Tag: Megaphone Summit

Foodie Friday at Megaphone Summit

Foodie Friday

I’m so excited to bring you an incredible line-up of presenters for  Foodie Friday #Megaphone17. Each of our speakers brings a special talent and expertise to our program, and you won’t want to miss a single one of them. All sessions will be held at the Fayetteville Town Center Mockingbird Room.

 

The Brand Within You

Amy Nelson Hannon of Springdale, Ark., is the owner of Euna Mae’s, a one-of-a-kind kitchen boutique that has become not only a special place to locals but has quickly become a destination shop for many around the country. Her hospitality message of Love Welcome Serve™ combined with her refreshing enthusiasm and approachable recipes has ignited a passion for the kitchen in both new and seasoned cooks. In addition to her kitchen store, Amy has an expansive media platform that includes a cooking show on Northwest Arkansas’ NBC station, as well as several social media platforms and a food blog.

Her first cookbook Love Welcome Serve: Food that Gathers and Gives will be available nationwide in November 2017. It is available for preorder now at https://shopeunamaes.myshopify.com/collections/exclusive-products/products/love-welcome-serve-recipes-that-gather-and-give-signed-cookbook-with-optional-exclusive-gift-sets-free-shipping.

Follow Amy on Twitter @amynelsonhannon and Euna Maes on Instagram 

 

Passion, Purpose…Destiny!

Liz Bray is a former kindergarten teacher, who left the classroom in 2002 to become a personal chef, fulfilling her deep passion of cooking for others. After many years, she renovated a charming old building in downtown Benton that featured a commercial kitchen offering space for catered events, cooking classes and cooking for clients. Before it even opened, people were excited about a place for lunch, which was not her plan, but because she loved to please people with food, she allowed it to turn into a restaurant for lunch, a catered event space on nights and weekends, and cooking classes as often as possible.

Realizing her vision and passion were being absorbed in running a restaurant, she chose to sell Leave It to Liz in 2013 and return to her original heart.

Liz is a wife, mother of two and grandmother of four. She shares her love of cooking with her grandchildren, especially Sophie who seems destined to become a baker.

Liz will be sharing her food journey, her learning experiences in writing her book, why she chose to self-publish, the pros and cons of that decision, and how she is marketing her book.

Her newly published cookbook, Leave It to Liz, will be available for purchase at Megaphone. It can be mail ordered by contacting Liz at 6479 Congo Road, Benton, AR 72019. For more details, feel free to message her on Facebook or Instagram.

 

Food As Art 

Jason Paul Roth is a chef, educator, and artist currently living in Springdale. AR. He became interested in food at a very young age while watching PBS cooking shows on television. After tinkering around at home, he found his way into a fine dining restaurant kitchen at age 14. Soon Jason began a traditional apprenticeship at Mary Elaine’s, a restaurant in Phoenix, Ariz. That foundation taught him the technical skills to began his journey. Through the years, he has worked in many different parts of the culinary field. After stints in Las Vegas, Phoenix, Los Angeles and Maine, Jason landed in NWA and is currently the chef and owner of Heirloom, a boutique fine dining restaurant. Jason is also a chef/instructor at Brightwater, a newly- opened culinary school in Bentonville, Ark.

“I have a passion for creativity, restaurants and hospitality. All standards for someone in my field. But is there more for a chef? Where is the line between a skilled craftsmen and an artist?  I want to find out and maybe start to draw outside those lines. I’m very excited about exploring the use of food as art in our modern day society. Art effects change and with the power of social media to translate images to a wider audience there is an unpaved road ahead for chefs to use their talents for more than just a meal. I would like to travel all avenues and parts of this mostly unexplored road to see where it leads. You often hear people say, “you eat with your eyes first”, so food presentation has long been important to us as chefs, but I would like to take it further. This talk is my way of trying to bring that medium into a larger light, beyond the walls of a restaurant. With food as our palate, and a plate as our canvas, let’s have a conversation about FOOD AS ART.”

Follow Jason on Instagram and Twitter.

 

Say Cheese- Creating Food Photos That Create Smiles

Nancy Pruitt is a photographer based out of Little Rock, AR. About 10 years ago, she decided to take a hobby she was passionate about and turn it into a family-benefiting career. Photographing everything from families to food, it is her desire to tell a story through her photography and learn from each experience. Most recently she has helped stage and capture the images for Chef Liz Bray’s inaugural cookbook, Just Leave it to Liz. Nancy and her husband Doug have 3 grown children and are in the process of developing a small farm with the goal of creating an indoor and outdoor photography studio as well as a home for their family and wide variety of critters.

“In this session we will discuss the photography aspect of your food presentations on social media and in print . We will look at some ways to get your images looking their best with some basic and creative photography tools.”

Bring your cameras!

Follow Nancy on Instagram.

Foodie Friday Hostesses

Got a question? These ladies have all the answers!

 

Megaphone Summit full schedule: HERE

Thanks, y’all. See you there!

