so6ix magazine april 2015

so6ix.com | APRIL 2015 1

APRIL 2015

Use The 6 App 'Interactive' here for

bonus content

FOOD ISSUE

Let It Grow!TIPS & TRICKS FOR THE PERFECT FOOD GARDEN

P. 24

SPRING DRINKSAND BITESP. 16

SIPS & SNACKSPhotography By Lauren WrightP. 32

2 so6ix.com | APRIL 2015


INS

IDE

APRI

L 20

15 T A B L E O F C O N T E N T S

48

32

16

24

• CAN YOU STOMACH THE CHALLENGE? 12 FOOD CHALLENGES IN OKLAHOMA

• SPRING DRINKS AND BITES 16

• TRUTH IN THE NUMBERS 22 CONDIMENTS

• FUN IN THE FACTS 23 SEASONINGS & SPICES

• LET IT GROW! 24 TIPS & TRICKS FOR THE PERFECT FOOD GARDEN

• SIPS & SNACKS 32 photography by Lauren Wright

• VAST: 43 THE OVERHAUL

• SO6IX EATS 44

• HOROSCOPES 48 APRIL 2015 by Dadhichi Toth

• CALENDAR OF EVENTS 50 APRIL 2015

• SO6IX PROFESSIONALS 58 APRIL 2015

12


©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 $22 per year. Single magazine rate is $3.50 per copy.

ON THE COVER...PHOTOGRAPHY: LAUREN WRIGHTRESTAURANT: BROADWAY 10DISH: SALT & PEPPER SHRIMP

L E G A L A N D C R E D I T S

PUBLISHERJack [email protected]

PUBLIC RELATIONS & CLIENT SERVICESLauren [email protected]

PHOTOGRAPHYLauren Wright

MANAGING EDITORLauren Wright

COPY EDITINGBrittany Dory

SOCIAL MEDIA DIRECTORLauren Wright

DISTRIBUTIONNathan Stager, Connor Kach and Jake Reid

STAFF WRITERSDadhichi Toth

FOR ADVERTISING: [email protected]


complete overhaul in everything: the food, drinks, service and even the décor. We were extremely impressed with everything that has been done atop the Devon tower to turn Vast into one of the best experiences our city has to offer.

Also in this awesome foodie issue you will find great recipes from our Chef Benjamin Robinett, who always pleases the palate and helps show us how to be great home chefs. Then turn a few more pages to read up on all the great food challenges happening in our state. Even if you’re not up for eating till you explode, it’s still fun to watch others who are up for the challenge.

We love our great city and hope this issue gets you to try some exciting new eats and experience new places. Get out there and enjoy OKC!

Spring is here and so is the beautiful weather that comes with it. I know I’m tired of being stuck indoors and having 15 hours of darkness every day. Now that the cold weather and snow are behind us, it’s time to get out and enjoy our great city and all the fun, food and festivities it has to offer.

Every day in our city new things are popping up. New places to eat, new entertainment and new adventures await everyone who gets out to explore them. This month we dropped in over a dozen restaurants to see what fun eats and drinks are out there for our “Sips and Snacks” section. Restaurants, bars, bistros, prime steakhouses, coffee shops, chophouses and supper clubs all opened their menus up for us to try artfully crafted and delicious sips and snacks of all kinds. We can’t wait to show all of them off to you in this issue and give you ideas of where to go this spring to try some of the city’s best.

This month we sat down with well-known and well-respected Chef Kurt Fleischfresser, who took over operations at Vast a few months ago. Working with numerous professionals within the industry, Vast has transformed into a phenomenal dining and entertainment experience. There has been a Jack McBride

L E T T E R F R O M T H E S T A F F


20" EMPIRE PIZZA CHALLENGEPAPA ANGELO’S

MEAL CONSISTS OF:

One 6-pound, 20-inch pizza

3 toppings, doubled

RULES:

Mamma Mia! A pizza as wide and round as

a tire, and it has to fit in your belly, quickly. At

least they let you customize what ginormous

pie you want going in your stomach. You get

to choose your toppings, but two of the three

must be of a meat variety. Don’t try to pull

one over on them and leave off the crust.

The pizza in its entirety (crust and all) must

be consumed in under 45 minutes. Keep it

down, or else you’re out! The motivation?

Your pizza is free, you receive an Empire

Challenge t-shirt and you won’t end up

on the embarrassing Wall of Shame. Even

more motivation? Only one man has ever

completed the challenge. Will you be next?

CAN YOU STOMACH THE CHALLENGE?Food Challenges in Oklahoma

80-OZ STEAK CHALLENGECATTLE RUSTLER’S STEAKHOUSE

MEAL CONSISTS OF:

One 80-ounce (5-pound) steak

RULES:

This one is simple, yet so difficult. How

could that be? Oh, I don’t know, maybe for

the fact that you have to scarf down a five-

pound steak by yourself. Luckily, there are

no sides to accompany the steak like in most

food challenges, so you can focus on the

task at hand. The cost is $55 and you have

one hour or less to finish an 80-ounce steak.

Could you handle this? If you can, you win

your meal for free and you get your picture

on the wall of fame!


SIX SHOOTER CHALLENGECOW CALF HAY

MEAL CONSISTS OF:

Six 1/2-pound chuck patties

12 pieces of American cheese

Hamburger bun

Dressed how you like it!

Full order of onion rings

Full order of curly fries

Piece of cow pie cake

RULES:

I don’t know what’s the bigger enemy

here, the amount of food required to be

eaten or the time restraint. The entire meal

must be completed in 45 minutes. If any of

the meal is not consumed (swallowed), you

lose! Once you have started you are not

allowed to stand up, leave your table or

have anyone else touch the meal. Seriously,

no cheating and no getting sick, or else it’s

over! Can you handle it? You’ll get the $35

meal paid for and your name and picture on

the wall!

CHICKEN FRY CHALLENGEKENDALL’S RESTAURANT

MEAL CONSISTS OF:

Salad

Ginormous chicken fried steak with gravy

Mashed potatoes or fries

Green beans

Biscuit

Cinnamon roll

RULES:

Now this is some delicious down-home

cookin’! We Okies might have a bit of an

advantage, because we can already stomach

a chicken fried steak, but this challenge is no

normal meal. You have to eat the chicken

fry challenge in one hour! The cost is $25,

and you must start the challenge before 7:00

p.m. Don’t even think about having someone

help you – it has to be done all on your own.

Winner wins a t-shirt and a free meal! Don’t

you kind of want to do it just to say you ate

a chicken fried steak bigger than your head?


PARMESAN ZUCCHINI + CORN\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: damndelicious.net

The crisp flavors of this dish, combined with bold Parmesan, make it the perfect fresh spring side dish

or snack on its own.

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

4 zucchinis, diced

1 cup corn kernels, frozen, canned or roasted

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

Salt & pepper to taste

Juice of 1 lime

2 tablespoons chopped fresh cilantro leaves

2 tablespoons grated Parmesan

Instructions:

• Heat olive oil in a large skillet.

Add garlic and stir frequently for

about one minute.

• Add zucchini, corn, basil, oregano

and thyme. Stir occasionally until

zucchini is tender but not mushy.

