A to Z Summer Cookbook

From aioli to zucchini, Food Editor Judy Allen takes you through some of the best ingredients of summer. Presented by Metro Appliances & More, Ranch Acres Wine & Spirits and TulsaPeople



(page 1 of 4)

Ahhhh, summer.

Sweet corn, juicy tomatoes and tender okra are some of this season’s sweetest gifts. 

Those ingredients, plus a slew of other summer fare, are what get my taste buds excited when the hot months finally roll in. 

Some of the best summer recipes come hot off the grill, but many can be thrown together without any heat whatsoever.

When it comes to summer cooking, it is nearly impossible for me to narrow my loves down to a few things ... so I’m not going to!

This guide should keep you busy until fall. 

Aioli

In my opinion, there is no better summer lunch than a tomato sandwich. And what is the best part of a tomato sandwich, besides the juicy tomato itself? A smear of homemade mayo. 

Aioli is the French answer to mayonnaise and typically contains olive oil, lemon juice, egg yolks and a heady amount of garlic. I typically tone down the garlic to let summer foods shine. Aioli is simple to make at home and will last for a few days in the fridge — plenty of time to eat more tomato sandwiches.

Aioli

Makes about 3 cups

2 large egg yolks

2 cloves garlic, chopped

1 1/2 teaspoons coarse salt

2 tablespoons freshly squeezed lemon juice

1 cup light olive oil

1 cup vegetable or safflower oil

In a blender or a food processor fitted with a metal blade, combine the egg yolks, garlic, salt and lemon juice. Pulse until well combined. In a measuring cup, combine the olive oil and the vegetable oil. With food processor running, add the oil mixture in a slow, steady stream. The egg mixture will become thick and creamy. 

Editor’s note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly or anyone whose health is compromised. Use pasteurized eggs instead.

Depending on my menu, I like to spice my aioli with these additions: Sriracha, harissa or another hot chili sauce; lemon zest and herbs; malt vinegar; or olive tapenade.

Serve aioli in the Provencal tradition (called le grand aioli), on a large platter with an array of dippers: celery and carrot sticks, hard-boiled eggs, blanched green beans and asparagus, boiled beets and fingerling potatoes, radishes and cooked crab meat or shrimp.

Basil

I don’t think I could make it through a summer of cooking without many handfuls of fresh basil leaves. The hearty herb grows like crazy around here and complements myriad ingredients, including those found in this classic Italian pesto.

Basil Pesto

Makes about 1 1/2  cups

In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts and 2-4 coarsely chopped garlic cloves. Pulse a few times to get things chopped. Add 1/2 cup grated Parmesan or Pecorino Romano cheese and pulse to combine. While the food processor is running, drizzle in 1/2 cup of extra-virgin olive oil. Stop to scrape down the sides of the bowl as needed. Season to taste with a good amount of kosher or sea salt and freshly ground black pepper.  

To save the pesto, transfer to an airtight container and drizzle with more olive oil to cover the top. Refrigerate for up to a week or freeze in a sealable bag for up to three months. 

If your garden is overflowing with basil, as mine is prone to by the end of summer, throw basil leaves with abandon in with your salad greens, layer them on a sandwich as you would lettuce, or puree a bunch or two with a good amount of olive oil (a bottle should suffice) and strain it through cheesecloth for a super-infused drizzler.

Corn 

Corn ranks high among many Okies’ favorite summer produce for good reason — some of the best sweet corn in the country is grown right here in Green Country. Look for it at local farm stands, farmers’ markets and even in some supermarkets. Steamed corn may have its place, but here in Oklahoma we seem to prefer it hot off the grill

Here are three quick and easy ways to cook your cobs:

TulsaPeople Advertising Representative Andrea Canada loves her corn grilled and topped with butter, hot sauce and lime.

Amy Haggard, TulsaPeople’s advertising services manager, loves this version of grilled ears: grab a big sheet of aluminum foil, rub a stick of softened butter on it, sprinkle the butter with fennel seed and garlic salt, top with shucked ears, wrap and grill. 

