Path Home Shows 2011 Show Archive July 2011 Show 1127 Made in Oklahoma - The Brasserie Restaurant and Bar

Made in Oklahoma - The Brasserie Restaurant and Bar

An Oklahoma chef is offering French cuisine with an Oklahoma twist at his restaurant in Tulsa.
Made in Oklahoma - The Brasserie Restaurant and Bar

Justin Thompson, Executive Chef

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Made in Oklahoma

Show Dates

Show 1127: Made in Oklahoma - The Brasserie Restaurant and Bar

Air date: July 3, 2011

 

Transcript

COURTENAY DEHOFF:  WHILE FRENCH BISTROS ARE SCATTERED THROUGHOUT PARIS AND EUROPE, THEY WERE ONCE SEEMINGLY HARD TO FIND IN OKLAHOMA, UNTIL AN OKLAHOMA CHEF OPENED THE BRASSERIE IN TULSA, OFFERING FRENCH CUISINE WITH AN OKLAHOMA TWIST.

COURTENAY:  THERE IS ONLY ONE THING OKLAHOMANS LOVE MORE THAN THEIR FOOD, LOCALLY GROWN FOOD.  INSPIRED BY BRASSERIES THROUGHOUT PARIS, THE BRASSERIE IN TULSA IS OFFERING A UNIQUE TASTE OF OKLAHOMA.

JUSTIN THOMPSON:  THE BRASSERIE WAS STARTED BY TIM BAKER.  HE IS THE OWNER HERE.  STARTED FOUR AND A HALF YEARS AGO AND WE’VE BEEN HERE EVERY SINCE. HE SORT OF HAD THIS IDEA OF MAKING A COOL FRENCH BISTRO, BRASSERIE TYPE RESTAURANT, AND, HERE WE ARE TODAY.

COURTENAY:  EXECUTIVE CHEF JUSTIN THOMPSON.

JUSTIN THOMPSON:  WE SERVE MOSTLY CLASSICAL FRENCH CUISINE WITH SORT OF A MODERN TWIST TO IT.  SO YOU’LL SEE THINGS LIKE, FOIE GRAS PATE, AND STEAK TARTARE, AND OF COURSE STEAK FRITES, AND CLASSIC FRENCH ITEMS LIKE THAT.  AND THEN YOU WILL ALSO SEE SOME COOLER, NEW STYLES OF FOOD.  WE ALSO DO TASTING MENUS EVERY WEEK THAT CHANGE.  SOME DAYS WE WILL DO SPANISH, SOME DAYS WE WILL DO GERMAN, WHATEVER WE FEEL LIKE DOING.   SOME DAYS IT’S SOUTHWEST, IT ALL DEPENDS.

COURTENAY:  AND ALL THESE DIFFERENT TASTES COME FROM JUST DOWN THE ROAD.

THOMPSON:  A SORT OF PIZZA STYLE TART WITH GOAT CHEESE THAT MARCUS ACTUALLY SOURCED FROM KREBS, OKLAHOMA; ALSO USING ALL OF OUR PORK PRODUCTS THAT ARE FROM NATURAL FARMS HERE IN TOWN.  SO WE HAVE PORK BELLY AND PORK LOIN, THINGS LIKE THAT.

COURTENAY:  AND THE MADE IN OKLAHOMA COALLITION HELPS TAKE A LOAD OFF THE BRASSERIE’S PLATE.

THOMPSON:  THEY HELP US BY DOING A LOT OF THE LEGWORK AND RESEARCH ON THEIR INTERNET WEBSITE ESPECIALLY.  THEY HAVE SO MANY DIFFERENT SOURCES THAT WE CAN GET ON THERE, AND YOU KNOW, LET’S SAY YOU WANT TO USE PECANS FROM OKLAHOMA.  YOU GO ON THERE AND SEARCH PECANS AND SURE ENOUGH, YOU KNOW, EIGHT DIFFERENT PECAN VENDORS SHOW UP.  AND SO THEY OFFER US A CHANCE TO CUT OUT A LITTLE BIT OF THE LEGWORK, AND REALLY FOR CHEFS AND FOR RESTAURANT OWNERS THAT SPEND A LOT OF TIME ACTUALLY ON THE LINE COOKING OR SERVING, IT HELPS OUT A LOT THAT THEY DO ALL THAT RESEARCH FOR US.

COURTENAY:  AND TIME IS MONEY WHEN YOU ARE IN THE FRONT LINES, OF THE KITCHEN THAT IS.