak, lobster and quirky charm. 7101 Miramar, 478.1417
JAMIL’S STEAKHOUSE Saving room for your steak, lobster or prime rib is difficult when your gratis appetizers arrive in the form of a Lebanese bounty, but make the effort. Jamil’s has been feed-ing Oklahoma exceptionally well since 1964. 4910 N. Lincoln, 525.8352
JUNIOR’S Some of the biggest oil deals in boom and bust days were finalized at this landmark Oil Center building restaurant, where hand-cut Angus steaks and lobster fight for attention with knockout fried chicken. 2601 N.W. Expressway, 848.5597
MAHOGANY PRIME STEAKHOUSE The service is outstanding and the ambience casually welcoming, but the star is the steak: the finest hand-selected custom-aged beef, broiled to perfection and served sizzling and delicious. It’s where great steak is the rule, not the exception. 3241 W. Memorial, 748.5959
MICKEY MANTLE’S STEAKHOUSE Named after a legendary Oklahoman, this lushly atmospheric social spot in Bricktown serves powerhouse entrées, sides and amenities that have become the stuff of legends themselves. 7 S. Mickey Mantle, 272.0777
OPUS PRIME STEAKHOUSE Aspiring to the ultimate in upscale dining via hand-cut USDA Prime Black Angus steaks, a wine selection comprising over 1,000 labels and an ambiance of intimate elegance. 800 W. Memorial, 607.6787
RANCH STEAKHOUSE Driven by custom-aged hand-cut USDA Certified Prime tenderloins and ribeyes, the effortlessly opulent Ranch offers excep-tional food, warm hospitality and unbridled South-ern comfort. 3000 W. Britton, 755.3501
RED PRIMESTEAK Visionary design and atmo-sphere house super-premium steaks that are among the state’s very finest, accompanied by vibrant, imaginative flavors and refined amenities to make world-class dining. 504 N. Broadway, 232.2626
THAIPAD THAI Dine in comfortably or quickly carry out beautifully executed exemplars of the form: deli-cately flavored or searingly spiced soups, curries, fried rice and noodle dishes like its namesake. 119 W. Boyd, 360.5551
SALA THAI Pineapple curry, basil squid, fried rice with crab, cinnamon beef with rice noodles... the variety is exceptional, and the inexpensive create-your-own lunch special makes it a popular midday option. 1614 N.W. 23rd, 528.8424
SWEET BASIL THAI CUISINE The enormous aquarium adds to Sweet Basil’s cozy ambiance, which when coupled with its outstanding curries and soups recommends it as a date spot. Be aware that it is on the higher end of Norman’s price range for Thai. 211 W. Main, 217.8424
TANA THAI BISTRO There’s a lot to like about the food in this little spot, from the red snapper filet to the plain old (so to speak) pad thai. Pay special attention to the soups, and do not play chicken with the spice level. 10700 N. May, 749.5590
THAI KITCHEN CAFÉ Downtown OKC is pep-pered with cafes catering to the lunch rush, but evening hours, a packed lunch buffet and quality cuisine make this easily overlooked café stand out. 327 Dean A. McGee, 236.0229
THAI KUMKOON What it lacks in seating capacity and lavish décor, it more than makes up for in flavor, buffet convenience and budget consciousness for patrons - plus, the Evil Jungle Chicken is an absolute must. 1347 W. Lindsey, 329.9790
VIETNAMESECORIANDER CAFÉ Updating traditional Viet-namese recipes with modern sensibilites via local ingredients, this vegetarian-friendly café makes a quick, casual, comfortable dining alternative. 323 White, 801.3958
LIDO Spring rolls to vermicelli bowls, this venerable diner runs the gamut of Vietnamese and Chinese cuisine, and even finds room for a few French spe-cialties. 2518 N. Military, 521.1902
PHO CA DAO Vermicelli bowls, rice platters and even banh xeo crepes are there for investigating, but the main draw is still piping hot pho (with choice of meat) and icy cold bubble tea. 2431 N. Classen Blvd., 521.8819
PHO SAIGON Can’t decide between Vietnamese and Thai? The spicy noodle broth in this casual res-taurant’s name is a standout, but the proprietors have happily added some of their native Thai cuisine to the menu as well. 2800 N. Classen Blvd., 525.1110
SAIGON BAGUETTE Fast and flavorful - and unbelievably cheap - this cash-only counter in the Milk Bottle Building just north of 23rd packs a distinctive Vietnamese punch into fresh sand-wiches and knockout egg rolls. 2426 N. Classen, 524.2660
SPREAD THE WORD
Have an addition that you’d like us to consider for Edibles & Libations? Send establishment name, address, phone number and a brief description (40 words or less) to [email protected]. Submissions must be received two months prior to publication.