Libby Auld, owner of Elote Café, makes this home version of eloté (the cheese-coated corn on the cob snacks served by street vendors all over Mexico): shuck the corn leaving the husks attached but remove the silk. Pull the husks back to cover the corn and set on a hot grill (preferably charcoal) for 5-10 minutes. While the corn is cooking, combine 4 tablespoons mayo, juice from half a lime and 2 teaspoons of your favorite chili powder. Bathe the cooked corn in the mayo sauce and sprinkle with crumbled queso fresco or finely grated Parmesan.

Elote Café: 514 S. Boston Ave., 918-582-1403, www.elotetulsa.com

Dips 

With the abundance of fresh summer vegetables and herbs and a bit of pantry planning, one need not even turn on the stove or oven to make something delicious. For impromptu entertaining, or even a light dinner, dips are the way to go — serve them with chips or crackers, toasted pita wedges or sliced vegetable crudités.

There may be a debate on whether pimento cheese is a dip or a spread, but whatever the case, it is perfect for summer. Pimento cheese is nothing more than grated cheese, mayonnaise and pimento peppers, but it has made its case as one of THE essential recipes of Southern cooking. Dress it up however you see fit, with grated onion, chopped chilies, bacon or a glug of bourbon.

For the perfect batch: mix together 2 cups coarsely grated sharp yellow cheddar cheese, 2 cups coarsely grated sharp white cheddar, 1 cup drained pimentos or finely chopped roasted red peppers and 1/2 cup mayonnaise. Season with salt and pepper and chill until ready to serve. Serve it on crackers, celery sticks or smeared between two slices of bread — and call it what you want.

Rosemary-Lemon Bean Dip

Makes about 2 cups

Drain and rinse a can of white beans (such as cannellini) and add them to a food processor with 2 cloves of garlic. While the machine is running, add 1/4 cup olive oil in a slow, steady stream. Puree until the mixture is smooth. Transfer to a bowl and stir in 1 tablespoon minced rosemary and the grated zest and juice of a lemon. Season with salt and freshly ground black pepper.

Eggplant

It shows up at our farmers’ markets in every shape, size and color, from vibrant purple to faded white. What’s a cook to do with all of the choices? I say just throw them in the fire! Roasting eggplant over hot coals renders it tender and slightly sweet — delicious when paired with nothing more than spiced-up yogurt, toasted pita bread and a crisp white wine. 

Editor’s note: You’ll need a charcoal grill to achieve the best results, but eggplants can be roasted on a gas grill, as well.

Fish

To grill your own: heat a charcoal grill until coals are ashy and glowing, with no black. Nestle a few eggplants (about 1 pound total) directly into the coals and cook, turning them occasionally, until the skins are charred, about 15 minutes. Transfer to a plate to cool slightly. Scoop out the flesh in large chunks, discarding burnt skins, into a colander to allow any excess liquid to drain. Add to cooked pasta, dips and soup, or serve as is, with a hefty dollop of yogurt sauce: place 1 cup plain Greek yogurt in a bowl and drizzle with a few tablespoons extra-virgin olive oil. Sprinkle with your favorite herb or spice blend (I love the Middle Eastern blend za’atar) and serve. 

“Grilling fish can be such a joyful, soul satisfying, primal experience, or it can cause one to swear off seafood forever,” says Trevor Tack, executive chef at Bodean Seafood. “The outcome is usually based on the decisions made prior to firing up the grill.” 

Thankfully, he offers five tips to foolproof your fish grilling:

Choose the right product. “Fish mongers are more than happy to help you choose seafood that is suitable for the grill. Dense steak-like fish (such as swordfish, mahi mahi and salmon) work very well, as do scallops and shrimp. Avoid delicate fish such as sole or flounder.”

Control your heat. “The grill should be set to medium-high. If you are using charcoal, you want to be able to hold your hand above the coals for at least five seconds. If you have to pull away before that, your grill is too hot. Chill out and drink another beer.”

Keep it clean. “It seems silly, but make sure your grill is very clean. Use a grill brush or a ball of aluminum foil to free any carbon build-up.”

Oil the fish and the grill. “Food release spray (non-stick spray formulated for high heat) is best; vegetable oil can cause flame-ups and unsightly smoke stains on the fish.”

