The Meat & Cheese Show

Great selection to choose from and love the to go meals! I know if I am looking for something different to try or a specific kind of item to go on a charcuterie/snack plate, they'll always have something worth trying. Owners are very nice and always helpful.

Despite the name their vegan food is rad. The special vegan dinner service held here and prepared by Chef Bein was amazing. If you have a chance to go to a vegan service here, do it. If you need vegan food prepared, catered, etc. this is a spot you should seriously consider. The service was great as well. Everyone there was kind and executed all aspects of the service very well. Each dish was well executed, seasoned and spiced just right, and everything was well balanced and paired nicely with each other. The mushroom preparations were so tasty. Wifey even liked it and she isn't into mushrooms that can't pull a rabbit out of a hat. The vegan cheezes were also a highlight.This is one of a very few places that offer vegan catering options at all and of those limited options, ironically enough, The Meat & Cheese show is one of the best. I highly recommend this spot for any event or meal for which one must provide non-omnivore options.

Final Score: 98/100; Pièce de RésistanceI have attended several of the Meat & Cheese Show's private dinners, previously scoring them on a 60-point scale as I didn't consider them "fine dining." This mindset must change, especially with talents like Chef Joel Bein and Chef Amanda Simcoe. Limiting "fine dining" to white tablecloths and black suits is archaic. This is the first full review of the Meat & Cheese Show through a new lens. Their dinner, "Champagne Wishes and Caviar Dreams," is a decadent offering fit for royalty yet accessible in Tulsa. Let's eat.Atmosphere:The Meat & Cheese Show (MCS) is a specialty shop centered around gourmet foods, spices, wines, and cheeses. Many items, wines, and cheeses come from Chef Bein and Simcoe's travels worldwide, each telling a story full of passion and personality. The ceilings are high, and music plays at an appropriate level. The table is set beautifully, creating an intimate and fun experience. One critique is that the chairs and table do not match the heightened theme of the dinners, but this does not detract from the overall show and creativity given the setting and space.Service:Every dinner at MCS is an education and an invitation into the world of Chef Bein and Simcoe's travels. Each ingredient and wine tells a story, relayed with enthusiasm by the chefs. Despite being a small operation of two to three people, their personality and passion drive the narrative. Water glasses are kept full, each dish and wine are presented appropriately, and the pace is perfect. It's an immersive experience rivaling unique settings like private wine dinners in Tulsa or the Living Kitchen Farm and Dairy in Depew, Oklahoma.Food:Caviar was the star of the evening, each dish adorned with a "bump" resting atop a mother of pearl spoon, a prelude to our culinary journey.The first course, "Hot and Cold Egg," featured a local yolk with vermouth crème fraîche, chive, and Kaluga caviar; a twist on the classic French dish "Œuf à la Coque au Caviar." The egg yolk, poached to perfection, harmonized with the Kaluga caviar, delicate lemon notes, and the creamy richness of the yolk, creating a flawless balance.The second course, a sweet corn panna cotta with dill, garlic blossoms, and salmon roe, transcended expectations. The luxurious sweetness of cream corn custard, reminiscent of bisque in panna cotta form, paired with the heavenly essence of salmon roe and the lingering flavors of dill and garlic--a triumphant culmination of taste and texture.Next, the halibut with asparagus, haricot vert, hollandaise, and classic sturgeon caviar stole the spotlight. Poached in butter and champagne, the halibut was a masterpiece of tenderness. The salty tang of sturgeon caviar and the elegant undertones of champagne and butter complemented the crisp-fried asparagus and haricot verts, while the hollandaise sauce enveloped the palate in luxurious richness.The main course, the tenderloin, elevated Chef Bein and Simcoe to culinary deities. This masterpiece featured robuchon potato croquettes, gruyere espuma, and golden osetra caviar. The tenderloin, flawlessly rare, paired seamlessly with the smoky richness of gruyere. Each bite of the robuchon potato croquette revealed velvety, buttery bliss, heightened by the complexity and saltiness of golden osetra caviar. Every mouthful was a symphony of flavors that left us enthralled.To conclude, the dessert "Roasted Strawberries" featured strawberries cooked for eight hours, bursting with intense flavor. Served with silky vanilla ice cream that complemented the strawberries perfectly, and a fried candied wonton adding a delightful crunch. The textural contrast between the wonton, ice cream, and strawberries played on the palate, while the intensity of the strawberry harmonized brilliantly with the cool ice cream. One critique is that the wonton was a little large and cumbersome.Overall:A tasting menu is like a symphony, where each dish harmonizes perfectly with the others. When a note is off, it's noticeable. Critical considerations for any prix fixe dinner menu include course placement, flavor balance, and execution. Reflecting on the experience, I searched for imperfections but found none. Every dish was a moment of perfection. Chef Bein and Simcoe consistently deliver excellent dinners, but this offering surpassed excellence, entering a realm uncommon in Oklahoma and the Southwest. They took bold risks, bringing wishes and dreams to life through a symphony of texture and taste. Champagne Wishes and Caviar Dreams are now eternal memories.Atmosphere: 18/20; Great atmosphere, unique, and wonderful.Service: 20/20; An experience, an education, performed flawlessly by two people.Food: 60/60; Each dish, each bump, each bite of food is excellent-to-transcendent as dreams and wishes come to life.Overall: 98/100; Pièce de Résistance.

This shop is the result of a collaboration of two great Tulsa chefs: Amanda Simcoe, 'The Cheese Wench' & Joel Bein, 'Rub'. Thats why underneath their logo it says 'A Cheese Wench & Rub Production'. Amanda is the one passionate about the world's best cheeses and has traveled to find them. Joel is all about smoked meats, bbq, Jewish delicacies & southern French classics. They're such a great combo team. The store itself is super cute! I love their vintage logo and the feel of the space. Everything is so clean and organized. This is the place you come to find gourmet imported cheeses you can't get anywhere else. They also have take-home meals, charcuterie, wines, and even gifts. Catering and grazing tables for events is also available. They also offer bookings for their shiny silver 'Barstream', a super cool mobile bar. Perfect for happy hours on the go! They pair their cheeses with the perfect wine and give classes as well as offer family holiday meals. Their menus are posted on their Facebook page. I found this place when I was looking for Masa's frozen empanadas on a weekend. I found out this store sold them so I stopped by. There's a whole fridge full of empanada goodness! All their fillings are available and it made me very happy. Customer service is impeccable too. They are super helpful in finding what you're looking for and answering all your questions.

Currently closed, since the June 2023 storm (sorry to learn of this). However, it was news to me when I called and got a generic answering message that did not indicate that the store was closed.Additionally, when I drove over there, I found the place closed with the sign on the door mentioning the closure. And the Facebook web site as well as the https://themeatandcheeseshow.com/ do not mention this fact. PLEASE UPDATE for the customers. Thanks.