Cooking for a crowd

It takes teamwork, timing and expertise to create every meal at the Cox Business Center.



As 3,000 people wait for dinner in the Tulsa ballroom at the Cox Business Center, Executive Chef Devin Levine drizzles a wild mushroom sauce on beef tenderloins.

His team works quickly and surprisingly quietly, arranging roasted vegetables and making sure the plates look perfect before they’re placed in hot boxes and taken on a quarter-mile ride from the kitchen to the ballroom.

It’s far from the frenetic kitchen scenes of TV shows. Levine remains calm, never raising his voice, even in the midst of occasional kitchen disasters. (Levine admits he can’t be trusted to toast bread for canapes. He’ll burn it every time.)

Pulling off a multicourse production like this — carting salads, entrees and desserts through narrow corridors and freight elevators — seems like a feat. But it’s a feat that’s accomplished multiple times a week, every week, at the Cox Business Center.

Most months include a combination of conferences, galas, weddings, luncheons and tastings for groups ranging from 40 to 4,000. The preparation for the large events in particular is months — and sometimes more than a year — in the making.

“It reminds me of a giant jigsaw puzzle,” says Angela Boswell, senior food and beverage manager. “Everyone’s got their pieces, and everything’s got to fit just right. But we’ve all done it enough, and we’ve all gotten used to the flow, so it works.”

The puzzle begins with sales staff, who talk with the clients to determine their vision for the look, feel and taste of their event. Catering Sales Manager Sarah Kusler works with clients to customize the Cox Business Center’s general menu to the clients’ vision.

This often means talking about expectations. “What’s beautiful for 12 people is sometimes impossible for 600,” says Sarah Leavell, executive sous chef.

The sheer distance from kitchen to ballroom can flop a soufflé, spill a soup and melt the ice cream in a profiterole.

These are lessons Levine has learned the hard way, though large-scale events have become part of his DNA. Levine’s entire career has been spent in big kitchens, turning out meals for hundreds and thousands at a time, mostly at Southern Hills Country Club and, for the past eight years, as chef for the Cox Business Center and the BOK Center (both managed by SMG Tulsa).

Levine has seen it all. He’s cooked for presidents and celebrities, athletes and philanthropists. His decades of experience have taught him what works and what doesn’t when feeding 1,000-plus.

Once an event is on the books, Levine begins by writing the menu. And once the menu is written, a tasting event is set up for the main players to give their opinions on each dish. Photos are taken of each approved dish, so that when it comes time for plating, each dish will look exactly as planned, down to the garnish.

Planning makes perfect

Levine knows what it takes to create a seamless event. And that starts with the staff. For a large event of 1,000 patrons, food preparation would require Levine, the sous chef and five cooks, plus eight to 10 stewards and dishwashers to assist moving the food to the ballroom and then cleaning up and breaking down an event. For an even larger event (4,500 is the max the Cox Business Center can currently serve, though an expansion is coming soon; see box), Levine would bring in 12 additional cooks and 15 stewards.

Some foods, like salads, can be made ahead of time, but most other foods are made shortly before serving.

“We cook it and move it,” Leavell says.

All of that, including what travels well and what holds on the plate well, is considered when Levine is writing menus. Levine also considers food trends and the theme of the event. As the chef for Tulsa’s biggest charitable galas and philanthropic events, Levine knows each event’s menu must be unique. Many of these events share patrons, and each is expecting a one-of-a-kind meal.

On the other hand, Levine knows many event organizers want foods that will be palatable to their large groups. And as adept as Levine has become at preparing chicken breasts, he’s happy when clients want to branch out to something more adventurous.

At a recent conference of oil and gas executives, Levine was charged with creating lunch for 570 guests, many of whom were not beef eaters. The group’s organizer wanted salmon served as the main course, something not often served at large events since it’s not as generally liked as chicken and beef.

It was an enjoyable challenge for Levine, who created a menu of salmon with couscous and dried fruit with a Moroccan barbecue sauce and spinach and napa cabbage salad. That same group had 50 guests who requested a vegetarian plate; they were served a vegetarian Wellington, puff pastry stuffed with roasted vegetables and feta cheese.

