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Now we’ve come to the ‘main event,’ the key ingredient, in CTCA Chef Frank Caputo’s recipe is the ‘aristocrat’ of...
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Kenny Wagoner joined Tulsa’s Cancer Treatment Centers of America (CTCA) in July 2003 as Executive Chef. In that position, he and his 50-plus...
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- Chef Shoop's Butternut Squash Soup
- Chef Shoop's Steamed Asparagus
- Chef Wagoner's Chicken with Pineapple
- Chef Shoop's Puree of Carrot Soup
- Chef Shoop's Health Conscious Chicken Salad
- Chef Caputo's Red Quinoa Chipotle Lime Salad
- Chef Caputo's Seared Sea Scallops
- Chef Caputo's Summer Style Lentil Soup
- Chef Judy's Roasted Red Pepper and Tomato Chipotle Soup with Couscous
- Chef Frank Caputo's Miso Mirin Seafood Marinade and Carrot Miso Vinaigrette
- Chef Judy's Carrot and Herb Spread with Sesame Seeds
- Chef Frank Caputo's Herb Seared Salmon Fillets
- Roasted veggies a la CTCA Chef Frank Caputo
- Chef Frank Caputo's Herb Tofu and Carrot Miso Sauce
- Chef Kenny Wagoner's Pan-Seared Jumbo Scallops with Marinade
- Chef Judy's Mushroom Pate Spread
- Chef Kenny Wagoner Southwestern Crab Salad with Tomatillo
- Chef Kenny Wagoner's Glazed Shrimp and Mandarin Avocado Salad Recipe
- Chef Kenny Wagoner's Gazpacho
- Chef Caputo's Cream of Asparagus Soup 4-part series
- Executive Chef Wagoner's Quinoa Walnut Salad 4 part series
- Executive Chef Wagoner's Gingered Carrot Soup 2-part series
- Chef Frank Caputo's Roasted Chicken Breast with fruit medley and yogurt
- Executive Chef Jack Shoop's Short Ribs Braised with Citrus
- Executive Chef Kenny Wagoner's Sweet Potato Soup
- Executive Chef Kenny Wagoner's Orange Marmalade Glazed Cornish Hens
- Executive Chef Jack Shoop's Mustard-crusted Salmon with Pressed Beet Vinaigrette
- Executive Chef Jack Shoop's Pan-Seared Black Sea Bass
- Executive Chef Kenny Wagoner's Potato Leek Soup
- The Compassionate Carnivore by Catherine Friend
- Fast Food Nation by Eric Schlosser
