Advance Food Company in Oklahoma Recalls110,730 Pounds of Frozen Beef Steak Fritter Products
ENID — Advance Food Company has recalled about 110,730 pounds of frozen beef steak fritter products that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on November 27.
The products subject to recall include:
9.75-pound bulk cases of “ADVANCE FOOD COMPANY, Beef Steak Fritter, For Country Frying, Chopped & Formed, Keep Frozen, 13/12.
Each case label bears the establishment number “EST. 2260Y” inside the USDA mark of inspection, a case code of “94612-100″ and a “Best if Used By 09/23/2010″ sticker located on the end panel. Each case also bears the lot number beginning with “N0239,” which is located on the side panel.
The products were produced on September 23, 2009, and distributed to restaurants nationwide and are not available for direct consumer purchase.
The problem was discovered after the company received customer complaints about finding pieces of plastic in the product. FSIS has not received any consumer complaints or reports of injury at this time. Anyone concerned about an injury from consumption of this product should contact a physician.
Consumers and media with questions about the recall should contact company Vice President Brian Hayden at (580) 616-4131 or (580) 478-3046.
Who’s open Thanksgiving?
I will keep a running list of who’s open for Turkey Day. If you know of any place not listed, leave a comment.
Grand House will be open for Dim Sum
Nino’s locations are open til 3.
North Park Grille/Embassy Suites Norman, 2501 Conference Dr., Norman. Thanksgiving Brunch in Grand Ballroom, 11 a.m.2 p.m.; Grille open 5–10 p.m., 405-364-8040
Lake Murray Lodge’s Apple Bin Restaurant in Ardmore, Oklahoma. Lunch service is 11-2 p.m., reserve your room or cabin on-line at:
www.oklahomaparks.com or call 800-257-0322. Western Hills Guest Ranch’s Calico Restaurant, in Sequoyah State Park near Wagoner, Reservations for Dining: 11:00 am, 12:30 pm and 2:00 pm, $12.95 Adults & $6.95 Children (10 & under), Reservations, 918-772-2545 or 800-368-1486.
The Park Avenue Grill at the Skirvin
Address: 1 Park Avenue, Oklahoma City, Oklahoma 73102
Hours Open: 11 a.m.-3 p.m. & 5 p.m.-8:30 p.m.
La Baguette in the Colcord is open.
The Food Network 4-in-1 and Habanero-Cranberry Sauce
The Food Network 4-in-1 grilling station.
As part of our “Try This for the Holidays” series, Kohl’s Department stores sent me a Food Network 4-in-1 grill/griddle, which I used to to make the Thanksgiving Leftover Cubanini.
The device purports to perfect for grilling, griddling, waffle-making and sandwich pressing.
In my experience with the last claim, the device was a success.
The grilling and griddling plates are removable, which not only allows for flexibility but easy cleanup.
The elements heated up in just a couple of minutes and the sandwich was done in about 4 minutes. It’s nonstick surface was easy to wipe down. It did take the 4-in-1 about a half hour to cool down after making two sandwiches.
Based on my early experiences, I can recommend it. That said, I’ll update this post as I continue to use it for its other uses to report the results.
Here’s the recipe for the Cranberry Sauce I made for the mayo…
Habanero-Cranberry Sauce
Ingredients
- 1 bag fresh cranberries
- 1 habanero chile
- 1 clove garlic, peeled
- 1 cup sugar
- 1/2 cup water
- 1/2 cup orange juice, not from concentrate or fresh squeezed
Directions
- Put first five ingredients in a sauce pan and bring to boil.
- Lower heat and simmer till thickened.
- Remove from heat and add orange juice.
- Let cool about 15 minutes, then place in a food processor.
- Pulse to desired consistency.
Source: Dave Cathey
Gary Vee: Futureworld Media Magnate, Carpetbagger or both?
Gary Vaynerchuk is many things to many different people. To most who’ve heard of him, he’s a guy who talks about wine. He talks in simple terms and appeals to those who loathe the stodgy and embrace rapscallions.