• Stir in lime juice and cilantro.

• Serve immediately, sprinkled

with Parmesan.

SPRING DRINKSAND BITES


SPARKLING STRAWBERRY LEMONADE *KID FRIENDLY!\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: lifesambrosia.com

This is perfect for sipping on in the sunshine with friends and family any day of the week.

Serves 4

Ingredients:

6 lemons

1 to 1 1/2 cups simple syrup

1 (16 ounce) container strawberries, hulled and halved

1 quart sparkling water

Ice cubes

Mint for Garnish

1 Part Sugar

1 Part Water

Instructions:

• To make the simple syrup, combine the sugar and water in a saucepan over medium heat. Bring to a

boil, stir until sugar has dissolved. Cool completely.

• Roll the lemons back and forth a couple of times on the counter to release the juices. Cut the lemons

in half and juice into a bowl. Remove any seeds that may have fallen. This should equal around 1 cup

of lemon juice.

• Using an immersion blender or regular blender, blend the strawberries with 1/2 cup of the simple syrup,

until smooth.

• Pour lemon juice, strawberry puree, 1/2 cup simple syrup and sparkling water into a pitcher. Ad more

simple syrup if you want a little more sweetness. Add ice cubes and let chill.

• Place extra ice cubes in each glass, pour the chilled lemonade, garnish with a mint sprig and enjoy!

FROZEN LIMEADE CUBES\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: foodpractice.com

These are the perfect addition to any fruity cocktail or simply give a fresh flair to a glass of water.

Ingredients:20 limes2 cups sugarMint sprigsIce Tray

Instructions:• Roll the limes back and forth on a hard surface to get the juices flowing.• Juice the limes into a bowl. For every 1 cup of lime juice, add 1/2 cup of sugar to the mixture. (The sugar step can be omitted if you don’t want sweet cubes).• Pour the mixture into the ice trays and fill each cube with a few sprigs of pulled mint.• Carefully place in the freezer. Enjoy in any drink once frozen!


BLT CUPS\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: theendlessmeal.com

Who doesn’t love miniature bite-sized versions of a classic favorite? These BLT cups taste just as amazing

as they look.

Prep Time: 20 minutes Yield:

24 servings

Ingredients:

24 grape tomatoes

24 small pieces of lettuce, arugula or baby spinach

1/4 cup crumbled crisp cooked bacon (about 3-5 pieces)

24 small pieces of bacon for garnish (about 2-4 pieces)

Mayo

Sriracha

Instructions:

• Cut the bottoms of the

tomatoes off (they will

stand on their tops).

Gently squeeze and roll

the tomatoes between

your fingers to remove the

pulp. This step can be

done up to 1 day in advance.

• To make the spicy mayo,

mix 2 parts Sriracha sauce

to 1 part mayonnaise. This

will depend on how much

sauce you want. I recommend 4 tablespoons of mayo to 2 tablespoons of Sriracha. (If you want it less

spicy, add less Sriracha.)

• Stuff 1 piece of arugula (or other lettuce) into each tomato cup. Then place about 1/2 teaspoon of bacon

(you don’t have to be exact here!) into each. Top with a squeeze of spicy mayo and a piece of bacon for

garnish. Plate and enjoy!


SPICY CRAB CUCUMBER CUPS\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: domesticfits.com

Spicy, creamy and cool. Perfect for a sunny Saturday or a girls’ afternoon.

Prep Time: 20 minutes

Yield: 24

Ingredients:

3 long cucumbers,

preferably English

1/4 cup sour cream

1/4 cup cream cheese,

softened

3/4 cup crabmeat,

excess water

removed

1 teaspoon hot

pepper sauce

(Tabasco, Sriracha, etc.)

1 teaspoon

brown mustard

Salt and pepper

to taste

1 tablespoon minced

green onion

Chili powder or

paprika for garnish,

if desired

Instructions:

• Remove the peel from the cucumbers using a vegetable peeler. You can remove some rine and leave

some on, creating a vertical stripe effect.. Cut the cucumber into 2-inch slices. Using a small melon baller,

scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact to hold

the goodies.

• In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the

remaining ingredients in and stir until combined. Fill each of the cucumber cups with the crab dip.

• Refrigerate until ready to serve.


SPIKED RASPBERRY SWEET TEA\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: thecookierookie.com

Down here in the south we love our sweet tea, but adding fresh ingredients and kicking it up a notch is

always a crowd favorite.

Serves 6-8

Ingredients:

8 cups water

2 family-sized tea bags or 6 regular-sized

1/2 – 1 cup granulated sugar (depending on your sweetness desired)

1 1/2 cup Chambord Liquor

1/2 cup quality vodka

1/4 teaspoon baking soda

Mint sprigs, raspberries, oranges, etc. for garnish

Instructions:

• Bring water to a boil then remove from the heat

• Add the tea bags and cover. Let steep for 15 minutes. Remove the tea bags and then add the sugar

and baking soda, stir until sugar dissolves.

• Add in the Chambord and Vodka, let the mixture cool.

• Pour into ice-filled glasses and garnish with a mint sprig, raspberries, oranges, or whatever you have.

• Enjoy!

CHAMPAGNE MARGARITAS\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: mantitlement.com

Two of the worlds best things combined into one tasty drink! I may have a new favorite.

Serves 4

Ingredients:4 tablespoons fresh lime juice2 oz. Hornitos Plata Tequila (or tequila of choice)2 oz. pineapple juice2 oz. Triple Sec1 bottle of chilled champagneLime wedges for garnishSalt for rimming the glasses

Instructions:• First rim your glasses. Dip the rim of the glass in a shallow dish of water and then into a shallow dish of salt.• Mix all of the ingredients together (minus the champagne) and pour into each glass 3/4 of the way full. Top off the rest 1/4 with champagne. If you want the drinks colder, stick the ingredients in the fridge beforehand or once mixed together.• Garnish with a lime wedge and serve!


CANDIED BACON-WRAPPED PINEAPPLE WITH HONEY-SRIRACHA SAUCE\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ Credit: cafesucrefarine.com

Pineapple, bacon and honey-Sriracha wrapped into one? Count us in! You won’t be able to stop at just

one. Guys and gals alike will love this one.

Prep Time: 10 minutes Cook Time: 25 minutes Yield: 20

Ingredients:

10 strips thick-cut applewood

smoked bacon

20 chunks fresh pineapple

3/4 cup packed brown sugar

1/4 cup honey

2 teaspoons Sriracha

2 teaspoons soy sauce

4 teaspoons fresh lime juice

1 tablespoon finely sliced fresh

cilantro stems

Instructions:

• Preheat oven to 400 F. Line a

sheet pan with foil.

• Cut bacon strips in half

width-wise.

• Put brown sugar on a large plate.

Wrap each pineapple chunk

with bacon.

• Roll each bacon-wrapped

pineapple in brown sugar to

coat. Pat on a bit more sugar, if

needed, to completely coat.

• Place rolls, seam side down, on

prepared pan. Bake for 20-30 minutes or until deep golden brown. Pieces near edges of pan may cook

a bit faster. Check every few minutes towards the end of baking time and remove bacon rolls as needed.