Leave it alone. “Don’t try to turn your fish over too soon or it will stick and tear. Give it a couple of minutes and then try flipping it by lifting gently with a pair of tongs. If it feels stuck, that’s because it is — just give it another minute. The fish will release easily when it’s ready. Once flipped, it should only take a few more minutes to finish cooking.”

Tack’s best piece of advice? “Don’t over-think it. It’s just food. Grilling is supposed to be fun.”

Bodean Seafood Restaurant: 3376 E. 51st St., 918-749-1407, www.bodean.net

Grill

Whether you are a fan of gas or insist on charcoal, your grill is sure to get a workout during the summer months. 

Robert Mayfield, Hasty-Bake’s resident grilling expert, shares some grilling fundamentals: 

Be sure to check your grill before you start cooking for the season — this is especially important for those who let their gas grills sit throughout the winter without use. Inspect hoses and functionality: turn the gas on, ignite the grill and allow it to burn for several minutes. At this point, after the grill has warmed up, you can clean the grill and cook on it. 

With charcoal grills, clean out the ashes regularly. Ash will pull moisture out of the air and cause the grill to deteriorate, so keeping your grill clean is important. 

With both charcoal and gas grills, make sure all grease traps and drain systems are cleaned regularly to avoid a grease fire. 

A good rule of thumb for checking doneness of a steak: touch your pinkie to the muscle at the base of your thumb on the same hand. That is what a well-done steak will feel like. Ring finger to thumb is medium well, middle finger to thumb is medium and thumb to pointer finger is medium rare. 

Chicken and pork should be cooked through to the correct temperature, which is why an instant-read thermometer comes in handy. Stick the thermometer into the thickest part of the meat. Chicken should be cooked to 165 degrees; pork to 145 degrees.

There is no need to invest hundreds of dollars in grilling tools (unless that tool is a grill!), but Mayfield suggests a few items to make cooking outside a bit easier: a good set of long tongs, a long metal spatula, grill gloves, a hefty grill brush and an instant-read thermometer. And if you use a charcoal grill, try a bag of natural lump hardwood as it provides more flavors without additives.

Robert Mayfield’s Baby-Back Ribs

Mayfield uses Italian dressing as a base, rubbing it all over the racks of baby-back ribs. He then covers both sides with a rub (he prefers John Henry’s Pecan Rub, available at Hasty-Bake). Let the racks sit out for one hour, allowing the ribs to reach room temperature; this reduces the overall cooking time. Heat the grill to 250 degrees and throw the racks on the grill, bone side down. Let them cook undisturbed for 2-3 hours. At this point, smear a sheet of heavy-duty aluminum foil with butter and brown sugar, set the ribs on that, and cover the ribs with another layer of brown sugar and butter. Wrap the foil tightly around the ribs and place them back on the grill for another hour. Let the ribs sit for a few minutes to cool, which makes the rack much easier to cut. 

Hasty-Bake: 1313 S. Lewis Ave.,  800-426-6836, www.hastybake.com

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After headlining across the globe, Denise is thrilled to be back in her hometown bringing her power and passion to the Rainbow Room with tunes from Broadway, Standard Classics and Jazz to Rock...

Cost: $10 General Admission

Where:
OkEq - Lynn Riggs Theatre
621 East 4th St.
Tulsa, OK  74120
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Sponsor: Oklahomans for Equal Rights
Telephone: 918-637-25866
Contact Name: Pat Hobbs
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Friday, February 22, 2019 8:00 am – 4:30 pm Oklahoma State University - Tulsa Conference Meeting Room: North Hall, Room 150 The 2019 Chautauqua will focus on the relationship between family...

Cost: $20-$75

Where:
OSU-Tulsa
700 N. Greenwood Ave.
Tulsa, OK  74106
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Sponsor: OSU Center for Family Resilience and the OSU Center for Wellness and Recovery
Contact Name: Dr. Amanda Harrist
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The Museum’s Dickinson Research Center is home to more than 700,000 photographs, 44,000 books, and perhaps unexpectedly, at least 1,000 horses. Meet some of the herd in Horseplay, the new...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
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Few animals conjure the power and symbolic presence of the North American bison. Whether painted on a tipi or an artist’s canvas, minted on a nickel, or seen grazing in Yellowstone National Park,...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

As Lakota artist Oscar Howe wrote in 1958, “There is much more to Indian art than pretty, stylized pictures.” This exhibition highlights this depth and the 20th century American masters who...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

Men and women from across the American West played critical roles — both “over there” and on the home front — in helping the Allies win World War I. The American Expeditionary Force (AEF)...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

Do you and your pup have "cabin fever"? Come out to the Botanic Garden during our "Dog Days of Winter" - Fridays and Saturdays during January and February only when four-legged...

