Path Home Shows 2011 Show Archive June 2011 Show 1124 Made in Oklahoma - Ludivine Restaurant

Made in Oklahoma - Ludivine Restaurant

Ludivine Restaurant was born from the idea of utilizing the best ingredients available from local farmers and ranchers.
Made in Oklahoma - Ludivine Restaurant

Ludivine

For more information visit these links:

Ludivine Restaurant
Made in Oklahoma Coalition
Oklahoma Department of Agriculture, Food, and Forestry

Show Dates

Show 1124: Made in Oklahoma - Ludivine Restaurant

Air date: July 12, 2011

 

Transcript

ROB MCCLENDON:  WELL YOU CAN EAT LOCALLY AND STILL EAT OUT AT RESTAURANTS THAT ARE PART OF THE MADE IN OKLAHOMA COALITION; JOINING ME NOW IS OUR COURTENAY DEHOFF.

COURTENAY DEHOFF:  WELL, LUDIVINE RESTAURANT WAS BORN FROM THE IDEA OF UTILIZING THE BEST INGREDIENTS AVAILABLE FROM LOCAL FARMERS AND RANCHERS.  CHEFS AT LUDIVINE USE ONLY WHAT IS IN SEASON TO DAILY PREPARE A TASTEY CULINARY EXPERIENCE.

IT’S A LITTLE SLICE OF HOMEGROWN HEAVEN AT LUDIVINE RESTAURANT IN OKLAHOMA CITY WHERE EVERYTHING THAT HITS THE OVEN IS LOCALLY GROWN

RUSS JOHNSON:  HEY RICKY, WILL YOU PULL THAT, UH…

COURTENAY:  CO-OWNER AND CHEF, RUSS JOHNSON.

JOHNSON:  WE BOTH HAD WANTED TO OPEN A RESTAURANT, YOU KNOW, AND UH, WE TRIED A COUPLE TIMES AND HAD A COUPLE THINGS THAT DIDN’T WORK OUT.  AND WE BOTH REALLY HAD SIMILAR IDEAS ABOUT THE KIND OF PLACE WE WANTED TO HAVE AND, YOU KNOW, WE KNEW THAT WE BOTH REALLY FELT STRONGLY ABOUT DOING SOMETHING FARM-TO-TABLE; WE FOCUSED ON USING LOCAL STUFF.

COURTENAY:  LOCAL STUFF THAT IS ABOUT MUCH MORE THAN JUST ADDING FLAVOR TO HIS RECIPES.

JOHNSON:  THE WHOLE ASPECT OF IT, YOU KNOW, JUST SUPPORTING THE LOCAL ECONOMY.  YOU KNOW, UH, THROUGH SUPPORTING THESE FARMERS WHICH ARE SMALL, OFTEN FAMILY FARMERS THAT ARE, YOU KNOW, NOT DOING, YOU KNOW, LIKE MONO-CROPPING AND INDUSTRIAL AGRICULTURE WITH HUGE, YOU KNOW, MAYBE 10,000 ACRES OF SOYBEANS OR CORN OR SOMETHING THAT’S NOT EVEN FOOD.  YOU KNOW, SUPPORTING THE THING THAT IS KINDA THE SMALL FAMILY FARM THAT’S REALLY KIND OF DYING.  AND KNOWING WHERE YOUR FOOD COMES FROM, YOU KNOW, THAT’S SOMETHING WE’VE REALLY LOST, LOST TOUCH WITH.  YOU KNOW, KNOWING AND CARING WHERE IT CAME FROM, WHO RAISED IT, HOW THEY RAISED IT, YOU KNOW, WHAT THEY PUT INTO IT, WHAT THEY DIDN’T PUT INTO IT.

COURTENAY:  JOHNSON AND CO-OWNER JONATHON STRANGER BUY MANY OF THE PRODUCTS THEY SERVE AT THE LOCAL FAMER’S MARKET.

[YOUTUBE CLIP ON FARMER’S MARKET]

JOHNSON:  WHY RAISE A TOMATO IN CHINA AND FLY IT OVER TO THE U.S. ON, YOU KNOW, OR SHIP, PUT IT ON A SHIP OR WHATEVER, AND THEN DRIVE IT IN A TRUCK ANOTHER, YOU KNOW, COUPLE THOUSAND MILES TO GET HERE, WHEN, YOU KNOW, I CAN GET ONE HERE THAT IS GROWN 10 MILES AWAY?

COURTENAY:  LOCAL TASTE THAT JOHNSON STIRS INTO INTERNATIONAL, CULINARY CUISINE.

JOHNSON:  IT’S KIND OF ECLECTIC; IT’S UM, REALLY A MIX OF, YOU KNOW, A LOT OF DIFFERENT STYLES.  I WOULD SAY THAT THERE’S A LOT OF FRENCH INFLUENCE; I GUESS KIND OF A LOT OF EUROPEAN INFLUENCE.  I MEAN, SOMETIMES WE DO THINGS THAT ARE KIND OF SPANISH INFLUENCED.  SOMETIMES WE DO THINGS THAT ARE KIND OF ITALIAN INFLUENCED.  I MEAN, WE’LL DO NIOKI, WE’LL DO PASTA.  IT JUST, IT’S REALLY A BROAD RANGE OF STYLES AND THE MENU CHANGES SO FREQUENTLY THAT UH, THAT MAKES IT EVEN HARDER TO LABEL.

COURTENAY:  FROM BISON TENDERLOIN TO ROASTED BONE MARROW, CUSTOMERS AT LUDIVINE GET A VERY UNIQUE TASTE OF WHAT OKLAHOMA HAS TO OFFER.

LUDIVINE FOCUSES ON FOODS GROWN BY FARMERS, BUT THEY ALSO RELY ON MOTHER NATURE FOR A FEW OF THEIR INGREDIENTS.

ROB:  SO EXACTLY WHAT KIND OF INGREDIENTS ARE WE TALKING ABOUT?

COURTENAY:  ROB, YOU CAN FIND THE CREW OUT AT LUDIVINE PICKING WILD ONIONS OR EVEN REDBUDS OFF THE REDBUD TREES THAT THEY USE TO MAKE A SWEET SYRUP IN THEIR RECIPES.

ROB:  ALRIGHT, THANK YOU SO MUCH COURT.