• Place all of the Honey-Sriracha Dipping Sauce ingredients into a jar and shake till well combined. Serve

on the side.


CONDIMENTSTRUTH IN THE NUMBERS

100 MILLION pounds of peppers are harvested exclusively for Huy Fong Foods each year. They

make the most popular Sriracha hot sauce.

The first known tomato ketchup

debuted in

1812

Dijon Mustard is ranked #1 among

the world for best condiment,

according to Huffington Post.

The world’s largest ketchup bottle is proudly displayed in Illinois. It stands at 170 feet tall.

The barbecue sauce industry has a market

value of$2 BILLION.

Ranch is consumed

15 out of 38 times, with Italian

dressing a far second, being

eaten just 6 times.


FUNINTHE

FACTSSEASONINGS

& SPICES

While Columbus originally named the dried fruit of a

certain Jamaican plant pimento, once it arrived in Europe, it became known as allspice.

Saffron is one of the most expensive

spices in the world — a bowl of Spanish saffron rings in at $371.

Herbs are derived from a plant’s leaves whereas spices are sourced from the bark, buds, roots and seeds of a plant. This means you can have two very different flavors and products from the same plant.

Pepper is the top-selling spice in the

world. Second is mustard.

Chinese Five Spice is a traditional

blend, named not after the number of ingredients but after

the five flavors (sour, bitter, salty, sweet, pungent).

Sriracha, the popular hot sauce, does not contain

any artificial colors, thanks to red jalapeños!


Let It Grow!TIPS & TRICKS FOR THE PERFECT FOOD GARDEN

NOT INVESTING IN GOOD SOILNot investing in good soil and not preparing your soil for plants is a sure reason why your plants

aren’t thriving. Nutrients is a major part of getting plants to sprout and grow healthy. Without it, the

plants will have a tough time. So investing in quality soil and preparing your soil is an extremely

important step to a healthy garden.

OVER-WATERING THE PLANTSAfter planting, excitement will start to grow (no pun intended) and it becomes almost an addiction

of wanting to water, then water again and water some more. Over watering plants can lead to the

rotting of roots of the plants and eventually kill them. So what you think may be good for the little

fellas, may be harmful in the long run. Find a happy medium of watering to keep the plants thriving.

PLANTING TOO EARLY All regions, climates and soils are different. It’s common to think it’s time to get the plants in the

ground because it’s warm out, in reality there are different varieties of plants for different seasons

and weathers. Some veggies can thrive in cooler weather and make it through a light freeze, like

broccoli. Where as, tomatoes are extremely sensitive warmer temperatures for both the air and

ground soil. If you’re in question, check with the USDA Planting Zone map online.

PLANTING PLANTS TOO CLOSE TOGETHERSeeds are so tiny; I can fit so many in together right? Wrong. Small seeds turn into large plants

that breathing room to grow. Plants legitimately can become stressed and won’t produce as much.

Make sure you actually follow the spacing directions on the packet.

LOCATION OF YOUR GARDENThree main things to keep in mind: water proximity, sunlight, and convenience. Naturally if you

plant a garden two acres away from you, you’re not going to be checking on the plants as often as

they may need. Plant somewhere where you can have easy access for the most part. Sunlight is

one of the most important things for plants to grow. Make sure your location is receiving a minimum

of six hours of full sun each day. Lastly, water proximity. It takes a lot of water to keep a garden

thriving. Make sure your garden has easy access to a reliable water source.

5 GARDENING MISTAKES TO AVOID


DID YOU KNOW?• There are at least 10,000 varieties of tomatoes.

• The world record-holding watermelon was more than 260 pounds.

• The first cookbook was published in 1176 and contained a recipe for watermelon rind pickles.

• Cilantro is a member of the carrot family.

• Broccoli and cauliflower are the only vegetables that are also flowers!

• The largest single flower if the Rafflesia or “Corpse Flower”. They are generally three feet in diameter with the record being 42 inches.

• Asparagus is a member of the lily family.

• Avocados are the highest calories of any fruit at 167 calories per hundred grams.

5 VEGETABLES YOU CAN REGROW

Romaine

Lettuce

This is an identical

process to the celery.

Save the bottom and set

in 1/2 of water.

GarlicUse your garlic cloves

to grow garlic sprouts.

They have a mild sister

flavor to garlic. Great

for pasta!

CeleryOften people cut the base off the celery. Save it and put it in a glass of water, once you start seeing sprouts, transfer it to soil after three days.

Scallions

Leave an inch of the

scallion attached to

the root and put them

in a glass of water in a

place the sun reaches.

Watch them grow over

and over!

CilantroSave your stems of cilantro and place them in a glass of water to regrow. Transplant them when the roots become long enough. They will fully regrow in a few months.


TOP 5 GARDENING

APPS

Grow Planner

Getting organized has been so green.

With this simple app, you can plan

your garden before you even head out to get your plants and seeds. It’ll do

all of the calculating for you, update you

on the weather, and tips on soil and

planting times.

$7.99 for iOS

Sprout ItNo clue on where to start? Sprout It App

is where to start! It’ll tell you what the

best plants are for your zone, when you should ideally plant,

and even when to harvest and enjoy. Beginners, you’ve got this gardening thing in the bag.

Free on iOS

Landscaper’s CompanionThis is a plant database app directly in your hand for both iPad and iPhone. It holds

over 26,000 plants in 17 categories and one of the top garden plant references around. You can keep notes, lists, and even have detailed plant info emailed to you.

$4.99 for iOS

Like That Garden

So maybe this isn’t as helpful for planting a vegetable, fruit, or herb garden, but

this app is your new walking flower encyclopedia. How many times do you walk by a beautiful flower with no

idea on what it is? This app helps you identify varieties

of plants, ideal climate, and information on how to grow

it! So cool.

Free on iOS

Garden Manager

Have too much going on? Never neglect your plants again with the Garden Manager app for android. You can set various alarms to never forget to water your plants, fertilize,

or harvest. In addition, you can keep a plant

photo log. Take pictures and make notes of your plants! Ideal for those

busy gardeners.

Free for Android


5 GARDENING HACKS

Line flowerpots with coffee filters to keep the soil from falling out of the bottom.

Use diapers to help retain moisture in plants by placing them in the bottom.

Homemade Weed Killer: 1 gallon white vinegar, 1 cup of table salt, 1 tablespoon of liquid dawn dish soap!

Use eggshells as starters for planting your seeds. They are already

in your home, full of calcium,

and can stay on when you transfer to

the garden.

Use plastic forks to keep pets and animals from destroying your garden.


APRILINSTAGRAM

CONTESTWINNERS!

MAY CONTEST: SHOW US YOUR BESTIE! TAKE A SELFIE OR HAVE A PICTURE TAKEN OF YOU AND YOUR BEST FRIEND.

#SO6IX @SO6IXMAG


PUPPY OF THE MONTH

Dalmatian

So maybe you don’t need 101 of these cute

guys, but we still think they’re super cute!

Dalmatians are large, strong dogs. Back in the

day, they were bred to run alongside horse-

drawn carriages, so they have a tremendous

amount of stamina and energy. These spotted

pups are playful, happy, easygoing and very

dedicated. Keep in mind that these dogs need

attention and consistent training.