Cost: Free for Garden members & their dogs. Admission + $4 per dog for non-members.

Where:
Tulsa Botanic Garden
3900 Tulsa Botanic Drive
Tulsa, OK  74127
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Sponsor: Tulsa Botanic Garden
Telephone: 918-289-0330
Contact Name: Lori Hutson

More information

34th Chelsea International Fine Art Competition—Opens on February 5th, 2019   Agora Gallery is pleased to invite artists from across the globe to enter the 34th Annual Chelsea...

Cost: $45 entry fee for up to 5 images ($5 for each additional image)

Where:
Agora Gallery
530 W 25th St.
New York, NY  10001
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Sponsor: Agora Gallery
Telephone: +1 212-226-4151
Contact Name: Carolina Carilo
Website »

More information

Winter's Grace Publishing, of northeast Oklahoma, is holding its inaugural Dead of Winter Flash Fiction Contest. It opened January 1 and it closes February 28. It's open to all creative writers...

Cost: $15 per story

Where:
, OK


Sponsor: Winter's Grace Publishing
Telephone: 918-852-6311
Contact Name: C.D. Smart
Website »

More information

Sweets & Cream will be reopening Friday, February 22 at 3PM! Come on by for a $1.99 ice cream cookie sandwich and give a small donation to the Tips for Charity effort to help support our local...

Cost: FREE

Where:
Sweets & Cream
1114 S Yale Avenue
Tulsa, OK  74112
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Sponsor: Sweets & Cream
Telephone: 918-633-3182
Contact Name: Erik Collins
Website »

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5:00-6:00 Nature & Madness is the contemplative indie-folk project of Ryan Pickop. Ryan's work is rooted in Americana, rooted in the Earth. Challenging without being confrontational, we are offered...

Cost: Free

Where:
Heirloom Rustic Ales
Tulsa, OK


Sponsor: Heirloom Rustic Ales

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Solo performance. Originally from the OKC area, Adrienne Gilley is a vocalist, guitar player, songwriter. Drawing from co-writers and influential mentors and supporters in the Tulsa music scene,...

Cost: Tipping encouraged

Where:
The Colony
2809 S. Harvard
Tulsa, OK  74114
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Website »

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Sample various whiskey, have dinner and hear some fabulous music! 

Cost: 150.00

Where:
Studio 308
308 S. Lansing Ave.
Tulsa, OK  74120
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Sponsor: Lindsey House
Telephone: 918-933-5222
Contact Name: Diana Denny
Website »

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JAKE OWEN Multiple chart-topping singer/songwriter Jake Owen’s new single “Down To The Honkytonk” is rapidly climbing the Billboard Country Airplay charts. With seven #1 songs to...

Cost: $50, $75, $100

Where:
Osage Casino
Tulsa, OK

More information

Sunday in the Park with George follows painter Georges Seurat in the months leading up to the completion of his most famous painting, "A Sunday Afternoon on the Island of La Grande Jatte." Consumed...

Cost: $25.00 for adults, $22.50 for students & seniors with ID

Where:
Tulsa Performing Arts Center
110 E. 2nd St.
Tulsa, OK  74103
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Sponsor: American Theatre Company
Telephone: (918) 747-9494
Contact Name: Meghan Hurley
Website »

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Join us for the 59th Annual Book Fair! Saturday, February 23, 2019 8:00 am–3:00 pm Holland Hall Primary School Gym Open to the public. Tickets $1, 18 and under free. No RSVP required,...

Cost: $1

Where:
Holland Hall Primary School
5666 E. 81 St.
Tulsa, OK  74137
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Sponsor: Holland Hall
Telephone: 918-481-1111
Contact Name: Heather Brasel
Website »

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The Orbit Initiative, produced by The Tulsa Performing Arts Center and Trust, resumes its FREE community satellite adventures at seven local community centers this Saturday, January 12th, and...

