Download - So6ix Magazine November 2015
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• OKIE HONOR AWARDS 10
• THUNDER INSTAGRAM CONTEST 16
• A SPIN ON THANKSGIVING SIDES 20
• FUN IN THE FACTS 28 SWEET TREATS
• TRUTH IN THE NUMBERS 29 THANKSGIVING
• SO6IX EATS 34
• SWEET TREATS 38 photography by Lauren Wright
• CALENDAR OF EVENTS 56 NOVEMBER 2015
• TIFFANY MAGNESS 64
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SweetTREATS
L E G A L A N D C R E D I T S
©Copyright 2015 JM Publishing L.L.C. and So6ix Magazine. All rights reserved. No part of this publication can be reproduced without prior written consent of Publisher. So6ix Magazine is published monthly and distributed in Norman, Oklahoma City and Edmond. Oklahoma annual subscription rate is $25 per year. Single magazine rate is $6.99 per copy.
PUBLISHERJack McBride
CHIEF OPERATING OFFICER Lauren Wright
COPY EDITINGBrittany Dory
PHOTOGRAPHYLauren Wright
GRAPHIC DESIGNERChris Heide
DISTRIBUTIONNathan Stager,
Connor Kach and Myke Smith
STAFF WRITERSRebecca Brady, RN
FOR ADVERTISING [email protected]
ON THE COVER...PIERRE PIERRE PHOTOGRAPHY: LAUREN WRIGHT
so6ix.com | NOVEMBER 2015 9
L E T T E R F R O M T H E S T A F F
revisit or reminisce about. Being the month of Thanksgiving and all, we thought we would help you find a new favorite recipe to add to your traditional Thanksgiving meal. We’re not saying stop serving the traditional dishes, we’re just saying add to them! And lastly, we think we’ve added a new weekly tradition ourselves: dinner at The Drake. We sipped, tasted and awed over The Drake, the newest Good Egg establishment on 23rd. Can we just say that in addition to the beautifully executed cuisine, this spot has to be one of the most Instragrammable, photographable, bloggable restaurants we’ve been to in a good minute. It’s stunning.
Well, that’s all from me this time, friends. From one foodie to another, I appreciate you picking up this issue or reading through it online. This holiday season I hope you remember what it’s all about. Make time for those who mean the most, set down the technology for a little while this season and be present, create new traditions and revisit old ones, and remember there is always, always, always something to be thankful for.
Gratefully,
Happy November!When November arrives, typically the cold does too, but
it also brings an overwhelming sense of warmth - the
holiday season is here! If you know me at all, you know
Thanksgiving is one of my absolute favorites. Partly
because I could eat my grandma’s stuffing every single
day of my life, and partly because my family is my world.
There is nothing better than delicious food, traditions and
spending time with the ones you love. Speaking of which,
what are your family traditions during the holiday season?
Mine would have to be cooking up the Thanksgiving meal
in the kitchen late into the night and early into the morning
with my oh-so-talented mother, and baking our secret
family pumpkin pie recipe with my beloved sister (this
pie is to die for). I think that’s what makes Thanksgiving
so wonderful – food bringing family and friends together.
Food is a conversation piece; it’s something to talk over, to
celebrate over, to love over and to remember over. It’s so
simple, yet it creates and holds so many memories.
Since we’re talking about food, welcome to our November
food issue! Prepare to be hungry, we warned you. This
month we went in search of the tastiest desserts around the
city, and we think we found them! Take a read through our
Sweet Treats, and hopefully you’ll find yourself a spot to try, Lauren Wright
10 so6ix.com | NOVEMBER 2015
NOMINATIONS END ON NOVEMBER 15TH. GET THOSE TEXTS IN FOR YOUR FAVORITE PLACES!!!
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SO6IX MAGAZINE OKIE HONOR AWARDS
TEXT IN YOUR VOTE NOW!
It’s easy to nominate the #1 Okie business, person, or place in our great state.
1. Pick a category you want to submit a nomination in
2. Find the text code listed next to the category
3. Open a fresh text message to send to 556784. In the message of the text, put the text code and click send
5. You will get a bounce back text asking for the name of your submission; reply with your nomination and hit send. It’s that easy!
THE TOP 5 NOMINATED IN EACH CATEGORY WILL GO UP AGAINST EACH OTHER IN OUR DECEMBER ISSUE TO SEE WHO REALLY IS #1.
NOMINATIONS END ON NOVEMBER 15TH. GET THOSE TEXTS IN FOR YOUR FAVORITE PLACES!!!
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The top 5 nominated in each category will go up against each other in our December issue to see who really is #1.
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PERFORMING ARTS GROUP Text “6PERFORM”
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TEXT 55678The top 5 nominated in each category will go up against each other in our December issue to see who really is #1.
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THUNDERFANS RISE UP!INSTAGRAM PHOTO CONTEST
Win tickets to the January 6th game against the Memphis Grizzlies!