AROUND THE WORLD IN DESSERTS

South AfricaMilk Tart

Similar to a buttermilk pie, a flaky piecrust is filled with a white, custard-like filling and dusted with cinnamon.

PATIO SEASONTOP PATIOS IN

THE CITYIguana Mexican Grill

Park HouseWest

Fassler HallBourbon Street Café

Musashi’sMamasita’s

EgyptBasbousa

This street food is a semi-sweet cake often topped

with whipped cream, berries or lime curd.

PhillippinesBibingka

A sweet rice cake covered in butter and sugar and served

with grated coconut.

HollandVlaai

This is a traditional Dutch pastry tart.

ItalyGelato

A frozen dessert made with milk instead of cream.

ChinaTangyuan

Colorful glutinous rice balls that are filled with black sesame, peanut, and red bean paste. Often served in a sweet broth

of ginger and rock sugar.


CELEBRITY FEATURETAPPING TO

THE TUNES

Any Man of Mine

Shania Twain

Welcome Home

Radical Face

Answering Bell

Ryan Adams

James Franco

You may know Franco for some of his most popular

movies, which include “Pineapple Express,” “Milk,”

“127 Hours,” “Rise of the Planet of the Apes,” and

his recent controversial movie “The Interview.”

Franco is commonly known as the funny guy, but

he has shown on numerous occasions that he

can be serious, too. For his role in “127 Hours,” a

survival drama, he was nominated for best actor

at the Academy Awards. Though best known for

his acting and filmmaking, Franco is also a teacher.

He first taught a class at New York University in

feature filmmaking and production, and then in

2013 he took it a step further and took on an entire

course in short film production at the University

of Southern California, as well as a course in

screenwriting at his alma mater, the University of

California in Los Angeles.

Fun Facts:• Franco auditioned for the role of Peter Parker in

“Spider-Man” but lost out to Tobey Maguire.

• He enjoys painting in his spare time.

• When he first began pursuing a career in acting,

Franco worked the late shift at McDonald’s to

support himself.

• Franco received his star on the Hollywood Walk

of Fame at the age of 34.

DAYS OF THE MONTHAPRIL 1April Fool’s

Day

APRIL 30National

Honesty Day

APRIL 26National

Pretzel DayAPRIL 22

National Jelly Bean Day APRIL 24

Pig in a Blanket Day

APRIL 21Kindergarten

Day

APRIL 19National

Garlic DayAPRIL 17

National Cheeseball Day

APRIL 15Rubber

Eraser Day

APRIL 14National

Pecan Day

APRIL 13Scrabble Day

APRIL 10Golfer’s Day

APRIL 7No Housework

Day

APRIL 2National Peanut

Butter andJelly Day

APRIL 5Easter

APRIL 6Sorry Charlie

Day


SIPS & SNACKS\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \

PACKARD'S NEW AMERICAN KITCHEN

Cold Brew Old FashionedBourbon, EOTE Coban Cold Brew Coffee, Strong

Tonic, Bitters, Orange Twist

This drink is a fun spin on an old classic. The addition of EÔTÉ Cobán cold brew coffee gives

it a deeper and richer flavor than ever before. Sip this on their rooftop during the spring!

Lamb RibsHoney-Chipotle Glaze & Pickled Veggies

These succulent ribs are packed full of flavor. They start off with a sweet taste, and the chipotle packs a little kick at the end. It’s not too overpowering, so don’t be scared

away. Sure, they’re a snack, but paired with the Cold Brew Old Fashioned these could be a meal on their own.


\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \

BROADWAY 10

ALL ABOUT CHA STYLISH TEA AND COFFEE

Crispy BaconIf it includes bacon,

we’re down. If it includes bacon by itself served in a

glass, we’re really down! These crispy treats are a perfect

little snack to munch on with your drink of choice. Simple yet

delicious.

Classic Martiniwith Cheese

Stuffed Olives

You can’t go wrong with a classic that’s

done right. Broadway 10’s craft cocktail

makers have perfected the classic martini.

And who doesn’t love a tasty cheese stuffed

olive as a treat?

Caramel MacchiatoWhen this was brought out, I was almost too

stunned to take a sip! The macchiato has been turned into a beautiful piece of art – the prettiest coffee art I’ve seen! Let me just tell you, it tastes

even better than it looks, if you can imagine.

French MacaronsFrench macarons are one of

our favorite treats, hands down. They are light and fluffy, full of

delicate flavor, and not too sweet. Macarons are not too easy to come

by 4,820 miles from Paris, but these will make you feel like you’re in a French bakery. Try them, you

won’t be disappointed.


\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \

RJ'S SUPPER CLUB

GUERNSEY PARK

Pain KillerMeyers Rum, Pineapple

Juice, Orange Juice, Cream of Coconut,

Topped with Nutmeg

Close your eyes, take a sip, and BAM, you’re on the

beach. Okay, not really, but this tropical drink makes you feel as if you’re right on the

sand in the sun. Enjoy it on a warm sunny day on the fun

and vibrant patio.

Lobster RollMaine Lobster Roll and House Fries

This delicious fresh lobster is cool and creamy.

Handcrafted by the talented chef, one bite will transport

you right to the heart of Maine. Pair it with fries and

you’ll be in heaven.

Crab DipCrabmeat, avocado, cucumbers, shallots, bell peppers, jalapeño, cilantro and lime

aioli. Served with butter crackers.

Neat with a Bit of HeatUncle Val’s botanical gin, St. Germain, slice of cucumber

topped with Sriracha

This is a drink unlike any other! You can smell the Sriracha heat before you even take a sip of the cool cucumber martini. Eventually

the Sriracha breaks down into the drink, giving you a little zing!


FASSLER HALL

Paulaner Munchen BeerA light and refreshing summer brew perfect for

sitting on the patio with at Fassler Hall.

Classic German BratDuck Fat FriesChicago Dog

Beer and brats just go together. Add in homemade duck fat fries, and I’m pretty

sure we’ve found a match made in heaven. These dogs are classic. We have to

mention that the buns are perfect, and as we all know, having the perfect bun for

your hot dog is key to success! Give them a try at this awesome spot in Midtown.


LA BRASA

Lotus FlowerGrey Goose, St. Germain,

Lemon, Agave Nectar, Berries, Edible Orchid

Fruity, sweet and refreshing!

Seafood ScampiScallops & Shrimp sautéed in garlic butter

and topped with La Brasa chimichurri. Served with toast points.

This dish is so delicious and creamy we couldn’t get enough. We recommend

ordering one or two to share!


\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \

KNUCKS WHEELHOUSE

CAFÉ EVOKE

Prairie Birra Farmhouse Ale

Sriracha Hot WingsNot your typical hot wing. Sure, buffalo sauce is a

delicious classic, but these tasty wings are covered in the wonderful Sriracha hot sauce. Pair it with a Prairie

beer and you have the perfect game day meal.

Savory Deluxe WaffleHam, Cheddar, and Chive Waffle

topped with a fried egg and house made hollandaise

The classic sweet waffle is great, but it’s always fun to mix it up a

little. This waffle has a little bit of everything brunch mixed in or piled on top, and we love it!