One area where the Cox Business Center kitchen thrives is in specialized menus. Levine’s team can handle any number of specialized meals, including vegan, gluten-free, dairy-free and others.

Smaller events allow Levine and his sous chef to get even more creative. At a recent client lunch, guests were served liquid nitrogen ice cream with homemade ice cream cones. It’s something that works beautifully for a few dozen but not at all for a group of thousands.

And when it comes to seasoning, Levine considers all the factors. Seasoning food for a dinner party of 12 is quite different than cooking large quantities. But it’s important to produce exceptional meals rather than banquet-style food.

“When you are cooking in small batches it is easy to ‘eyeball’ the seasonings based on the volume of product you have,” he says. “When you are dealing with very large amounts — 100 gallons of soup, 30 gallons of a sauce, 4,000 filet mignons — you can ruin a lot of food if you’re not careful. It’s easy to add, but hard to remove once it’s there.”

Levine and his team must balance creativity and practicality, and 2,900 successful Cox Business Center and BOK Center events and concerts have demonstrated they can accomplish both.

 

Chef talk

Devin Levine was 9 years old when he began cooking and doing prep work at a burger restaurant in St. Louis. After school, Levine would walk to his mom’s photography studio and then to Burger Chef, the burger restaurant across the street. He hung out there so often and got to know the staff so well that they let him come to the back, where he learned to cook. He was paid in burgers and fries, and the experience set him on a path for a lifelong career in food.

When his family moved to Tulsa a few years later, he missed the rush of the orders coming in and the camaraderie of the kitchen. He worked for a short time at restaurants in Tulsa until they discovered how young he was. When he was just 13, he began working at the Camelot Inn, where he stayed through his teen years. At 18, he began working under professional chefs at Southern Hills Country Club, where he would stay for 34 years, working his way up to executive chef.

Devin Levine

How did you become an expert at large-scale dining events? I’ve only had four jobs in my life: Camelot Inn, the Bank of Oklahoma Executive Dining Room, Southern Hills Country Club and the BOK Center/Cox Business Center, and all of those establishments held large, upscale events.

Camelot Inn was a very busy hotel in its day and had hundreds of events every year. The largest dinner we did there was for 2,750 people. As a teenager that was certainly eye-opening for me and helped me understand large-scale events. At Southern Hills, over the 34 years I worked there, we always had large weddings, holiday parties, holiday buffets, off-site caterings and, of course, the many major golf tournaments where we would serve thousands of people every day of the event. Everything pales in comparison to the large events that we do at the BOK Center and the Cox Business Center. Our largest sit-down dinner is for 4,500 people and we routinely have dinners for anywhere from 300-1,500 along with the many concerts at the BOK.

What’s your kitchen like at home? Actually it is a very normal, smaller kitchen, but I have most every chef tool I need to cook with. I also have my professional chef’s knife bag and small tools bag I use at work, and I bring them home when I need them.

What do you do in your spare time? I like to work out as much as my schedule allows. I spend time with my wife and two grown sons, my Labrador Retrievers and our married son’s new family addition: a purebred Rottweiler puppy. As a chef I love to try new restaurants here in Tulsa and especially when I travel. I read and study a lot about culinary arts and its history, and I always have a couple of mystery novels on my bedside table to read and wind down each night.

Can you tell us about any memorable meals you’ve made or guests you’ve served? There have been so many important events, and I have been very fortunate to have the opportunity to be a part of them. Here are some of the most memorable.

  • Prepared a multicourse “State Dinner” for 50 people for President Gerald Ford at the Bank of Oklahoma Executive Dining Room.
  • Prepared lunch for President Barack Obama during the 2012 NATO Summit in Chicago. The host site, managed by SMG, asked Levine to be a guest chef. The team fed more than 24,000 people that week.
  • Prepared dinner for four Masters Champion Dinners at the Augusta National Masters Tournament in Augusta, Georgia, 2002-2005.
  • Prepared a farewell retirement dinner for 500 people hosted by Rolex for Arnold Palmer’s final PGA Championship at Southern Hills Country Club.
  • Prepared dinner for British Prime Minister Margaret Thatcher. The event was catered by Southern Hills Country Club and hosted at a member’s home when Thatcher visited Tulsa.

