Join us as national award-winning chefs, Jennifer Hill Booker and Rafael Rios, bring an amazing culinary experience to Claremore, OK! This event is produced in collaboration with the Rogers County Farmers Market, Volunteers for Youth, Main Street Claremore, City of Claremore, Claremore Industrial and Economic Development Authority (CIEDA), Claremore Chamber of Commerce, and the Claremore Museum of History. The event is sponsored in part by the City of Claremore, Kimley-Horn, Claremore Industrial and Economic Development Authority (CIEDA), and the Velocity Group. Featured local product includes OK Distillery, Cabin Boys Brewery, Tidal School Wines, Blakely Family Farms, Walke Brothers, Swan Brothers, Wildflour Baking Co, We Bee Jammin’ Honey Bee Farm, Halie Jane’s Homemade Sweets, Maple Creek Farms, S&P Hobby Farms.
Ticket prices: $65 (To reserve tickets call 918-341-5881)
Location: Gazebo Park (next to the Claremore Museum of History) **Social distancing standards will be recognized at this event**
Live Music: Nick Whitaker – Green country native and front man for the band FM Pilots formed in 2010 Dates and Times:October 17th 6 pm – 7 pm Cocktail Hour Signature Drink by Smoke & Tonic featuring OK Distillery’s Indian Grass VodkaCabin Boys OktoberfestTidal School wine tastingCharcuterie featuring Walke Brothers meats & Swan Brothers cheeses 7 pm – 8:30 pm Dinner Service (dinner service begins at 7 pm. No late seatings) First Course: Pumpkin Soup – roasted pumpkin, crema, spiced pepitas, crispy pork belly Second Course: Farm Salad – local produce from Rogers County Farmers Market, grilled croutons, charred shallot vinaigrette Bread Course: Wildflour Baking Co. bread, Swan Brothers butter, We Bee Jammin’ Honey Bee Farm honey Main Course: Blakley Family Farms Whole Roasted Pig marinated with mojo criollo, heirloom tomatoes pico de gallo, brunoise apple/radish salad, red onion curtido, charred handmade tortillas Dessert – Halie Jane’s Homemade SweetsCupcakes – Apple pie with cinnamon buttercream, pumpkin spice with cream cheese frosting, pecan pie with buttercream, Smore’s cupcake About the Chefs:
Chef Jennifer Hill Booker (Atlanta, GA)An Impact Fellow with the James Beard Foundation, a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, founder of Southern Divas of the New South™ Dinner Series, an active member of the prestigious Atlanta chapter of Les Dames d’Escoffier International and a James Beard Foundation Food Waste Advisory Council member, Chef Jennifer Hill Booker is a culinary force. Chef Jennifer finds herself blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow, reality TV personality, culinary educator, and business owner. She earned her Bachelor’s Degree from the University of Tulsa, graduated first in her class with an Associate of Occupational Science from Oklahoma State Institute of Technology, and attended Le Cordon Bleu College of Culinary Arts in Paris, where she proudly graduated top of her class.
Chef Rafael Rios (Bentonville, AR) Born in California’s San Joaquin Valley, and raised in the Mexican State of Michoacan, Chef Rafael Rios is a proud ambassador of the authentic regional cuisine of Mexico. Rafael has lived in kitchens his entire life, taking every opportunity to learn and master traditional cooking techniques from all regions of Mexico. In 1997, his desire to make a difference in the lives of others led him to enlist in the U.S Army where he honorably served for 15 years. While on Active duty, he served in countries such as Germany, Korea and Afghanistan. During Operation Enduring Freedom, he managed to create partnerships with Turkish and Afghan chefs for unofficial internships that enabled him to expand his appreciation and knowledge of their traditional cuisine and cooking techniques. He now owns two brick and mortar restaurants, a catering business and a food truck, transporting his guests to the different regions of Mexico with his simple yet delicious menus, made exceptional with the use of expertly grown produce from the Rios Family Farm. His numerous local and regional accolades culminated in being nominated for a coveted James Beard Foundation Award Best Chef – South in 2020.