Oklahoma-grown radishes are good. They're even better with Oklahoma-made goat cheese, Oklahoma-raised pork belly and Oklahoma-produced wine.
On Saturday, a dinner made up entirely of food grown, raised or produced by Oklahomans takes place at the Akdar Shrine Temple. Amanda Simcoe, Dan Potter and Jennifer Spears will be preparing what Simcoe calls a five-star meal.
It's a dinner that could make extreme foodies cheer. It's a dinner made for locavores, a word that's tossed around sometimes to the point of exhaustion among gourmets. But in this case the word, which describes people who eat locally grown food, perfectly describes the target.
Tickets are still available.
Check out the menu:
- Radish tart
- Moroccan carrot patties with Tunisian harisa sauce
- Fresh mozzarella and basil terrine
- Fresh chevre with lavender and fennel pollen
- Green pea soup with coriander cream
- Oklahoma mixed grill of braised pork belly and New York strip with root vegetable timbale
- Cheesecake made from handmade cream cheese and ricotta and infused with locally brewed beer
- Wine from Tidal School Winery, Territory Cellars Winery, Greenfield Vineyard and Winery, and the Grape Junction
Farm to Table Dinner
When: 6 p.m. Saturday
Where: Akdar Shrine Temple, 2808 S. Sheridan Road
Tickets: $65, Call 918-836-2500
Natalie Mikles 918-581-8486
firstname.lastname@example.org SUBHEAD: farm to table: 5-star meal
Original Print Headline: Feast made for locavores