Jamie's supplies dinnertime hosts with every resource needed to throw an unparalleled party. Jamie's carryout menu runs the gamut of festivity fare, with nibble-ready hors d'œuvres like chicken kabobs ($3.50 each) and marinated shrimp ($24.95 per pound). Gratify guests with Jamie's poached salmon ($14.95 per pound) and juicy pork tenderloin ($16.95 per pound), then announce your aspiration to live as a caramelized sugar crust for a year as diners dive into the crème brûlée ($5.50 each). If your cabinet stock has seen better days, browse Jamie's wide array of tableware, such as a hand-blown Wauhatchie glass cup ($48) or Le Jacquard napkins ($17–$27), which make classy replacements for threadbare hand rags or paper towels imprinted with images of self-flagellating clowns.
The Stock Pot takes the mystery out of the cooking process with an array of alchemical kitchen and cooking implements. Kindle a stove’s affections with advanced cookware, such as the dent-defiant Helen Chen 14-inch carbon-steel wok ($37.28) or a measure-friendly Escali digital kitchen scale ($34.31). A Progressive angled measuring cup decants ingredients with pinpoint precision, allowing chefs to easily gauge liquid levels thanks to top-down views and a wormhole to the fourth dimension ($7.14). Cutlery from Forschner's professional blademakers ($255.37) adds a functional gleam to countertops, or remains impressively wall-bound on an 18-inch magnetic knife bar ($18.43). Fox Run's four linked mini loaf pans ensure surplus bread when feeding hungry duos or the mouths of Cerberus ($16.07), and gourmet ingredients impart an edge to culinary adventurers of any experience level.
Sharyn Jump introduces students to the stress-relieving potential of art in laid-back classes that comprise equal parts fun and instruction. During the two- to three-hour sessions and multiday workshops at Sharyn's Paint 'N Crafts Studio, visitors work with varied media such as acrylics, oils, watercolors, charcoal, or colored pencils to create completed art pieces, which they can take home for display or graciously donate to the nearest museum.
A team of resident artists mentors pupils in different styles, such as the One Stroke painting technique taught by guest artist Donna Dewberry. At birthday parties or open-studio sessions, participants may bring their own food or alcohol to foster a celebratory atmosphere.
Christa Carretero packed up and moved to San Francisco in 2003, where she began her journey into the culinary world. After attending the California Culinary Academy, Christa switched coasts and found herself living and working as a chef at a variety of restaurants in Washington, DC, where she further honed her skills. Finally finding herself in a geographical compromise between East and West, Christa now runs Cooking Girl catering in Oklahoma City, where she oversees a host of menus, from Christmas dinners to casual box lunches and party trays. Christa also leads a variety of weekly cooking classes, with themes that range from Summer Desserts to All About Steaks, where small groups of students learn basic skills, kitchen techniques, and how to wield an 8-inch knife in a way that is least threatening to vegetables.
What makes The Food Theater stand out?
We provide fun, hands-on, interactive cooking classes with a focus on great food and cooking skills. Our corporate team-building events and private group events provide the perfect setting to say thank you to your company team and valued clients.
What’s the vibe at The Food Theater like?
We have a modern, state-of-the-art kitchen. It’s open and bright to welcome guests into the kitchen and make them feel at home.
What inspired you to start this business?
A love of good food and a desire to bring techniques and information to others who desire to learn and be fed in a social atmosphere. A passion to connect great local chefs in a teaching environment with people who want to do more than just occupy a seat.
Describe your average customer.
Most of our clients love to cook or want to have an above-average knowledge of food and cooking.
Formerly the executive chef of Oklahoma governors Henry and Fallin, Venue 104’s seasoned instructor Derek Nettle initiates both new and experienced cooks in the art transforming fresh ingredients into works of art with cooking demonstrations and hands-on training. The class schedule presents many lesson objectives, from composing light fare or rustic Italian sauces to crafting winter soups and stews from Jack Frost's acclaimed cookbook. During each 90-minute session in the 75-seat venue, novice chefs can pause to nosh on various demonstrated recipes, appreciating the bold flavors and enticing mouthfeel of professionally prepared fare. Lessons take place in Venue 104's recently renovated kitchen quarters and can be limitlessly replicated thanks to full recipe information provided at the conclusion of each class.