A GOOD EGG
Celebration of Life Monday at Will Rogers Theatre Omelettes Magnifique!
Ahead of a memorial service for chef John Bennett, Dave Cathey shares some of the Oklahoma culinary legend's omelet recipes
Celebration of Life Monday at Will Rogers Theatre
Plans have come together to celebrate the life of chef John Bennett, who passed away last month.
The local chef community will be clad in their coats at 6 p.m. Aug. 19 in the Will Rogers Theatre along with friends and family of Oklahoma poet laureate of the kitchen.
Major announcements about a scholarship fund for culinary students is expected that evening, along with a menu reflecting his passion for the global culinary arts presented by those he inspired.
Seating is limited to the event, however, those who wish to attend can email foodicary@gmail.com for availability.
For several years, Bennett contributed a weekly column in The Oklahoman called “In the Chef's Manner.” Some of the first columns he wrote focused on omelets, which is no surprise. His passion for omelets extended far beyond eating them. He loved making them. He even loved collecting omelet pans.
The first demonstration I recorded with him was omelets prepared in a pan made out of an old artillery shell.
Here is the way JB described the joy of omelets and omelet-making in December 1964:
Omelettes Magnifique!
The omelet is such a magnificent dish both on its own and with its variations that there is absolutely no excuse not to master it. The most common complaints from those who have tried and failed are “sticking” and “toughness.” With a seasoned omelet pan and the proper heat, there will be no
sticking. Toughness is a result of overheating or overcooking. A-plain omelet for breakfast, light and golden flecked, smelling of fresh eggs and butter, served with sausage or crisp bacon and croissants is a noble sight to behold. For luncheon, a fresh mushroom omelet, cheese omelet, Omelette Basque or Omelette Florentine and your guests become your life-long admirers. A caviar and sour cream omelet makes a perfect supper dish. So does deviled crab or bacon and onion omelet. As omelets should never be made in large quantities and can be prepared very rapidly, never use more than three eggs per omelet.
BASIC OMELET
All materials to be used should be out and ready, including filling if one is to be used. And have a wooden spoon on hand. Break three eggs in a stainless steel bowl, beat lightly with a wire whisk until just blended. Place empty pan over medium-high heat, add one tablespoon fresh unsalted butter, allow to melt and sizzle but not to become brown. Pour eggs in pan. Shake pan over heat while continually pushing egg mass from edge toward center of pan until no liquid remains but eggs are still soft. This should take about 20 seconds. Lift handle of omelet pan, slide omelet toward opposite side of pan, allowing it to fold itself. This may take a few energetic shakes of the pan and possibly a little help from your wooden spoon. At this point, the filling should be added if you are planning to use one. Place edge of pan on serving plate and, by holding the underside of pan handle in your right hand, turn pan completely upside down to dislodge omelet on a plate.
OMELETTE FLORENTINE
Cook 2 pounds of cleaned fresh spinach until just tender. Cool under running water, drain and squeeze out excess water. Melt 2 tablespoons unsalted butter in saute pan, add 1 tablespoon finely minced shallot, 1 clove finely minced garlic and cook over medium heat until translucent but not brown. Add lightly chopped spinach and toss until heated through. Add salt, freshly ground pepper and a little freshly ground nutmeg. Add a few tablespoons commercial sour cream to bind and layer onto an oven-proof platter. Make omelets in usual manner, turning onto bed of spinach in an attractive pattern. Sprinkle freshly grated natural Gruyere cheese on top of each omelette. Place platter under preheated broiler long enough to melt cheese. Serve immediately. SOURCE: Chef John Bennett
Quick Bites
The fourth annual Oklahoma Craft Beer Summit is Aug. 24 at the Tower Theatre, 425 NW 23 St., from 9 a.m. to 2 p.m. Bart Watson, chief economist for the national Brewers Association, will discuss the economic impact of the local craft beer industry.
Other festivities include panel discussion with Bierstadt Lagerhaus in Denver and Turning Point Beer in Bedford, Texas, plus tastings from more than a dozen local breweries, including:
Angry Scotsman Brewing, Anthem Brewing Company, Bricktown Brewery, COOP Ale Works, Lively Beerworks, Prairie Artisan Ales, Roughtail Brewing Company, Skydance Brewing Co., Stonecloud Brewing, Twisted Spike Brewing Company, and
Vanessa House Beer Co.
Earlybird tickets are $65 through Friday with general admission at $75 through Aug. 24. Tickets are available online at towertheatreokc.com. Proceeds benefit the Craft Brewers Association of Oklahoma. …
Speaking of local beer,
The Jones Assembly,
901 W Sheridan Ave., will host its first-ever Local Tap at 2 p.m. Sept. 14. The event featuring limited release small batch beer from 405, Lively, Roughtail, Vanessa House, Anthem, COOP Ale Works, Angry Scotsman, and Frenzy breweries.
The all-day affair also will feature live music from Poolboy, Husbands, LCG & the X, Audio Book Club, Breakup, Twiggs, the Ngheims and Foxburrows. For tickets, go online to the jonesassembly.com. …
Chefs Kamala Gamble and Barb Mock, of
Kam's Kookery, will be at the center of Green Connections' 11th annual Prairie Dinner at St. Francis of the Woods Retreat Center in Coyle for a night of local food and light jazz from 6 to 8 p.m. Kam and Barb will source the multi-course dinner with locally grown and sourced ingredients. The Prairie Jazz Trio will provide the soundtrack. Reservations can be made online at greenconnectionsok.org/prairie-dinner-andconcert/. ...
Thirst for a Cause returns for its 11th year on Aug. 21, featuring 50 wineries and about a dozen local restaurants to raises fund for members of the hospitality industry with urgent medical expenses. The Oklahoma Hospitality Foundation will help collect funds raised over an evening of wine-tastings and first-class food. Cost is $75 in advance and $89 at the door. For tickets, go online to www.thirstforacause.com. ...
Big Brothers and Big Sisters of Oklahoma will get a boost with the A Big Night gala from 6:30 to 11 p.m. Aug. 23. The Embassy Suites Hotel and Conference Center, 2501 Conference Dr. in Norman, is set to host the evening of food and drinks with guest speakers that include Norman mayor Breea Clark and Gov. Kevin Stitt. Food will be provided by Benvenuti's, Apple Tree Chocolate, O Asian Fusion, The Winston, Black Walnut, Patrono, Charleston's, Whiskey Cake, Mahogany, Legend's, The Press, Dara Marie's Bakery, The Ranch Steakhouse, and Redrock Canyon Grill. The 50-year celebration also will include live and silent auctions to benefit Big Brothers and Big Sisters of Oklahoma. Tickets are $150 and tables $1,500. To purchase either, go online to www. BigNightNorman.org. ...
“Hamilton” has arrived at the Civic Center, but some time next week The Hamilton should arrive in The Shoppes at North Park. Owners Jimmy Mays and Chris Kana have carved a gem two doors down from Rococo with a menu executed by chef Michael Paske. The Hamilton will be a first-class watering hole with a menu of American supper club classics made for the modern diner. … Maples Barbecue, 1800 NW 16 St., last week announced an expanded menu with combination dishes designed for groups or families, and a new lineup of entrees. Now choose from Brisket Enchiladas, Smoked Chicken Wings, or Maples Coney for lunch or dinner.
That coney is a Polish frank with brisket chili, mustard, onion, and wouldn't that be nice with Loaded Waffle Fries or Sheet Pan Nachos? Find out on your next visit where you can still find prime brisket, plus pork beef ribs, pulled pork, sausage and chicken available by weight. …
Be on the lookout for a second location for The Ranch Steakhouse, coming soon to Norman.