1 LUCKY WINNER
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WE WANT TO SEE YOUR THUNDER SPIRIT!
INSTAGRAM PHOTO CONTEST
On Instagram show us your Thunder Spirit by tagging @okcthunder and @so6ixmag as well as using the hashtag #OKLOVESTHUNDER
Multiple submissions will be printed in the December
Issue of So6ix Magazine
Show off your pics at home or work, banners or flags, Thunder Blue on Fri-days, shoe polishing spirit messages on your car, or anything else that shows off your spirit for our great team!
18 so6ix.com | NOVEMBER 2015
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Okay we know what you’re thinking – “Why try new recipes when Thanks-giving is so full of tradition?” Our answer: we’re saying add to traditional foods, not get rid of them! We love the idea of adding new things to a traditional Thanksgiving meal to spice it up a little. These recipes all fit into the general Thanksgiving theme, but with a little bit of a twist that we love. We adore traditions and the usual Thanksgiving dishes, but there is too much out there to explore in the food world, and some great ones could end up in your holiday repertoire. Take a spin on sides this year, you’ll be thankful you did.
THANKSGIVING
so6ix.com | NOVEMBER 2015 21
Credit: 3boysunprocessed.com
• 1 bell pepper, diced
• 1⁄4 cup shallot, diced
• 2 tbsp salted butter
• 2 tbsp flour
• 2 tbsp white wine or chicken broth
• 1 1⁄2 cups milk
• 1⁄4 tsp kosher salt
• Dash adobo seasoning
• 4-6 oz sharp white cheddar cheese
• 1 1⁄2 tsp pure maple syrup (or sweetener of choice)
• 2-3 oz fontina cheese
• 5 cups sweet corn, fresh or frozen (thawed - if you do
not defrost, the corn will make your sauce watery)
1. Preheat oven to 250°F.
2. In a sauté pan over medium heat add butter, pepper and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a
roux. Cook for a few seconds, then whisk in white wine.
3. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time. When milk is incorporated add season-
ings and cheddar cheese.
4. Pour sauce over corn in an broiler-safe baking dish or skillet. Mix well. Bake until corn is hot and peppers are tender, about 15-20
minutes. Remove dish from oven, top with Fontina cheese, and place dish under broiler until cheese is bubbly and lightly browned.
Ahh, finally, a delicious corn dish! Wait, a corn dish for
Thanksgiving? YES. I don’t know about your family tra-
ditions, but in my family, corn is another vegetable that
typically gets overlooked on this food-crazed holiday. We
love this for a few reasons, the main reason being cheese,
lots of cheese. We’re starting to see a trend here…
22 so6ix.com | NOVEMBER 2015
Credit: tablespoon.com
:• 1 package frozen puff pastry, thawed
• 1⁄2 pound Brie cheese
• 1 cup cranberry sauce
(purchased or homemade)
1. Preheat oven to 375°F.
2. With a sharp knife or pizza cutter, cut the sheets into approximately 3x3-inch squares. Press each
square into a muffin tin.
3. Cube the Brie into about 3/4-inch cubes. Place a cube
of Brie in the center of each puff pastry square.
Top the Brie with a small dollop of cranberry sauce.
4. Bake about 10 minutes or until puff pastry
corners are toasted light brown.
Just give us all of the carbs! Cranberry and Brie were
made for each other, I’m convinced. Again, we love per-
sonal-sized treats, and these are a delicious twist on your
typical rolls served during Thanksgiving dinner.
so6ix.com | NOVEMBER 2015 23
Credit: kimshealthyeats.com
• 2 tbsp organic butter, melted
• 2 tbsp coconut oil, melted
• 2 tbsp grated Parmesan cheese, plus extra for garnish
• 1 tsp fresh rosemary, chopped, plus extra for garnish
• Sea salt and pepper
• 5-6 large sweet potatoes or yams, thinly sliced
1. Preheat oven to 250°F.
2. In a sauté pan over medium heat add butter, pepper and shallot. Sauté until shallot is fragrant and translucent. Add flour to create a
roux. Cook for a few seconds, then whisk in white wine.
3. Slowly begin adding milk, little by little while whisking, allowing mixture to thicken each time. When milk is incorporated add season-
ings and cheddar cheese.
4. Pour sauce over corn in an broiler-safe baking dish or skillet. Mix well. Bake until corn is hot and peppers are tender, about 15-20
minutes. Remove dish from oven, top with Fontina cheese, and place dish under broiler until cheese is bubbly and lightly browned.
Bite-sized version of anything, and we’re in! Rosemary
and potatoes were made for each other, and when you
add in cheese, YUM! This is a fun and healthier switch
from the typical sweet potato casseroles. Although we’re
not hating on anything covered in marshmallows and
brown sugar.
