Events

April in the Arts District: Festival of the Arts and OKC Memorial Marathon by Caleb Savage

The last weekend of April is an exciting time for the Arts District! Aside from the great events at the Civic Center, Museum of Art, and Myriad Gardens, it’s also time for the Festival of the Arts and the OKC Memorial Marathon!

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Festival of the Arts

Kicking off Tuesday, April 23rd and finishing up on Sunday, April 28th, the Festival of the Arts takes place right in our backyard in Bicentennial Park, in between the Civic Center & City Hall! The Festival of the Arts “is a community celebration of the visual, performing and culinary arts, bringing a variety of talented artists together in downtown OKC’s Bicentennial Park. Festival of the Arts has been an OKC tradition since 1967, considered a rite of spring and a signature event for the Arts Council, with an average of 750,000 Festival attendees.”

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Find us from the Festival by crossing Walker at Colcord and walk through the Concourse of the Arts District Parking Garage to check out Joe O’Connell’s and Blessing Hancock’s “Small Talk About the Weather” (2016). We’re located along Main Street in Suite A, right before the South car entrance to the parking garage.

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Run to Remember

The Oklahoma City Memorial Marathon is on Sunday, April 28, 2019. Their mission is to “celebrate life, reach for the future, honor the memories of those who were killed and unite the world in hope. This is not just another marathon. It is a Run to Remember… and a race to show that we can each make a difference and change the world.” Remembering the events of April 19,1995, the marathon acts as the largest fundraiser for the OKC National Memorial & Museum.

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Instead of ending in Automobile Alley, this year’s finish line will be just outside the shop, on Hudson between Main & Sheridan! If you’re headed to the Finish Line, approach us from the west side of Hudson and turn west on Main Street! We’ll be open early at 6am on Sunday, the day of the race, to help you stay warm and alert while you wait on your favorite runners!

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It’s a good time to explore the Arts District! While you’re here, check out our latest artist, Virginia Sitzes!

Chocolate Palate Training: Class Recap by Caleb Savage

Last weekend we hosted a chocolate palate training and discussed how environmental factors impact the taste and quality of coffee!

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Using our Dick Taylor chocolate bars, we tried chocolates from Belize, Brazil, Madagascar, and a 58% milk chocolate bar using the same chocolate from Madagascar! Like coffee, the taste of chocolate can vary based on where the plant is grown, how the cacao or coffee bean is harvested and cared for, and how the product is roasted and prepared to be served.

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Afterwards, we compared the chocolates to KLLR Coffee’s Guatemala Ranferi Morales, a coffee from Southwestern Guatemala with a sweet milk chocolate body and tart grape acidity.

Curious about coffee growing and processing? Check out our overview on coffee from seed to cup!

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Let's Talk Tea: Class Recap by Caleb Savage

Let’s talk tea. Oklahomans love tea. Even as soda becomes less and less common in restaurants, you can almost always find tea on the menu served in two forms: black or sweet. In fact, it’s not terribly uncommon to go to a restaurant in our great state, order an iced tea and receive a sweet tea instead, but we aren’t here to discuss our state’s sugar consumption.

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Last Saturday we hosted our first tea class led by Aria & Caleb, examining the history and production of tea, discussing blends and single origin teas, and of course, drinking a lot of tea! We couldn’t have done this class without having an opportunity to talk to Sam Duregger at Woodshed Tea or serving fantastic teas from Urban Teahouse and 49th Parallel!

What is tea?

Tea comes from the dried leaves of the Camellia Sinesis plant, an evergreen with two main varieties. The plant is grown in places like China, Taiwan, Japan, Iran and Turkey as well as Sri Lanka, Kenya, and India. Countries like China & India have been cultivating tea for thousands of years, developing rituals, improving quality, and working tea into the culture of their communities.

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Plantation to Teapot

Since tea growing can be highly regional, it’s hard to set clear steps on how we get from plant to teapot. Practices on how and where plants are grown and how the leaves are dried and processed to be used for tea can be highly specific.

Tea leaves are plucked according to how the leaves will be used. Lighter teas are often younger while teas like Oolongs or Pu-erhs often use mature leaves. The leaves are then withered to lower the moisture content of the leaf to retain flavor and then the leaves will be rolled, oxidized, or fermented depending on their desired tea. Well-produced teas are then sorted removing inferior or smaller leaves and defects discarded.

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Current Offerings

You can always find a variety of teas in the shop as we always keep a black, a green, an Earl Grey blend (for London Fogs), a Chai blend (for Chai Lattes) and one or two seasonal teas! All teas can be served hot or iced.

Seed to Cup Part 2 Roasting Class Recap by Steve Willingham

Thank you to everyone that came out to our Seed to Cup Part 2 Roasting Class! We had a blast and can't wait for the next one. 

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Find more info here if you want learn more about roasting. If you want to be notified about the next class, sign up for our newsletter. We will be doing classes monthly with some special mini classes as well. Be the first to know so you can snag a spot before these fill up!

Check out these photos from the class. See if you can find yourself!