Then there are those who seek Internet opportunities: At least a second income, at most Virtual Celebrity.
Members of both sides collided at Will Rogers Theater on Friday night for an event organized by folks from around the local twitterscape.
Both sides got what they came for, though not always simultaneously.
Those who came to learn how to become an Internetrepreneur like Gary became irritated with those who came to try out wine, and vice versa.
But why wouldn’t there be conflict as this social experiment brought together two groups not used to mixing: introverts and extroverts.
The event drew people most comfortable behind the virtual cloak of their computer or smart phone and others who came in full nightclub or social event regalia. Think Alpha Betas and Tri-Lams living, more or less, in harmony. Plus there were a couple flappers, which is always cool.
Ironically, that suited Gary Vee just fine. He’s an equal-opportunist kinda guy.Whether it’s tri-lams or Alpha Betas in his presence, he doesn’t care as long as they’re picking up the tab and buying his book.
Thanks to the extremely hard work of local jeweler Daniel Gordon and a fleet of Gary Vee loyalists, Gary flew in to town, stayed at the Colcord, had a brilliant Table One lunch from chefs Ryan Parrott and Bruce Rinehart of Rococo, ran around town in a limo, was the guest of honor at the lush new digs within the Will Rogers theater for the low, low price of $0.00 while selling a minimum of 500 books.
It was the perfect lesson to go along with his new book, though Larry David might call it a pamphlet, “Crush It!”
Perhaps in keeping the 140-count limitations of Twitter, Gary Vee’s book will never be used as a doorstop. In it, he talks for a couple chapters about his humble beginnings before going into the details of his entrepreneurial successes and goals, which will culminate when he owns the New York Jets.
From there, the book is a how-to guide in exploiting all the Internet has to offer for free to build yourself from a human to a brand, which — according to Gary — is a revolution in progress that will help “Nike put ESPN out of business!” and etc.
Gary has a savant-like quality both in his accomplishments and his manner. He talks candidly, confidently and occasionally profanely about how the mainstream business community has long overlooked social progress when planning their futures.
His message on Friday was meant to empower local bloggers to go forth and take the power that’s available via the Internet from the media gate-keepers known as radio, television and print.
He said “Social media, will some day be known simply as media.”
And he’s banking on that with his company, which he runs with his brother A.J., Vaynermedia. By the looks of the Web site, it appears they would have any business follow Gary’s lead. Rather than Phil Knight spending billions on high-end commercials, he should start his own video blog, put it on youtube. Think about the money he would save. It all makes sense when you listen to Gary present it. He’s funny, engaging and believes totally in what he’s saying. One of my favorite moments was when he extoled the crowd to ignore “anyone who calls themselves a social media expert who has never run a business. Don’t trust somebody who says they know how to make money for you, when they’ve never earned a nickel on there own.” Amen, and amen.
Some members of the so-called mainstream media in attendance were put off by Gary Vee’s pointed talk about current gate-keepers losing their keys. But he wasn’t saying anything about the state of print, radio and broadcast media that I haven’t been saying for at least half a decade to tens of people that will listen to me. That said, Gary’s a wine guy with an eye toward media and the NFL. He has yet to hire a reporter, photographer, editor, or copy messenger.
After his speech, I spoke to him briefly about the expense of information gathering, which he admitted was steep. But, he said, we don’t need someone to gather the information if people will simply make their own information available online.
I mentioned the challenge wimgo.com has getting people to use its free resources, and he said, that while people aren’t doing it now they will eventually.
When I mentioned that between now and then, someone has to pay the bills to run a site, he admitted “That’s true.”
Before we could continue, he was called to tape a live segment for his wine library TV.
While his talk might’ve been a little overlong for the event in progress, especially with the equally long Q and A session, he drew hoots and hollers from his devotees. Others trying to taste wine and get information about them grumbled about the guy on stage “who wouldn’t shut up.”
