The buzz on Tulsa's tastiest products, restaurants and events.
New and notable FuWa Asian Kitchen opened recently at 101st Street and Sheridan Road, in the space formerly housing Andale’s takeout business. The Asian menu features dozens of classic Chinese, Korean and Vietnamese dishes, which are available for carryout, delivery or catering. We enjoyed the Roti Canai (Malaysian pita-style bread served with a curry dipping sauce, $4.49) and the Korean Bulgogi, char-grilled beef served with kimchi (spicy pickled cabbage, $8.99). 6528-E E. 101st St. (Village South Shopping Center), 298-8880
Cookin’ kids Do your little ones already know their way around the kitchen? If so, Sage Culinary Studio in Brookside is having a recipe contest during the month of May. The winner will receive four cooking sessions at Sage (a $160 value!). For more information, sign up for Sage’s newsletter at or call 933-5055. The winning recipe will be the featured “Recipe of the Month” in the June newsletter.
3746 S. Peoria Ave., 933-5005
My other favorite “kids” April showers bring … well, darling and delicious goat cheeses! Spring is prime time for the arrival of baby goats, and thus there is an abundance of goat’s milk around. In France’s Loire Valley, this abundance of milk is turned into my favorite tiny, delicate and fresh goat cheeses — think ash-covered Valencay pyramids, Cabecou discs and ever-so-slightly aged Crottin. Young, mild and creamy, these cheeses are perfect for spring picnics, al fresco entertaining or just smearing on a cracker after work with a crisp glass of Sancerre. Allen’s Gourmet Grocery sells the Cabecou as a pair ($6.79) and features Crottin from California’s Redwood Hill Farm. LaDonna’s Fancy Foods also will stock a selection of fresh goat cheeses this spring. Allen’s Gourmet Grocery, 4329 S. Peoria Ave., 398-6000; LaDonna’s Fancy Foods, 1615 E. 15th St., 582-1523
On another note: You must definitely stop into LaDonna’s for a batch of Aimee’s house-made ricotta ($9 per pound). Using hormone-free milk from about-as-local-as-we-can-get Braum’s, she makes the super-creamy cheese in small batches so you know it is always fresh. For a quick spring dinner, I like to scoop it into a hot bowl of pasta with a little of the pasta cooking water. Stir in some cooked peas, shredded mint and basil and grated lemon zest and serve with slices of Farrell’s organic kalamata olive focaccia.
The market is up Tulsa’s gourmet food scene is really shaping up. South Tulsa now has a place to get great gourmet food. The Grocer and the Gourmet is part of the D’Novo and LXI trio at 61st Street and Yale Avenue in the KingsPointe Village shopping center. In addition to produce, it features a generous prepared foods counter, a small frozen foods selection and a butcher offering specialty meats. Up front shoppers will find you are greeted by a large counter filled with specialty chocolates and truffles, as well as a cheese case with a dozen or so varieties of artisan cheeses from around the world.
5982 S. Yale Ave., 794-3032. Open 7 a.m.-9 p.m., Monday-Friday; 8 a.m.-8 p.m., Saturday-Sunday.
A homemade life Blogging has graduated from being a new-fangled way to converse via the Internet to the way to get your point across. Food blogging is one of the fastest-growing subjects, egged on in part by the “Pollard Effect.” Michael Pollard is the leading writer on sustainable eating and the environmental impact of the food industry. Recently, the London Times put out a list of the top 50 food blogs, and at the top of the list was an Okie! Molly Wizenberg’s “Orangette” blog is one of the most popular foodie sites out there, boasting thousands of fans, myself included. Wizenberg, an Oklahoma City native now living in Seattle, is also a regular contributor to Bon Appetit magazine. She recently released her first book, “A Homemade Life,” which, according to Wizenberg, is a collection of recipes and the stories that grew out of them. From her mother’s pound cake that she ate while growing up in Oklahoma to the baking frenzy that ensued after the death of her father, the stories associated with the recipes are just as delicious.