Welcome to Rumbles, your weekly source for food news, events, and specials going on in Little Rock.
October 21st Cuisine at Calvary – One of Little Rock’s newer monthly food truck meets at Calvary Baptist Church, located at 5700 Cantrell Rd. Things kick off at 5pm, this month features Southern Gourmasian, Blackhound BBQ, Bash Burger, Hot Rod Wieners, Slader’s Alaskan Dumpling Co., Loblolly Creamery and The Lemon Cakery.
October 22nd Fountain Fest – The Arkansas Arts Center’s annual food and art event enters the 3rd year. The festival features a live art installation that overtakes their fountain. Food is available from David’s Burgers and ZAZA along with beer from Stone’s Throw and Lost Forty. 5:30 – 8:30 at the Arts Center, tickets are $40 and includes food and drinks.
October 29th The Next Course – Another great event, this one benefiting Youth Home and held at the Clinton Presidential center. Five course dinner that features dishes from Stephen Burrow, Gilbert Alaquinez, and Anne Wood of Forty Two, as well as a course from Chef Shane Henderson from Ben E Keith. We sat in on a prep round for all of these and I promise you will not be disappointed. Tickets are $125, purchase here.
October 29th Patio on the Hill – NLRs be happy, the Park Hill Food Truck decided to give it another go. Several trucks around this time including Sladers Alaskan Dumplings, Kincaids coffee, and Hot Rod Wieners. Beer from Vinos, Lost Forty, Stone’s Throw, and Diamond Bear. 5-8 at the Lakehill Shopping Center on JFK
November 14th Food Trucksgiving – Our very own food truck festival returns for a second year to Bryant. Don’t miss it, tons of great trucks.
As always, if you have news, events, or specials over the next week let us know.
Trio’s Restaurant has a huge list of great specials rolling out as a part of their late October menu. Get out and try it:
Tuna Tataki – wonton stack, ahi marinated in soy and wasabi, avocado salad, tahini drizzle.
Moussaka – traditional eggplant & lamb Greek favorite with goat cheese bechamel (lamb is from P. Allen Smith’s Moss Mountain Farm)
Trio of Grilled Sausages – Wild Boar, Andouille, Smoked Chicken with Roasted Red Pepper served with creamy rosemary polenta, caramelized peppers & onion, braised red cabbage
Gnocchi Puttanesca with wild mushrooms & ricotta salata (vegetarian)
Indian Summer Halibut – last of the season wild caught Pacific halibut pan sautéed and served over roasted local tomatoes and fennel with toasted fennel & saffron compound butter and saffron rice
Crescent City Barbecue Shrimp – large Gulf shrimp simmered in butter & white wine with shallots, garlic, Creole herbs and spices, golden grape tomatoes and red bell pepper served over toasted French bread
Chicken Santorini – almond crusted boneless chicken breast filled with spinach & Fontina cheese, napped with Madeira cream sauce with fresh thyme and shallots local grilled squash from Tanner Family Farm
Beef Tenderloin Chimichurri – 8 ounce beef tenderloin grilled and finished with an Argentine chimichurri made with fresh mint, cilantro, parsley, shallots, garlic, lemon & crushed red pepper served with white cheddar mashed potatoes, & local grilled squash medley