Foodie Film Festival at Oklahoma City Museum of Art

The Foodie Film Festival feature a unique pairing of food, they added cheese and beer.  I would like to go through with you ever single pairing that I had and the uniqueness I gather from each station.  First, griled Plum Marinated Pork Tenderloin paired with La Peral Blue Cheese from Spain and Redhook Pilsner Beer.  The Redhook Pilsner is a crisp golden lager that is modeled after historic beers originally made in Plzen, Czechoslovakia. The intensity of the blue cheese that musk slight bitterness paired well with the sweet marinated pork.  The Pilsner has flavor hints of apple and apricots that paired nicely with the La Peral Blue Cheese and the Grilled Plum Marinated Pork Tenderloin.

Secondly, Pan Asian Style Beef Tenderloin with Blu Del Moncenisio, Blue Cheese from Italy and RedHook Longerhammer IPA.
Its characteristics are bitterness and piney citrus aroma flavor. The Asian dish had strong flavor of lemongrass and of course soy sauce and the Longhammer just brought out all those bold favor that combined together harmionously.  The Blu Del Moncensio mushed well with the soy sauce flavor with in accordance the cheese was slight sweet but tart.

Thirdly, BBQ Baby Back Rib with Prima Donna - Appenzeller, Gouda - Swiss, Netherlands.

Redhook ESB is an Amber Beer.  The brew has a slight caramel malt sweetness and the smoke flavor of the ribs definitely brought out this flavor.  The Prima Donna is a delicious has a slighty sweet flavor

Fourth, Crab Cake with Beermat, Switzerland and Redhook WIT
Redhook has hints of citrus, grain and lively yeast. The crabcake has red pepper and garlic which master the flavor of the beer with it grain yest citrus flavor and the cheese complimented it well

Fifth, Chicken Roulade with Fiscalini Bandaged- Cheddar United States: Cantalet Cheddar and Widmer Brothers Drifter  Pale Ale. This beer is know for it intense citrus flavors and aroma. Its gives a crisp, clean, and quenching finish, yet able to keeep it smooth balanced. The artichoke goes well with the bitterness of the caramel flavor cheddar and the beer satisfied the bacon with the bitterness of it star anise flavor, and slight grapefruit.

This has yet been one of the most interesting and diverse pairings I have ever tried...

forty under forty

Central Oklahoma's Young Professional!!
Example: David Bernstein won an award tonight as an under Forty Professional, through his efforts with the Philharmonic Assoicate Board, Bernstein has raised awarnesss for young professional. Since he has been on board the growth of the board grew from 5 to 20.  He also is the Vice President-Investment planning, Estate planning, and Insurance and Mortgage Finance. 

The event was sponsored by Boulevard Brewery which is a beer company. What makes this brewery special that its become one of the largest specialty brewers in the Midwest. I must say I was more interested in the food, and my I say they had a decent choice of hor dourves and it pleasured me very much! Lets start with the variety... Salmon croquette on a wheat bread toast point.  Spring roll with chicken and a chunky peanuty sauce. Proscuitto wrapped in lettuce and green pear.  Shrimp in a fortunate cookie cone. Sliced dried beef with pickled red onion on a toast point.  A spicy tomato puree in a cucumber/garlic.  Panko crusted fritter with curry rice and green pepper

Including with the hor douvers the wines that were served were Woodbridge Savignon Blanc and a YellowTail shiraz. Which the Yellow Tail from Austrialia I found to be very high acidity and extreme high alcohol volume tasting which I believe Yellow Tail produces at least 14% in alcohol more than the majority of wines produced. The WoodBridge Savignon Blanc lack in personality but it was free and did the job so who really complaining. 

Overall, it was an honor for me to be there with successful individual who have worked hard and accomplished something under the age of forty!  So there is hope for me yet...

The Vegetables were madly delicious with the garlic herb aioli  and the cheese selection was absolutely amazing. Red sundried tomato goat cheese, with a citrus goat cheese that all amazing paired well together with Ritz cracker.

The Cupcakes I had was extremely delicious a vanilla coconut with chocolate Icing... nothing gets better than that

Chef David Henry

David Henry, winner of the food competiition held by the Oklahoma Restaurant Association and sponsored by the Oswalt Restaurant supply comany.  Davd can date back the beginning of his days in that kitchen at tender age of ten years. His mother being a food/beverage director, gave him an edge right here in  OKC. He got his first job opening and closing a local mom and pop restaurant. A majority of his training in the culinary career came from working with Alain Buthion at LaBaquette located right in the heart of OKC from 2000-2007 where his technique and knowledge of French food grew to the point where he was able to do the apprentichship at the Coach House and work under Kurt Fleischfresser and then eventually move to the Lobby Bar to creating his own tasting menu that goes along with pairing wine. David Henry uses new techniques to advances his cooking skills and I am excited to see the new menu he has that will go with the growing oklahoma industry of wine and food pairing right here in  oklahoma and its future strength

The Food Convention

The Metro Tech Horiticulture class has the opportunity to attend the Oklahoma Restauarant Association sponsored Food Convention at the Cox Convention Center. There was the opportunity to try Mio product and also there was a cook-off conducted by Oswalt