Gary was more civil than some in their distaste for the wine-tasting crowd, saying the sight of people conversing and interacting was part of his message. The overriding message, though, was and is: “don’t be afraid to be yourself.” A wiseman in a wheelchair once said “The only thing we have to fear is fear itself.”
For Daniel and Lori Ford and Ryan Parrott, the initial goal was to gain notice for Oklahoma City both on line and off. By having Gary Vee tweet that he enjoyed his trip here, that made the experiment a #success.
Meanwhile, Gary Vee flew into to town, was treated like royalty, and sold 500 books without having to spend a penny to promote it. That’s an #anti-fail in anybody’s book, kindle or blog. Whether he’s Franklin Delano Roosevelt or P.T. Barnum, only time will tell.
Did you attend OK Crush it? Let me know what you thought.
Say Goodbye to Eli
Eli, just misses the final four on Top Chef.
Nice run for the Joe Wertz
This is not Eli, it's Gazette Entertainment Editor Joe Wertz (glasses not pictured)
lookalike, but Eli will not make it to Napa.
It’s down to Kevin, Jennifer and the brothers Voltaggio.
Check out today’s podcast.
Wild about Wagyu
Wagyu Wednesday is under way at Red Primesteak.
Videographer Tanner Herriott and I recently visited Red Prime Steak, 504 N Broadway Ave., which recently was listed one of the top 10 steak houses in the United States by msn.com, to learn about Wagyu Wednesday.
Chef Robert Black who oversees all the kitchens in A Good Egg Dining Group, has a serious passion for food. When he talks about Wagyu beef, that passion spills forward like flavor spills from the beef in question. Chef Robert speaks about Wagyu like an instructor, and that’s a good thing when it comes to the confusion there is about Wagyu and Kobe beef. Robert explains Kobe is merely a place while Wagyu is a breed. The Japanese government protects Kobe the way French protect Champagne. But that doesn’t mean the uber-premium beef can’t be raised elsewhere. American and Australian Kobe are what premium California sparkling wine is to French champagne.
To learn more about it, check out Tanner’s video.
To taste it, head over to Red Prime any day, but specifically Wednesdays for a chance to sample multiple cuts. Guests can expect a special Wednesday menu featuring entrees made with a variety of cuts, grades and breeds of Wagyu beef. Each week, chefs will introduce an innovative preparation and will offer meals at different prices to accommodate customer budgets.
One bite, and cost will no longer matter. This is otherwordly stuff. Have you been to Wagyu Wednesday? Let me know how it went.
The Dishwasher’s Tale
Walter Gaylord at work, as he has been for 30 years, at the Tulsa Country Club.
In today’s column, I mentioned an honoree who has been washing dishes at the Tulsa Country Club for three decades. Here’s a story we ran, via the Tulsa World, back in August about the amazingly humble Mr. Walter Gaylord.
Help Wanted: Food Feedback
Is bringing the Jumbo Jack to the metro the first step in building a bigger, better culinary community? No. but together we can make it happen.
My term as friendly Oklahoma Food Dude is a little more than a year old. What fun it’s been. I’ve been with The Oklahoman since Dec. of 1990, working in Sports, Metro, City and State. I even did a stint as television columnist. In the nearly 19 years, I’ve never worked harder than I have the past year. At times, I’ve felt a little overwhelmed — so many story ideas, so little time.
But I’ve never been happier. It took almost two decades, my snoot a-spark from the grindstone, but I’m working to my passion.
In the past year, 105degrees has brought raw food to the city thanks to 105degrees, Ryan Parrott has grown from chef to restaurateur to social media entrepreneur, Chris Lower brought us Cool Greens and Big Truck Tacos — which has spawned copycats on the north side who might not be award that BTT is an inspired a copycat of what’s been going on down South for years – longtime Coach House owner Kurt ”The Big Kahuna” Fleischfresser partnered with Carl Milam and Western Concepts, OKC native Rick Bayless become the first Top Chef Master, “Food Inc.” changed the way people look at food, the Deep Fork Group gambled and won with Ian McDermid’s inspired Drunken Fry concept, the Rock Cafe reopened a year after a devastating fire thanks to the sheer will of owner Dawn Welch, La Baguette opened a second location, Peruvian food was introduced to the metro, Pioneer Woman Ree Drummond took the nation by storm, and I had the sincere privilege to make the acquaintance of been introduced by the inspirational Kamala Gamble and a host of local producers around the state.
