Artini shoots for the stars, a dining destination in MWC and wine galore
Artini is back for a 15th year, but this year's "Star-tini"-themed event will be at the Science Musuem Oklahoma, 2020 Remington Place.
Artini is a major fundraiser for Allied Arts and includes a martini-tasting and silent auction of more than 100 pieces of original art from local artists.
I sat down with Janelle Archer, marketing and public relations manager for Allied Arts, and Christian Pearson of OK Sessions, who is the chair, to talk about the event. Check out the video above.
The event is April 12 from 7 to 11 p.m. For tickets, go here.
Sitting on some very interesting restaurant news that I hope to firm up to share before the weekend, in the meantime here’s a sneak peek at a Midwest City dining destination.
Brielle’s Bistro, 9205 NE 23 St., opened last January, and response has been ravenous for chef Dwayne Johnson’s emporium of Southern flavors.
For my first visit, I never made it past the appetizers. By the time I’d sampled a cup of gumbo and a platter of shrimp and fried green tomatoes, all I had room for was dessert.
Of course, dessert pings your palate’s radar right as you walk in the door thanks to a case of pie and cake slices bent on making your eyes bug out of your head.
The gumbo was rich and delicious, and the shrimp and fried green tomatoes genius. I love the restraint Johnson showed in pan-frying the shrimp rather than doing it in another batter. It makes this indulgent dish considerably lighter and more likely for people like me to order it for lunch.
As tasty as lunch was, dessert was the star. I was all set to choose between a slice of chocolate cake the size of typewriter and a glorious looking slice of coconut cream pie when I heard the words: “Blueberry beignets made to order.”
After the smelling salts revived me, a basket of piping hot beignets with gooey fresh blueberries hidden beneath a snowy blanket of powdered sugar awaited. There were no survivors.
Chef Dwayne makes them without the blueberries, too.
Brielle’s also serves breakfast all day, including French toast, omelets, pancakes, biscuits and gravy. Chicken and waffles are a signature along with loaded fries and wings.
Lunch and supper entrees include a chicken-fried steak, pork chops, fried chicken, smoked salmon, pot roast, and meatloaf. Burgers, sandwiches and salads round out the main menu with side like Jalapeno Mac and Cheese, Dirty Rice, Maque Choux, fried okra, mashed potatoes and red beans and rice.
But I ordered my food from chef Dwayne’s Acadian Appetite menu, which also includes savory Crab Beignets, gator bites and crab queso. Johnson and his crew also serve shrimp and grits, Po’ Boy sandwiches and crawfish etouffee.
For the Acadian menu, Johnson blackens catfish and pork chops, makes a pasta dish out of Jambalaya and pairs fried or grilled shrimp with a rib-eye or catfish filet.
The restaurant is open 9 a.m. to 9 p.m. Tuesday through Saturday and 11 a.m. to 4 p.m. Sunday.
Whine not for Wine, Dine with it!
Here ye beloved winos, I have a couple of events for you to consider.
The first is tonight at McClintock Saloon and Chop House, 2227 Exchange Ave., where Pork and Cork begins at 6:30 p.m.
Roy Lee Lindsey, executive director of the Oklahoma Pork Council, will host the four-course dinner, which begins with pecan-crusted pork tenderloin over strawberry spinach salad, paired with a Tinto Rey Rose. Next is pan-seared pork belly au poivre with tomatoes and Matchbook chardonnay. The main course is smoked Cheshire pork chop with pineapple salsa and fingerling potatoes with a glass of Matchbook Tinto Rey. For dessert, a bacon caramel strata with bacon ice cream and Matchbook Syrah.
Cost is $85, and you can find tickets here.
If you need more time, plan a trip to Edmond’s Fait Maison, 152 E 5 St., for an 8-course dinner featuring Fisher Vineyards of Napa Valley on April 11.
Chef Olivier Bouzerand and his staff will execute the meal for special guest Joelle Fisher, proprietor of the vineyard.
The meal begins with an amuse bouche of potato and roasted peanut soup with lobster bisque emulsion before the slow-roasted green asparagus with lemon and pistachio sauce arrives with a glass of Unity chardonnay.
Next comes turbot cooked in butter with artichoke duo and barigoule cream sauce and a glass of Mountain Estate Vineyard chardonnay. Then comes wild mushrooms on a Parmesan crust with smoked egg emulsion with a glass of Unity Pinot Noir.
Dinner gets serious with slow-cooked pork belly, French-style snap peas and black garlic sauce, paired with Unity Cabernet Sauvignon. Loosen your belt for Wagyu short ribs in red wine and olive stew “Nicoise” and a glass of Mountain Estate Cab. And last before dessert, seared venison loin with dark cherry sauce and fondante potato, paired with Coach Insignia Cabernet Sauvignon.
For dessert, Bouzerrand will serve a pavlova with rhubarb compote and strawberries with Lillet Rose, and some mignardises.
Cost is $165, make your reservations by emailing reservations@fait-maison-ok. com.
Provision Concepts is keeping busy in Chisholm Creek where the group is not only on the cusp of introducing its first pizza concept, Birra Birra, but adding dinner service to the Hatch Early Mood Food location in the northwest development. Applications are currently being accepted at the Chisholm Creek spot, stay tuned for news when the new service premieres.
SlapFish opened its first Oklahoma location on Saturday at 1125 NW 63 St. in Nichols Hills. The fast-casual seafood concept offers counter-service and menu that blends southern and southwest flavors with traditional seafood.
I dropped by Tuesday afternoon for a late lunch and to snap some photos but ended up leaving a half hour later as no food or explanation was offered. Not sure if Slapfish did a soft opening, but if you venture over this week consider it one.
The young man at the register was apologetic and polite in ringing me up a refund, explain the kitchen had gotten backed up with orders. No blood, no foul. Looking forward to traying some Lobster Taquitos and New England Clam Chowder Fries before sinking my teeth into a lobster roll.
Check the menu here.