We're asking local chefs and food industry employees about their go-to holiday recipes. Today, Aria Kaga, an instructor at Brightwaterin Bentonville, walks us through her recipe for cranberry upside-down cake.
We're asking local chefs and food industry employees about their go-to holiday recipes. Today, Emily Lawson of Pink House Alchemy in Fayetteville walks us through her recipe for glogg, a scandianvian mulled wine.
The Preacher's Son in Bentonville is hosting a farewell dinner for Executive Chef Matt Cooper this Saturday. Cooper, who helped launch the reasturant located in a restored church in 2016, is leaving to develop his own farm-to-table concept. He speaks with us about the dining scene in Northwest Arkansas, working during a pandemic and his next steps.
Eureka Cooks, a newly licensed community commercial kitchen in downtown Eureka Springs, is open to cooks and bakers seeking professional space to prepare foods for sale. Proprietor and long-time restauranteur, Bill King — co-owner of Brews Coffee & Beer House— provides a tour of the kitchen.
A new certificate program from the University of Arkansas System Division of Agriculture is offering training for aspiring farmers in an effort to reinvigorate the state's small farms and develop local foodways.
The course Food Matters, offered by the University of Arkansas Honors College next spring, will explore many different ways food has an impact on our lives. A preview lecture will take place, via Zoom, Tuesday, Sept. 22 at 5:15 p.m.
After Markham & Fitz co-owner Lauren Blanco handed one of her company's signature Ooh La Lavender chocolate bars to Andy Glassman, creative director at O, The Oprah Magazine, she says he and his team were hooked. The Bentonville-based company is now featured in the magazine's April sustainability issue for its ethical and organic chocolate production.
On Thursday, Governor Asa Hutchinson directed all restaurants and bars to cease dine-in seating and restrict operations to carry-out and delivery services to help reduce community spread of COVID-19. Many local restaurants are trying to find ways to cope with the new measures while staying afloat.
The executive chef and founder of Yeyo's Mexican Grill in Bentonville is one of 20 semifinalists for a James Beard Award for the Best Chef in the South category. We speak with Rafael Rios about his nomination and about what makes his Mexican food different from other restaurants.