24 so6ix.com | NOVEMBER 2015
• 1 3 pounds frozen chopped spinach, defrosted (5 10-oz
packages)
• 4 tbsp unsalted butter
• 1 chopped yellow onion
• 1/4 cup flour
• 1/4 tsp grated nutmeg
• 1 cup heavy cream
• 2 cups milk
• 1 cup freshly grated Parmesan cheese
• 1 tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Gruyère cheese
1. Preheat oven to 425°F.
2. Transfer thawed spinach to a large baking dish or bowl. Set aside.
3. Melt the butter in a heavy-bottomed sauté pan over medium heat.
4. Add the onions and sauté until translucent, about 15 minutes.
5. Add the flour and nutmeg and cook, stirring for 2 more minutes.
6. Add the cream and milk and cook until thickened.
7. Squeeze as much liquid as possible from the spinach (discarding the liquid) and add the spinach to the sauce. Add 1/2 cup of the Parmesan
cheese and mix well. Season to taste with salt and pepper.
8. Transfer the spinach to a baking dish and sprinkle with the remaining 1/2 cup Parmesan and the Gruyère. Bake for 2 minutes until hot and
bubbly. Serve hot and enjoy!
Credit: ezrapoundcake.com
On a holiday when green beans are typically the star of the
show, there’s another delicious green that often gets forgot-
ten: spinach. I will say there is absolutely nothing healthy about
this dish, but calories don’t count on holidays, right? Trying to
get your husband or kiddos to eat more greens? Just mask it
with heavy cream and two cups of cheese (not recommend-
ed on the daily). This dish is so creamy and delicious, your
guests will be asking for it every meal, not just on Thanksgiving.
so6ix.com | NOVEMBER 2015 25
• 1 bag of your favorite frozen tater tots
• 2 tablespoons olive oil
• 1⁄2 pound ground turkey
• 1 1⁄2 tsp poultry seasoning
• 1 large carrot, diced
• 3 small celery stalks, diced
• 1 garlic clove, minced
• 1/2 cup white cheddar cheese, grated
• Salt and pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (or gluten-free flour)
• 3/4 cup chicken stock
• 1 tbsp Dijon mustard
• Salt and pepper
Credit: climbinggriermountain.com
I’m just going to be honest and say we’ll eat tater tots in
just about any form, so you can imagine our excitement
when we found Thanksgiving Tater Tots! Be adventurous
and add a different version of the potato to your table.
Truly, these could be made any time of the year.
1. Preheat oven to 425°F. Spray a baking sheet with non-
stick cooking spray. Place frozen tater tots on the baking
sheet and bake for 20 minutes.
2. Preheat a skillet and add olive oil to the pan. Add the car-
rot, celery, garlic and onion to the skillet. Sauté vegetables
until almost tender. Add ground turkey along with poultry
seasoning and a dash of salt and pepper. Sauté until
browned and cooked through.
3. In a separate skillet, melt butter over medium heat. Add the flour, whisking for a minute. Pour in the chicken stock slowly, continuing
to whisk until completely incorporated and thickened. Add Dijon and a pinch of salt and pepper to taste.
4. Remove tater tots from oven and sprinkle cheese, meat and vegetable mixture on top.
Bake for another 10 minutes or until golden brown.
5. Remove from oven and pour Dijon gravy over the top, or serve on the side for dipping!
26 so6ix.com | NOVEMBER 2015
519 NW 23rd St. #110, Oklahoma City OK 73103
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519 NW 23rd St. #110, Oklahoma City OK 73103
GRAND OPENING
MENS AND WOMENS APPAREL & ACCESSORIES
Join our text club now for chances
to win tickets to concerts, the
ballet, great events, as well as
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of our great advertisers.
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28 so6ix.com | NOVEMBER 2015
FUNINTHE
FACTSSWEET TREATS
Contrary to popular belief,
APPLE PIE WAS NOT MADE IN THE U.S.; it originated in 14th-century Europe and was popularized in the U.K. in the 18th century.
MARSHMALLOW
is actually a PLANT, and it was used as an
HERBAL REMEDY for sore throats during the RENAISSANCE PERIOD.
New York is famous for its CHEESECAKE.
Its extra smooth and rich taste comes from more egg yolks in the recipe.
P O P S I C L E S were invented in
1924 by an eleven-year-old when he left soda powder, water and a mixing stick on his back porch over-night and it froze.
As of 2010, Armenia holds the ti-
tle for the world's BIGGEST CHOCOLATE BAR, which
weighed over 9,000 POUNDS.
That's about the size of an African elephant.
Brach’s produces enough
CANDY CORN every year to circle the
Earth four times.
so6ix.com | NOVEMBER 2015 29
THANKSGIVINGTRUTH IN THE NUMBERS
The COST of the AVERAGE THANKSGIVING dinner for
10 ispeople
$49.20.
