Open Flame
Skirvin Hilton Hotel chefs step up to the
Last month's Open Flame at American Propane was a first in seven years. The event began as a showcase for local chefs to share their cooking knowledge with the public, while serving top-notch foods hot off the grill. And I was the humble host who also contributed to the menu.
Well, in September the show went on without me, and did so with equanimity thanks to one of its first guest chefs.
My old buddy Luke Fry stepped in and brought along chefs at the Skirvin Hilton Hotel for an exclusive preview.
Fry, who is general manager at the Park Avenue Grill and oversees the hotel's food service, joined me the first-ever "Open Flame" back in the spring of 2011 when he was on the roster of chefs of A Good Egg Dining Group. Luke stepped into The Cabana and it's circle of fire many times during his years stove-minding.
But life had a different plan for Luke, who left the kitchen to pursue opportunities in several industries before returning to hospitality in a new role.
After a stint running the front of the house for Ludivine, he found his way to the Skirvin Hilton, where he now balances
his view between front and back of the house with confidence thanks to the path he’s taken.
When Blackburn Financial booked a private “Open Flame” at American Propane on Sept. 14, I had a family obligation that would make it impossible for me to fulfill my usual role as host.
The first person I thought of to stand in was Fry, who comes from a family of performers in Norman and pursued theater arts himself most of his life. The kid has no problem in front of crowd.
For the Blackburn event, he brought along executive chef Aaron Miles and executive sous chef Dominic Trapanese, who regaled the crowd with a sneak preview of the Park Avenue Grill’s brand-new menu, which went public last week. If audience reaction is any indication, you’ll want to book a reservation at the Park Avenue, which offers lunch, dinner and brunch services, as soon as possible.
Our final “Open Flame” is Oct. 24 at American Propane. This special event will be a Bedlam Tailgating showdown, pitting Oklahoma State-leaning chefs like Kurt Fleischfresser, of Vast, and David Egan, of Cattlemen’s, against a team of Sooners headed by Gerry Reardon, of El Toro Chino. The Bedlam doesn’t stop with football. This finale event will feature a clash between beef and pork. Oklahoma’s Beef and Pork Councils will supply the inspiration. Chefs will be challenged to make a beef dish supported by pork and a pork dish supported by beef. The event also will include appetizers and dessert. You won’t want to miss it.
Cost is $50. For tickets, call 8436868.