Chef John Patterson

Chef John Patterson

Chef John Patterson

| PROVISION CONCEPTS |  Chef de Cuisine  

I have been in the restaurant industry since 2004, all the while picking up experience and knowledge from the ground up. I worked as a bus boy, dish washer, server, then eventually to the line where I fell in love with the back of the house. I moved to Austin to better educate myself to stay in this industry as long as possible. I moved back to Oklahoma in 2010 where I work in a vast array of different types of restaurants, anywhere from fine dining to wood fired pizzas. Today I am with the amazing company, Provision Concepts where we have a vast catalogue of specialties we provide for our guests, where we provide classic steaks cooked over a hard wood grill, to modern cocktails, and a fresh take on early morning breakfast eats. Im extremely fortunate and proud to be a part of this great company and look forward to a bright future serving our wonderful guests in Oklahoma for many years to come!"

FEBRUARY | DEMO MENU

SMOKED SALMON CROSTINI

WHAT YOU'LL NEED
  • Smoked Salmon
  • Boursin Cheese
  • Honey 
  • French Baguette
  • Kosher Salt
  • Black Pepper
  • Minced Shallots
  • Caper Berries
  • Toast Points
  • Micro Greens
  • Water
  • Basil Infused Olive Oil
  • Grapefruit Aged White Balsamic Vinegar

TO PREPARE HONEY BOURSIN 

Mix Boursin Cheese and Honey in a bowl. Start small with Honey until you've reached desired sweetness  Slowly add water to thin mixture.

TO PREPARE TOAST POINTS

Slice baguette into 1/2 inch medallions. Drizzle both sides of medallions with 50/50 blend of Grapefruit White Balsamic Vinegar and Basil Infused Olive Oil. Season with Kosher Salt and Black Pepper and toast!





SPRING CHICKEN SALAD

WHAT YOU'LL NEED

  • Red Beets
  • Baby Arugula
  • Spring Mix 
  • Parsley, chopped, 2 tbsp
  • Pecorino Romano / Grated Parmesan, 1/4 cup
  • Dried Oregano, 2 tbsp
  • Rosemary Sprig, 2
  • Thyme Sprig, 2
  • Garlic Cloves, crushed, 2
  • Candy Pistachios
  • Rosemary Maple Pepper, 2 tbsp
  • Boursin Cheese
  • Chicken Breasts
  • Garlic Infused Olive Oil, 200ml
  • A-Premium Aged White Balsamic Vinegar, 200ml

TO PREPARE CHICKEN 

Mix Olive Oil, White Balsamic, Maple Pepper, parsley, parmesan, oregano, rosemary, thyme, and garlic in large mixing bowl and whisk together evenly. Transfer to a large container, add raw chicken, allow to marinate for a minimum of 12 hours. 

Preheat oven to 375 degrees and cook chicken for 30 minutes or until juices run clear. 

In a large salad bowl, add sliced chicken, beets, arugula, spring mix, Pistachios, and Boursin cheese. Toss ingredients together. Viola! 





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