Cost: Free

Where:
Various
Various
Tulsa, OK  Various
View map »


Sponsor: The Tulsa Performing Arts Center and Trust
Telephone: 918-596-7119
Contact Name: Jeremy Stevens
Website »

More information

As Lakota artist Oscar Howe wrote in 1958, “There is much more to Indian art than pretty, stylized pictures.” This exhibition highlights this depth and the 20th century American masters who...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

Do you and your pup have "cabin fever"? Come out to the Botanic Garden during our "Dog Days of Winter" - Fridays and Saturdays during January and February only when four-legged...

Cost: Free for Garden members & their dogs. Admission + $4 per dog for non-members.

Where:
Tulsa Botanic Garden
3900 Tulsa Botanic Drive
Tulsa, OK  74127
View map »


Sponsor: Tulsa Botanic Garden
Telephone: 918-289-0330
Contact Name: Lori Hutson

More information

Men and women from across the American West played critical roles — both “over there” and on the home front — in helping the Allies win World War I. The American Expeditionary Force (AEF)...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

Few animals conjure the power and symbolic presence of the North American bison. Whether painted on a tipi or an artist’s canvas, minted on a nickel, or seen grazing in Yellowstone National Park,...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

The Museum’s Dickinson Research Center is home to more than 700,000 photographs, 44,000 books, and perhaps unexpectedly, at least 1,000 horses. Meet some of the herd in Horseplay, the new...

Cost: $12.50 adult entry

Where:
National Cowboy & Western Heritage Museum
1700 NE 63rd Street
Oklahoma City, OK  73111
View map »

More information

Pain Management Class Non-medical Treatments for Pain Non-medical treatments may be used to treat chronic pain, along with pain medicines. They might also be used alone for mild pain or...

Cost: Free and Open to the Public

Where:
Glenpool Library
730 E. 141st Street
Glenpool, OK  74033
View map »


Sponsor: Success Skills
Telephone: 405-401-3519
Contact Name: Ron Watkins

More information

34th Chelsea International Fine Art Competition—Opens on February 5th, 2019   Agora Gallery is pleased to invite artists from across the globe to enter the 34th Annual Chelsea...

Cost: $45 entry fee for up to 5 images ($5 for each additional image)

Where:
Agora Gallery
530 W 25th St.
New York, NY  10001
View map »


Sponsor: Agora Gallery
Telephone: +1 212-226-4151
Contact Name: Carolina Carilo
Website »

More information

Winter's Grace Publishing, of northeast Oklahoma, is holding its inaugural Dead of Winter Flash Fiction Contest. It opened January 1 and it closes February 28. It's open to all creative writers...

Cost: $15 per story

Where:
, OK


Sponsor: Winter's Grace Publishing
Telephone: 918-852-6311
Contact Name: C.D. Smart
Website »

More information

Youth members of the six area Boys & Girls Clubs compete for college scholarships in the Annual Youth of the Year competition. The winners are announced at this banquet. Volunteers making a...

Cost: $75

Where:
ORU Global Learning Center
7777 S Lewis Ave
Tulsa, OK  74171
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Sponsor: The Salvation Army
Telephone: 918-587-7801
Contact Name: Samantha Knappen
Website »

More information

Cocktails, dinner and program with live and silent auctions followed by a Casino and dancing.

Cost: $200 per person, sponsorships available

Where:
The Mayo Hotel
115 W. 5th Street
Tulsa
Tulsa, OK  74103
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Sponsor: Tulsa CASA, Inc.
Telephone: 918-584-2272
Contact Name: Paula McKay
Website »

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Dancing, cocktails, Cajun and jazz...all of the goodies that Mardi Gras has!  Come join New Hope Oklahoma in a night of Mardi Gras fun!  New Hope Oklahoma strives to end generational...

Cost: TBD

Where:
The Bond
608 E 3rd St
Tulsa, OK  74120
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Dancing, cocktails, Cajun and jazz...all of the goodies that Mardi Gras has!  Come join New Hope Oklahoma in a night of Mardi Gras fun! New Hope Oklahoma strives to end generational incarceration,...