FARE EDIBLES & LIBATIONS
january 2012 | slice 85
1
SAINTS BALL Photos by Michael Miller
A year of supporting St. Anthony Hospital’s lifesaving mission con-cludes with a trip back to vintage Hollywood for a “Saints of the Silver Screen” ball at the Skirvin Hilton
2
3 4
1 Jemma and Scott Stemmons
2 Jim and Denise Brinkworth, Rosalie and Gary Rahe
3 Caroline and Ryan Skinner
4 Maggie and Phil Clayton
5 Dr. Jeffrey and Dana Hirsch, Jackie and Jerry Bendorf
6 Dr. Robert and Paulette Gordon
7 Dick and Glenna Tanenbaum5
6 7
ON THE TOWN OUT & ABOUT
More photos, gifts, reprints... all at www.sliceok.com
86 slice | january 2012
1 2 3
4 5
WORLDFEST GALA Photos by Claude Long
1 Christopher and Tina Hilbert
2 Beth Kerr, Steve and Linda Haneborg
3 Tim Hill, Melanie Macdonald
4 Erin Engelke, Brooks Douglas
5 Jack and Ann Thompson
World Neighbors invites patrons on a globe-hop-ping adventure without leaving the OKC Farmers Public Market at its annu-al gala featuring dining, shopping and more multi-cultural delights
OUT & ABOUT
1 2
3 4 5
B.L.A.C. BENEFIT Photos by Claude Long
1 Major and Jacquie Jemison
2 Greg Eskridge, Beverly Story, Justin Story
3 Mary Pointer, Zora Brown
4 Shirley Nero, Magnolia Cumby
5 Dr. Ruth Barnes, Anita Arnold
The Black Liberated Arts Center provides an elegant celebration of women dur-ing its 17th annual Recogni-tion and Benefit Dinner at the Petroleum Club
More photos, gifts, reprints... all at www.sliceok.com
january 2012 | slice 87
ON THE TOWN
1 2 3
4 5
TASTE OF WESTERN Photos by Claude Long
1 Co-chairs Melissa Yohn and Keith Paul
2 Melinda and Dave Morris
3 Jill Farrand, Amber Hunsucker
4 Jenny and Josh Adel
5 David and Patti Haas
A whole world of flavors fits neatly into the Will Rogers Theatre as the Western Avenue Association and participating restaurants provide a master course in culinary excellence
1 2
4 5
VISIONS OF SUGARPLUMS Photos by Claude Long
1 Jennifer Austin, Susan Austin
2 Jeff and Susan Raley
3 Trey and Lena Ozialo
4 Becky Humphers, Kris Booze
5 Jan Turpen, Randy Richison
The holiday spirit fills the minds of guests at Em-bassy Suites Norman as the Assistance League of Norman hosts its annual fundraising fete
3More photos, gifts, reprints... all at www.sliceok.com
88 slice | january 2012
Photos by Claude LongTHE WEBB’S 60TH
1 Jenna Shorter, Lee Ann Webb Looman, Jenny Tipton
2 Mattie Looman, Edna Earle Webb, Lee Ann Webb Looman
3 Lindsay Hawkins, Debbie McConnell
The Norman favorite marks six decades of success in the family business: sharing fantastic fash-ion with the community
1
3
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OUT & ABOUT
Open space designs, granite countertops throughout, extensive use of 6” crown molding and much, much more.