Cappuccino


Hand-Dipped Strawberry &

Chocolate Shake

I’m pretty sure the first word out of my mouth was WOW!

These shakes were so creamy, thick and full of bold flavor. Anyone

can do a shake, but not everyone can make a shake taste this good. Pair it with a burger or fries and you’re living the American dream.

\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \

TUCKER'SONION BURGERS

KITCHEN NO. 324

Prairie MaryHousemate Yellow Tomato Mary Mix, Prairie Wolf Vodka

We love to see people doing things differently. The Prairie Mary is a great alternative to the classic Bloody Mary. With a yellow tomato base

and local vodka, this drink is the perfect brunch or dinner addition.

Pimento Cheese SlidersPicked Peppers and Chow Chow


MICKEY MANTLE'S STEAKHOUSE

Grilled Australian Lamb ChopsBrandy Button Mushroom Sauce

These lamb chops are succulent and flavor packed. The creamy brandy button mushroom

sauce is a perfect pairing.

Rosemarys BlushingCitrus Vodka, Cranberry,

Lavender Syrup, Lemon Juice, Sprig of Rosemary

These ingredients come together to make a deliciously

fresh drink that tastes like springtime in a glass.


CHEEVER'S CAFE

Oklahoma CapreseChicken fried chihuahua

cheese, tomato, pickled onion, scallion, arugula, balsamic

Gran TorinoRefreshing spritzer of Cocchi

di Torino, fresh cucumber and strawberry

The Gran Torino is so refreshing! I’d describe it as a grown-up strawberry

lemonade, and I will definitely be back to order it again.


\ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \

IRON STAR URBAN BARBEQUE

OAK & ORE

Charred Jalapeno Pimento CheeseGrilled Toast, Fresh Celery & Pepper Ceviche

Is it acceptable to eat a ball of cheese with a spoon? Because that’s what I want to do.

This creamy, smoky, jalapeño deliciousness is definitely a new favorite that I can’t get enough of.

Blackberry MuleAmerican Harvest Organic Spirit, Ginger Beer, Blackberry Puree

A fun and fruity take on the classic Moscow Mule.

Beer Flight

Artisanal Cheese & Meat Plate

“Snacky” finger foods and beer just seem to go hand in hand.

We love the variety of cheeses and meats used in this platter.

Oak & Ore is the new spot to be, with its

minimalist design and relaxed atmosphere.



DAVE & BUSTER'S

Mountain O' NachosFresh tortilla chips piled high and smothered

with spicy ground beef and melted quest, topped with black beans, jalapeños, tomatoes, lettuce,

fresh guacamole and sour cream.

Pretty sure you’ll be saying they’re nach-os, they’re nach-ours! Okay, that was a terrible joke,

but really. These are made to share, but it’s pretty hard to when the nachos are this delicious. Order

some up before you head to a Thunder game.

Watermelon MargaritaThis pick of the patch will have your mouth watering. Made with Hornitos Reposado 100% Blue Agave tequila,

DeKuyper Watermelon Pucker, margarita mix and cranberry juice for

a taste of summer anytime.


Overhaul: a perfect word to describe the events atop

the famed Devon Tower over the last seven months. The

restaurant Vast sits 49 floors high, and its sister spot, V2

Events at Vast, sits on floor 50. The previous concept for

Vast never truly hit its peak or resonated with the city in

the way many had hoped and anticipated. With a space

unmatched to any other in the city, it was time for a

complete overhaul to raise the bar. World-renowned Chef

Kurt Fleischfresser of Oklahoma City came on board as

Director of Operations seven months ago. His passion is,

of course, in the kitchen, but he also truly has a passion

for the guest experience as a whole. Even with the experience of opening over 28 restaurants

under his belt, overhauling Vast has been a huge challenge for Chef Kurt. There are a lot of

logistics to running a restaurant on the 49th floor of a building. It becomes more complicated

than a street-level restaurant. It wasn’t just a sign change; in many ways, the renovation was

from the ground up. They completely revamped the menus, retrained the staff, remodeled the

spaces and added new touches that will bring Vast back to life.

Typically when working on a new restaurant concept, Chef Kurt brings at least 30% of the

staff with him into the new project. With Vast, he only brought two people with him who he

had worked with before, and he chose to retrain everyone who had previously been with

Vast. They brought in a professional company from out of state that trains restaurant staff

to superb levels, proving that the quality of the experience at Vast is bar none. It was about

getting everyone on the same page and filled with the knowledge needed to make the 49th

and 50th floors succeed.

This fresh new Vast (and V2 the Event Center) is something completely new. It’s very adaptable

for every type of occasion. The commitment from everyone at Vast is evident. Vast is now the

showcase it should have always been, and it’s the go-to spot for a unique and quality experience,

with views as far as the eye can see.

VAST: THE OVERHAUL

Common Misconceptions:

• It’s a private spot for Devon: It’s not! It’s the perfect spot for anyone in the city to enjoy,

with views unlike any other.

• It’s only formal: It’s not! They have created a comfortable and relaxed environment.

Want to grab a beer with buddies in your ball cap? You can do that in the new lounge,

complete with large screens for watching sporting events!

• Dinner only: No way! They have a lunch menu, a lunch buffet, and a completely new bar

menu that makes it perfect for a happy hour stop.


As you can read on the previous page,

overhauling Vast has required much work and

effort. It has not been an easy feat, but we can

tell you that it has paid off. Walking into Vast

and knowing it had been going through a transformation, I was a little unsure what to expect.

My first impression, from the layout and the atmosphere, was that it is classy but not too formal.

Most people probably don’t know what a challenge it is making a 49th-floor restaurant in the

nicest building in downtown Oklahoma City feel comfortable. There’s already an elegance that

comes from sitting atop the Devon Tower, but under the direction of Kurt Fleischfresser, Vast has

become a versatile space for occasions of all types. How am I just now getting to the view? WOW.

Without being in airplane or helicopter, this is the best view you can get of Oklahoma City and the

surrounding landscape. The vista is unmatched by any spot in the city. We sat in probably the most

comfortable dining chairs of any restaurant I’ve ever been to, right next to the gigantic windows.

The staff was friendly, prompt and knowledgeable of every dish and drink. Our cocktails were

perfectly crafted by one of their creative craft cocktail bartenders. The food was swiftly brought out

and the smells were heavenly. It’s one thing to have food that tastes and smells delicious, but for it

to be beautifully plated as art elevates a meal into a whole new experience. Patrick Williams is the

Executive Chef, and he has an affinity with the South. The food is inspired by New Orleans and the

Low Country, and it is truly representative of that region. Chef Kurt and Chef Patrick complement

each other, coming together for a perfectly unique and delicious cuisine. There’s a completely fresh

flair to this spectacular spot that the entire city needs to get out and try at least once, though you

won’t be able to stop there! Vast is a spot to be proud of.

