Saturday, September 13, 2014

Keith Abernathy is Bellini's chief mixologist

The next time you order a drink when you're at the new Bellini's Ristorante, chances are good that it will be prepared by a movie star. Or a light heavyweight boxer. Or a guy who has bowled several perfect games of 300. Chances are good because it will be the same guy! Keith Abernathy is Bellini's chief mixologist and he definitely knows his trade.


  In fact, he also happens to have been the runner-up in the Oklahoma Restaurant Association's Cocktail Showdown, which pitted the very best mixologists in the state in head-to-head competition on August 27 at the Cox Convention Center in Oklahoma City.

     The truth is, Keith is far too humble to volunteer any of the aforementioned facts. In a recent interview for this blog, he reluctantly acknowledged his accomplishments. The exchange went something like this:

     Blog: Okay, the questionnaire shows that you like to bowl, right?

     Keith: Yes

     Blog: Uh, are you any good?

     Keith: Pretty good, I guess

     Blog: What has been your best score?

     Keith: 300

     Blog: That's a perfect game! You don't see a lot of amateurs doing that. When did you do it?

     Keith: Well, I've done it three or four times.

     Further interrogation brought out the fact that Keith has also been in two movies; Tuskegee Airmen, a popular film about a group of African American pilots who fought together in World War II. It featured well-known actors like Lawrence Fishburne, Courtney Vance and Allen Payne. Oh yeah, and, uh, Keith Abernathy was an extra. 

     He also appeared in the highly regarded movie in Oklahoma called Twister.

     Keith also spent time competing in the ring as a well regarded boxer throughout the Midwest, including St. Louis, Tulsa and other major markets before settling down to pursue his successful career.

     The John Marshall High School graduate and native Oklahoman has been at Bellini's for about 15 years, the last eight as its chief bartender, or mixologist. He's very proud of the quality of the food and service and atmosphere. And yes, he admits that he takes great pride in knowing how to mix an unforgettable drink for Bellini's customers. 


     "We have a great staff and we all enjoy working for Mike (Potts, the manager) and the Buthion brothers. They emphasize excellence and we all respond willingly."

     Keith and his life partner, Elizabeth, have two children. Aaliyah, who is 4 years old, and Lorenzo, who was born less than a month ago. Lorenzo, a premature baby, tipped the scales - are you ready? - at 1 pound, 14 ounces! 

     "But he's up to about two pounds now," Keith said proudly. 

     Sounds like a winner. Just like his Dad.

Monday, June 23, 2014

Meet Bellini Restaurateur Michel Buthion


When Michel Buthion finished his schooling in the Alpine city of Grenoble in the South of France and headed for the United States, he had no way of knowing that he and his brother, Alain, would some day be a driving force in the restaurant business in Oklahoma.

     His education and experience in England and in Paris had provided a solid foundation in the restaurant industry when he first arrived in Oklahoma City in 1979, but he still wasn't certain exactly how he would pursue it.

     "I knew what my interests were because my family had a background in the food service field, but I didn't come here to build a restaurant" Buthion said recently while relaxing on the patio of Bellini's Ristorante, the chic Italian dining establishment located in the Waterford Complex in Northeast Oklahoma City. "It's just something I migrated to naturally."

     He and Alain, an accomplished chef, purchased Bellini's a couple of years ago while continuing to own and operate La Baguette Bistro, a popular French bistro less than a mile away.

     "It just seemed like a natural fit for us because of our European influence," Buthion said. "Alain understands the cuisine and I enjoy dealing with the 'front of the house,' where efficiency and service are so critical. I think we make a pretty effective team."

     When the older brother arrived in Oklahoma City, he immediately went to work in food and beverage at the old Skirvin Hotel. "During the oil boom, things were great," Michel recalls. But when the oil bust came along and the Skirvin business was impacted,  he used his skills to serve as a consultant to the industry he loved. It was about that time that he began to think in terms of owning his own restaurant.

     He first approached the owners of La Baguette Bakery about creating a French style bistro where he could use his knowledge of the European cuisine and customer service as a complement to the popular bakery. The concept worked and not long after that, Alain moved to the U.S. and together the Buthion Brothers began developing a reputation for quality at the site on North May.

