so6ix magazine november 2015

so6ix.com | NOVEMBER 2015 3

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

INS

IDE

NOVE

MBE

R 20

15

• 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

P.20

P.10

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SO6IX MAGAZINE

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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

[email protected]

CHIEF OPERATING OFFICER Lauren Wright

[email protected]

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


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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SO6IX MAGAZINE OKIE HONOR AWARDS


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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


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!


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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


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…


Credit: tablespoon.com

:• 1 package frozen puff pastry, thawed

• 1⁄2 pound Brie cheese

• 1 cup cranberry sauce

(purchased or homemade)


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.


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


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.


• 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


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.


• 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!


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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.


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.


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.


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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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.


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


Meme’s DonutsREPUBLIC GASTROPUB | 5830 CLASSEN BLVD., OKC 73118

SweetTREATS

PHOTOGRAPHY BY LAUREN WRIGHT

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

Pumpkin Cupcake & Cappuccino CUPPIES AND JOE | 727 NW 23RD ST., OKC 73103

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

Bananas Foster SundaePARK HOUSE | 125 RON NORICK BLVD., OKC 73102

Credit: Stacey West

Assorted Homemade CookiesCAFÉ 501 | 5825 NW GRAND BLVD., OKC 73118

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

S’mores PizzaINFERNOS PIZZA | 2747 W. MEMORIAL RD., OKC 73134

Personal pizza with chocolate

chips, marshmallows and crushed graham crackers

KAISERS | 1039 N. WALKER AVE., OKC 73102

Salted Caramel Shake

THE DRAKE | 519 NW 23RD ST., OKC 73103

The Drake Creamsicle


Budweiser

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


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



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



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. 25 7:00POKC BLAZERS VS TULSA OILERS

HOME GAMES



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


NOVEMBER 6

MOVIES


NOVEMBER 13

NOVEMBER 20

NOVEMBER25 NOVEMBER27



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


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


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


1.800.417.3360

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so6ix magazine november 2015

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