What We Sipped and Tasted:Vast Manhattan

Bulleit, Punt e Mes vermouth, strong tonic, bitters, sherry rinse, amarena cherry

Saint Sage

Old Tom, St-Germain, lemon, agave, raspberries, sage, lavender bitters

Quail Stuffed with Pickled Shittake

Rack of Lamb

Smoked Lamb Ribs & Roasted Loin

This was definitely our favorite, and it’s Chef Kurt’s too! They cut the ribs off the bone, then brine

and smoke them. The loin is seared, and the variety of flavors in this dish is phenomenal.

Crispy Chicken Breast & Braised “Shank”

Cornbread Pudding

Dessert

Banana cheesecake with banana brûlée

EATS


DISTRICT 2112777 N. Rockwell Ave.

Oklahoma City, OK 73142405.717.7700 • francistuttle.edu/district21

Tucked away in the longtime-running Francis Tuttle

Center, District 21 is a dining experience that deserves

to be applauded. District 21 is designed for students

to complete internships after they finish their stent

in the Culinary Arts program at Francis Tuttle. The

restaurant is a truly exceptional dining experience.

Become immersed in the sights, sounds, smells and

flavors of culinary art. They offer seasonal and locally

sourced ingredients, and even some gluten-free

options. Their menu does change, but that is what

makes the experience exciting! Try the shrimp and

grits or the beef stroganoff.

TEXADELPHIA200 S. Oklahoma Ave. No. 110

Oklahoma City, OK 73104405.208.4000 • texadelphia.com

Mmm … cheesesteaks! How often can you find a

delicious cheesesteak so far from Philly? Since 1981,

Texadelphia has served up delicious cheesesteaks

with tons of delicious toppings. Many enjoy the

“build-your-own,” where you can choose from their

scrumptious house-made sauces and toppings

like jalapenos or bacon. You can’t go wrong with

the Texican, which comes with beef, grilled onions,

mozzarella and a lot of sliced jalapenos, with a side of

warm, gooey queso to pour on top. It’s a perfect place

to stop and eat before Thunder games or before a

walk along the Bricktown Canal.

LAND AND SEALakeside Barber Shop, 7523 N. May Ave.

Oklahoma City, OK 73116405.755.2622 • landandseaok.com

This spot is a true gastropub. Land and Sea,

formally Sean Cummings’ Irish Pub, is serving up

gourmet food and a full bar. This small spot in the

heart of Oklahoma City, only seating 38, is a perfect

little seafood dive. You’ll find yourself in a laid-back

atmosphere with delectable eats. Their signature

dish is the potato-encrusted Chilean sea bass – YUM!

They give true Oklahoma flair to some of the classics,

like the BBQ-spiced oysters. It’s not all seafood: you

can try dishes like the creamy risotto or the grilled

beef tenderloin, topped with a shiitake garlic cognac

pan sauce. There is something for everyone. It’s a

spot you don’t want to miss!

ND FOODS2632 W. Britton Rd.

Oklahoma City, OK 73120405.840.9364

This gourmet American eatery is serving up quality

and fresh menu items that keep the locals coming

back for more. This deli-style restaurant offers classic

sandwiches, soups, salads, wraps, desserts and more.

When available, we recommend the chicken pot pie

or the three berry pie, although it’s hard to choose

from their many desserts. Customers rave about both

the quality and quantity: they have generous portions

and they certainly don’t skimp. Long wait? Stop by

their antique shop next door for some perusing.


HOMEMADE PIZZA D OUGH

Mix together:

3 fl oz warm water

1 1/2 T sugar

1 T yeast

Let sit until yeast is

foaming, meanwhile,

in a stand mixer

blend together:

3 3/4 c all purpose flour

3/4 c semolina flour

1 1/2 T salt

1 1/2 c warm water

2 1/2 T olive oil

Add in yeast mixture to the flour and incorporate. Then gradually add:

2 1/4 c all purpose flour

• Blend until combined.

• Turn out onto floured surface and knead until soft, about 2 minutes.

• Place in oiled bowl, cover with plastic wrap until doubled in size, about an hour to one

hour ten minutes.

• Punch down dough, recover and refrigerate for 20 minutes.

• Divide into dough of desired size for your needs and roll or press

until desired thickness.

COOKING WITH CHEF ROBINETT

Instagram: @chefrobinett5Twitter: @chefrobinett5


A P R I L 2 0 1 5BY Dadhichi Toth

www.astrology.com.au

sector shows some really good things about to take off in this area of your life after the 20th.

LEO (JULY 23 - AUGUST 22)You are passionate about your work this month and perhaps aggressively so with Mars in your profession sector! Be careful you don’t get other people offside as the tall poppy syndrome is likely to strike. Someone in your vicinity may not be too happy with the success you are reaping lately. The new Moon this month brings your attention to educational matters, legal problems and/or long-distance journeys after the 20th. Something completely unexpected may happen to you around this time.

VIRGO (AUGUST 23 - SEPTEMBER 22) Your generosity is getting the better of you now and you need to carefully assess the people you involve yourself with particularly in commercial transactions. Mars moving through your legal sector does indicate potential problems in contracts and with those who might otherwise deceive you. The new Moon also requires you to look more deeply into what is not said in communication especially after the 20th. Continue working on creating inner peace as Saturn is challenging you on this front.

LIBRA (SEPTEMBER 23 - OCTOBER 22)You are still undergoing a very unsettled time in your most intimate relationships. Sexuality and intimacy

TAURUS (APRIL 20 - MAY 20)You have the powerful transit of Mars now activating you physically. You will feel passionate, dynamic and competitive so direct these energies in a constructive manner. Your health will be in focus as the full Moon this month is in your sixth house of work and health-related issues. Taking heed of your body’s signals is important to optimize your well-being. Diet may also plan important part in helping you in this area. After the 19th the new Moon will give you a broad-based view of culture and spirituality.

GEMINI (MAY 21 - JUNE 20)Even though you want to be in the company of friends this month you feel somewhat reluctant to engage others at this time. This may be more pronounced between the 5th and 10th when you start the reappraise your relationships more seriously. The new Moon in your 11th house of friendships indicates you will meet new people in keeping with your changing and ever improving standards around the 20th. Try to get out and forget about your current concerns.

CANCER (JUNE 21 - JULY 22)Your luck continues now and it’s an ideal time to aspire to a new position and better income. In fact with Mars and Venus transiting your 11th house of profits, making more money is certainly high on your agenda. Friendships come unstuck as Mars brings with it some conflicts due to your overly passionate responses particularly after the 16th. Focus more on your work as the new Moon in your professional


are important topics to work through and after the 22nd the Moon’s transit of Mars and Venus will trigger some of your sexual needs. The current process of transformation is deep and will touch every aspect of your life and this is due to the unrelenting action of Pluto in your fourth house.

SCORPIO (OCTOBER 23 - NOVEMBER 21)You’re probably giving more attention to others than you really need to be giving yourself just now. The full Moon on the 4th, in your 12th house, is an indicator of excessively giving time, energy and resources to those who are unworthy. The new Moon indicates changes in workplace and a readjustment to perhaps some new people on the scene and your professional arena after the 19th. There may be opportunities romantically in this respect as well.

