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Episode 3 in the series features Chef Tiffany Nicole bringing decadence with lobster Mac and Cheese to kick off 2021! Chef Tiffany will inspire you to get in the kitchen and tackle this recipe that is sure to impress your friends and family. Lobster Mac and Cheese: - 1/2 cup of water for pasta - 3 cups elbow noodles - 2 1/2 cups heavy cream - 1 stick salted butter - 2 cups shredded cheddar - 2 1/2 cups smoked gouda - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika - 1 1/2 teaspoons of Tony Chachere's Creole seasoning - 2 8 oz lobster tails - 1 tablespoon butter - 1/2 teaspoon old bay Cook pasta according to package instructions. In Medium sauce pan over medium low heat , melt butter, add in heavy cream, whisk to avoid sticking. Add in both cheeses, then add in seasonings. With kitchen shears, remove lobster shell and discard. Place butter and seasoning over lobster tail then place lobster in oven preheated to 350 degrees uncovered, cook for 5-7 minutes until lobster is cooked to 140 degrees. Remove noodles from pot and drain water. Place into oven friendly baking dish. Remove lobster from oven and dice lobster tail into large pieces and mix into noodles. Pour cheese sauce over pasta. Mix together throughly. Place in oven set to 350 for and additional 8-10 minutes until golden brown. Serve and enjoy!

Mother Road Market is more than just Oklahoma’s first food hall, it’s a space that represents community, access and innovation. In this video, Elizabeth Frame Ellison, President and CEO of the Lobeck Taylor Family Foundation, shares how Mother Road Market got its start, what makes it special, and how it represents the foundation’s broader mission of supporting entrepreneurship.

Chef Tiffany Nicole is no stranger to the Mother Road Market universe - she participated in the Kitchen 66 Launch Program, constantly sells out of the K66 Takeover Kitchen at Mother Road Market, and now, with her new series “Cooking with Chef Tiffany” on MRM TV, Chef Tiffany will teach you how to bring a little bit of her kitchen magic right to your own dinner table. Born and raised in Tulsa, Oklahoma, this industry veteran knows her way around the kitchen. From her time as a private chef for professional athletes and TV personalities to her experience as the head chef at The Gathering Place’s “Vista at the Boathouse” Restaurant, Chef Tiffany knows exactly how to create down-home recipes that will fill your plate and your soul. Get ready, because Chef Tiffany Nicole is here to make your time in the kitchen easy, simple and delicious! Looking for a fun (and delicious) new way to make sweet potatoes? Look no further! Chef Tiffany’s praline sauce-topped sweet potatoes are what dreams are made of. Sweet Potatoes with Bourbon Praline Sauce: 1 1/4 cups rough chopped pecans 1 cup brown sugar 1 cup heavy cream 1 teaspoon vanilla extract 2 Tablespoons Bourbon Cook sweet potatoes for 50 minutes, slice each in half, then top with the Bourbon Praline Sauce!

Chef Tiffany Nicole hosts special guest James Wegner from Bodhi's Bowl for Episode 2 of Cooking with Chef Tiffany. Wegner, a graduate of the Kitchen 66 Launch Program and current tenant at Mother Road Market, is a natural in the kitchen. After having the opportunity to travel across the globe and try a wide array of foods with his wife, James decided it was time to share his experiences with Tulsa. Bodhi's Bowl is home to a diverse menu, featuring seven gourmet rice bowls plus rotating specials. You can typically find James spending time with his wife and three little ones, testing out various curry recipes for his famous Bodhi’s Bowl curry trio or in today’s case, in the kitchen with Tiffany! Sweet Potato Chutney: 4 C. Sweet Potatoes, cubed and roasted 1/4 C. Oil 8-12 Curry Leaves 2 Red Chilis 1/2 C. Onion, diced 1 T. Ginger, diced 2 T. Coconut 3-4 C. Vegetable Stock or Cold Water 1-2 t. Salt, - peel, cube, and roast sweet potatoes - add oil to medium heat pan - add curry leaf - add red chili - increase heat to medium/high *** - add diced onion - add diced ginger - sauté for a few minutes *** - place in blender - add coconut - add roasted sweet potato - add cold water or vegetable stock - add teaspoon salt - purée *** - season with salt to taste