     The most important component that provided the opportunity to launch their new business was a fellow Frenchman named Henri Chansolme, who helped finance the early development.


    He was a special man who took a personal interest in our careers," Michel remembered while enjoying a glass of his favorite port and watching the geese relaxing on the pond just outside of the Bellini patio. "I made sure we paid off the loan as quickly as possible and he was always there if we needed him."

     Michel decided to show his appreciation for his benefactor, who has sense passed away,  by naming his newest adventure - a bar and grill on Park Avenue scheduled to open soon in downtown Oklahoma City - "Henri Tavern On The Park."

     "It's just a small way of showing appreciation for someone who had such a powerful influence on our lives. In many ways, he really was our French Godfather."

     The combination of Michel's business acumen and Alain's magic in the kitchen allowed the brothers to expand even more and they opened Soleil, an upscale dining French dining experience in the Colcord Hotel at the corner of Robinson and Sheridan in downtown Oklahoma City. The popular restaurant was subsequently purchased along with the hotel when Devon Energy opened its landmark 50-story office building next door.

    Then came the opportunity to purchase Bellini's Ristorante and the Buthion Brothers brand and reputation grew even more.

   We're enjoying this new challenge a great deal," Michel said. "We're able to employ the same basic culture that has served us well in the restaurant business and Alain has done a great job enhancing the menu. One of the keys for us is to have a Manager like Mike Potts, who oversees the day-to-day operation at Bellini's. He worked for us at La Baguette Bistro and we admire his work ethic and his eye for quality. We have a high regard for Mike and I'm delighted he's a key part of our team."

     Michel was also quick to point out that the success of their restaurant business is directly attributable to the active involvement of his family.

    "My wife, Diana, plays an important role in our success, and I've also employed my children along the way. Michael, Meghan, Daniel and Pascal have all contributed".

     Asked if there are plans to expand the Buthion Brothers brand even more, Michel was quick to shake his head no. "Our focus has always been on quality and we don't want to lose sight of that. Our goal is to do it right every single day."

    In recent years, Michel has also hosted an annual food and wine tasting excursion for approximately 26 people. They have visited the wine region in France, Portugal, Spain, Italy, Chile and Argentina. "It's just a really fun time. We've been blessed to have some very special friends in Oklahoma City and it's very rewarding to have the chance to share the cultures we experienced growing up."

Sunday, May 25, 2014

Mike Potts; Where He's Meant To Be

Mike Potts is one of those rare individuals who feels he's right where he's meant to be. Moreover, he's loving every minutes of it. 

     Potts is General Manager of the new Bellini's Ristorante at the Waterford complex and he was hand-picked by the new owners, Michel and Alain Buthion. Potts fits the profile the Buthions were searching for when they acquired Bellini's, and their decision was made easier because Potts was working for them already at their highly regarded French bistro, La Baguette Bistro.

     The Buthions have a reputation for offering quality cuisine and customer service and Potts had already embraced that philosophy while working for them at La Baguettte Bistro.  "I have learned a great deal from them because they bring expertise in the front of the house (dealing with the public) as well as the back of the house (the kitchen). I was lucky enough to be exposed to two experts who have an intimate knowledge of both aspects of the business".

   "Building a knowledgeable and highly competent team of professionals at Bellini's is both my primary goal and the most enjoyable part of my job," Potts said. "That and the chance to deal with my other passion, which is Italian wines."

The language and varietals (a specific variety of grape or wine) are certainly tricky, but it's also very rewarding."

   Potts is extremely proud of the extensive wine list at Bellini's Ristorante in OKC.


                         "It actually begins with the unique atmosphere at Bellini's. The ambiance is intimate and the place itself exudes elegance in a casual bistro atmosphere," he said. "It's up to us to make sure we match that with quality food and service."

                          It's also a matter of happenstance that Potts finds himself at Bellini's, where he had his first job in the restaurant industry. It was in his maiden voyage that he came up with the well-received idea of offering lunch deliveries to the other businesses located throughout the Waterford complex.