There are 17 ridges on a 14-ounce can of OCEAN SPRAY Jellied Cranberry Sauce.
Thanksgiving is one of the most
travel-heavy times of the year.
56% of drivers will
TRAVEL AT LEAST 100 MILES.
About 91% of Thanksgiving
TRIPS ARE MADE BY CAR.
The AVERAGE MALE TURKEY weighs between
16 and 24 pounds,
while FEMALES AVERAGE
between 8 and 10 pounds.
An estimated 51 MILLION TUR-KEYS WILL BE CONSUMED IN
THE U.S on Thanksgiving.
The infamous MACY’S THANKSGIVING DAY PARADE spans 2.5 MILES across Manhattan. An estimated
50 million people typically watch the parade on TV.
4,500 is the average number of calories you might consume on Thanksgiving:
3,000 for the actual meal and another + 1,500 for snacking and nibbling.
30 so6ix.com | NOVEMBER 2015
PUPPY OF THE MONTH
ROTTWEILERA confident guardian, loving and loyal, these medium-sized
pups are the 10th most popular dog breed. Say hello to the
precious Rottweiler! Sometimes dogs like Rottweilers and Pit
Bulls come with a negative stigma, but with the correct care
and upbringing these dogs are giant teddy bears. They’re built
for strength, agility and endurance. Give them a place to run
and they are quite happy. How cute are they? I mean seriously,
just look at that face.
COCKTAIL RECIPEVANILLA + PEARYIELD: 4 Drinks
INGREDIENTS:1. 1 1⁄2 cups pear juice
2. 6 oz vodka
3. 1⁄2 vanilla bean
4. vanilla sugar (or regular sugar), for rim
5. 1 cup ice, plus more to serve over
INSTRUCTIONS:Mix pear juice and vodka in a pitcher or shaker. Split open the vanilla
bean and scrape the seeds into the juice mix. Add 1 cup ice and give it
a stir or a good shake. Coat rims of cocktail glasses with sugar and fill
with ice. Pour drinks into glasses and serve.
6 THINGS YOU DIDN’T KNOW ABOUT
EMBARKA lot of people take the bus. In the first half of 2015, EMBARK ridership grew 9.4% over the previous year.
Say Hi to free WiFi on all buses. Now you can surf, chat and read mom’s email forwards without using up your data plan.
For you night owls, EMBARK has added service until midnight on several routes.
EMBARK operates holiday cruises on the Oklahoma River so you can skip the line and have Santa all to yourself.
Spokies bike share lets you rent a bike from any of the 8 downtown stations. The $75 membership is a great gift idea.
The new Arts District Parking Garage was designed with a wink to the Federalist Deco style of the 1930s. EMBARK offers affordable parking with 5 garages and 3 surface lots in downtown near all the holiday events and attractions.
so6ix.com | NOVEMBER 2015 31
TAPPING TO THE TUNES
HERE
Alessia Cara
GO IT ALONE
Beck
WHITE LIGHTNING
The Cadillac Three
THUNDERIN’EVERYDAY I’M
1
3
5
2
4
6
The Thunder rank #1 in the NBA for rebounds per game. The Thunder’s average is 47.5 rebounds per game, compared to the league’s average of 42.6 per game.
The entire Thunder player roster totals 1,503 inches in height, or 125 feet, 3 inches.
The Thunder’s newest alternate uniform color is modeled after Oklahoma’s vibrant orange sunsets.
During the 2014-2015 season, Russell Westbrook averaged 28.10 points per game.
During the 2009-2010 season, Kevin Durant became the youngest player in league history to win the scoring title, averaging 30.1 points per game at just 21 years old.
The Thunder average 103.8 points per game, ranking them #6 in the league in scoring.
KNOW YOUR
Americano2/3 Hot Water
1/3 Espresso
1 Part Hot Milk
1 Part Espresso
Steamed Milk Float
Cappuccino
1 Part Espresso
1 Part Foamed Milk
Shaved Cocoa on Top
Macchiato
2 Parts Steamed Milk
1 Part EspressoMilk Foam on Top
Latte
2/3 Steamed Milk
1/3 Espresso
Chocolate
Cafe Mocha
2 Parts Chilled Milk and ice
1 Part Espresso
frappuccinoSplash of Flavored Syrup
Topped with Whipped Cream
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34 so6ix.com | NOVEMBER 2015
There may be a new love in our life: The Drake. If you don’t live under
a rock, you’ve probably heard a thing or two about Good Egg’s newest
addition, beautifully crafted on renovated and thriving 23rd Street. Upon
arriving at The Drake you can’t help but be in awe of its simplistic yet
beautiful design. You don’t quite feel like you’re in mainstream Oklahoma
when you’re standing in this spot. Friendly, lively and knowledgeable
staff is a must for every restaurant, and The Drake’s passed with flying
colors! As a landlocked state, it’s a little bit of a stretch to get truly fresh and high-quality seafood. We’re not saying it’s impossible; we just don’t
see it often. The Drake has, hands down, some of the freshest seafood I’ve ever had, and that’s with visits and vacations to restaurants sitting
ocean-side. An experience at The Drake is a little bit of an adventure: many different flavors and options paired together and served family-style.
