Guests at the Choctaw Casino in Grant were treated to more than just an upscale meal on March 20 and 21, as celebrity chef Robert Irvine took over the kitchen at the Chop House for a two-night culinary event that blended fine dining with entertainment and education. Known for his commanding presence on shows like Restaurant: Impossible, Irvine brought that same energy to southeastern Oklahoma, delivering a multi-course menu that showcased both refined technique and bold flavors.
The evening began with a black truffle-scented potato gnocchi, a rich and aromatic starter that set the tone for the experience ahead. The second course followed with a carefully balanced jumbo lump crab and speckled trout salad, highlighting fresh seafood paired with delicate presentation.
Guests were then treated to the centerpiece of the evening. A surf and turf entrée featuring sweetandsavorybraisedsmoked short rib alongside a lemoncrusted seared cod, a dish that demonstrated Irvine’s ability to merge hearty comfort with coastal elegance.
Dessert rounded out the meal with a brown butter toffee pecan pie, a nod to Southern tradition elevated with the chef’s signature touch. However, the event wasn’t just the ability to try Irvine’s divine dishes.
The evening offered more than just a thoughtfully curated menu. Irvine engaged directly with diners throughout the event, moving through the room with a mix of humor, storytelling and practical kitchen insight.
Between courses, he shared cooking tips, explained techniques used in each dish and offered behind-the-scenes glimpses into professional culinary operations. In one of the night’s most memorable and heartfelt moments, Irvine paused the evening’s program and asked all service members, teachers and first responders in attendance to stand.
As dozens of guests rose to their feet, the room filled with applause, many diners visibly moved by the gesture. Irvine, who has long been an advocate for military personnel and community heroes, took a moment to thank them personally for their dedication and sacrifice, turning the elegant dinner into a moment of shared appreciation and unity.
Guests responded enthusiastically to his approachable style, as Irvine balanced his larger-than-life personality with genuine efforts to educate. From explaining how to properly sear proteins to discussing flavor layering, he turned the dining room into an interactive learning experience. Casino officials said the event was part of an ongoing effort to bring unique entertainment and dining experiences to the property,andIrvine’sappearance drew strong attendance from across the Texoma region. For many who attended, the highlight wasn’t just the food, it was the opportunity to see a nationally recognized chef up close, blending skill, humor and heartfelt appreciation into a memorable two-night showcase. Here’s a simple, restaurantstyle surf and turf you can make at home without a ton of fuss, perfect for a special dinner.
Easy Surf & Turf (Steak + Shrimp) Ingredients 2 ribeye or sirloin steaks 1 lb large shrimp (peeled & deveined) 3 tbsp butter 3 cloves garlic (minced) Salt & black pepper 1 tsp paprika 1 tsp Italian seasoning 1 tbsp olive oil Fresh parsley Lemon wedges Step 1: Cook the Steak Take steaks out of the fridge 30 minutes before cooking.
Pat dry and season generously with salt and pepper.
Heat a skillet (cast iron works best) over medium-high heat with olive oil.
Sear steaks for about 3–5 minutes per side (depending on thickness and doneness).
Add 1 tbsp butter and spoon it over the steak while finishing.
Remove and let rest for 5–10 minutes.
Step 2: Cook the Shrimp In the same pan, melt remaining butter.
Add garlic and cook for about 30 seconds.
Toss in shrimp, season with salt, pepper, paprika, and Italian seasoning.
Cook 2–3 minutes per side until pink and opaque.
Squeeze fresh lemon juice over the top.
Step 3: Plate It Up Serve steak alongside shrimp.
Spoon garlic butter from the pan over both.
Sprinkle parsley for a fresh finish. Serve this with your favorite sides or a nice salad.