SAGITTARIUS (NOVEMBER 22 - DECEMBER 21)With the full Moon on the 4th in your zone of friendships and in good aspect to Saturn you can solidify friendships and also stabilize profits and business especially those of you who are working independently in your own businesses. And the new Moon in your fifth house on the 19th with Uranus could bring with it a surprising new romance or friendship. Don’t rush things, rather study people first.

CAPRICORN (DECEMBER 22 - JANUARY 19)There is some continuing pressure on you to perform

but more on the home front rather than within a professional context. Finding some measure of the stability is required and this will come to head around the 20th when the new Moon forces you to make drastic changes in your domestic environment. You could be impulsive romantically after the 22nd or 23rd but this won’t seem to bother you as you can expect a lot of fun.

AQUARIUS (JANUARY 20 - FEBRUARY 18)Listening to the good advice of friends is essential now. Trust the movement of Saturn in your 11th house as also the full Moon in your ninth house showing a broadening of your horizons through these trusted and experienced friends. Restlessness may be part of your problem. Laying down your roots and really allowing your energy to settle for a while is very important now. You may feel more able to do this after the new Moon, around the 22nd to the 24th.

PISCES (FEBRUARY 19 - MARCH 20) You have some brilliant ways of making money or at least figuring out how you can stretch a dollar much further and this is due to the presence of Mercury, the Sun and Uranus in your finance house. Mars in your third house with Venus also shows you are mentally astute now and will be able to pick up on opportunities that others miss. The new Moon takes place on the 19th and is a strong indicator that a new stream of income is likely shortly.

ARIES (MARCH 21 - APRIL 19) You’re excitable this month with the Sun, Mercury and Uranus combining in your Sun sign. You need to be able to deal with this energy especially in close relationships as you are certain to be unpredictable and not easy to get on with. The full moon of the 4th focuses your attention on love and more commitment orientated connections. After the 19th you get some brand-new opportunities all-round.


APRIL 1DEREK HARRIS BANDBAKER STREET OKCOKLAHOMA CITYAPRIL 2DRIVEBAKER STREET OKCOKLAHOMA CITYAPRIL 3CALEB FELLENSTEIN – ACOUSTICOAK TREE COUNTRY CLUBEDMOND

LUCKYTAPWERKSOKLAHOMA CITYDJ R&RRUSSELL’SOKLAHOMA CITYBLAKE LANKFORDTOBY KEITH’S BAR & GRILLOKLAHOMA CITYAPRIL 4LOWER 40WORMY DOG SALOONOKLAHOMA CITY

C A L E N D A R O F E V E N T S

ARIANA GRANDEApril 3

Chesapeake Energy Arena100 W Reno Ave

Oklahoma City, OK

STONE TEMPLE PILOTSApril 20

Diamond Ballroom8001 South Eastern Avenue

Oklahoma City, OK

CANTERBURY CHORAL SOCIETY: DEFIANT REQUIEM

April 12Civic Center Music Hall

201 N Walker AveOklahoma City, OK

MERLE HAGGARDApril 3

The Grand Casino Hotel Resort777 Grand Casino Bloulevard

Shawnee, OK


AVENUEBAKER STREET OKCOKLAHOMA CITYAPRIL 10JIM THE ELEPHANTBAKER STREET OKCOKLAHOMA CITYAARON NEWMAN BANDTAPWERKSOKLAHOMA CITYDJ SIXRUSSELL’SOKLAHOMA CITYAPRIL 11THE SUSPECTSTAPWERKSOKLAHOMA CITY

BRAND NEWApril 23


Oklahoma City, OK

REPLAY MICKEY MANTLE’S STEAKHOUSEOKLAHOMA CITYTHE BROKE BROTHERSTAPWERKSOKLAHOMA CITYSTARSRUSSELL’SOKLAHOMA CITYBRYCE DICUSTOBY KEITH’S BAR & GRILLOKLAHOMA CITYAPRIL 8MIKE HOSTY DUOBAKER STREET OKCOKLAHOMA CITY

CANTERBURY CHORAL SOCIETY: DEFIANT REQUIEM

April 12Civic Center Music Hall


OK GOApril 21


Oklahoma City, OK

TROY HARDINTOBY KEITH’S BAR & GRILLOKLAHOMA CITYAPRIL 18COVER ME BADDMICKEY MANTLE’S STEAKHOUSEOKLAHOMA CITY100 BONES BANDTAPWERKS OKLAHOMA CITYJARED SUTTON & JARROD BAKERTOBY KEITH’S BAR & GRILLOKLAHOMA CITYAPRIL 22REPLAY – 80’Z ENUFBAKER STREET OKCOKLAHOMA CITY

LOST ON UTICARUSSELL’SOKLAHOMA CITYJEREMY PHIFERTOBY KEITH’S BAR & GRILLOKLAHOMA CITYAPRIL 17COVER ME BADDMICKEY MANTLE’S STEAKHOUSEOKLAHOMA CITY2AMTAPWERKSOKLAHOMA CITYDJ R&RRUSSELL’SOKLAHOMA CITYAUSTIN COBB BANDTHUNDERBIRD CASINONORMAN



APRIL 23REPLAYBAKER STREET OKCOKLAHOMA CITYAPRIL 24STARSRIVERWIND CASINONORMANAVENUETAPWERKS OKLAHOMA CITYROCKY KANAGA – ACOUSTICTOBY KEITH’S BAR & GRILLOKLAHOMA CITYAPRIL 25ATTICA STATETAPWERKSOKLAHOMA CITY

TREY ROSENTHAL

TOBY KEITH’S BAR & GRILL

OKLAHOMA CITY

APRIL 29

URBAN ADDICTION

BAKER STREET OKC

OKLAHOMA CITY

APRIL 30

STARS

BAKER STREET OKC

OKLAHOMA CITY

LUCKY

OKC MUSEUM OF ART ROOFTOP

OKLAHOMA CITY

AIR SUPPLYApril 24

Riverwind Casino1544 Oklahoma 9

Norman, OK

OKC PHILHARMONIC: A NIGHT AT THE COTTON CLUB

April 24-25Civic Center Music Hall


NORMAN MUSIC FESTIVALApril 23-25Main StreetNorman, OK

MODEST MOUSEApril 24


Oklahoma City, OK



THOMAS RHETTApril 25

The Grand Casino Hotel Resort777 Grand Casino Bloulevard

Shawnee, OK


TUMBLEWEED CALF FRYApril 30 - May 2

Tumbleweed DancehallLakeview & Country Club Rd

Stillwater, OK

BLUE OCTOBERApril 29


Oklahoma City, OK


MOVIESAPRIL 3

APRIL 10



APRIL 24


APRIL 17



EVENTSAPRIL 2

WESTERN AVENUE ON THE LAWNCHESAPEAKE LAWNOKLAHOMA CITY

ALTON BROWN LIVECIVIC CENTER MUSIC HALLOKLAHOMA CITYAPRIL 3FIRST FRIDAY GALLERY WALKPASEO ARTS DISTRICTOKLAHOMA CITYAPRIL 4

