The Edmond Sun

Food

December 5, 2011

Red’s Southern Diner brings home cooking to Edmond

EDMOND — Edmond, get ready for a unique and amazing dining experience. Saddle up the horse and get ready to wow your taste buds with Edmond’s newest restaurant. Red’s Southern Diner is made up of farm funk and food the way grandma makes it.

I got a sneak preview at a VIP tasting on their first night of training. I brought along my two boys and a few friends to help me work through all of the food. I had heard the portions were going to be plentiful and even with my small army of eaters we still had a ton to take home.

The concept is simple: seven main entrees and six sides, all served family style, where all the food is brought out in large bowls and platters and everyone serves themselves. All the food is southern style and great detail went into the recipes to ensure authenticity.

We arrived just after 6 in the evening and were quickly seated. Our server treated us only with the best southern hospitality and promptly got our drinks. Soon after he came to take our order, and I had a ton of questions.

This is not a restaurant where menus are on the table, but the menu is on the wall — big, bold and proud. Because the menu is simple, no menus are needed and unless requested all sides come out with the entrée you choose. Simple, efficient and most importantly delish! I ordered the fried chicken and the rest of the table, under strict orders from me, all ordered something different. I wasn’t about to let down my readers and not try everything. Soon after we ordered out came a huge bowl of salad, already dressed with their very own house made salad dressing, and soft, fluffy biscuits with real butter.

All food is fresh and nothing is frozen and all the food is cooked to order. Matt was quick to tell me, “All food is timed to be cooked and to come out to your table at the same time to ensure nothing but a high-quality dining experience.” When I asked Matt about the owner of this great restaurant he stated, “We just call him ‘Red.’”

The food arrived and everybody gasped — there was food aplenty and the huge platters filled our entire table, leaving only enough room for our plates and drinks. Trust me, I had my camera on the table as well as the car keys and I had to move them to make room. In front of us were bowls of creamed corn, homemade mashed potatoes and gravy and fried okra.

The main entrées served by our choosing were pot roast, fried chicken, chicken fried steak, barbecue chicken, catfish, chicken tenders and chicken pot pie. The kids loved and I mean LOVED the creamed corn. My youngest son was eating it directly from the serving bowl until I reminded him of his manners. Every bite was incredible!

Adults for $11.99 get their choice of entrée and all the sides and children when choosing off the children’s menu are just $4.99.

After eating until I felt like I was going to explode, one final round of food was heading our way. Dessert — and again you will not be disappointed. They offer three: biscuit bread pudding, brownie sundae and strawberry crumble. Desserts are just more than $5 each and can feed two with no problem.

Red’s Southern Diner is at 840 W. Danforth Road in Edmond. Seating is first come, first served, with the exception o f the small trailer booth that seats 10. To reserve this special booth, call 509-2635.

Cook smart …

 

CHEF DAVE FOUTS is an Edmond resident and a nationally known speaker in the bariatric weight-loss industry. He also is the author of four cookbooks.

1
Text Only
Food
  • oil infographic[1].png Easy on the coconut oil

    These days, it seems like coconut oil is soaking up credit for its positive affect on a wide range of health conditions. But, still developing science around the popular oil tells a little different story.
    “We know all saturated fats are not created equally, but there’s no evidence that coconut oil is better or healthier than other vegetable oils,” said Janice Hermann, Oklahoma State University Cooperative Extension nutrition specialist.

    April 16, 2014 1 Photo

  • brisket2.jpg Food Network show visits Guthrie for ’89er Days

    Guthrie’s annual ’89er Days Celebration provides a variety of activities for people to enjoy including a carnival, rodeo, parade and lots of food vendors.
    This year, visitors at the 84th annual event, which runs Tuesday through Saturday, will notice an added bonus when a film crew from the new television series “Carnival Eats” will be in town filming for its inaugural episode.

    April 15, 2014 1 Photo

  • Salads Spring is for salads, but make healthy choices of ingredients

    Whether you want to enjoy a salad at your favorite restaurant, breeze through a salad bar for a quick and nutritious lunch, or stock your fridge and pantry so you can make a bountiful salad at home, one thing is for sure: Now is the time to do it.
    While much of the U.S. is at least a few weeks away from harvesting local lettuce, our appetites — oh, really, our very souls — are ready to put the long cold winter behind us and put the stock pot in a dark closet.

    April 14, 2014 1 Photo

  • Easter eggs The hottest Easter egg shades and styles with food color

    This season’s Easter eggs are getting a makeover with a wide variety of must-have spring colors and designs. McCormick is offering new color palettes and dyeing techniques, including a painting method that achieves a watercolor effect. These Easter eggs will look too good to hide in baskets — so put them front-and-center in your seasonal décor.
    “With our new colors and design tips, it’s easy to make fashionable Easter eggs. Plus, it’s fun to experiment with different color combinations you can’t get from a kit — like our take on Radiant Orchid, the Pantone® color of the year,” said Mary Beth Harrington of the McCormick Kitchens.

    April 7, 2014 1 Photo

  • Get a taste of George Washington’s Peach Brandy

    Everything is just peachy at the George Washington Distillery in Mount Vernon, Va.
    The historic distillery and museum, open from April until October each year, will offer peach brandy for sale beginning April 1, with the recipe straight from the 18th century records and distilling methods of Washington himself.

    April 7, 2014

  • Magnetic board a nifty new way to keep knives

    The magnetic board is not a new idea, but there’s a new version on the market that’s worth a look.

    April 7, 2014

  • Trading a desk job for one in the vineyards

    Finding Shane Finley was easy.
    Via email, we planned to meet for lunch at Bourbon Steak in Washington, D.C., a restaurant that’s housed at the Four Seasons. While the steakhouse is known for having one of the best wine lists in the city, it’s typically filled with tee-totaling lobbyists and power brokers during the day. So when I spotted a redheaded 30-something with unkempt hair wearing jeans and an untucked flannel, I figured it was Shane.
    I was right.

    April 7, 2014

  • Food Delectable dessert indulgences

    Dessert is an indulgence, and when you delight in the taste, texture and aroma of a decadent sweet treat, you savor every bite. It is easy to get lost in the flavor and fragrance of rich chocolate or creamy caramel.

    February 10, 2014 1 Photo

  • Pears 1 Simple weeknight suppers with pears

    “Hectic family schedules don’t have to get in the way of serving up tasty and healthy weeknight dinners,” explains leading nutrition expert, cookbook author and television star Ellie Krieger, author of “Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less.”

    February 3, 2014 3 Photos

  • pm_the biggest loser.jpg Edmond’s ‘Biggest Loser’ moves to final round

    Edmond’s David Brown has reached one more plateau in his quest to lose weight. Tuesday the announcement was made that he had made it to the final three in The Biggest Loser contest.
    The season’s three finalists who will weigh-in for the $250,000 grand prize and the title of “The Biggest Loser” during next week’s live finale broadcast include: Brown, a 43-year-old construction company project manager and phone company social commerce leader, Bobby Saleem, a 28-year-old attorney from Chicago, Ill.; and Rachel Frederickon, a 24-year-old voice-over artist from Los Angeles, Calif.  
    In the end, Rachel finished in first place with a time of one hour and 32 minutes in the Triathlon. She was immune from elimination at the upcoming weigh-in. Brown finished second.
    Brown said the most nerve wracking part was the weigh-in because he always weighed in last.
     Brown said the hardest work he did was emotional. “From week to week I was having to confront and overcome different fears,” Brown said. “I was pushing myself every day to the utmost limits. When you are at the end of your rope physically you have to deal with your emotions. I was journaling and praying a lot.”

    January 29, 2014 1 Photo