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6500 North Western Avenue, Oklahoma CityShop us online: www.gordonstuart.com
SHOE SALE!
education for the 21st century405.749.3001 • www.heritagehall.com
HERITAGE HALL
2012 Open House ScheduleUpper School Thursday, January 12, 6 pmLower School Thursday, January 19, 6 pm Middle School Thursday, January 23, 6 pm
Northpark Mall • 12036 N. May286-3760 • www.closetmoxie.com
www.facebook.com/closetmoxie
WINTERCLEARANCE
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january 2012 | slice 89
ON THE TOWN
BAUBLES AND BUBBLES
1 Juanitta Goins, Arletta Fink, Barbara Starling
2 Valerie Lorenz, Michel Cross, Nancy Wolf
3 David Leach, Kate Dinsmore, Stephen Pittman
The twin enjoyments of jewelry and champagne provide ample impetus to help fund scholarships and travel for OU School of Dra-ma and Musical Theatre students
1
3
2
Photos by Claude Long
19201 N. Western Avenue • Edmond405.216.5400
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KEYSTONE ADVENTURE SCHOOL & FARM, where educating the whole child is a whole lot of fun!
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Committed to improving the foundation of your smile.
More photos, gifts, reprints... all at www.sliceok.com
90 slice | january 2012
ONCE UPON A DREAM
1 John and Mary Seward
2 Mary Jo Watson, Joan Stauffer, Jeannie Price
3 Sherry and Gene Enrico
It’s a gracious – and extremely graceful – evening at the Fred Jones Jr. Museum of Art as the OU School of Dance presents its elegant annual fundraiser
1
3
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Photos by Claude Long
OUT & ABOUT
405.702.1700 WWW.BDOCONSTRUCTION.COM • 4410 N. WESTERN
Live Well • Dress Well • Shop Well
2001 W. Main • Carriage Plaza • Norman405.360.3969 • www.caymanscollection.com
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exquisite antiquityreclaim • reuse • recycle
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Call 843.4222 or 843.3038
Donations may be mailed to
ARF c/o Public Works1009 NW 75th
Nichols Hills, OK 73116
We need your help! Animal Rescue Friends of Nichols Hills helps pets impounded in Nichols Hills find their owners or a new home. Your support will help ARF continue its work in saving strays.
COME SEE USAT PETSMARTON SUNDAYS
january 2012 | slice 91
ROBERTO COIN IN OKC
1 Andrea and Dr. Anthony Jackson
2 Glenn and Judy Floyd, Roberto Coin
3 Mitchell Clark, Coleman Clark, Jim Clark
B.C. Clark welcomes Roberto Coin, founder of a namesake line of exquisite jewelry treasured worldwide, with an invitation- only reception at the OKC Golf and Country Club
1
3
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Photos by Justin Avera
ON THE TOWN
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readslice.com
For over 21 years, Second Chance Animal Sanctuary, a non-profit organization operating
solely on donations from kind and loving people, has been working to help homeless dogs and cats find their way to a safe, permanent and
loving home. We are a no-kill facility, so each pet we bring to our sanctuary will remain there until
they are either adopted, or fostered by one of our many foster families.
Please keep us in mind when you are in search of a new pet!
4500 24th Avenue NW in Norman(405) 321-1915
www.secondchancenorman.com
Second ChanceAnimal Sanctuary, Inc
92 slice | january 2012
NICHOLS HILLS PLAZA 63RD & N. WESTERN 405.842.1478www.ruthmeyers.com
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Visit us in our suite in the OU Physicians Building825 N.E. 10th Street, Suite 5350. Complimentary valet parking is available. (#
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DETAILS | Organize and Conquer, page 20 BDI SEQUEL desk ($999), three-drawer mobile file ($549) and multi-function cabinet ($999) from Suburban Furniture in Oklahoma City, 946.4387, suburbancontemporary.com; Custom closet system (pricing varies according to complexity of system) from California Closets in Edmond, 216.9910, californiaclosets.com/oklahoma; Harlequin cabinet ($1,077) from True North Living in Oklahoma City, 843.3900, livingtruenorth.com; Leather-look storage ottoman ($595) from Mister Robert Furniture Norman, 321.1818, facebook.com/MisterRobertFurniture
january 2012 | slice 71
in the kitchen | splash | matters of taste | edibles & libations
More, PleaseInspired by meatloaf restaurants pop-ping up in cosmopolitan cities across the country, Caryn Ross, The Fat and Sassy Mama, reinvents a classic with “Not My Momma’s Meatloaf.” Tweak-ing the recipe to create a healthier ver-sion and presenting dinner in a fun way is guaranteed to move this old standby to the top of your greatest-hits list. See page xx.
fare
ca
rli
wen
two
rth
20 slice | january 2012
Organize and ConquerBy Lauren Hammack
There are the two ends of the organization spectrum: Martha Stewart and “Hoarders.” God willing, you fall somewhere in between and you’ve be-gun taking stock of the year ahead. Your eBay pile, your donation heaps
and orphaned cords are all visual reminders that now is the best time to bring some order – and sanity – into your life. We can’t offer any remedy for your teen-age sons, but we think these solutions will give you a good start to organizing and conquering their attendant clutter, at least for a while.