 

Debbie Arnold

Here are your hashtags:)

#FoodieFriday

#Megaphone17

Sister Schubert’s Cinnamon Bread Pudding {Foodie Friday}

Sister Schubert, aka Patricia Barnes,  made a whole bunch of new “sisters” at this year’s Megaphone Summit Foodie Friday when she shared this Cinnamon Bread Pudding! Plus, along the way, she shared some life lessons she has learned while becoming the “roll lady.”  Barnes travels the world promoting good food and good deeds—both ways to “share warmth” with friends just met and people loved most.

nwafoodie diningwithdebbie sister schubert prattplaceinn bread pudding foodie friday

Photo Courtesy of Lyndi Fultz

Foodie Friday was held at the gorgeous Pratt Place Inn and Barn, a true jewel of a place in Fayetteville. The day was beautiful, the weather a little breezy and the company and speakers were amazing. Sister paid us the highest compliment when she said, “These are my people.”

Pratt Place Inn Veranda

Don’t you just love that?

sister schubert and debbie arnold check out the recipe for rum glaze

When she arrived Thursday evening, she jumped right in the middle of our bread pudding preparations showing us some of her tricks with the dish. For example, Sister says to always put the raisins in the bottom of the baking dish. Otherwise, she says the raisins will get too brown if they are placed on top. She also suggested that you just might want to use a pan and a half of her frozen cinnamon bread rolls. Be sure to push the bread cubes (we cut cubes, she tore cubes) down into the custard so that they get thoroughly soaked.

Oh, and don’t skip soaking the raisins in the bourbon. Woops! 

[stextbox id=”custom” caption=”Sister Says” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”FFFCAB” cbgcolor=”FFFCAB” bgcolorto=”FFFCAB” cbgcolorto=”FFFCAB” image=”null”]…Soak raisins in a few tablespoons of bourbon until plump and rehydrated. The alcohol cooks out during baking, leaving the wonderful flavor behind. This bread pudding bakes up beautifully—golden brown on top, soft and rich inside and brimming with sweet cinnamon flavor.[/stextbox]

 

500-sisters-bread-pudding-foodie-friday-megaphone-summit

Photo Courtesy of Stacey Valley

Attendees received an autographed copy of her cookbook Celebrations From the Heartco-authored with Betty Sims. Proceeds from the sale of Celebrations go to 3 foundations near to Sister’s heart:

500-sister-with-jodi-debbie-kellee-megaphone-summit-foodie-friday

Many thanks to the best kitchen crew EVER! Kellee Mayfield and Jodi Coffee, you are incredible.

jodi coffee and kellee mayfield sister schubert's bread pudding foodie friday 16

Thanks as well to Talya Boerner, Keisha McKinney and Lyndi Fultz for handling the registration and for pitching in whereever and whenever it was needed. You guys are pretty darn special yourselves.

foodie friday, megaphone summit, keisha, talya, penguin

Photo Courtesy of Talya Boerner

Sister Schubert’s Cinnamon Bread Pudding with Mama's Rum Sauce

6 - 8 servings

Caloried: Don't ask.

Ingredients

    Bread Pudding
  • 1/2 cup golden raisins
  • 4-5 Tablespoons bourbon ( We substituted hot water.)
  • 1 pan Sister Schubert's Cinnamon Rolls
  • 8 egg yolks
  • 2 eggs
  • 1 quart heavy cream
  • 1 cup granulated sugar
  • Pinch of salt (about 1/8 teaspoon)
  • 2 teaspoons bourbon or 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped
  • 2 Tablespoons unsalted butter, cubed
    Mama's Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract or dark rum

Instructions

    Bread Pudding
  1. Soak raisins in a few tablespoons of bourbon or hot water until plump and rehydrated. Drain.
  2. Prepare a 9 x 13-inch casserole with nonstick spray or butter.
  3. Cut 1 pan Sister Schubert's Cinnamon Rolls into 1- inch cubes. (Sister sometimes uses an extra 1/2 pan.)
  4. Place raisins in the bottom of the casserole and top with bread cubes.
  5. Using a large mixing bowl, whisk eggs with egg yolks until light and fluffy.
  6. Add cream, sugar, salt and bourbon or vanilla to eggs; whisk until thoroughly combined. Stir in cream and vanilla.
  7. Pour custard over bread cubes and raisins pushing down with a spatula so that all of the bread is wet with custard.
  8. Dot casserole with butter and sprinkle with pecans.
  9. Cover tightly and refrigerate for 8 hours or overnight.
  10. Preheat oven to 350*.
  11. Bake on center rack until pudding is golden and center is set, approximately 55 to 60 minutes.
  12. Allow pudding to stand at room temperature for 10-15 minutes before serving.
    Mama's Rum Sauce
  1. Using a heavy saucepan over low heat, combine butter, sugar and evaporated milk, stirring until mixture is slightly thickened, approximately 3 - 5 minutes; remove from heat.
  2. Stir in vanilla and rum extracts, stirring until well combined.
  3. Pour sauce over warm bread pudding in the casserole
  4. Serve bread pudding still warm from the oven.