Bring an appetite because you’re going to want to try more than one thing, we promise. If you’re a little hesitant when it comes to oysters, don’t be
at The Drake – they do it phenomenally. Their fresh oysters are chef-selected daily and paired with homemade sauces, making The Drake easily
one of the best oyster spots you’ll find in the city, so it’s a great place to give them a try. With a spot like this doing seafood so well, it’s easy to
overlook the bar masters serving up drink concoctions, but you shouldn’t. They have a carefully crafted drink menu of great cocktails to pair with
your food or to sip on while you wait. It was all delicious, fun and different. Different is great! Because the food is so fresh and made to order, we
recommend ordering each course separately, rather than all at once. Make your lunch or dinner an enjoyable experience. You can’t rush great
seafood! Is there anything Good Egg can’t do? Again and again we’re impressed with each concept as a whole. The Drake, we’ll see again you
soon, very soon, my friend.
WHAT WE TASTED: Fresh OystersChef’s selection
Lobster RollTarragon mayonnaise, drawn butter
Linguini & Clams with Chorizo
Grilled Brussels SproutsDashi, shishito peppers
The Drake CreamsicleBrown butter coconut cookie, orange curd, vanilla-orange sherbet swirl, salted Chantilly cream
WHAT WE SIPPED:Sir Francis DrakeSmith & Cross navy-strength rum, pomegranate syrup, hibiscus strong tonic
Magellan’s VoyageMagellan gin, Cocchi Bianco, crème de violette, lemon bitters
EATS
COUSCOUS CAFÉ 6165 N. May Ave.,
Oklahoma City, OK 73112405.286.1533 • couscouscafeokc.com
Oklahoma may be a good distance from the Mediterranean,
but our own Couscous Café delivers delicious Middle Eastern
food. This tiny spot, tucked away in a strip mall, has everything
you could want in Moroccan food. From the homemade
dishes to the almost drinkable tzatziki sauce (yes, it’s that
good), to the creamy hummus and stuffed grape leaves, you
know you’re getting quality food and for a price that’s not too
steep. Charcoaled meats and vegetables have a simple yet
flavorful presence atop fluffy yellow Mediterranean rice. We
love the idea of a change of pace from the typical day-to-day
food many of us are used to eating. This taste of Morocco is
May Avenue’s best-kept secret.
NEBU333 W. Sheridan Ave. Suite 110,
Oklahoma City, OK 73102405.228.8386 • cafenebu.com
BISON WITCHES BAR & DELI211 E. Main St.,
Norman, OK 73069405.364.7555 • bisonwitches.com
CAFÉ CONDESA300 Park Ave.,
Oklahoma City, OK 73102405.602.2883
The sister restaurant to the beloved Café Kacao is making
bellies happier than ever. This new spot in downtown
Oklahoma City is the perfect place for everything coffee
and sweet treats, but don’t miss out on their delicious
lunch. If you’re into pop culture at all or read the news,
for that matter, you’ll know the Cronut (a croissant donut)
is all the rage as of late, and Café Condesa is whipping
up their own version to compete with NYC’s. They boast
flavors like chai glaze and walnuts, peach cobbler, Nutella
s’mores, and white chocolate caramel with caramelized
peach. My mouth is watering just thinking about it. For
an afternoon pick-me-up, grab one of their Cubanos for a
boost of caffeine. A little taste of Havana in our backyard?
Yes, please!
Honestly, we could eat sandwiches all day, every day –
especially a Bison Witches creation. Bison Witches serves
up sandwich, soup and salad combos and does it well.
There are so many fun sandwich creations that it’s a little
difficult to pick a favorite, but we think it’s fitting you try The
Sooner: thin slices of roast beef and smoked turkey are
covered with melted smoked Gouda cheese, then topped
with shredded lettuce and a honey-based spicy Russian
mustard. They’re even doing the classics a little differently:
they grill their PB&Js. Order your soup in a bread bowl, and
you’re in fall heaven.
Located on the ground floor of the lovely Devon Energy
Tower, Nebu is serving up fresh and healthy meals for
breakfast and lunch, and not just for employees, but for the
entire public. It’s refreshing to find high-quality homemade
food at a reasonable price, especially in a convenient
location in the heart of downtown OKC. You can find
options like steel-cut oatmeal and fresh breakfast tacos in
the morning, and brick-oven pizza and sushi at lunchtime.
