Ingredients

The impact of COVID19 has been felt throughout our community and surrounding areas. The Lawton Fort Sill Chamber of Commerce is calling on our residents to help support our local businesses affected.

Feel free to use this page as a community resource to find local businesses who are offering curbside pickup, take out/delivery, or online gift card ordering.

To help support our small businesses and hospitality industry, please consider ordering for delivery or pick up from a local restaurant or by purchasing a gift card during this time. Be sure to tip the food delivery drivers and take out servers—your support means so much and helps support their livelihood!

Healthy practices are key to combating the virus pandemic. For a full list of resources, please click here. 

Click here for list of Restaurants.

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The Chamber office isThe Lawton Fort Sill Chamber of Commerce has reopened its office as of Monday, May 18^th to normal business hours.

The office reopening will have limitations, it will remain closed to the public and operating by advance appointment scheduling only. In compliance with safety precautions and social distancing, the office Staff members will be present and can service the needs of the business community. Please watch this page and the Chamber app for new information and opportunities we will announce as they become available. 

Chamber Office Hours: 

M-F 8:30a.m.-5p.m.

Chamber Office Number: (580)-355-3541 

Chamber Office Email: directoroffirstimpressions@lawtonfortsillchamber.com

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Interim President & CEO: (580)-467-1851

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On Friday, we hosted the monthly luncheon, this one was in coordination with the Lawton Arts and Humanities, as they presented their 2019 Cultural Awards.

It was a great luncheon, and several local contributors to the Arts were selected for this prestigious award.   It is a great opportunity to recognize the individual achievements and celebrate the talent, the diversity and the creativity that resides in our community.   It’s a reminder of why we can all be Lawton Proud.

Award recipients included Addam Tate, for the Roma Clift Montgomery Citizens of the Arts, Councilwoman Linda Chapman, for the Roma Clift Montgomery Citizens of the Humanities, KSWO TV for the Roma Clift Montgomery Business in the Arts, Phyllis Young for the Roma Clift Montgomery Educator in Humanities, Mandee Thomas for the Roma Clift Montgomery Educator in the Arts, Sandra Dunn for the Roma Clift Montgomery Artist of the Year, and Chris Martin for the Roma Clift Montgomery One to Six Art Competition Winner.   Well done to all recognized. It’s truly amazing to see such wonderful talent be highlighted and celebrated.

We were also provided the opportunity to help from the Keynote Speaker, Mr. James Glen Henry.   His passion for Arts is certainly recognized and appreciated. Glen as he is referred to in his bio is a champion not just for the Arts, but for Lawton. He moved to Lawton in 1983. He commenced working as the arts coordinator for the Lawton Public Schools until 2001. Later, he served as the State Director of Arts Education at the Oklahoma State Department of Education. After retiring from his state position, he started teaching as an adjunct at Cameron University in the areas of Sculpture, Advanced Sculpture, 3-D Design and Computer Graphic Design.   What a wonderful addition Glenn has been for our community and our state. I share this as I would challenge all of us to consider the impact arts has had on our personal life and our community. We are blessed with incredible talent. We should take every opportunity to celebrate our champions for the arts and celebrate the beauty the arts and humanity has made on our community. Truly, this is one more reason to be Lawton Proud.   

If you are interested in attending one of our monthly luncheons, please remember to check out our website at www.lawtonfortsillchamber.com.

Brad McMullan is an Emmy Award Winning Journalist, turned Award Winning CEO & Public Speaker.

McMullan is the founder and CEO of bfac.com, an international mobile technology company, that focuses on mobile app development & mass texting for businesses and organizations. Today, bfac.com has clients in all 50 states and has 48 U-S states as clients (the actual states themselves are clients of bfac.com) and also the territories of Guam & Puerto Rico. The award-winning technology company is currently used by more than a million people around the world. Some clients include Toyota, Michelin Tires, Ozarka Water, Dell Computers, The Salvation Army, The National Guard, AMR and Goodyear.

McMullan was honored for his business accomplishments by the Business Journal, when he was named to the prestigious "Tech 21" list and was named to the "Top in Tech" list of influential technology leaders. McMullan has also been named the Executive of the Year by the Madison County Chamber of Commerce. McMullan has also recently been selected by Harvard Business School, to participate in a special continuing education program on technology. 
                                                                                                                        
McMullan is an active volunteer, serving on multiple national boards including the Salvation Army's National Advisory Board and 4WordWomen.org's National Board of Directors. McMullan also currently serves on the Board of Directors of Innovate Mississippi & The Chamber of Commerce for the State of Oklahoma. McMullan recently finished a four-year term on the Madison County Business League Board of Directors and previously served on the Make A Wish Board of Directors of Mississippi and the Arthritis Foundation Board of Directors in Mississippi. For his extensive community work, McMullan was recognized as the Community Advocate of the Year by New Horizon Church International.