     The son of Methodist clergy who moved periodically to new church assignments throughout Oklahoma, Potts feels it gave him an opportunity to meet and appreciate people from varied walks of life, which serves him well in his current role. Although he pursued opera and musical theater at Oklahoma City University, he figures he's right where he's meant to be. 

     His wife, Sara (he calls her "the love of my life"), will soon graduate from the Oklahoma City University School of Law. Their daughter, Ripley Olivia Potts, just completed her first grade year.


     "I'm very fortunate to be working for the Buthion's and I look forward to coming to work every day," he concluded. "But it isn't really a job to me, although it can become pretty demanding at times. I just look at it as more like hosting a party every night. We take great pride in doing it right." 

Wednesday, May 7, 2014

How about Arrosto Cavolfiore at Bellini's.. YUMMM

Looking for something different? How about Arrosto Cavolfiore at Bellini's? It's a roasted cauliflower head with cheese fondue. Now that's what they call finger-lickin' good!




Check out Bellini's Menu here: http://www.bellinis.net/bellinis-grill-menu.htm

Tuesday, May 6, 2014

Tiger Shrimp at Bellini's......

I dreamed about Tiger Shrimp at Bellinis in OKC. Three colossal tiger shrimp, tomato and shaved asparagus over Parmesan risotto. I woke up with a smile on my face :)


Check out Bellini's Menu here: http://www.bellinis.net/bellinis-grill-menu.htm

Wednesday, April 30, 2014

Behind the scenes with a culinary genius

Chef Alain Buthion
Alain Buthion learned at an early age about the harmony of passion and hard work, and he has parlayed that standard of excellence to become one of the most popular chefs in Oklahoma City.

       Those qualities Buthion speaks of today were taught to him by his dad, who was an exceptional Boucher Charcutier and cook in Grenoble, France, a thriving city near the French Alps and on the borders of Italy and Switzerland.

     "I enjoyed watching him and he always took great pride in showing me how to prepare a meal the right way. He was my role model as a person and as a professional and I miss him a great deal to this day," Buthion said recently during a break from preparing dinner at Bellini's Ristorante, the popular eating establishment in the Waterford complex in Northeast Oklahoma City.

     "He encouraged me to do it right and by the time I was 14 I began pursuing my career at "Le Clos d'Or," the largest school in Europe," he said.

     After studying at another school for a year, he began taking apprenticeships from the Alps region to the French Riviera. His objective was to learn as much as possible about preparing bistro food "because it's for everyone."

     Alain's brother, Michel, was a couple of years older and shared the same passion for quality casual bistro food. Michel decided to come to the U.S. before Alain, but the younger brother came to visit in 1987 and jokes that "I didn't know my way back," although he tries to return to France once a year.

     Today, they comprise a highly successful team with expertise in the "front of the house," where the food is served, and the "back of the house," where Alain performs his magic. They started with La Baguette Bistro and recently decided to branch out and purchased Bellini's.

     "I was excited about the menu possibilities because I grew up so close to Italy. I'm especially proud of the flambe lobster pizza, the whole head roasted cauliflower, always with an eye on seasonal fresh local produce," he said, admitting that his favorite was probably the grilled Tiger Shrimp brushed with an olive oil herb paste over risotto. He feels preparing quality seafood is a specialty.

Tiger Shrimp
Bellinis OKC
     He refers to his food preparation as "lost in translation," meaning it is eclectic with a balance of flavor combinations and nutrition, but he takes special pride in his sauces. Between the two restaurants, Alain offers anything from Asian to South American, Indian and European influences.

     A trainer in cross fitness and a love for tennis as well as table tennis helps him keep an eye on fitness and nutrition.  He supports the mayor's Made in Oklahoma Coalition.  He has been known to prepare everything from vegan diets to gluten free items. It has been my challenge and my mission to do this in Oklahoma.

Learn more about Bellini's Ristorante here:  http://www.bellinis.net/ 

Monday, April 28, 2014

YUMMMM...... Roasted Beet Salad

I never was big on beets, until a friend convinced me to try the Roasted Beet Salad at Bellini's. Whoa! Deelish!!! Think roasted red beets, a rosemary ancetta goat cheese cake topped with local honey with a side of arugula salad and tomato with citrus vinaigrette. I'm hooked! Serious!