“SweetBitter” Wednesday, May 3rd, 2017 A dinner honoring author, Stephanie Danler Co-hosted with Booksmart Tulsa

cocktail hour Chef's Choice

one spring roots cardamom pickled kohlrabi, fenugreek, citrus Gin Daisy Cocktail Using: Nuen Thao Farms, Progressive Farms

two farm beets cured pork belly, strawberry, rhubarb, baby fennel Casal Garcia Vinho Verde Rose, Portugal Using: Nuen Thao, Blakley Family Farms, Huldy's Farms, Progressive Farms

three arugula smoked market trout, cherry mustarda, pecan oil Le Pigeoulet Vaucluse, Provence, France Using: Dry Creek Refuge, Knight's Creek Pecans, Gold Standard Honey

four shaved spring asparagus chicken thigh ragu, tumeric custard, fried chicken liver, pickled radish Ribero de Duero Tempranillo, Spain Using: 413 Farms, Muao Farms, Wagon Creek Creamery, Nuen Thao Farms

five local strawberries savory cheesecake, honey thyme syrup, almonds Elderflower cocktail Using: Huldy's Farms, Middle Mountain Dairy

Created and prepared by Chef Hope Egan, owner of Red Thistle Catering Co.