Nebu offers several different food stations to appeal to all
appetites. You can build your own sandwich, with bread
options like sliced jalapeño cornbread. YUM! Next time
you’re downtown, this is a spot worth stopping in at – we
promise.
so6ix.com | NOVEMBER 2015 37
SWEET POTATO CRÈMECOOKING WITH CHEF SHANE ROEL
PREPARATION
1. Place small sweet potato on oven rack and roast at 250° for 25-30 minutes or until soft. Once roasted, remove and set aside to let cool.
2. Split and scrape vanilla bean and combine in a pot with cream, sugar, cinnamon sticks and peeled sweet potato, then bring to a boil.
3. While the cream mixture is heating up, separate eggs. Place the yolks in a large mixing bowl and set aside, and store the whites for another use.
4. Pull the vanilla bean pod and the cinnamon sticks out of your cream mixture, then carefully pour remaining cream into a blender and blend. Slowly temper into your egg yolks and strain through a fine mesh strainer into a pitcher for easy pouring.
5. Place your baking dishes in a hotel pan or baking sheet and pour your crème mixture into those dishes. Place in an oven, then pour water into the base of pan and bake at 300° for 45 minutes to 1 hour or until set (no wiggle in the crème).
6. Once fully cooked, place in a spot to cool, then chill in the fridge for at least one hour or until cold.
• 12 egg yolks
• 1 qt. cream
• 1 cup sugar
• 1 vanilla bean
• 1 small roasted sweet potato
• 2 cinnamon sticks
INGREDIENTS
so6ix.com | NOVEMBER 2015 37
PIE JUNKIE | 1711 NW 16TH ST., OKC 73106
FLINT | 15 N. ROBINSON AVE., OKC 73102
Whipped cream and chocolate with a peanut butter
cornflake crust
Pumpkin Crumble Pie
Banana Cream Pie
Traditional carrot cake with cream cheese frosting
FLINT | 15 N. ROBINSON AVE., OKC 73102
Carrot Cake
THE COACH HOUSE | 6437 AVONDALE DR., NICHOLS HILLS 73116
Molten Chocolate Cake
Molten chocolate cake, orange cara-mel, and homemade whipped cream
LA BAGUETTE BISTRO | 7408 N. MAY AVE., OKC 73116
Fresh Fruit Tart
SAUCEE SICILIAN | FOOD TRUCK
Buona Vita S’mores Calzone
Ghirardelli chocolate, marshmallow, topped with powdered sugar
Vanilla cake with chocolate chips and pretzels, cream cheese frosting with pretzels,
caramel and chocolate drizzle
Chubby Hubby CupcakeGREEN GOODIES | 5840 CLASSEN BLVD. #5, OKC 73118
PIERRE PIERRE CRÊPERIE | 7 NW 9TH ST., OKC 73102
UPPER CRUST | 5860 CLASSEN BLVD., OKC 73118
Augustus Gloop
Cookie Pie
Nutella, strawberries, shaved
chocolate
A pizza pan cookie topped
with vanilla bean ice cream and chocolate sauce
Pumpkin Spice SundaeROXY’S ICE CREAM SOCIAL | 1732 NW 16TH ST., OKC 73106
Homemade pumpkin spice ice cream, whipped cream, graham crack-
er and pumpkin spice topping, and caramel drizzle with a cherry on top
All things mobileat Quail Creek Bank
Mobile Transfers
Mobile Deposits
Online Account OpeningMobile Bill Pay
quailcreekbank.com • 755-1000 • 122nd & N. MAY • Member FDIC
9501 N May Ave Suite 100, Oklahoma City, OK 73120
405.752.5353 www.schardeins.comTHE ULTIMATE SALON EXPERIENCE
56 so6ix.com | NOVEMBER 2015
C A L E N D A R O F E V E N T S
LIVE MUSIC
DJ SIX
NOVEMBER 20 RUSSELL’S
Tower Hotel 3233 NW Expressway, Oklahoma City, OK 73112
so6ix.com | NOVEMBER 2015 57
C A L E N D A R O F E V E N T S
NOVEMBER 1OKLAHOMA CITY MARIACHI LLOYD NOBLE CENTERNORMAN
NOVEMBER 6DANIEL JORDAN – ACOUSTICFUZEOKLAHOMA CITY
TJ CHESSHIRETOBY KEITH’S BAR & GRILLOKLAHOMA CITY
NOVEMBER 7REPLAYRUSSELL’SOKLAHOMA CITY
THE WEATHERMENTAPWERKSOKLAHOMA CITY
NOVEMBER 11REPLAY – ALLEN BYRDBAKER STREETOKLAHOMA CITY
NOVEMBER 13AVENUEMICKEY MANTLE’S STEAKHOUSEOKLAHOMA CITY
DRIVERIVERWIND CASINONORMAN