Cost: TBD

Where:
The Bond Event Center
608 E 3rd St
Tulsa, OK  74120
View map »

More information

Cocktails, dinner and program;  silent and live auctions followed by a Casino and dancing.

Cost: $200 per person, sponsorships available

Where:
The Mayo Hotel
115 W. 5th Street
Tulsa, OK  74103
View map »


Sponsor: Tulsa CASA, Inc.
Telephone: 918-584-2272
Contact Name: Paula McKay
Website »

More information

Support youth leaders emerging from Boys & Girls Clubs of Metro Tulsa. Each candidate is competing for higher education scholarships. Our goal is for youth leader to be a winner and advance with...

Cost: $50 Individual Tickets and Sponsor Levels

Where:
Global Learning Center at ORU
7777 S Lewis Avenue
Tulsa, OK  74171
View map »


Sponsor: The Salvation Army Boys & Girls Clubs of Metro Tulsa
Telephone: 918-587-7801
Contact Name: Samantha Knappen
Website »

More information

America’s LARGEST interactive comedy murder mystery dinner show is now playing at the Hilton Garden Inn Tulsa Broken Arrow! At The Dinner Detective, you’ll tackle a challenging crime while you...

Cost: 59.95

Where:
Hilton Garden Inn Tulsa- Broken Arrow
420 W Albany St.
Broken Arrow, OK  74012
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Telephone: 866-496-0535
Contact Name: The Dinner Detective
Website »

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6-10:30 p.m. Southern Hills Country Club, 2636 E. 61st Street. The 2019 Lunar New Year Gala at Southern Hills Country Club will be an elegant evening of candlelight, fine dining, children’s party...

Cost: $150, individual tickets; $1,000-$25,000, sponsorships.

Where:
Southern Hills Country Club
2636 E. 61st Street
Tulsa, OK  74136
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Sponsor: Dillon International
Telephone: 918-748-5613
Contact Name: Marcia Graham
Website »

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COOKING UP COMPASSION FACT SHEET ABOUT THE EVENT:  Long time donors Margo and Kent Dunbar are Honorary Chairs for the event. Now in its fourteenth year, Cooking Up Compassion raises funds for the...

Cost: $250

Where:
Tulsa Ballroom at the Cox Business Center
3rd & Houston
Tulsa
Tulsa, OK  74135
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Sponsor: Catholic Charities
Telephone: 918-508-7115
Contact Name: Jennifer Allen
Website »

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Winterset is an annual formal event of the Osteopathic Founders Foundation which brings together the osteopathic profession and their community partners to benefit projects which improve the health...

Cost: $300

Where:
Hyatt Regency Tulsa
100 E 2nd St
Tulsa, OK  74103
View map »


Sponsor: Osteopathic Founders Foundation
Telephone: 918-551-7300
Contact Name: Michele Caine
Website »

More information

Sunday in the Park with George follows painter Georges Seurat in the months leading up to the completion of his most famous painting, "A Sunday Afternoon on the Island of La Grande Jatte." Consumed...

Cost: $25.00 for adults, $22.50 for students & seniors with ID

Where:
Tulsa Performing Arts Center
110 E. 2nd St.
Tulsa, OK  74103
View map »


Sponsor: American Theatre Company
Telephone: (918) 747-9494
Contact Name: Meghan Hurley
Website »

More information

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TULtalk


Art film meets dance at Oklahoma Dance Film Festival

This year's program features more than 20 films from around the world, presented on Sunday at the Central Library.

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2.4: #KnopeLife — Anna America

Anna America took the helm at Tulsa’s Parks and Recreation department in the fall of 2018, but she is certainly no stranger to life in the public eye.

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7 strategies to help you make the A-LIST

The competition is tough for small businesses on our annual readers' choice survey, but a few smart strategies can help you get ahead.

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“Sunday in the Park” is no walk in the park

American Theatre Company prepares for the Oklahoma premiere of the very technically challenging “Sunday in the Park with George,” Feb. 15-24

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2.3: Get that “Woo!” — Tom Basler

A conversation with dueling piano phenom Tom Basler about his many reinventions, both personal and professional.

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