gouda day, sunshine

as a girl about town and a girl about culture and finer things, i’m naturally inclined to gravitate toward any establishment that actively promotes the finer things in life.

forward foods in oklahoma city is absolutely on board. my home store, located at the north end of western avenue, is situated just so that i can swing by on my way home from work. or, when the weather permits, i can trek the few blocks to my favourite nook filled with homemade pasta, local spoils, and imported cheeses and other highbrow treats.

there’s a patio and bright blue entryway that frames the somewhat timid entrance. after crossing the threshold, you’ll need to take a minute to bask in the sheer elegance of design and attention to detail that the store, as a whole, possesses. full of clean lines and favorable, high-end touches, the shelves stocked with luxurious fare reach out to you.

the staff are always equipped with smiles and recommendations, which is something that you must take them up on if it’s your first time in. the cheese case alone is enough to overwhelm the sturdiest of grocery shoppers.

frequently when i arrive i’m met with a “are you here for more cheese.” usually i am. but even when i’m not it’s nice to be acknowledged and know that this little haven of eatables has a personal investment in me.

this lovely space is not just a supplier of all things imported and local, but it’s also a classroom for those who are adventuring into the world of fine food and drink.

recently i had the pleasure of attending a cheese class taught by bailey. you can sign up for classes in your local store. it’s $35 for a seat (there are only 22), and it’s worth every penny.

the particular class i took was geared toward expanding the cheese palette.

we began with smooth, mild cheeses and finished with pungent, hard-hitting cheeses. the class provided wine and pairings to enhance the already scrumptious experience.

my personal favourite, much to my surprise, was an almost chalky gouda.

you can see from the picture that the texture is rather course and crumbly. it’s very breakable and was divine with the honey and red wine it was paired with.

i was also quite in love with all the smooth, spreadable cheeses. those are the ones i’m familiar with, generally. only recently have i began to expand into aged manchengo and smoked gouda.

the smoother cheeses are still good bases for pasta salads or great as an agent to hold together vegetables instead of a dressing. also, if you’re serious about your cheese tasting, a necessary item that i’ve been introduced to is quince paste.

you’ll see it above in the wedge aside the apples and pistachios.

it’s traditionally french and very much resembles a fruit jam of sorts. it’s breathtaking with almost any cheese. i highly advocate adding a level to your taste experience (as well as your snobbery) by purchasing some. you can find it in the back corner on the right at the western location. it’s back with the local and fancy-pants jams and spreads.

while you’re back in the corner, you may as well pick up some local honey to further tantalise your palette.

i really can’t say enough about how much forward foods dandies up my life.

red is all i see: my wagyu wednesday

i always appreciate walking into an establishment and immediately feeling i’ve stepped into another time or land–some secret place that only a select few are privy to. well, for those of you who’ve had the pleasure to cross the threshold of red prime steakhouse in oklahoma city, then you know what i mean.

nestled on broadway on the northern edge of the bustling downtown okc, red prime begs for your company. their sign itself is a beacon of light against a backdrop of the gray and brown buildings. it sets itself apart so as if to say, “come and sup with us! you’ll leave a happier, better person.”

and that you do. the second you push open the ten-foot tall doors with gargantuan handles, the outside light is taken away and replaced with a soft red glow. the outside city traffic is no more, and your ears are flooded with a jazz fusion that evokes instant satisfaction and relaxation.

as soon as your eyes adjust to the new environment, you’re greeted by a host of smiling faces, perched to whisk you away to a delightful nook that’s complete with a delicately set table.

you’re given just enough time to take in your surroundings, then your attentive and knowledgeable server re-emerges to take drink orders and food orders if ready. you never feel rushed. at red prime, meals and drink are meant to be a celebration of life and love.

when the food is delivered, the chef carries it out to ensure steaks are prepared properly. the presentation is exquisite.

the plates are brought with each item ordered on a separate white plate. first up was the asparagus with a light balsamic sauce, topped with asiago cheese. the   asparagus was sliced longways, and perfectly crisp. the texture of crunch with the tart hint of balsamic and salty finish of asiago makes for the most perfect-tasting asparagus that you’ll ever eat.

the crispy brussel sprouts were prepared just so, boasting the perfect combination of crisp without losing the character of the sprout. they were decadently seasoned with one of prime’s exceptional and unique flavours.

they’re pretty spicy! i’d suggest it a great pair for a steak meal to cleanse your palette a bit between bites.

the wagyu wednesday special is what i ordered, since i had the delight to be an esteemed wagyu wednesday contest winner. myself and a guest were treated to the best surprise that a wednesday  could offer–culture, class, and  divine cuisine!

as i’ve mentioned before, red prime is the home of a glorious selection of crusts and sauces to amuse and delight your own palette. ask the chef if you’re unsure on   which  to choose! some options that you’ll have are jalapeño béarnaise, creamy horseradish, brown sugar & sea salt (just to name a few).

my entire food experience was peppered with attentive and proud chefs, restaurant managers, and of course our server, charles. they left out nothing to complete a positively perfect dining experience.

when charles asked if we’d be having dessert, he took the liberty to suggest an off-the-menu item. it was well worth it, and i’d suggest you take him up on his offer if you’re ever there.

all in all, red prime is worth the visit for many reasons aside from the taste of the cuisine, though that’s on point. go bask in the red glow, and let me know what you think.