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The buzz on Tulsa’s tastiest products, restaurants and events.
Corndogs! Get your corndogs here!
Fried cheesecake on a stick, fried macaroni and cheese on a stick, kettle corn on a stick — I could go on for days with all of the tasty treats offered on a stick at the fair. I usually settle for a good old corn dog, though. Get your diets started now, for the Tulsa State Fair rolls into town from Oct. 1-11. And don’t miss the amazing cake creations at the Oklahoma Sugar Art Show.
Cakes will be on display in the lower level of the QuikTrip building Oct. 3-4. For a daily schedule, ticket information and fair hours, visit www.tulsastatefair.com.
Meet you at der biergarten!
The 2009 Tulsa Oktoberfest runs from Oct. 22-25. The 31st year of Tulsa’s Oktoberfest celebration, like every other, promises delicious food, refreshing beverages, carnival rides, live music straight from Germany, fabulous local bands, polka dancing and, of course, the Chicken Dance. But we all know you go for the food! Look for traditional German fare such as juicy bratwurst, knackwurst and Polish sausage; warm, salty pretzels with spicy German mustard; yummy Wiener schnitzel; strudel; and those hearty Kartoffelpuffer (potato pancakes).
5-11 p.m., Thursday; 11 a.m.-11:30 p.m., Friday; 10 a.m.-11:30 p.m., Saturday; noon-6 p.m., Sunday. For more information, visit www.tulsaoktoberfest.org.
And now for some dinner …
Camille’s Sidewalk Café recently announced the launch of a new after-5 dinner menu at its 96th Street and Riverside Drive location for market testing and possible nationwide rollout.
“By adding this option to our menu, we’re answering a huge demand we’re hearing from our customers for quality ‘knife and fork’ meals without the premium costs,” says David Rutkauskas, president and CEO of Beautiful Brands International, which started Camille’s.
The new dinner menu features a fresh lineup of hot items, including a seared pork chop with garlic fig sauce and Southern grits, served with roasted vegetables or a side salad for $9.99; grilled salmon with dilled butter sauce and wild rice, served with roasted vegetables for $9.99; and a roasted vegetable salad with roasted and seasoned zucchini, summer squash, asparagus, red peppers and onions, value-priced at $6.49. Pasta dishes on the new menu include Santa Fe pasta salad, a tender bowtie pasta dish mixed with roasted vegetables, black beans and a tangy Southwest chipotle dressing, served chilled over a bed of greens for $6.49; pasta Roma Parmesan, a penne pasta creation baked with sun-dried tomato cream sauce, roasted Roma tomatoes and Parmesan cheese, served with a garlic breadstick for $6.99; and last but not least, poblano pasta primavera, a succulent meal of penne pasta baked with poblano cream sauce and roasted vegetables and served with a garlic breadstick for $6.99.
Tulsa’s own cake diva
Mary Moy-Hochstetler, from D’Novo Lean Gourmet, LXI and The Grocer and The Gourmet, will appear on the new TLC competition series “Ultimate Cake Off” in an episode airing at 9 p.m., Oct. 19.
In the episode, Moy-Hochstetler will face off against two other contestants in a challenge to create an amazing edible showpiece in hopes of winning $10,000 and the opportunity to have their cake featured at a marquee event for the Ringling Brothers Barnum and Bailey Circus. With only nine hours, the competitors must make cakes that are at least 5 feet tall and are creative enough to win over the client. The series is hosted by chef Michael Schulson, owner of Izakaya restaurant in the Borgata hotel in Atlantic City. Joining Schulson are judges Margaret Braun, an acclaimed sugar artist based in New York, and Leigh Grode, owner of Los Angeles’ Cake Divas bakery.
For more information on “Ultimate Cake Off,” visit http://tlc.com.
