Living Kitchen Farm & Dairy - Farm-to-Table, Depew, OK
Final Score:
98
/100
Pièce de Résistance
A dining experience unlike any other featuring Oklahoma at its finest
Final Score:
98
/100
Pièce de Résistance
In the heart of a sleepy Oklahoma town, nestled amidst a population of 400, lies perhaps the purest embodiment of farm-to-table cuisine the state has to offer. Spanning approximately 400 acres, Chef Lisa Becklund and Linda Ford, alongside farmers Will and Katelyn, tend to bountiful crops of radishes, lettuce, tomatoes, and an array of other vegetables. Their mission? Not merely to embrace the farm-to-table concept, but to epitomize a genuine Oklahoma-to-table experience.
The culinary odyssey begins with a tour of the farm, where guests are introduced to Chef Becklund, Linda, and even their beloved Pyrenees dog, Fred. Amidst the serene Oklahoma landscape, plots of land teem with fresh produce, promising an elegant transformation that will delight the senses. After the tour, guests journey down a gravel road that leads to a rustic cabin adorned with fire pits and warm wood tones. Here, they are warmly welcomed by Kylie, one of their guides, setting the stage for an unparalleled experience—one that few, including myself, have ever encountered.
With appetites whetted and expectations soaring, it’s time to savor the fruits of this extraordinary culinary adventure. Let’s eat!
The atmosphere at The Living Kitchen is truly one-of-a-kind, embodying the essence of Chef Becklund and Linda’s home. Upon entering, guests are enveloped in an environment characterized by gorgeous woods, rustic signage, and decor that evokes feelings of comfort and community. Dining takes place at a communal table, fostering a sense of camaraderie and shared experience among guests. As a bring-your-own-bottle (BYOB) dinner, the focus remains squarely on Chef Becklund’s culinary creations. The lighting, with its soft yellows, adds to the homely ambiance, while the comfortable chairs invite guests to settle in and savor each moment of the dining experience.
It is difficult to truly assign a score to atmosphere given the nature of the dining experience. What Chef Becklund has put together is a story of community, family, and friends. The table is communal and with such a table gives the opportunity to converse with others, meet new people, and make new friends. Conversely, if individuals at the table have a little too much to drink or are unfriendly, this can make a dining experience awkward. However, this atmosphere is a celebration of life and food. As such, a score will be assigned based on the intent of what Chef Beckland is trying to convey to her guests and the execution of the intention.
The service for the evening was nothing short of a pièce de résistance, reminiscent of what one would expect from a James Beard award-winning restaurant or a Michelin-starred establishment. It transcended the mere act of plate removal and water refills—it was an immersive narrative, a journey guided by the pillars of the earth, Will and Katelyn, who shared their remarkable journey alongside Linda Ford’s captivating storytelling about the farm.
The evening began with Linda Ford’s heartfelt discussion about the farm, accompanied by farmers Will and Katelyn, who shared their inspiring journey with the group. But the service was more than just storytelling—it was an adventure in itself. The guides for the evening, including Kylie, Jon, and Abel, were not only prompt, polite, warm, and welcoming, but they also played crucial roles in weaving the narrative of the dining experience.
Much like establishments such as Alinea, the service at this dinner was a narrative in its own right. Each dish, each bite, unfolded like the pages of a story, with a beginning, a middle, and an end. The journey was crafted by Will and Katelyn, translated by Chef Becklund, and eloquently presented by Linda, inviting us to partake in a culinary tale unlike any other.
The first course, named “Snacks,” presents a tantalizing array of flavors and textures. The beef tartare, crowned with a delicate egg yolk, offers a symphony of taste—initial notes of savory beef seamlessly transition into a luscious middle accented by the subtle tang of aioli, culminating in a delightful saltiness that leaves the palate in blissful satisfaction.
The carrot “eggroll” presents a delightful deception, a harmonious blend of texture and taste. Despite its appearance, there’s no soft center akin to a traditional egg roll. Instead, each bite offers a crisp al dente crunch, followed by an aromatic explosion of flavors reminiscent of a five-spice blend, each bite a divine revelation.
Then, it happened. The wild garlic tapioca pudding transcends ordinary expectations. Its texture and taste defy convention, offering a sensory journey unlike any other. With each spoonful, the palate is greeted by an initial burst of salty wonder, followed by the harmonious interplay of wild garlic and tangy radish notes. As the tapioca pearls dance on the palate, releasing their hidden flavor profiles, one is transported to culinary nirvana.
The second course, “Bright Eyes,” presents a visually stunning chilled soup adorned with radish aguachile, a hibiscus-lime broth, puffed rice and rye crumb, and wild alliums. The presentation alone is a feast for the eyes, with the deep red broth set against a striking black background, creating a captivating contrast that tantalizes the senses. Each spoonful of this masterpiece offers a symphony of flavors. The tangy kick of the aguachile sauce is beautifully balanced by the unexpectedly delicate flavor profile of the radish, a surprising departure from its usual tangy and pungent nature. Subtle notes of lime gently cleanse the palate after each bite, leaving a refreshing finish that prepares the taste buds for the next sensation.