MADE IN OKLAHOMA FESTIVALMAIN STREETSEMINOLEAPRIL 9-12

OKLAHOMA CENTENNIAL HORSE SHOWOKLAHOMA STATE FAIR PARKOKLAHOMA CITY

APRIL 10-11

WINE FORUM OF OKLAHOMAOKLAHOMA STATE UNIVERSITYSTILLWATERAPRIL 10LIVE ON THE PLAZAPLAZA DISTRICTOKLAHOMA CITY2ND FRIDAY CIRCUIT OF ARTNORMAN ARTS DISTRICTNORMANAPRIL 11

KEVIN HARTCHESAPEAKE ENERGY ARENAOKLAHOMA CITYAPRIL 11-12

REDBUD CLASSICNICHOLS HILLS PLAZAOKLAHOMA CITYAPRIL 12OKLAHOMA CITY ROLLER DERBY BOUTSKATE GALAXYOKLAHOMA CITY


APRIL 17-19OKLAHOMA CITY BALLET: NINE SINATRA SONGSCIVIC CENTER MUSIC HALLOKLAHOMA CITYAPRIL 18

HEARD ON HURDBROADWAY & HURDEDMONDAPRIL 19DAY OF REMEMBRANCEOKLAHOMA CITY NATIONAL MEMORIALOKLAHOMA CITYAPRIL 21-26FESTIVAL OF THE ARTSDOWNTOWN OKCOKLAHOMA CITYAPRIL 23CELEBRITY ATTRACTIONS: MEN ARE FROM MARS, WOMEN ARE FROM VENUSOCC VISUAL & PERFORMING ARTS CENTEROKLAHOMA CITYSTEPCREWARMSTRONG AUDITORIUMEDMONDAPRIL 24

H&8TH NIGHT MARKET815 N HUDSON AVEOKLAHOMA CITYAPRIL 24-26IRON THISTLE SCOTTISH FESTIVALKIRKPATRICK FAMILY FARMYUKON


APRIL 26OKLAHOMA CITY MEMORIAL MARATHONOKLAHOMA CITY NATIONAL MEMORIALOKLAHOMA CITY

SPORTSAPRIL 1OKC THUNDER VS. DALLAS MAVERICKSCHESAPEAKE ENERGY ARENAOKLAHOMA CITYAPRIL 7

OKC THUNDER VS. SAN ANTONIO SPURSCHESAPEAKE ENERGY ARENAOKLAHOMA CITYAPRIL 10

OKC THUNDER VS. SACRAMENTO KINGSCHESAPEAKE ENERGY ARENAOKLAHOMA CITYAPRIL 13OKC THUNDER VS. PORTLAND TRAIL BLAZERSCHESAPEAKE ENERGY ARENAOKLAHOMA CITYAPRIL 14OKC DODGERS VS. NASHVILLE SOUNDSCHICKASAW BRICKTOWN BALLPARKOKLAHOMA CITYAPRIL 26

OKC DODGERS VS. OMAHA STORM CHASERSCHICKASAW BRICKTOWN BALLPARKOKLAHOMA CITY


Chicago girl turned Oklahoman Moira

McCarthy is taking the dining and event industry

to new heights (pardon the pun, we just couldn’t

help it). Vast, sitting atop the Devon Tower, is

known for its fine dining, but there is more to it

than that. As the catering and sales manager,

Moira’s days are ever changing, and she loves it.

Her background is in event planning, specifically

weddings, but the opportunity that popped up at

Vast was just too great to pass up. She explained

that when it comes to dining and event spaces,

there is nothing else like Vast in our city. Vast

truly has that cosmopolitan feel, which puts it

on par with locations in Dallas or Chicago. Moira

bragged about her team. After undergoing a mini

renaissance, the team is all hands on deck, giving

110% and doing whatever it takes to see Vast

succeed past expectations. World-renowned chef

Kurt Fleischfresser is one of the new team leaders

at Vast, and he is doing a phenomenal job. The

service, food and views are unmatched.

Moira is able to work closely with clients and

bring their ideas to fruition for private parties,

weddings, and other events. She converses with

them about their budgets, their menus, and how

they foresee the event coming to life. And then

Moira brings it to life, just like that! Vast is extremely

versatile. They love that people share their

engagements, birthdays, holidays, anniversaries

and more with them, but there is a spot on the

49th and 50th floors for everyone. The lounge

just recently opened, where you can wear a ball

cap, grab a beer with friends, and truly relax with

the big screens. V2, the event space, is great for

weddings, work meetings, Christmas parties and

more. The service is impeccable. We asked Moira

what her favorite dish is: she likes the salmon, and

the French macarons from pastry chef Bill.

When Moira is not at Vast, she is spending time

with her lovely fiancé, doing spin at Moxieride or

swimming. (Growing up, Moira played water polo a

lot!) She enjoys hanging out with her sisters. A girl

after our own heart, she loves to cook and taste

wine … and vodka! Fun fact about Moira: she can

say all the presidents’ names in alphabetical order.

(I was impressed.)

Think of Moira and Vast the next time you go out

for dinner, to watch a basketball game, or to host a

special event – you won’t regret it!

MOIRA MCCARTHYSales & Catering Manager at V2 the Event Center at Vast



LANDON VON WOODGeneral Manager of Iguana Mexican Grill

Meet Landon! Having been in the restaurant

business for 10 years now, he has done it all, from

bussing tables to washing dishes, to serving as

a bartender and a waiter. Landon is now running

the show as general manager of Iguana Mexican

Grill in downtown Oklahoma City. He has learned

from some of the best along the way. Many

people in the restaurant business check out after

short periods of time. So what has made Landon

stay in the hospitality industry for a decade now?

Relationships. He considers himself to be a good

networker. He loves the people and enjoys building

relationships, not only with the people he works

with, but also with the guests who come through

the door. Being face-to-face is where he is meant

to be, and he wouldn’t have it any other way. His

favorite part of being a general manager? New

challenges. When he first came to Iguana, a new

concept for him, he was faced with many new

challenges. He rewrote and restructured many

aspects of the previously owned restaurant from

the bottom up. Landon helped recreate the menu

to add new and exciting features while keeping

the old favorites the guests had grown to love.

Iguana’s food is 100% fresh, from scratch. Landon’s

great leadership shows in the success of Iguana

Mexican Grill. We were curious about his future

goals. He explained that anyone who is serious

in the restaurant industry will always say that

ownership of their own restaurant is an immediate

goal. Also, he wants to understand the way people

think about and look at restaurants in Oklahoma

City as a whole. He is passionate about the people

and food of this city and really wants to see more

forward thinking. Iguana’s tequila offerings exceed

any other restaurant in the city, with close to 100

different types in rotation. Landon recommends

the steak mini tacos if you’re looking for something

new to try off the menu. He eats them 5-10 times a

week. (Yes, seriously!) It’s a fun and delicious dish

because of all of the modifications and additions

available. When Landon isn’t at Iguana, he is

spending time with his family and two little boys.

When not with family, he’s watching the Red Sox;

he’s a huge sports fan. Fun fact about himself:

Landon is a 6th-time reining fantasy football

champion in his league. I’m sure you’re curious

who he would eat dinner with, dead or alive. His

answer? Chris Farley, Ted Williams and Tom Brady.

Be sure to attend Iguana’s Cinco De Mayo bash. It’s

going to be a blast!


so6ix magazine april 2015

Documents