DJ SIXRUSSELL’SOKLAHOMA CITY
NOVEMBER 14STARSRUSSELL’SOKLAHOMA CITY
AVENUETAPWERKSOKLAHOMA CITY
TREY ROSENTHALTOBY KEITH’S BAR & GRILLOKLAHOMA CITY
NOVEMBER 18JAKE GILLBAKER STREET OKLAHOMA CITY
NOVEMBER 20JIM THE ELEPHANTBAKER STREETOKLAHOMA CITY
DJ SIXRUSSELL’SOKLAHOMA CITY
NOVEMBER 21JIM THE ELEPHANTBAKER STREETOKLAHOMA CITY
LIFE OF THE PARTYOU FAN FESTNORMAN
STAT BANDRUSSELL’SOKLAHOMA CITY
THE SUSPECTS TAPWERKSOKLAHOMA CITY
NOVEMBER 25DRIVEBAKER STREET OKLAHOMA CITY
NOVEMBER 27LUCKYREMINGTON PARKOKLAHOMA CITY
SUPERFREAK AS THE BLENDREMINGTON PARKOKLAHOMA CITY
ANNIE UPRIVERWIND CASINONORMAN
DJ SIX RUSSELL’SOKLAHOMA CITY
NOVEMBER 28SUPERFREAK AS THE BLENDREMINGTON PARKOKLAHOMA CITY
URBAN ADDICTIONRUSSELL’SOKLAHOMA CITY
2AMTAPWERKSOKLAHOMA CITY
LUCKY
NOVEMBER 27REMINGTON PARK
1 Remington Pl, Oklahoma City, OK 73111
JAKE GILL
NOVEMBER 18BAKER STREET PUB & GRILL
2701 W Memorial Rd, Oklahoma City, OK 73134
58 so6ix.com | NOVEMBER 2015
C A L E N D A R O F E V E N T S
NOVEMBER 3STEVIE WONDERCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOVEMBER 13DON WILLIAMS RIVERWIND CASINONORMAN
YOUNG THE GIANTDIAMOND BALLROOM OKLAHOMA CITY
NOVEMBER 15DIANA KRALLCIVIC CENTER MUSIC HALLOKLAHOMA CITY
NOVEMBER 19MOZART ORCHESTRA OF NEW YORK ARMSTRONG AUDITORIUM EDMOND
NOVEMBER 20LEANN RIMESRIVERWIND CASINONORMAN
CONCERTS
SPORTS
DON WILLIAMS
NOVEMBER 13 RIVERWIND CASINO
1544 OK-9, Norman, OK 73072
FOOTBALL
HOCKEY
NOV. 1 2:30POKC BLAZERS VS CHEYENNE
NOV. 13 7:30POKC BLAZERS VS CASPER
NOV. 14 6:00POKC BLAZERS VS CASPER
NOV. 15 2:30POKC BLAZERS VS CASPER
NOV. 25 7:00POKC BLAZERS VS TULSA OILERS
HOME GAMES
so6ix.com | NOVEMBER 2015 59
C A L E N D A R O F E V E N T S
VS.
VS.
VS.
VS.
NOVEMBER 7OSU COWBOYS VS TCU HORNED FROGSBOONE PICKENS STADIUMSTILLWATER
OU SOONERS VS IOWA STATE CYCLONESGAYLORD FAMILY OKLAHOMA MEMORIAL STADIUMNORMAN
NOVEMBER 21OSU COWBOYS VS BAYLOR BEARSBOONE PICKENS STADIUMSTILLWATER
OU SOONERS VS TCU HORNED FROGSGAYLORD FAMILY OKLAHOMA MEMORIAL STADIUMNORMAN
NOVMBER 28OU SOONERS VS OSU COWBOYSBOONE PICKENS STADIUMSTILLWATER
NOV. 1 OKC THUNDER VS DENVER NUGGETSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 4 OKC THUNDER VS TORONTO RAPTORSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 8 OKC THUNDER VS PHOENIX SUNSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 13 OKC THUNDER VS PHILADELPHIA 76ERSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 15 OKC THUNDER VS BOSTON CELTICSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 18 OKC THUNDER VS NEW ORLEANS HORNETSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 20 OKC THUNDER VS NEW YORK KNICKSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 22 OKC THUNDER VS DALLAS MAVERICKSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 25 OKC THUNDER VS BROOKLYN METSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
NOV. 27 OKC THUNDER VS DETROIT PISTONSCHESAPEAKE ENERGY ARENAOKLAHOMA CITY
HOME GAMES
FOOTBALL BASKETBALL
HOME GAMES
62 so6ix.com | NOVEMBER 2015
C A L E N D A R O F E V E N T S
NOVEMBER 3-8CELEBRITY ATTRACTIONS: A CHRISTMAS STORY: THE MUSICALCIVIC CENTER MUSICAL HALLOKLAHOMA CITY
NOVEMBER 5MARK JENKINSARMSTRONG AUDITORIUMEDMOND / OKLAHOMA CITY
NOVEMBER 6FIRST FRIDAY GALLERY WALKPASEO ARTS DISTRICTOKLAHOMA CITY
NOVEMBER 8LIVE NATION PRESENTS: LEWIS BLACKROSE STATE COLLEGEMIDWEST CITY
NOVEMBER 13-14OKC PHILHARMONIC: THE MUSIC OF THE EAGLESCIVIC CENTER MUSIC HALLOKLAHOMA CITY
NOVEMBER 13LIVE ON THE PLAZAPLAZA DISTRICTOKLAHOMA CITY
2ND FRIDAY CIRCUIT OF ARTNORMAN ARTS DISTRICTNORMAN
NOVEMBER 19MOSCOW BALLET’S GREAT RUSSIAN NUTCRACKERROSE STATE COLLEGEMIDWEST CITY
GISELLE