While all this was going on, I had a dark secret. I was moonlighting as editor of LOOKatOKC. That job had previously been held by a full-time employee, so I was essentially holding down two jobs. While food is my passion, music and entertainment aren’t far behind. Had that been my only job, I would’ve thoroughly enjoyed it. However, because of the time it took, I sometimes felt guilty that I wasn’t able to give either food coverage or LOOK, the attention they deserved.
Well, that’s changed now. Entertainment writer extraordinaire George Lang has taken over LOOK and I’m now a full-time Food Dude.
I’m spending this month assessing the past year’s coverage to formulate a plan for 2010.
That’s where I need your help.
How can I better serve you? Think big, be critical. It’s time to raise the bar, but I can’t lift it alone. Together, we can put Oklahoma City’s culinary scene on the national landscape. And no, Jack in the Box coming to town isn’t the first step – but 4th meal just got some stiff competition.
Comment, call (405-475-3155) or email (dcathey@opubco.com) me your suggestions. I’d really appreciate it.
More options for a cook-free Thanksgiving
Don’t have time to cook your own Thanksgiving Dinner and didn’t call premium meat markets or restaurants on time? Buy 4 Less grocery stores also offer help with all your Thanksgiving dinner needs. This year’s heat and eat holiday offerings include:
Turkey
- Smoked Turkey
- Stuffed Turkeys
- Turducken
- Turducken Rolls (Boneless)
Hams
- Farmland ½ Hams
- Farmland Spiral Hams
- Farmland Ham Steaks (Bone-in)
- Farmland Whole Ham (Bone-in and Boneless)
Beef /Lamb
- Standing Rib Roast
- Large tied Boneless Beef Roast
- Grilling Steaks
- Leg of Lamb
Pork
- Crown Roast
For more information check their Web site or drop by one of their many Oklahoma City locations. A dry white wine is the perfect compliment to Thanksgiving dinner.
Local Homeland stores are offering Granny Dee’s Turkey Dinner. The meal Includes a 10-12 pound turkey, 2 pounds of Old-Fashioned Corn Bread Dressing, 2 pounds seasoned mashed potatoes, 1 pound giblet gravy, 16 ounces of cranberry-orange salad, 12 King’s Hawaiian Rolls, and an 8-inch Pumpkin Pie. The stores Traditional Turkey Dinner includes a 10-12 pound turkey, 2 pounds of Old-Fashioned Corn Bread Dressing and 1 pound of giblet gravy. They also offer version of these dinners with ham. All meats and sides can be purchased individually as well. For more information, go to the deli section of the Homeland Web site.
A Good Egg Dining’s Market C also has a holiday feast to consider. Their offering includes:
For more information, go here.
Over at Gourmet Gallery, with locations in Edmond and Northpark Mall, you can purchase Bear Creek Smokehouse turkeys and spiral-cut hams. Give them a call at 715-3663.
If you’re a guest bring a couple bottles of Rombauer to ensure next year’s invitation.
Orange you stoked about free Whataburgers?
Where orange to get me for free!
With Bedlam football lurking, Cowboy fans will enter the game one-up on Sooner fans, thanks to Whataburger.
On Tuesday, Nov. 10, Whataburgers around the globe will offer free burgers to those that dine in between 5 and 8 p.m. But the catch is you must show up dressed head-to-toe in orange.
"I don't eat fast food burgers often, but when I do, I eat Whataburger," The Food Dude.
The promotion is part one of a new company-wide attempt to respond to the down economy.
While “Orange Night Out” is a tribute to the company’s colors and isn’t intended as a slight at the University of Oklahoma, OSU fans will have a leg up in garnering the free grub.
Here’s hoping they accept burnt orange.
