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Oklahoma City chefs gaining notice beyond borders

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Last Sunday, chefs Jonathon Stranger and Russ Johnson's R&J Lounge and Supper Club was featured in the New York Times Travel section and this weekend chef Kurt Fleischfresser travels to New Orleans to compete with some of the countries top chefs.

Not bad for the land of chicken-fried everything and Little Kings.

Kathryn O'Shea Evans, writing for the Times, notes, "Nostalgia is the main course" the the R&J.

Whether the glowing review draws a lot of New York City license plates in the parking lot remains to be seen. Regardless, it's nice to see local talent gain notice in larger markets as long as that notice doesn't encourage them to move away.

Meanwhile, Oklahoma's culinary Big Kahuna is headed to Louisiana for the 12th annual Great American Seafood Cook-Off at 11:45 a.m. on Saturday, Aug. 8, in the Morial Convention Center in New Orleans. Twelve chefs from throughout the U.S. will compete for the highly coveted title of America’s Best Seafood Chef.

This is a great excuse to visit the south's most celebrated culinary city, but if the notice is too short to make travel plans you can watch a live feed at GreatAmericanSeafoodCookOff.com.

The Kahuna, whose home kitchens include Vast, The Coach House, and The Tasting Room will take on chefs around the country: George Reis of Ocean in Alabam, Beau Schooler of The Rookery Cafe in Alaska, Jim Shirley of The Bay in Florida, Adam Evans of The Optimist in Georgia, Michael Brewer of The Sammich in Louisiana, Chris Hart of The Blaine House in Maine, Bryan Gregg of Escape Montclair in New Jersey, Doug Adaams of The Imperial in Oregon, Ron Andrews of Bray's Island Plantation in South Carolina and Brian West of Smoke, The Restaurant down in Dallas.

You'll notice a lot of chefs coming from seafood restaurant in Oceanfront cities, so the challenge will be, um, vast. Good omen? Let's hope so.

Catch up on a passel of more news and notes from around Oklahoma City's dining scene here.

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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›

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