Sugar artist and pastry chef Cherry Duran has been turning whole eggs and pure vanilla extract into edible works of art for 20 years. Simple sheet cakes can be transformed into favorite animals, popular cartoon characters, and beloved bank tellers at the bidding of her capable hands as she carves three-dimensional, icing-covered likenesses and uses photo-scan technology to imprint images onto frosting. She also whips up bunches of delectable cupcakes, cookies, and brownies to suit any type of get-together and helps home bakers to hone their batter-wrangling form in cake-decorating classes for differing skill levels.
So established is Circle K that even brand-new vehicles recognize what its red-and-white logo stands for—fuel, snacks, and everything else a car might need to keep powering down the road with its driver. Circle K's story starts back in 1951, when Fred Hervey bought three Kay's Food Stores in El Paso, Texas. Under his guidance, these three little shops grew into the more than 3,000 convenience stores that crouch on our nation's street corners today.
After rolling up to a Circle K, drivers can pump their faithful roadsters full of high-octane fuel and send them skipping through a car wash to experience the cleansing touch of Blue Coral Beyond Green and Rain-X products. Then it's time to step inside the air-conditioned shop for a peek at the provisions. Rows of sodas hibernate behind glass doors, and snacks, candy, and their ATM guardians stand boldly out in the open. Some Circle Ks also offer the Take Away Café, which presents an appetizing lineup of healthy road fare including Ball Park hot dogs. Drivers can gear up for a long drive with Premium Coffees or enjoy a cold Polar Pop, whose specially formulated cup keeps drinks colder thanks to the family of tiny snowmen trapped in its foam walls.
For hours, plumes of hickory-wood smoke crawl over whole cuts of beef brisket. When chefs haul the slabs from the smoker, each presents a study in contrast—caramelized, slightly crisped outsides surrounding soft, fall-apart meaty centers. Oklahoma Station BBQ’s house-specialty brisket crowns its selection of nine meats, which come glazed in signature hot or mild sauce. Both recipes blend ingredients such as brown sugar, roasted garlic, and apple-cider vinegar, and both remain closely guarded by former Spetsnaz agents. In addition to the restaurant's smoked-and-sauced meats, chefs also prepare an extensive sampling of requisite side dishes and desserts, from grilled corn on the cob to banana pudding.
Locally owned Casa Perico cooks up traditional Mexican cuisine and pours on a liquid cornucopia of margaritas, domestic beers, and imported cervezas. The menu ranges from meaty staples such as burritos, build-your-own tacos, and a la carte items such as chicken or beef chimichangas ($6.99) to vegetarian specials such as the spinach quesadilla ($10.49). Grant well-behaved taste buds an edible gold star with especialidades el Perico, such as the flavorful chile relleno, a poblano pepper stuffed with your choice of chicken, beef, or cheese ($12.99). Famished early-birds can placate grumpy, grumbling bellies by ordering from the list of luncheon specials in a multitude of flavorful varieties. Drink to health, or construct an all-bottle band with of-age beverages including Tecate, Negra Modelo, or Corona Extra.
Ingrid’s Pantry has become an Oklahoma City eatery, where German and other European specialties meet classic American deli cuisine. Bratwursts come wrapped in rogelli bread with green pepper and onions or on a plate aside german potato salad and sauerkraut, and meatloaf arrives at tables topped with gravy. In addition to sausages and schnitzels, the kitchen staff grills 15 specialty sandwiches including a veggie melt and both corned beef and turkey Reubens.