OCTOBER 23-25 With the OC Phiilharmonic
7421 North ClassenOklahoma City, OK 73116
EVENTS
THE SANTA MARKET
NOVEMBER 21 DOWNTOWN COMMUNITY CENTER
28 E Main St, Edmond, OK 73034
so6ix.com | NOVEMBER 2015 63
NOVEMBER 21OKC PHILHARMONIC: JOSHUA ROMANCIVIC CENTER MUSIC HALLOKLAHOMA CITY
THE SANTA MARKETDOWNTOWN COMMUNITY CENTEREDMOND
NOVEMBER 21-DECEMBER 31CHICKASHA FESTIVAL OF LIGHTSHANNON SPRINGS PARKCHICKASHA
NOVEMBER 24CELEBRITY ATTRACTIONS: CIRQUE DREAMS HOLIDAZECIVIC CENTER MUSIC HALLOKLAHOMA CITY
NOVEMBER 27BRICKTOWN TREE LIGHTING FESTIVALMICKEY MANTLE DRIVEOKLAHOMA CITY
NOVEMBER 27-FEBUARY 1DOWNTOWN IN DECEMBER DOWNTOWN OKLAHOMA CITY
NOVEMBER 27HOLIDAY RIVER PARADEREGATTA PARKOKLAHOMA CITY
NOVEMBER 27-JANUARY 3EDMOND OUTDOOR ICE RINKMITCH PARKEDMOND
NOVEMBER 28-29DELUXE WINTER MARKETLEADERSHIP SQUAREOKLAHOMA CITY
so6ix.com | NOVEMBER 2015 65
TIFFANY MAGNESSMeet Tiffany, owner and cupcaketeer of Green Goodies, located in Classen Curve. Her creations, both sweet and
savory, are absolutely delicious. Tiffany has had a passion for nutrition her entire life, and growing up she spent
her play time baking. As the years passed, she coupled baking with nutrition and voilà - Green Goodies was born.
Green Goodies opened its doors in 2009, when the world of gluten-free, vegan and organic food was relatively
quiet. It wasn’t until two years into the business that Tiffany found out she too was gluten intolerant, after listening
to customers with similar symptoms. She did her gluten-free research, and if you’ve ever had one of her melt-in-
your-mouth cupcakes, cookies or cake balls (a personal favorite), you know she did it right. In fact, Tiffany’s creativity
and skills landed her on the famed “Cupcake Wars” television show, which aired on the Food Network. Tiffany
and Green Goodies went on to win the show in the summer of 2013! So when we say they’re great cupcakes,
we’re not joking. Some of the best chefs and judges in the world think so, too! After the show aired, locals flocked
in, and now with the show in syndication, Tiffany is finding that a lot of road-trippers and out-of-towners coming
through Oklahoma, the crossroads of the United States, are making Green Goodies a stopping destination. While we
could brag on the baked goods all day long, we shouldn’t
overlook the fairly new lunch menu that Green Goodies is
offering. They carry over their vegan, gluten-free, organic
and even paleo (available only for lunch) theme six days
out of the week. Farm-to-table sandwiches, salads, soups
and more offer a healthy, clean and delicious lunch.
We’re a little obsessed. We recommend the Goodie Club
and any of their house-made mayos. Green Goodies is
truly making a difference in the lives of those with food
allergies and nutrition preferences. Tiffany is an extremely
successful young female business owner, and we think
that is something that deserves recognition. She has
some advice to readers who are thinking about starting
a new venture or opening their own restaurant: Do
thorough homework on business. You will end up taking
on a lot more roles than you thought you were going to be
doing. Business owners have to be in all roles, not just the
ones they love and that gave them the reason to start the
business (like baking). If you’re creative, make sure you
still study up and learn the business side, or vice versa.
We love Green Goodies and we know you will too. Stop
by for a truly deliciously crafted product..
GREEN GOODIES IS LOCATED AT
5840 Classen Blvd. #5,
Oklahoma City, OK 73118.
OWNER, GREEN GOODIES
so6ix.com | NOVEMBER 2015 67
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