My Outlook: David Cathey

David CatheyHow did you get started writing
about food?  

I’ve always been fascinated and
intrigued by both the art of cooking and the theater of dining out. When I
started at The Oklahoman in 1990, I began keeping lists of ideas for specific
jobs should they come open. Food editor was one of those jobs, and the planning
paid off.

How long have you been the Food

I started writing the Food Dude
column in October of 2008 when I became The Oklahoman’s Food Editor.

Have you always been interested
in food?  

Watching Graham Kerr, the
Galloping Gourmet, really caught my interest at a young age. Pretty soon I
started buying cookbooks. I learned recipes and basic cooking techniques from
my mother. And my dad taught me to cook chili and how to cook on a grill, both
of which are still passions.

What is your favorite type of
food and why?

I grew up in San Diego and Austin,
so I would have to say my tastes lean toward Tex-Mex and Interior Mexican food.
It’s also what I cook best.

I’m sure you get this a lot, do
you have a favorite restaurant?

I have an answer for every mood
and for every part of the city. But those answers change a lot. Right now, for
Mexican, it’s Abel’s. For sushi, Tokyo Restaurant, Café Icon, Sushi Neko and
Guernsey Park. Fall’s arrival means more trips to Green Chile Kitchen in Yukon.
For breakfast, it’s Cafe Kacao or Cafe Antigua. I’m also a fan of La Baguette,
Saturn Grill, Jamil’s, Cattlemen’s, Stella and Vito’s. Love the Peruvian food
at Inca Trail and Zarate’s! I could go on and on.

What inspired you to choose Pittsburg
County as your focus?  

Pittsburg County’s culinary
tradition is a frontier survival story. The foods prevalent at Lovera’s, Pete’s
Place, Isle of Capri, Roseanna’s, and GiaComo’s today were the saving grace of those
families two generations ago.    

What was your favorite
experience in Pittsburg County?

The time I’ve spent with Mr.
Marion Fassino I count as special. Marion methodically taught me the Choc Beer
brewing technique and illuminated my understanding of Italian sausage. He’s a
gentleman and a scholar on those very Pittsburg County subjects. There are
fewer places I’d rather be than on the porch waxing philosophical with Sammy
Lovera over a Choc beer.

Where can someone buy your book?

In October, my book entitled A
Culinary History of Pittsburg County
will be available at local bookstores such
as Full Circle and Barnes & Noble. Visit for more details on my book

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