Closet Systems by California Closets, featuring custom storage systems for closets, garage, home office, pantry and entertainment centers with virtually all installations in less than one day. Custom designs available at no charge and installation estimates are exact prices.
SEQUEL home office from BDI, available with integrated features such as cable management, built-in recharging station and easy-access panels; from Suburban Furniture, includes desk, three-drawer mobile file and multi-function cabinet.
Things We LoveDetails
For resources, see page 92.
Leather-look storage ottomn in tailored, sable brown fabric with hidden storage and decorative stitching with nail head accents, measures 37" W x 21" H x 37" D, from Mister Robert Fine Furniture and Design.
The Harlequin Cabinet storage unit with small drawers for knickknacks, children’s toys, and more, is from True North Living and is available in your choice of hardware and more than 30 colors.
SPACES | Setting the Table, page 45 A Mid-Winter’s Night Meal: birch folder, vase and round folder ($9 each), reclaimed wood pieces ($16 each) from Birdie at Campus Corner in Norman, 579.0299, thebirdiesnest.com
DESIGNERS’ NOTEBOOK | Take It From the Top, page 68 UGG Australia Shearling headband ($89) from Dillard’s in Penn Square Mall, 840.8495, dillards.com; Jeweled flower headband ($24.95) from Gap, gap.com; East Coast Trapper Hat ($36) from Francesca’s Collections, francescacollections.com; Blush fox with sheared beaver crown hat ($399) and Blue mist Rex rabbit knitted cloche hat ($175) from Geno’s Furs in Northpark Mall, Oklahoma City, 752.8959, genosfurs.com; Vintage-inspired headbands ($8-12 each) from Unlabeled Apparel in
Norman, 366.8484, unlabeledapparel.com
FARE | In the Kitchen, page 71 Royal Copenhagen black fluted half lace salad plate ($110), Simon Pearce five piece pewter place setting ($150) and Kim Seybert Capiz place mat ($65) from Bebe’s, Nichols Hills, 843.8431, shopbebes.com
WHERE TO FIND ITRESOURCES
68 slice | january 2012
Take It From the TopBy Lauren Hammack
Even if it’s not the sunniest or most vibrant month of the year, January inspires us to find warmth and color by any means possible. The New Year also calls for cleaning the
slates and beginning anew from head to toe. So with those things considered, we’re taking 2012 from the top.
For resources, see page 92.
UGG Australia Shearling headband from Dillard’s, made of real shearling sheepskin, available in chestnut, black, sand and gray.
Jeweled flower elasticized headband with feather
embellishments and ribbon band, from Gap.
Exclusively from Unlabeled Apparel,
these vintage-inspired headbands are made
locally and are available with detachable
flowers, mixed metals and pearls.
Soft and luxurious, this blush fox with sheared beaver crown hat is from Geno’s Furs.
East Coast Trapper Hat with crocheted knit, faux fur lining and snap-down ear flaps from Francesca’s Collections.
Blue mist Rex rabbit knitted cloche hat with rosettes and fox trim from Geno’s Furs.
Passion for fashionDesigners’ notebook
january 2012 | slice 93
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Your one Gift is GivinG me the tools to be successful when i start school.
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94 slice | january 2012
Want to comment on Lauren’s tales or share some of your own? Write to her at [email protected].
