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X-ORIGINAL-URL:https://www.tulsabotanic.org
X-WR-CALDESC:Events for Tulsa Botanic Garden
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DTSTART;TZID=America/Chicago:20230921T180000
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DTSTAMP:20260418T194117
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UID:10833-1695319200-1695326400@www.tulsabotanic.org
SUMMARY:Bands & Blooms: Desi and Cody
DESCRIPTION:United through music and matrimony\, Tulsa-based indie folk-rock duo Desi and Cody make “music that begs to be played in a car with the windows rolled down\, or at a backyard patio party in the late afternoon. Their sound feels like a carefree summer day\, with Desi’s ethereal vocals\, Cody’s stellar guitar playing\, and the couple’s sun drenched harmonies.” \n\nFood and drink options will be available at 6pm.  \nBring a blanket or chairs. Free for Garden members. Regular admission for non-members. \nAdvance tickets recommended: $8 for ages 16+\, $4 for ages 3-15. Day of tickets are $10/$5 respectively. \n \nJoin as a member and receive free admission to all our Bands & Blooms concerts this fall and next spring as well as reciprocal admission benefits and more.  \nBands & Blooms will be every Thursday\, September 21 – October 26\, 6-8 p.m.
URL:https://www.tulsabotanic.org/event/bands-blooms-desi-and-cody-2/
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UID:10499-1695319200-1695330000@www.tulsabotanic.org
SUMMARY:Dinner with Chef Andrew Black
DESCRIPTION:Dinner with Chef Andrew Black\, 2023 James Beard Award winner \nEnjoy an exceptional dinner with Chef Andrew Black who was recently named 2023 James Beard Award winner for Best Chef Southwest. The evening will begin with a cocktail hour followed by a four-course dinner that culminates with a talk and Q & A with Chef Black. Dinner will be at The Summit Club of Tulsa\, 30th Floor Grand Ballroom. \n6-7 p.m.: Cocktail hour\n7-8:30 p.m.: Dinner\n8:30-9 p.m.: Talk and Q & A with Chef Black \nTickets are $400 per person with proceeds benefiting Tulsa Botanic Garden. A portion of ticket purchase is tax deductible. \nAttire: Business or Cocktail \nFor more information or to purchase by phone\, contact Nancy Moore\, Director of Development at 918-289-0330 or by email. \n \n        \n  \n  \nAs a 501 (c)(3) non-profit organization\, Tulsa Botanic Garden depends on funds raised through events such as this\, as well as memberships\, contributions\, and earned income.  Please consider making a donation to the Garden.  \n \n  \n  \n  \nChef Andrew Black–a 2023 James Beard Award winner for Best Chef Southwest\, and a 2022 James Beard Award semifinalist for Outstanding Chef–is a chef\, restaurateur\, and entrepreneur in Oklahoma City. \nBorn in Jamaica to an Indo-Jamaican family\, where chapati was cooked on a handmade clay oven over an open fire; Chef Black was often tasked with building outdoor clay ovens for his grandmother as a child. From working his way through the island’s resort kitchens\, to staging his way through fine dining restaurants in Europe as a young adult with the support of the Jamaican government\, to finally finding himself as a business leader and tastemaker in Oklahoma City with the inimitable fine dining venture Grey Sweater\, trend-setting Black Walnut\, and chic patisserie Gilded Acorn. \nHe is author of the cookbook Foraging in Oklahoma: Tales and Recipes from the Open Road\, as told to The Oklahoman’s Steve Lackmeyer. His work has been featured by The Wall Street Journal\, Wine Enthusiast magazine (50 Best Restaurants 2022)\, Zagat Stories\, and Thrillist. Chef Black is executive chef/owner of Grey Sweater and Black Walnut\, and co-founder of restaurant group Culinary Edge Concepts.\nChef Black has proudly partnered with Dorasti Premium Caviar to present his brand Grey Sweater Caviar\, as featured in The Wall Street Journal. He adopted Oklahoma City fifteen years ago as his permanent home and he lives there today.
URL:https://www.tulsabotanic.org/event/chefandrewblack/
CATEGORIES:Adult Programs
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