Foodies from across the region packed Seven Ponies atChoctawCasino&Resort– PocolaonSept.11and12fora special two-night restaurant takeover featuring one of the mostrecognizableandexperienced chefs in television and the culinary world, Geoffrey Zakarian.
Forthosefortunateenough to secure a seat, the evening was about much more than dinner. It was an opportunity to experience Zakarian’s approach to food firsthand while enjoying an intimate evening that combined fine dining, conversation, humor and a personal glimpse into the life of one of television’s best-known chefs.
The evening began with an amuse-bouche of warm Castelvetrano olives accented with citrus, setting the tone for a meal that emphasized fresh ingredients, balanced flavors and classic culinary techniques.
The first course featured a Castelfranco lettuce and endive salad accompanied by Marcona almonds, dates and pecorino. The combination brought together the slight bitterness of the greens with the sweetness of the dates, the richness of the cheese and the crunch of the almonds.
The second course moved to the sea with tuna tonnato, served with crispy capers and fresh herbs. The dish showcased Zakarian’s ability to take familiar ingredients and present them in a refined yet approachable fashion.
The main course arrived as a duo of entrees, giving diners an opportunity to experience two distinctly different preparations. The first was a lamb Niçoise featuring shaved fennel, fingerling potatoes and salsa verde. The second was honey-oregano glazed chicken served with a hazelnut pan sauce and roasted carrots. Together, the entrees provided a contrast of flavors and textures while maintaining the elegant, ingredient-driven style of the evening.
Dessert brought the meal to a sweet conclusion with an orange olive oil cake, offering a bright citrus finish after several savory courses.
While the food was certainly the centerpiece, one of themostmemorableportions of the evening took place between courses when Zakarian sat down with guests for an intimate question-andanswer session. Rather than simply watching a celebrity chef from a distance, diners had the opportunity to hear Zakarian talk about his career, his favorite chefs, family experiences and the people and experiences that have influenced him throughout his life in the culinary industry.
The conversation also included plenty of humor, giving guests a glimpse of the personality behind the television appearances and restaurant kitchens.
Zakarianhasbuiltacareer that extends well beyond the restaurant kitchen. He is a chef, restaurateur, author and television personality who has become a familiar face to audiences through numerous culinary programs.
His experience and reputation madetheSevenPonies takeoveranunusualopportunity for local food enthusiasts to experience his cooking and personality in a much more personalsetting.Theevening concluded with another experience many guests will likely remember long after the final course was served.
Each guest had the opportunity to meet Zakarian personally, take a photograph with him and receive an autographed copy of his family recipe-inspired cookbook. For a packed house of food lovers, the two-night event became more than a celebrity chef dinner. It was an evening built around food, stories and the opportunity to meet the person behind the chef's coat.
At Seven Ponies, diners came expecting an exceptional meal. They left with a collection of flavors to remember, a few stories and laughs from the evening, a photograph and a signed cookbook to take home.
For the foodies who filled the restaurant Sept. 11 and 12, Zakarian's Seven Ponies takeover proved that sometimes the best part of a great meal is not simply what is placed on the plate but the story and the person behind it.
The celebrity chef series at Seven Ponies will continue next month when the restaurantwelcomesanother culinary star for its next takeover. Cat Cora, the acclaimed chef, restaurateur and television personality, is scheduled to take over Seven Ponies on Oct. 23 and 24.
Following the success of Zakarian’s two-night event, local food enthusiasts will once again have an opportunity to experience an evening of specialty dishes and the talents of a nationally recognized chef in an intimate setting at Choctaw Casino & Resort – Pocola.
Here is a great way to experience the night from your own kitchen. There is something special about a homemade cake that does not require a long list of ingredients or complicated techniques.
This simple orange olive oil cake is moist, tender and packed with fresh citrus flavor. It is the kind of dessert that works just as well for a family dinner as it does for a weekend gathering. When they say the party's over, then we bring it right back with another slice of this bright and flavorful cake.
The olive oil gives the cake a rich, moist texture, while fresh orange juice and zest provide plenty of citrus flavor without making the dessert overly sweet. A quick citrus icing adds the finishing touch.
Orange Olive Oil Cake 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 3/4 cup granulated sugar 1/2 cup extra-virgin olive oil 1/2 cup fresh orange juice 1 tablespoon orange zest 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Grease a 9-inch round cake pan and lightly dust it with flour. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the eggs and sugar until smooth. Slowly whisk in the olive oil, followed by the orange juice, orange zest and vanilla. Add the dry ingredients to the wet ingredients and stir just until everything is combined. Do not overmix. Pour the batter into the prepared cake pan and bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before adding the icing.
1 cup powdered sugar 2 tablespoons fresh orange juice 1 teaspoon fresh lemon or orange zest Place the powdered sugar inasmallbowl.Addthecitrus juice a little at a time, stirring until the icing reaches a smooth, pourable consistency. Stir in the zest. Drizzle the icing over the cooled cake, allowing it to naturally run down the sides. For an extra citrus punch, sprinkle a little additional orange zest over the top. This cake can be served as is, or with fresh orange slices, berries or a small scoop of vanilla ice cream. It is simple enough for an everyday dessert but attractive enough to put on the table when company arrives. The best part may be that it gets better, the longer the citrus flavor has a chance to settle into the cake. So, make the coffee, cut another slice and enjoy.