When he is not running his company or working in the community, McMullan can usually be found on the speaking circuit.  He was invited to speak at more than 70 events and conventions over the last few years including Google's Start Up Grind, The Crossing The Bridge Conference on Race Relations, The Conservation District's Annual Dinner, The Keller Williams Real Estate Annual Dinner, The Young Bankers Association Annual Conference, The Manufactured Housing Association Conference, The Oklahoma Marketing Association's Annual Luncheon, The Germantown Tennessee's Chamber of Commerce Annual Luncheon, The Independent Insurance Association of Oklahoma's Annual Conference, The FedEX e-Tech Conference, The Oklahoma Association on Associations Annual Conference, The Mississippi Economic Council's Annual Meeting, The Furniture Marketing Group's Annual Symposium at the Venetian in Las Vegas, The North American Rental Car Association's Convention at Caesars Palace in Las Vegas and at the Better Business Bureau Regional Conference in Asheville, North Carolina. McMullan was also the keynote speaker for the Baptist Convention's Witnessing Through Media Awards. McMullan has been featured on NBC, FOX, ABC, CBS. iHeart Media and the Radio people.

Before entering the business world and the speaking circuit, McMullan was known by many as an Award Winning Broadcast Journalist. McMullan won two Emmy Awards and has five Emmy nominations to his credit.  He also has won the prestigious Edward R. Murrow Award and received multiple honors from the Associated Press.

McMullan has interviewed a number of newsmakers including Former President Obama, Former President George W. Bush, Former Vice President Dick Cheney, the late Former President George H. Bush, the late Senator John McCain, J.C. Watts, Oliver North, Kelly Ripa and former New York Mayor Rudy Giuliani.  McMullan’s work has been featured on major news networks and in a number of newspapers around the world including the Washington Post.

STATE OF COMMUNICATION IS ON THURSDAY, MARCH 12TH AT THE LAWTON COUNTRY CLUB

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INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1 pound ground chicken
• 1 (3.5-ounce) package shiitake mushrooms, diced
• 1 carrot, peeled and diced
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fish sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1 head butter lettuce

FOR THE PEANUT SAUCE

• 3 tablespoons creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

DIRECTIONS:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in garlic and ginger until fragrant, about 1 minute.
4. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
5. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

https://damndelicious.net/2018/09/18/peanut-chicken-lettuce-wraps/ 

INGREDIENTS

4 salmon pieces (2 lb.)

kosher salt

Black pepper

1 lemon, zested and sliced into wheels

5 medium zucchini

extra-virgin olive oil

2 tsp. minced garlic

1 tsp. red pepper chili flakes

1/4 c. chopped parsley

Flaky sea salt, for garnish

Lemon zest, for garnish

DIRECTIONS

1. Season salmon with 2 teaspoon salt and 1 teaspoon pepper; set aside.
2. Trim one end of each zucchini and insert into a spiralizer. Turn to create noodles. If noodles are very long, cut them to approximately 7". Place noodles in a collander and season with 1 tablespoon salt. Mix gently to ensure all noodles are well seasoned to help remove excess moisture from zucchini. Set aside and let noodles drain over a dish.
3. Preheat a large castiron skillet over high heat. Heat 1 tablespoon olive oil until very hot and almost smoking. Sear salmon on each side for 4 minutes. Transfer to a plate and let rest.
4. Meanwhile, drain zucchini noodles and pat dry with paper towels to remove as much water as possible. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add lemon slices and sauté quickly to deglaze the pan. Add garlic, chili, and noodles. Stir fry for 3 to 5 minutes until garlic is cooked and noodles are al dente.
5. Serve salmon on bed of noodles and garnish with parsley, flaky salt, and pinch of lemon zest.

Ingredients

• 1 pound white asparagus, peeled, or green asparagus

• 3 1/2 tablespoons unsalted butter

• 1 ounce thinly sliced prosciutto, cut into 1/2-inch-wide strips

• 1 pound sea scallops

• Salt and freshly ground pepper

• 1/2 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1/4 cup chicken stock or canned low-sodium broth

o   How to Make It

Step 1    

Cook the asparagus in a large sauce-pan of boiling salted water until tender, about 8 minutes. Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.

Step 2    

Melt 1 tablespoon of the butter in a large skillet. Add the prosciutto and cook over low heat until crisp, about 4 minutes. Transfer the prosciutto to a plate.

• Step 3    

Melt 2 tablespoons of the butter in the skillet. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate.

Step 4    

Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute. Add the lemon juice and simmer for 10 seconds. Add the stock and simmer, scraping the bottom of the skillet, until reduced to a rich glaze, about 3 minutes. Swirl in the remaining 1/2 tablespoon of butter. Return the scallops, along with any juices, to the skillet and cook over low heat until heated through.

Step 5    

Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper. Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it. Top with the fried prosciutto and serve.