The Edmond Sun


March 21, 2014

RedHawks chef shows off new menu items

OKLA. CITY — Watching his grandmother in the kitchen as she prepared family meals created a love for cooking in a young boy.

Brandon Lockwood, now 36 and the Oklahoma City RedHawks’ executive chef, said not only did his grandmother, Lindle Lemons, cook for the family she also cooked for the youth from his church, Western Hills Baptist, that attended Falls Creek during summer camps.

“I grew up in her kitchen standing next to her,” Lockwood said, “watching  my Grandmother Lemons and learning from her.”

Lockwood said his grandmother had a garden behind her house and chickens and the children played in the chicken coop when he was growing up.

“Grandmother also had her own blackberry plants, and I just grew up with fresh food (and) eating healthy,” Lockwood said.

That love of eating healthy carries over in Lockwood’s profession.

Part of his job includes developing recipes and coordinating food served in the minor league baseball team’s suites as well as helping develop the menu for the concessions.

“This year we are trying to stick with healthier food on our menus, not just what some people refer to as ‘State Fair Food’,” Lockwood said. “Our menu for the suites contains about 80 percent new dishes and the concessions includes a metro deli concept developed by one of our workers, which will be available for all of the guests.”

Shrimp, pork ribs, Santa Fe chicken with rice, fried chicken and catfish with baked potato casserole, beans and round crinkle cut fries, parmesan chicken sliders, fried cheese ravioli and six-layer shrimp dip all have been added and will be featured items on the new menu.

“The shrimp dip isn’t really a new recipe. It is a different spin on the 9-layer Mexican dip, and is my Aunt Linda Lockwood’s recipe,” Lockwood said.

“In addition to our cheesecakes and other desserts, I am adding Bananas Foster to the dessert menu this season,” Lockwood said, “and the folks in the suites will have the option of a personal chef experience who will be making the dessert in their suite.”

Lockwood also served a roasted garlic Parmesan Ranch dipping sauce with the fried cheese ravioli at a recent tasting.

“I would add ranch seasoning to ice cream if I could,” Lockwood said. “I just think it is the secret ingredient that makes just about everything better.”

He shared that his fried chicken recipe came from a cook at the Twin Hills Golf and Country Club years ago.

“We do things from scratch including the sauces and dressings,” Lockwood said. “I am open to special requests, and I am not afraid to try to make anything.”

Lockwood added there are two lounges on the premises, including the Diamond Lounge, which was renovated last year, and Legends Lounge, a venue across from third base.

A 1996 graduate of Edmond Memorial High School, Lockwood said, “We give any food we have left over to the City Rescue Mission. I am glad to be able to give back to the community.

“And with that connection, I am especially proud to know my alma mater raised more than $441,000 during Swine Week this year and gave it to the City Rescue Mission.”

He said his first job was as a dishwasher working at Around the Corner for Charlotte Worsham.

“The best part about being there was that it reminded me of my grandmother’s kitchen,” he said.

Lockwood said he grew up an ’89er fan at State Fair Park, but never would have imagined he would be the executive chef for the RedHawks.

Lockwood said he loves life and loves living in Edmond, and he takes a lot of pride in what he does.

“I love driving from Edmond to Oklahoma City to work, and I love sharing the things I love with the people I meet and the ones I work with,” he said.

THE REDHAWKS’ home season opener is scheduled for April 11 and tickets for the season’s games go on sale at 10 a.m. Wednesday. The RedHawks’ home is in the Chickasaw Bricktown Ballpark in Oklahoma City’s Bricktown district. For more information about the OKC RedHawks, go online to or call 218-1000.

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