The OSU Institute of Technology’s Culinary Arts program will host its popular Cowboy Chef’s Table in October, once again raising scholarship money for culinary students by bringing high-end, delectable cuisine to local community members.

The fine dining luncheon will be from 11 a.m. to 12:30 p.m. on Thursday, Oct. 1, in the OSUIT Culinary Arts State Room. Tickets to Cowboy Chef's Table can be purchased on the OSUIT website.

The upcoming Cowboy Chef’s Table will feature a multicourse meal of authentic Native American delights prepared by OSUIT’s advanced culinary students under the guidance of Chef Ben Hutton.

Hutton is the Executive Chef at 39 Restaurant at the First Americans Museum in Oklahoma City. He was classically trained in the culinary arts but leans into using Native American culture as an influence on his cuisine. His cooking blends Southern comfort, Indigenous ingredients, classical technique, and Oklahoma-grown products.

“Chef Hutton brings a different take on the culinary arts experience. Every chef that we bring in has a little bit different experience. They obviously have their own taste and unique perspective on the culinary field,” said Hayden Roberts, Assistant Dean of the School of Technology, Arts, Sciences and Health. “So, we try to bring in a guest chef once a semester just to give the students an opportunity to learn from somebody other than just the regular instructors.”

Hutton adheres to a simple philosophy when preparing his dishes: exceptional ingredients, treated with respect, need little embellishment. Chef Emily Anderson, executive manager of 39 Restaurant and an OSUIT Culinary alumna, will serve as a bonus presence, helping guide the culinary students in preparing meals for Cowboy Chef's Table.

The menu for the upcoming Cowboy Chef's Table features authentic Native American cuisine like lobster salad, roasted root vegetable salad, chicory coffee crusted short rib, and brown butter cornbread cheesecake.

Roberts said lobster might seem like an unusual presence in a menu featuring Native cuisine, but it’s right at home.

“Lobster was enjoyed by Native American cultures along the New England coast for centuries before the pilgrims even came to that region. Lobster, while not thought of as a traditional [Native American] dish, actually very much is a traditional dish,” he said.

Oklahoma is home to 39 tribal nations. Native American culture and traditions are deeply woven into Oklahoma’s heritage.

“We have more tribes in Oklahoma than any other state in the Union because of removal [from other states] and because of the natural tribes that are indigenous [to Oklahoma],” Roberts said. “They all call this place home, and their influences are equally important.”

Community members from Okmulgee, Morris, Tulsa and other surrounding communities look forward to attending Cowboy Chef’s Table each semester so they can enjoy a magnificent meal while contributing to scholarships that are awarded to aspiring chefs. Tickets to Cowboy Chef's Table sell quickly but are still available on the OSUIT website.