Restaurant news: Beaujolais Nouveau dinner set at Foundations at Platt College
BY SCOTT CHERRY World Restaurant Critic
Thursday, November 01, 2012
11/01/12 at 4:13 AM
Restaurants should submit Thanksgiving plans
Restaurants planning Thanksgiving Day buffets or special menus should send their information to email@example.com.
The information should include hours, cost and some details about the buffet or menu.
The information must be received by Nov. 9 to be included in the Nov. 15 roundup.
Foundations schedules Beaujolais Nouveau dinner
The third Thursday in November is the day Beaujolais Nouveau wines - the first wines of the new harvest - arrive in wine shops and restaurants around the world.
Foundations, the student-run restaurant of the Culinary Institute of Platt College, has scheduled a Beaujolais Nouveau dinner 7-9 p.m. Nov. 15 at the restaurant, 3717 S. Sheridan Road.
Wines will be selected by chef-instructor and sommelier Tim Fitzgerald with help from Scott Garrett of Putnam Wines. The wines will include cru selections - from the top 10 Beaujolais villages that have their own appellations - as well as the Beaujolais Nouveau wines.
The food will be conceived and prepared by culinary students under the direction of chef-instructor Curt Herrmann. The menu will include small plates and hors d'oeuvres designed to highlight the wines and traditions of the Beaujolais region.
The instructors will inform the diners about the food and wine of Beaujolais, a sub-region of Burgundy, France.
Cost is $70 per person, plus tax and gratuity. Reservations required: Call chef-instructor Aubrae Filipiak at 918-828-0980 or send an email to firstname.lastname@example.org.
Northern Italian fare set for Wolfgang Puck dinner
Executive chef Michael Fusco will prepare a dinner featuring northern Italian dishes and Ruffino wines at 6:30 p.m. Wednesday at Wolfgang Puck Bistro, 3330 S. Peoria Ave.
The dishes will include Friuli di Mare (noodles and shellfish in a white sauce), ox cheeks with polenta and fontina souffle.
Cost is $55, plus tax and gratuity. Reservations: 918-292-8585.
Dex's Mexican Grill opens near TU campus
Dex's Mexican Grill has opened at 3148 E. 11th St., across the street from the University of Tulsa's Chapman Stadium.
Corine McGuire, a former partner in La Boca Loca downtown, recently opened the restaurant with other family members.
The menu features a mix of soups, salads, appetizers, tacos and family-favorite entrees such as Corine's chili verde, grande tostada, Grandma Lee's enchiladas and the fuego burrito.
The 14-inch burrito includes beans, jack cheese and grilled chicken that has been simmered in a fuego sauce, a mix of habaneros and ghost chilies.
Dex's is open 11 a.m. to 9 p.m. Monday-Thursday and 11 a.m. to 10 p.m. Friday-Saturday. The phone number is 918-938-6180.
Dinner at Local Table to feature Toad Hollow wines
Wines from Toad Hollow will be featured at a dinner at 6:30 p.m. Tuesday at Local Table, 4329 S. Peoria Ave.
Dishes will include crab cake with serrano coulis, butternut squash and hazelnut lasagna, buffalo-style pork spare ribs, and brownies with cherry-chipotle whipped cream.
Toad Hollow wines will include an unoaked chardonnay, merlot reserve and Erik's the Red, a blend of zinfandel, syrah, petit sryah, malbec and dolcetto.
Cost is $25, plus tax and gratuity. Reservations: 918-794-8013.
Biga schedules dinner with wines from Sardinia
Selia & Mosca is the primary winery on the island of Sardinia and will be featured at a dinner at 6:30 p.m. Monday at Biga, 4329 S. Peoria Ave.
The dinner will include fresh fig, mascarpone and pesto torte; arancini stuffed with meat sauce; lamb, fennel and bread casserole; and ricotta cheesecake.
Cost is $40, plus tax and gratuity. Reservations: 918-743-2442.
Route 66 fare, Melville wines top Lucky's dinner
Route 66 scholar Michael Wallis and Chad Melville of Melville Estate winery will be guests of honor for a dinner featuring fare from the Mother Road at 6:30 p.m. Nov. 13 at Lucky's, 1536 E. 15th St.
Lucky's chef-proprietor Matt Kelley has researched dishes from Springfield, Ill., to near the Melville Estate in Lompoc, Calif., and put his personal touch on them to build the menu.
The menu will include:
The night will conclude with "something small and sweet."
- Gassing up: beef jerky and caramel-bacon popcorn balls with Mustang Route 66 Ale.
- The Horseshoe, Springfield, Ill.: toasted bread with Mangalista ham, Manchego gravy and shoe strings with Melville's Verna viognier.
- The Waffle Cone, St. Louis: Wagyu steak tartare with farm egg and caper berries, with Melville Estate pinot noir.
- The Hamburger, Tulsa: lamb and shrimp burger and house-made truffle chips, with Melville Small Lot Collection Carrie's pinot noir.
- Red Chile, Santa Fe, N.M.: Hatch red chili with pork belly and quail egg, with Melville Verna's syrah.
- The Greens, Lompoc, Calif.: salad of local greens and shaved goat cheese and pistachios, with Melville Small Lot Collection Inox chardonnay.
Cost is $75, plus tax and gratuity. Reservations: 918-592-5825.
Original Print Headline: Restaurants should submit Thanksgiving plans
Foundations, the student-run restaurant of the Culinary Institute of Platt College, has scheduled a Beaujolais Nouveau dinner 7-9 p.m. Nov. 15 at the restaurant, 3717 S. Sheridan Road. TOM GILBERT / Tulsa World file
Lucky's will host a dinner featuring Route 66 fare at 6:30 p.m. Nov. 13. STEPHEN PINGRY / Tulsa World file