 

Through your travels, where have you experienced the best meals? Patina in Los Angeles, Charlie Trotter’s in Chicago, Ad Hoc in Rome, La Tour de Argent in Paris, Taillevent in Paris and La Bernardin in New York City.

What’s something people would be surprised to know about you? I am a second-degree black belt in Kang Duk Won Kempo Karate under Roger Greene of Tracy’s Karate System. Also, I practiced calligraphy when I was young and made extra money doing wedding invitations and menus.



Center renovations begin

This summer, the Cox Business Center will begin a reconfiguration of its arena and east entrance. Funded by Tulsa Vision economic development projects, the $55 million project is expected to be completed in 2020.

The reconfiguration will provide a more prominent and visible entrance, an additional ballroom and more meeting and event space. The project also will further connect the venue to downtown Tulsa and the Arena District. The three-story, glass-
fronted atrium will look out to downtown and provide greater lobby space for mingling. The former arena will be transformed into event space, including a 40,000 square-foot ballroom — Oklahoma’s largest.

During construction, operations and events will continue in the remaining portion of the more than 300,000-square-foot facility.



Start to finish

What does it take to seamlessly feed 1,000-plus people?

It takes a capable team, experience, planning and adaptability, according to Levine. Here’s a timeline.

3-4 weeks before event:

Executive chef receives menu request from catering sales managers with information, including number of guests attending, type of event, served or buffet, food budget, themes and special requests.

Executive chef develops menus for client review with several options for each course. Client reviews and adjustments are made. Any special ingredients that require preordering are addressed.

Week of the event:

Kitchen receives menus chosen by client. Sous chef and executive chef review item by item for each course and determine the proper ordering amounts and availability for each ingredient of the meal.

Sous chef and purchasing agent work together placing food orders from primary suppliers to be received the day before the event.

 

Day before the event:

Shipments are received and checked in for accuracy and outages, and food is distributed to the various food storage areas.

Executive chef and sous chef develop production boards for each event with prep assignments for cooks detailing amount to be prepped, portion sizes and special preparations. Prep cooks break into teams working on various assignments together to increase productivity.

Stewarding manager and his staff transport all wine glasses, silverware, coffee cups, plates, pitchers, etc. for the wait staff from the kitchen area to the ballroom.

Day of the event:

Depending on the size and complexity of the event, staff arrives to work at their scheduled time and begins final preparations of the food. For a 7 p.m. dinner, pre-plating of cold courses, including salads and some desserts, begins at 3 p.m. Between 1,000-1,200 plates are prepared per hour, and then stored in refrigerated walk-ins until service.

Hot food is cooked and plated right before the time to be served to minimize food sitting in a hot box for too long.

Just before serving:

Food is transported a quarter-mile from the main kitchen through a service corridor and up a freight elevator to the ballroom.

Based on the timeline of the event, food is distributed to the wait staff by the chefs and stewards for service to the guests. Each course is served with chefs in the kitchen to address any special requests or issues that may arise.

After serving:

During the meal service, kitchen staff begins the cleanup and reorganization of the kitchen. When the kitchen is notified that dinner is complete and all courses have been served, they shut down ovens and clean stations completely around 10 p.m.

Stewarding manager and staff transport all items back to the kitchen for cleaning and storage. Stewarding staff may be there as late as 3 a.m. to finish the cleanup.

 

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"Night of Dreams" is Tulsa Dream Center's annual gala that raises funds for those in greatest need in North Tulsa. Tulsa Dream Center feeds hungry families, educates children, clothes those who are...

Cost: Tickets-$200, Sponsorships - $1500-$25000

Where:
Mayo Hotel
115 W 5th St
Tulsa, OK  74103
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Sponsor: Tulsa Dream Center
Telephone: 918-284-4571
Contact Name: Olivia Martin
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Borrowed Forms Learn to craft content regardless of the format. Turn your mortgage payoff letter into a personal essay about purchasing a home or an orthodontist report transformed into an...

Cost: $225

Where:
Center for Poets and Writers at OSU-Tulsa
700 N. Greenwood Ave.
Tulsa, OK  74106
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Sponsor: Center for Poets and Writers at OSU-Tulsa
Website »

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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

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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

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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
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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
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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 »

More information

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 »

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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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