The third course, “Aurora’s Flashy Asparagus,” showcases wood-charred asparagus delicately resting upon a bed of sweet potato peanut hummus. The aroma emanating from the asparagus is truly intoxicating, promising a sensory journey like no other. With each bite of the smoky asparagus, a symphony of flavors unfolds, accentuating the perfectly cooked texture of the vegetable. But the true moment of transcendence occurs with the introduction of the sweet potato peanut hummus. With its initial notes of peanut giving way to the comforting sweetness of sweet potato, this hummus elevates the dish to new heights. When combined with the smoky asparagus, it creates a harmonious blend of flavors—a delightful crescendo of textures and tastes that transport the palate to culinary heaven.
The fourth course, “The Long Walk” features a lamb dumpling accompanied by morel mushroom, pac choi, chili, morel shoyu, and smoked morel oil, this dish continues the transcendent trend set forth by the previous dishes. .
As you attempt to recover from the sublime sensations of the preceding courses, this dish defies expectations, surpassing mere transcendence and venturing into the realm of culinary masterpiece. The delicate dumpling, bursting with flavor, unleashes a symphony of sensations with each bite with initial notes of lamb give way to deep, earthy undertones of morel, culminating in a symphony of savory, salty, and seductive flavors that linger on the palate like a divine whisper from heaven. Each bite tantalizes the taste buds, pushing the boundaries of the palate and leaving one in awe of the culinary artistry at play. Despite its humble origins in the Oklahoma soil, this dish rivals the finest bites from renowned establishments such as Per Se, Smyth, or The French Laundry. With each dumpling devoured, questions of origin and comparison fade away, replaced by a sense of withdrawal as the heavenly flavors dissipate, leaving only memories of a truly extraordinary dining experience.
The palate cleanser is “Fresh Start” featuring a red bud sorbet. Gorgeous, elegant, and the perfect way to reset.
The first main course, “Rooting,” presents a dish that is as delicious as it is humble. Featuring a pig’s hoof and tail alongside Rancho Gordo heirloom beans, smoked ham hocks, braised greens, and molasses cornbread with sweet-cream butter, this dish celebrates the rustic flavors of the land. The rich, unctuous beans steal the spotlight, offering a hearty foundation that perfectly complements the meaty, salty notes of the ham hocks. Delicate hints of cilantro add a refreshing herbaceous touch, cleansing the palate after each indulgent bite. Meanwhile, the molasses cornbread is a revelation—initially sweet, it might seem overwhelming, but it quickly reveals a deliciously buttery flavor profile that balances the sweetness, tying the entire dish together in perfect rustic harmony. This dish is a testament to the beauty of simplicity, showcasing the innate flavors of quality ingredients and the artistry of traditional cooking techniques. It’s a comforting embrace of the earth’s bounty, inviting guests to savor each moment and revel in the joys of humble yet extraordinary cuisine.
The second main course, aptly named “On the Hoof,” showcases a smoked BF Farm brisket accompanied by fire-roasted turnips and a beef glaze. Once again, it’s a triumph of flavors and execution. The brisket steals the show with its beautifully delicate smokiness, a testament to the craftsmanship behind its preparation. Each bite is elevated by the tangy glaze, which adds a delightful salty-savory dimension to the dish, enhancing the already exquisite flavors of the beef. The fire-roasted turnips contribute a welcomed tanginess, balancing the richness of the brisket and adding a refreshing contrast to each mouthful.
The first dessert, named “Painted,” presents a lemon thyme semifreddo adorned with spring flowers. This dish transcends the ordinary, offering a sensory experience that borders on the divine. With each spoonful, the palate is tantalized by the exquisite flavors that begin with the initial acidic brightness of lemon, gracefully transitioning to tangy middle notes reminiscent of sweet sour cream, and culminating in the delicate floral essence of the spring flowers. Each bite is a revelation, eliciting moans of pleasure as one is transported to the very essence of spring with every mouthful.
The final dessert, aptly named “Back to the Ranch,” showcases a smoky elderflower pavlova accompanied by fresh strawberries and a strawberry sauce. The texture of the pavlova is truly otherworldly, with its delightful interplay of crispy and soft layers creating a beautiful combination. With each bite, the pavlova seemingly evaporates on the tongue, tantalizing the taste buds with its ethereal texture. The dish leans towards the sweeter side, even for someone with a sweet tooth like myself—it’s intense. However, much like a diligent hummingbird, every drop of sweet nectar is savored with pleasure and delight.
As a self-professed city slicker, far removed from the rhythms of country living in Oklahoma, this experience has profoundly humbled my urban-centric perspective. It transcended mere dining; it was a culinary awakening—a revelation of Oklahoma’s rich offerings to the culinary world. It was more than a visit to a farm; it was a testament to the labor of love meticulously crafted by good, humble individuals. What Chef Becklund, Linda, Will, Katelyn, Jon, Abel, and Kylie presented to us last night was a transcendent journey through time, a series of moments woven together through Chef Becklunds guidance to create lasting memories.
Each moment, a moment of love, of labor, of food, of Oklahoma, of family, of friendship all culminating in a memory of forever. It wasn’t just a memory; it was a memory of life itself—a reminder to cherish each fleeting moment, for they are the threads that weave the fabric of our existence. This memory, this transcendent event, is found on a farm, in Depew Oklahoma. Is that something?
Service: 20/20; More than service; a journey amongst the pillars of the earth.
Atmosphere: 19/20 can Get slightly loud by the nature of the experience; Outside of that incredible immersive environment.
Food: 57/60; A true taste of Oklahoma elevated to its highest possible level.
Overall: 96/100; A memory.
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98/100
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