By Lauren Hammack
Having not gotten my Christmas wish – a small-but-con-tained attic fire that might also consume the contents of the garage – I’ve turned my sights to this month’s theme
of making a fresh start. Fueled by the tidy combination of a “Hoarders” weekend mar-athon and a well-timed Rubbermaid® sale, I’m de-hoarding my entire house. OK, I’m making a dent. Timing is everything for a project of this magnitude. Though it’s not yet a bank holiday, Big Trash Day still earns a red circle on my calendar for being the one Monday a month when the slate of all my material transgressions is wiped clean (some-times with a fine for “oversized hauls”) by the City of Oklahoma City. If things go as planned, my oversized haul will be ready by Big Trash Day Eve. Clean streaks don’t strike often, so it’s equally important to have a non-emotional, no-time-for-reminiscing plan of elimina-tion firmly in place. My preliminary scrutiny of what will stay and what will be sacrificed to the curb includes these once-trea-sured items: Five fish tanks of assorted sizes (each used for less than 10 days), accompanied by miniature reefs, pirate booty parapher-nalia and faux treasure chests; five almost-full containers of fish food and nets. “The Dogfather” training CD and leashes. Despite the Dogfa-ther’s tried-and-true approach to canine obedience, my dogs still pee on the carpet. They’re just stealthier about doing it. One jumbo crate of lipsticks (78), eye shadows (34), eyeliners (11) and foundation compacts (18) that were unconvincing for con-cealing my assorted flaws or that just didn’t fit the bill for my non-clowning life. Basketball shorts (57 pairs). To the mother of teenage daugh-ters, this level of synthetic mesh fabric may sound extreme. To put it into gender perspective: boys’ basketball shorts = girls’ shoes in a ratio of 2:1. T-shirts advertising destinations we’ve never seen (42). We’ve not only stockpiled our own crappy t-shirts; we’ve warehoused crappy t-shirts that aren’t even ours. Magazines (2,084 – dating from July 2011 to present). The sheer volume of daily arrivals tells me I’ve clicked “auto-renew”
a few times too many, which has also earned me a free, 24-month trial subscription to Popular Woodworking. One industrial-sized box of wayward holiday whatnots. Con-tents: abandoned halves of plastic Easter eggs (112) with uncon-summated egg-dyeing kit, rolls and rolls of wrinkled wrapping paper that obviously came as the “unfortunate stepsister” in a four-pack with something much cuter, Christmas ornaments I apparently bought during a Sudafed®-induced stupor, 20 years’ worth of Dirty Santa gifts (still in original boxes!) and one shoebox full of Black Cats, Smoke Bombs and Big ‘n’ Bad Comets (tucked away with the jumbo box of matches that went missing from the kitchen drawer – mystery solved). Paint cans (39), each one almost completely full, in assorted colors that all looked better in swatch form. Related category: solid blocks of paint, shaped like the inside of a paint can (14). One tub of wallpapering supplies from when I got on a kick in the ’90s. Side note: if I get on a kick of any kind, I commit. Within 24 hours, I buy every known supply supporting, or loosely related to, that kick. This is a complete set. One movie theatre popcorn machine (needs cleaning and de-greasing), one five-gallon tank of popcorn oil (comes with four gallons of rancid oil inside), one 500-count box of popcorn bags (495 left). And this potluck medley of random items, some of which are too big to sell on eBay and all of which have no future in my world: Assorted lawn furniture – will not support a human’s weight. Assorted ice chests – open at your own risk. Assorted basketballs – left in the rain. Might not hold air. Extensive collection of assorted VHS, DVD and game boxes. Original contents not included or seen since the release of “The Land Before Time IV.” Large assortment of mismatched suitcases, tote bags and duf-fle bags. Each used once on return flights only. Eight Sony Walkmans®, plus 322 cassette tapes, including The Chi-Lites: One Night Only, The Best of the Stylistics, and Mu-zak’s Theme from “Shaft,” Extended Play Version.
Editor’s Note: The item counts represented in this article have not been verified, but given the nature of the Hammack household, they do seem plausible.
LAST LAUGH LANDFILL HO!
Big Trash Day
january 2012 | slice 95
Check out new listings at RhondaBratton.comNichols Hills • Gaillardia • Lakeside of Oakdale • Mulholland • The Territories • Unplatted Acreages
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Don’t let another baby go hungry.Visit www.infantcrisis.org
4224 N. Lincoln Blvd. • OKC 405.528.3663
Infant Crisis Services, Inc.No baby should go hungry
96 slice | january 2012
To submit your photo for Last Look, visit www.sliceok.com/last-look
Splash of ColorThe Myriad Gardens and Crystal Bridge have taken on a whole new life since the grand re-opening last October, and a popular result of the trans-formation is the interactive children’s fountain, captured here in its im-pressive and colorful evening display by Peter Dolese.
PETER DOLESELAST LOOK
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53 Y EAR S OF AWAR D -W I N N I NG I N TER IOR DE SIGN109 East Main • Norman • 405.321.1818
Mister Robert
