Image of Du Jour’s Crab Confit courtesy Joe Price

It’s Tulsa Restaurant Week! Now, through Sept. 16, you can experience some exquisite meals while supporting a healthy cause.

Each year in Tulsa, local restaurants give diners a great excuse to try something new and delicious to support  Hunger Action Month. For the sixth year, participating restaurants will donate 10 percent of their special prix-fixe meals to the Community Food Bank of Eastern Oklahoma, which will benefit the Food for Kids BackPack Program.

And the George Kaiser Family Foundation will match the proceeds up to $25,000.

This year, 34 local restaurants are participating, serving lunch for $12.95 and three dinner options — $25 per person, $35 per person or $35 for two. For a list of restaurants, visit Tulsa People.

Prairie Hive was delighted to talk to one of the local chefs — Helen Pals of the new restaurant, Du Jour. Upon opening a few months ago at 3711-D S. Harvard Ave, Pals and business partner Derrick Jones wanted to create a new experience for Tulsa diners.

Du Jour is part restaurant, part classroom. The menus are adjusted every day, so that diners have an intimate, dinner-party like experience. And they get to learn about what’s cooking while they watch their meals prepared. And then, there’s the pie. Pals has some scrumptious pie recipes up her sleeve, as they offer a great pie-and-coffee special for just $5!

Here’s what Helen had to say about her business and some of the dishes they’ll serve during Restaurant Week.

Prairie Hive: What made you decide to open your restaurant?

Helen Pals: My partner, Derrick Jones, and I always enjoyed going to wine dinners in Tulsa and in other places around the country. We’re both huge foodies and we love learning. We thought, ‘Wouldn’t it be great to do our own wine dinners in our own way?’ The whole premise is fresh food, locally sourced. That’s the underlying thing. Normally we have prix-fixe dinners Thursdays, Fridays, and Saturdays, and the menu changes every night with at least four courses.

PH: So the dining experience is interactive?

HP: It’s very interactive. It’s been called food theater. You basically buy a ticket. We want it to be very small scale. Most guests like to sit around the bar area, which surrounds the kitchen and they like to interact. It’s very cozy. It’s usually about a two-hour dinner. We do not want to do more than 20 plates a night; we want people to enjoy each course.

PH: Why did you get involved with Tulsa Restaurant Week?

HP: It’s a great cause and it’s what we’re all about — supporting our community. I have been so impressed with the people involved in this, and how well organized it is. Every night will be a different menu — it’s what we do already. We are so blessed in that Tulsa has evolved and has such great farmers’ markets. It’s important to us to utilize locally-grown produce for health factors, and to keep Tulsa a vibrant and resilient community.

PH: Any guilty food pleasures?

HP: Pork belly, but not desserts — even though I make a lot of them. I’m not a big sweet tooth. My biggest guilty pleasure would be good beer and good wine, but I really don’t feel guilty about it.

Image of Champagne Pears, courtesy Joe Price

Here’s a recipe Helen shared from Du Jour:

Champagne Pears with Orange Caramel Glaze and Candied Orange

4 large Bosc pears, peeled and cored

½ cup julienned orange peel

½ cup sugar, plus 2 tablespoons

½ cup water

¼ cup toasted pecans

1 tablespoon candied ginger, julienned

1 cup Champagne (Brut)

 

Caramel Pear Sauce:

1 cup sugar

¼ cup orange juice

4 pears, peeled, cored, julienned

1 tsp vanilla

½ cup cream

¼ cup butter

 

1. Take a melon baller and scoop out balls of pears.  Slice one edge flat, so the pear ball will stand without rolling.  In a pot with enough water to cover pears, add Champagne, bring to the boil.  Add pears and lower heat to a low simmer for about 5-7 minutes or until tender.  Remove and keep warm.

2. Make simple syrup:  Bring water and sugar to a boil. Cook for one minute and turn heat off and cool.  Drop orange peel julienne into syrup, and toss well.  Place on a non-stick cookie sheet or a Silpat, and sprinkle with sugar.  Place in preheated oven 200 degrees until crispy.  About 10-12 minutes.

 

Caramel Sauce:

1. Cook sugar over med-low heat until golden brown and caramelized.  Add juice stir until combined.  It may bubble very hard so be careful.  Add butter, vanilla, cream and pears, cook 10 minutes.  Strain.

2. Place at least 4 pear balls on plate, drizzle caramel over, place some candied orange peel and candied ginger and sprinkle some toasted pecans.