Progress is slowly being made on the restoration of Three Sams BBQ Joint in the Mabelvale neighborhood. The walls are up in the extended kitchen and smoker area, the roof over the dining room is largely repair and the roof will soon be up over the kitchen. Three Sams burned down in a fire in March 2016 when the building was vacant. While there is no definite time set for the reopening, workers have been steadily making headway for months now. Until then, owner Annette Jones is still selling barbecue and desserts out of a concession trailer in the parking lot Wednesday through Friday from 10:30 a.m. until she sells out.
South on Main is closed all week to give its staff some time off from the holiday madness. It will reopen Monday for lunch. And in just a couple of weeks (on Jan. 17 to be exact), chef Matthew Bell and his team will again present courses married with Lost Forty beer in a winter pairing dinner that’s becoming an annual tradition. This year, Bell only gets to prepare four of the courses. The fifth dessert course will be presented by Lost Forty’s Cash Ashley, whose outstanding work over the past year includes the taproom’s stellar Sunday brunch service. Tickets to the dinner are $80 each and are on sale now. A $20 non-refundable deposit is mandatory to save your spot.
One of the foremost writers on wild game hunting and cooking is coming to Little Rock. Hank Shaw will hold a book signing and meet-and-greet at Rebel Kettle Brewing Company on Jan. 16 from 6:30 until 10 p.m. Shaw is the author of “Buck, Buck, Moose” and “Hunt, Gather, Cook: Finding the Forgotten Feast.” He has twice been nominated for a James Beard award for writing, and his website features more than 450 recipes for wild game. Shaw will bring signed copies of his book to those who request ahead of time.
We’ve been trumpeting chef Amanda Ivy’s ascendance here at Rock City Eats for several months, and now you can see even more of her fantastic work on her new, public Facebook page. The Low Ivy page has plenty of photos of Ivy’s dishes, as well as contacts to hire her for desserts, catering and even culinary classes. Low Ivy is chef Ivy’s side job. Her regular work is cooking for members of The 1836 Club.
Kent Walker Artisan Cheese has published its events for the month of January, and the most exciting (from a food standpoint) has to be the Jan. 15 beer-and-cheese pairing event with Josiah Moody of Moody Brews. I’ve made my opinions of Moody’s work well known in the past; suffice it to say, I really recommend you check out this dinner. The evening concludes with a treat from Brown Sugar Bakeshop. Tickets are a mere $35 per person and are on sale now.
Unlike some annual events, North Little Rock’s Restaurant Month stands out for how it rewards you for eating north of the river. Here’s a look at some of the best giveaways the city has to offer.
And in case you missed it, we put a bow on 2016 and said goodbye with our Editor Awards, recognizing the best in Arkansas food of the past year.
- July 29 @ 4:00 pm - 10:00 pm at Stone’s Throw Brewing
We’re turning 4 at the 2017 Block on Rock Birthday Bash benefiting Preserve Arkansas! Mark your calendars for Saturday, July 29, 2017. For our 3rd Birthday Bash in 2016 we had a blast despite a little rain with Music from The Big Dam Horns and help from all of these ......
- October 28 @ 12:00 pm - 10:00 pm at Arkadelphia
Come enjoy the third annual Arktoberfest Craft Beer Festival and Caddo Valley Catfish Cook Off in Arkadelphia, Arkansas! Fun for the whole family including all Arkansas craft beers, a catfish dinner with all the fixins, Arkansas musicians and artisans, free kids’ activities, and more. Come to...
Yellow Rocket Concepts has released its specials for the month of January:
- Big Orange: Smashed Avocado Burger with a turkey patty and Almond Joy Milkshake
- Local Lime: Duck Confit Tacos with Red Mole
- Zaza: Hearts of Palm Salad with Citrus and Avocado
Ristorante Capeo’s weekly special is its Stuffed Pork Chop. The weekly risotto is made with toasted prosciutto.
The Southern Gourmasian’s weekly special is Balinese Chicken Thigh, served with jasmine rice and shiitake mushrooms.