This from BASH Burger Co.: “BASH Burger Co. has finally locked down a permanent location for our truck. We will be located at 2122.5 Military Rd in Benton, which is off exit 118 behind Kum and Go (old Denton’s Trotline parking lot). We are still shooting for a grand opening June 6 and hope to see everyone there!”
And this from FRESH: “Hey friend, family and loyal supporters! We are waiting on the final building inspection Monday. Even though we had planned on opening Monday, it does not look like this will be our option. So here is plan B. We will be open Wednesday June 3rd thru June 5 for a soft opening partial menu. Then June 8th we will be doing a Grand opening!”
Chef Matthew Bell of South on Main participated in last Saturday’s trail tent at the Atlanta Food & Wine Festival, quite an honor, and definitely great exposure for the chef, restaurant, and our food community. Bell made catfish Hoppin’ John with tasso and pickled tomatoes for the festival-goers. Says Bell, “It was an incredible honor to be invited to Atlanta Food & Wine Festival. We enjoyed sharing our take on Southern food & hospitality with industry professionals, food writers and foodies alike. It’s always inspiring to see other chefs’ take on Southern dishes, and this was a wonderful opportunity to be introduced to talented chefs throughout the South.”
Keep an eye on the BoBrook Farms Facebook page for berry picking updates. I’ve been to BoBrook several times to pick blueberries and blackberries and can’t recommend the place enough.
Eggshells just announced a bunch of great upcoming cooking classes. The list includes: David Burnette of South on Main, Capi Peck of Trio’s, Lauren Harrison of The Pie Hole, and others. For the complete schedule, click here.
We’re smack dab in the middle of Negroni Week. 109 & Co. is an official participant in Imbibe Magazine and Campari’s “Negroni Week.” It’s taking place until June 7. Bars and restaurants donate $1 of every Negroni sold to a charity of the business’ choice. “109 has chosen Opera In The Rock as our charity. Not only will $1 of every Negroni sold during this week go towards Opera in the Rock, but also $1 of a couple other cocktails including the Boulevardier, Old Pal, and also 109’s signature cocktail the North St POV. Opera in the Rock is an opera production company in Little Rock dedicated to providing performance opportunities to local artists and arts educational outreach. Come to 109 and enjoy some great cocktails and help an excellent and much needed local arts group!”
Capeo’s next 3-course wine dinner is set for June 8 at 6:30 p.m. and features Clams and Mussels Steamed in Seafood Broth and Tomatoes with Rustic Grilled Bread (Santa Christina Orvieto), Gnocchi Tossed in a Meaty Ragu Bolognese (Tormaresca Primitivo), Herbed Beef Tenderloin with a Gorgonzola Cheese Sauce and Crispy Fried Potatoes (Santa Christina Chianti Classico). Cost is $55 per person (includes tax). For reservations, call 501-376-3463.
Stone’s Throw Brewing turns 2 later this summer and the local brewery is celebrating in style with its Block on Rock 2nd Birthday Bash. “A beer, music & food festival all rolled into one! Beers from Stone’s Throw & other great Arkansas breweries, music from Cindy Woolf & Mark Bilyeu and the Big Dam Horns, and all of Little Rocks best food trucks! Benefits the Historic Preservation Alliance of Arkansas & Arkansas Brewers Guild.”
Are you ready for some catfish, craft beer, and fun in Arkadelphia? Arktoberfest is coming October 10! Here’s what to expect: the opportunity to sample craft beers from around the state, a catfish dinner with all the fixings prepared by teams competing for more than $4,000 in cash prizes, food trucks, running and cycling events with cash prizes, pumpkin catapulting, a beard competition,kids’ activities, Arkansas-made products from artisans all across the state, the Arkansas vs. Alabama game on a huge screen, and much more! Tickets go on sale June 15th!
The Southern Gourmasian/Stone’s Throw Brewing beer pairing dinner will be held on Tuesday, June 16 at 6:30 p.m. Tickets available now at the restaurant or by calling 501-313-5645; $50 for one, $90 for two. Preliminary menu: 1st Pork, Shrimp, Vermicelli Spring Rolls; 2nd Surprise Dish from Diamond Chef Finale; 3rd Vietnamese Style Chicken Salad, Noodles, Herbs & Peanuts; 4th LambBQ Roti, Burnt Scallion BBQ Sauce, Sticky Rice; 5th Toffee Brownies, Star Anise infused Tea Sorbet.
Capital Hotel’s executive sous chef Marc Guizol wins the 2015 Pulaski Tech Diamond Chef competition last night. This is chef Guizol’s second year to win the event that raises money for Pulaski Tech’s culinary program. Chef Guizol edged out The Southern Gourmasian chef and owner Justin Patterson in the Iron Chef style competition featuring a main ingredient of dungeness crabs.