FOOD BRIEFS
CHAE TO HOST HUTCH POP-UP
The Hutch on Avondale has scheduled a pop-up event at Chae Modern Korean, 1933 NW 23 St., at 6:30 p.m. Monday. Chef David Henry will offer an eight-course meal with tastings from the new menu soon to star in the former space occupied by The Coach House. While renovations continue at that spot in Nichols Hills Plaza, Henry has toured the city with his pop-up events. Chae is home to Coach House alum Taylor Desjarlais, who along with owner Daniel Chae offered the restaurant, which is closed Mondays. Henry said this event will be a tasting for the bar and chefs table at the new concept. Cost is $125. Call 842-1000 to reserve your seat.
MARISCO WINE DINNER TONIGHT
The Tasting Room will host a dinner prepared by chef Kurt Fleischfresser and paired with Marisco Vineyards of New Zealand at 6 p.m. Wednesday.
Winemaker Brent Marris will be on hand to share his story and talk about his wines. Cost is $65. For reservations, call 604-3015.
BORN AND BREWED RETURNS
The Oklahoma Hall of Fame’s Second Century Board will host Born and Brewed at 7 p.m. Aug. 19 at the Gaylord-Pickens Museum in Midtown.
The event is a unique tasting of local craft brewers with small plates provided by Kam’s Kookery. Chef Kamala Gamble will serve fried chicken sliders, bratwurst, pulled pork sliders, boneless Buffalo wings, phyllo pizza, crostini with pimento cheese, flatbreads, brownies and cookies.
Participating breweries include 405 Brewing Co., Anthem Brewing Co., Black Mesa Brewing Co., Bricktown Brewery, COOP Ale Works, Elk Valley Brewing Co., Garryowen Brewing Co., Iron Monk Brewing Co., Kolibri Ale Works, Marshall Brewing Co., Prairie Artisan Ales, Renaissance Brewing Co., Roughtail Brewing Co. and Vanessa House Brewing Co. Proceeds benefit the Oklahoma Hall of Fame and the Oklahoma Craft Brewers Guild. The event commences on the fourth floor of the Gaylord-Pickens Museum, 1400 Classen Drive. Sponsorship opportunities range from $250 to $5,000. Individual tickets are $65. To purchase, go online to OklahomaHoF.com/BornandBrewed.
COMINGS & GOINGS
As we anxiously await the unveiling of Nic’s Diner, movement has been brisk in the diningscape.
•It was a particularly tough week for Bricktown eateries, starting with the closing of KD’s Southern Kitchen. This closing was far from a surprise once its namesake basketball player Kevin Durant skipped down for the Bay Area. Hal Smith restaurant group officials say the space will reopen with a similar menu but new name in early fall.
Bolero Tapas Bar and Grill closed its doors Monday, ending a five-year run just north of the Harkins Theater. Captain Norm’s Dockside Bar also closed after Sunday’s service. The space will reopen soon under new ownership from Drew and Anna Mains of Knucks Wheelhouse, In the Raw and The RockfordCocktail Den.
•Fuzzy’s Tacos will open its 100th store, and fifth in Oklahoma, on Monday at 13230 Pawnee Drive, in the new Chisholm Creek Tract 30 Retail Center near Portland and Memorial.
•Chef Joshua Valentine
has joined the kitchen at
Cultivar Mexican Kitchen, 714 N Broadway. The “Top Chef” alum was most recently at Flint.
•Speaking of Flint, executive chef Liz Howe recently left the kitchen to join chef Rob Johnson’s team at US Foods.