Justin Thompson was recently featured on the Down to Business podcast on KRMG and talked a little bit about his career, cookbook, and what’s to come! Check it out below:
Since 1978, Iron Gate has been feeding the hungry and homeless of Tulsa. They have impacted the lives of hundreds of thousands of people in our community. We're helping them celebrate their 40th Anniversary by donating a percentage of proceeds at two of our restaurants this month. Join us on Wednesday, July 18th at Tavolo and Wednesday, July 25th at Juniper to celebrate with us. Eat, drink, and donate to a great cause! #IRONGATETURNS40
We are so thankful to be on the TulsaPeople Magazine 2018 A-List for 624 Catering and our Steaks at Prhyme. Thanks to everyone who voted, check out the link above to view all of the amazing local restaurants who made the list. We love doing what we do in this city, thank you Tulsa!
We had such a blast at the Philbrook Wine Experience this year. All of our restaurants attended the Grand Tasting, and two of our Sommeliers, T.C. LeRoy and Megan Peterson moderated the "Ageability of Pinot Noir" and "Varietal Focus: Chardonnay" seminars. Hope everyone can join us next year!
We're super excited to be working on Chef Justin Thompson's own cookbook this year. The book will be both a story of Justin and his journey in food and restaurants and a compilation of some of his most beloved dishes. We're excited to share this with out and will be releasing tidbits from the book including photos, stories, and recipes! Here's a little excerpt on Justin and his love of Gnocchi from one of our recent shoots...
Herbed Gnocchi & Butternut Squash
"The first time I made gnocchi, I couldn’t believe how delicious it was! Sure, it’s a time-consuming endeavor, but when you first bite into that buttery “pillow” (gnocchi is often times translated to “little pillow”) coated with a perfect sauce, it’s worth every bit of effort. I’ve had gnocchi many ways; boiled and served over sauce, fried with cheese and vegetables, and I’ve had it both with and without ridges, and I love it all.
My favorite, though, is how we do it in this recipe. Sautéing the gnocchi in brown butter gives the outside a nice crust of buttery goodness that contrasts that soft, delicate interior. When it comes to the vegetables and sauce, I like to switch it up based in the season.
This one is perfect for fall and winter months. For the summer, try it with a lemon beurre blanc and blistered tomatoes, or summer squash and a light marinara. The possible flavor combinations are limitless and I encourage you to explore!"
We had our first Winesday since the opening of our new Private Dining room at Tavolo last week and it was a total blast! Thanks everyone for joining us! If you'd like to reserve the room for your private party/event, we can seat up to 30 people, just send an e-mail to our GM, Eric, at Eric@tavolotulsa.com.
Looking to join us next month for Winesday in March? Grab your online tickets in our store at https://www.jtrgroup.com/store/winesday
Thank you so much for donating over 200 items to our Child Abuse Network #GivingTuesday Drive over the Holidays.
CAN is a non-profit organization that works tirelessly to bring awareness and relief for some of the most in need of it, providing a collaborative inter-agency approach to process and investigate child abuse cases designed from the child’s point of view to help minimize the trauma investigation can cause and promote the healing process.
Thank you for helping Child Abuse Network continue to provide child abuse intervention for our community’s children. If you would like to learn more- visit them at https://www.childabusenetwork.org/