TulsaPeople / June 2010 / Table Talk

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Table Talk

The buzz on Tulsa's tastiest products, restaurants and events.

Tasty tomes
Just in time for summer, the editors of Southern Living put together a regional tour of the barbecue belt, all loaded into the “Southern Living Big Book of BBQ” ($24.95, Oxmoor House). Whether you like your barbecue low and slow or fast and fiery, this tasty reference is packed with more than 200 recipes from legit pit masters as well as the experts in the Southern Living test kitchen. This book will make you the envy of your neighborhood. Marinades, rubs, bastes and butters pump up even the blandest chicken breasts, while recipes for everything from lemonade to potato salad round out the meal. Southern Living editors reveal where to get the best ’cue around the country as well as provide tips, tools and techniques to help anyone master his or her backyard grill.

Parsley, sage, rosemary and thyme
Looking for something to do out of town? On June 5, head to the Ponca City Herb Festival, held the first Saturday of June each year. Hosted by the Sage, Rosemary and Thyme Garden Club, the festival features seminars on organic gardening and using fresh herbs in cooking, as well as live music and nearly 100 vendors offering various crafts — herb-infused oils and vinegars, handmade soaps, baskets, furniture and stoneware, to name a few. Gorgeous Cann Memorial Botanical Gardens, the site of the festival, is a 10-acre historical botanical garden full of winding walkways, park benches and colorful flowers.

Visit www.poncacityherbfestival.net.

Who actually needs a reason to celebrate?
Head to LaDonna’s on June 4 to celebrate National Cheese Day. Don the long-sleeved chef’s coat and heavy-duty kitchen clogs for Kitchen Klutzes of America Day on June 13. Make your mom proud by cleaning your plate June 17 for Eat All Your Veggies Day. Whip up this easy-yet-sublime chocolate pudding on June 26 — coincidently, National Chocolate Pudding Day.

Warm chocolate-cinnamon pudding
(Serves 4)
In a medium saucepan, whisk together 4 tablespoons cornstarch, 6 tablespoons sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon and a pinch of salt. Combine 1 1/4 cups heavy cream with 1 1/4 cups whole milk. Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved. Whisk in remaining cream mixture; place saucepan over medium-high heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Add 6 ounces finely chopped semisweet chocolate and cook, whisking, 1 minute more. Remove from heat and whisk in 2 tablespoons butter until melted. Transfer to a bowl and place a piece of plastic wrap directly on pudding to prevent a skin from forming. Let stand until lukewarm, about 45 minutes. Whip 1 cup heavy cream to soft peaks. Divide pudding among four bowls and serve with whipped cream. Lightly sprinkle ground cinnamon on whipped cream, if desired.

New and noteworthy
Sproutz opened recently at 2602 S. Harvard Ave. On Monday mornings Sproutz offers coffee service only in its drive-through from 6:30-9 a.m. From 6:30 a.m.-6:30 p.m., Tuesdays through Saturdays, and 10 a.m. to 2 p.m., Sundays, stop in or drive through for breakfast (muffins, scones, smoothies or Nan’s Jewish cinnamon coffee cake) or lunch (soups, salads, sandwiches and a handful of daily specials — chicken and noodles on Tuesdays!). The fresh market at Sproutz offers delicious take-out items, including the infamous Neiman Marcus chicken salad, tabouli, smoked salmon spread and the Grapevine’s sorely missed macaroni and cheese (coincidently, Sproutz’ owner is Don Eller of Grapevine fame). The counter also stocks casseroles, tamales and deli classics, such as gefilte fish, chopped chicken liver and duck pastrami.

Call 508-2122 or visit www.sproutztulsa.com.

If you are headed out to a Drillers game at the shiny-new ONEOK Field downtown, or just craving a delicious burger, pop into the recently opened Fat Guy’s Burger Bar, where owner Chris Dodge offers up super-fresh burgers (the meat is ground fresh every morning, never frozen, and patties are pressed to order). Slide on up to the table for hot dogs, fresh-cut fries and hand-dipped milkshakes as well as icy-cold beer — Tulsa’s own Marshall Brewing Co. beers are on tap. Burgers are ordered a la carte and topped with your choice of more than a dozen toppings, including a spicy jalapeno relish. The one thing on the menu that left me thinking was the peanut butter bacon burger — all the more reason to go again soon.

140 N. Greenwood Ave., 794-7782

Have a question, recipe or tip you would like to share? Know of a great home cook in Tulsa? Had a great meal somewhere that you want to tell everyone about? I would love to hear from you. Send me an e-mail: contactus@tulsapeople.com.