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PrintTable Talk with Judy Allen
The buzz on Tulsa’s tastiest products, restaurants and events.
A clean start
Wes Downing from Downing Family Farm, a local purveyor of all-natural Black Angus beef, pork and pastured poultry, had a dilemma at the end of this season’s farmers’ market. His customers were stumped about where to buy farm fresh eggs and French Cou Nu chicken over the winter. Thus, Clean Food Tulsa was born.
Clean Food Tulsa is an online farmers’ market, where customers can shop from the comfort of their homes. Unlike the conventional Community Supported Agriculture (CSA) model, in which one pre-purchases shares in the market in exchange for certain weekly or monthly packages, customers select only the items they want. Pickup is just as convenient, with drive-through service provided twice a month at Central Park, East Sixth Street and South Peoria Avenue.
Clean Food Tulsa has also invited other local producers to join the market. Pastries from Artisan Bakers, natural meats from Blakely Farms, grass-fed lamb from Walnut Creek Farms and ricotta and yogurt from Wagon Creek Creamery are now available. Downing Family Farm is also working with a local chef to prepare convenient, ready-to-heat-and-eat meals using locally produced foods.
For more information or to place an order, visit http://cleanfoodtulsa.locallygrown.net/market or call Wes Downing directly at 314-2328.
It’s a family tradition
While I wanted to focus on our local chefs for this month’s Dining In column, I couldn’t help but offer up our family favorite. Ever since I can remember, Jan. 1 has come ringing in with these three words: “Eat your peas.” My new year can’t begin without a healthy dose of good luck, namely a piping-hot bowl of black-eyed peas with buttery cornbread — just like Dad always makes it.
Soak a 1-pound bag of black-eyed peas in water at least 8 hours or overnight. Heat 2 tablespoons olive oil in a soup pot over medium heat and add a chopped sweet onion and 3 minced garlic cloves. Cook until they start to soften, about 4 minutes. Add peas, a large ham hock and 2 bay leaves (preferably fresh, but dried will do). Cover with water by 2 inches and bring to a boil. Reduce to a gentle simmer, cover and let cook until beans are tender, about 2 1/2 hours. Remove ham hock and let cool slightly. Remove any meat from the bone, shred and add back to the beans. Continue to simmer, uncovered, until beans are soft and the mixture is rich and soupy, about 30 minutes more. Remove bay leaves and season well with salt and pepper. Serve over steamed rice with hot sauce and a generous wedge of your favorite cornbread. Serves 6 to 8.
New and noteworthy
South Tulsa has a great new place to raise your glass to — your wine glass, specifically. IL Bacio wine bar opened recently at 8922 S. Memorial Drive. IL Bacio, which means “the kiss” in Italian, offers the first Enomatic brand wine system in the state, a revolutionary system that preserves open bottles of wine and serves them in a controlled environment. This allows high-end wines to be “poured” by the glass with greater consistency. And wines they have. There are several dozen tasty options to choose from, including high-end options from Thirst Wine Merchants (www.thirstwine.com), the great little Oklahoma company that sources a small portfolio of delicious boutique wines from around the world — Paul Hobbs, Charles Smith (his 100 rated Royal City Syrah) and Raptor Ridge, to name a few. IL Bacio also features a dozen specialty martinis and more than 70 beer selections in addition to a full-service bar. Several private rooms are available for VIP parties or private tastings with a one-week reservation.
8922 S. Memorial Drive, 906-0781, www.tulsawinebar.com.
The Hunt Club Pub and Grub opened recently in downtown’s Brady District. The tasty comfort-food menu features classic starters such as Frito chili pie, chili cheese fries and sliders, as well as hearty sandwiches — a traditional Reuben, Chicago “Dawg” with the works and gyros are popular. And if you are stumped about what to do with that moose head you inherited from Grandpa, The Hunt Club will be happy to add it to its collection.
224 N. Main St., 599-9200, www.thehuntclubtulsa.com.
Wanda’s Cake Gallery has a new home on Cherry Street. All of Wanda’s cakes and desserts are made from scratch using only the finest ingredients and raw materials. For a complete menu and a gallery of cake pictures, visit www.wandascakegallery.com.
1325 E. 15th St., Suite 104; 665-7888