Notes

Mama's Rum Sauce may be prepared ahead of time and left at room temperature for up to 24 hours. If desired, serve bread pudding with sauce on the side, allowing each guests to add sauce as desired. This recipe works equally as well with chopped, dried apples instead of the raisins. Walnuts may replace pecans. Toast nuts slightly, if desired.

http://arkansaswomenbloggers.com/sister-schuberts-cinnamon-bread-pudding-foodie-friday/

 [stextbox id=”custom” caption=”Sister Says” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”FFFCAB” cbgcolor=”FFFCAB” bgcolorto=”FFFCAB” cbgcolorto=”FFFCAB” image=”null”]Mama says not to worry about storing leftovers [of the sauce]; there won’t be any![/stextbox]

Megaphone Summit – Foodie Friday 2016

I’m so excited to bring you this outstanding program for Megaphone Summit – Foodie Friday 2016, and I look forward to seeing each one of you very soon. After reading about our phenomenal speakers, head on over to Megaphone and register if you’ve not already done so. Hurry! Registration ends soon.

foodie friday banner

September 9, 2016
10 a.m. – 4 p.m.
Pratt Place Inn
Fayetteville, AR

Photo with Sister holding rolls

Patricia Barnes
Sister Schubert

“I have always believed that each of us has dreams and desires and talents waiting to be uncovered. They start with a tiny see: a seed that we “cast” or plant, so that it can take root and grow. A seed must be cultivated with patience and love,and through faith it will take root and prosper. We cannot see what is taking place underground, yet we anticipate the arrival of that first bud, the spirit of the flower. For each of us, every seed we sow has great potential, but it is up to us to feed our dreams, nurture our ideas, an have faith that our talent will blossom. A seed, however, is just a seed, without hard work and care.

I did not wake up one day and decide that I wanted to be the head of a very successful company, but each step along the path from my kitchen table to the boardroom at Sister Schubert’s Homemade Rolls helped to prepare me for the next step. I tended each idea, each seed, with careful attention and with faith, and eventually they grew into a company that I am proud of, and I am grateful that it carries my name. I am still learning and growing, and I believe every day brings another opportunity to use the gifts God gave us: faith, hope and love.”
          from Cast You Bread Upon the Waters

Patricia (Sister Schubert) Barnes is a highly successful businesswoman and philanthropist whose generosity literally reaches across the globe. She’ll be sharing the story of her success, of her cooking and of her life. “Never believe that where you are right now is where you will stay. Pray, have faith and try to be of service to others.” These are the words on which Sister has stood for most of her life and are demonstrated daily through her own personal experiences.

matt mcclure

Chef Matthew R. McClure
The Hive, 21 C Museum Hotel Bentonville

Named  a semifinalist for “Best Chef, South” for 2014, 2015. and 2016 Beard Foundation Awards, Chef Matt McClure was born and raised in Little Rock, where he realized his passion for food.  After studying at Vermont’s New England Culinary Institute, McClure honed his skills in Boston and worked at a number of restaurants including No. 9 Park under the direction of Barbara Lynch, a 1996 Food and Wine Magazine Best New Chef and a 2003 Beard Award winner for Best Chef of the Northeast.  His next posts were at  Troque, a boutique restaurant and wine bar and  at Harvest located  in the heart of Harvard Square, where everything was based on the region’s freshest seasonal products.  After years in Boston, the lure of his home was strong and McClure returned to Little Rock, where he worked under Chef Lee Richardson at Ashley’s at the Capital Hotel.

During his tenure, McClure developed a deep appreciation for local ingredients, reinforcing his passion for Arkansas’ food culture. Showcasing the region’s farmers and culinary landscape, McClure’s menus are true to the High South, highlighting ingredients such as black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions.  He describes his food as having Arkansas terroir which means he relies on common locally grown ingredients with their own nuances of flavor determined by the climate and soil in which they were raised. 

Chef McClure will be preparing dishes with ingredients found locally.  “Great local ingredients give me the ability to offer a unique culinary experience, and I am proud to be from this region as well.”

Helen and Ashley 500

Helen Lampkin and Ashley Pointer
My Brother’s Salsa and Helen’s Table

What started as Helen’s approach to making the ordinary things in life extraordinary became a family owned and operated business focused on sharing gifts of food around the table. 

Helen Lampkin, learned to love cooking as a child while helping her Dad in the kitchen. When her oldest brother gave her a recipe for salsa she put her own spin on it and continued to share her brother’s salsa with family and friends for several years until she finally launched her company in 2003.

The first jar of My Brother’s Salsa hit the store shelves in 2004. Today, this family-owned and operated business has expanded from just her brother’s original recipe to nine different flavors of salsa; including black bean and corn, fire roasted, house, and tomatillo, along with seasonal small batch salsas in cucumber tomato (Mediterranean), Hatch green chile, peach tomatilla, and cranberry orange flavors. The company also recently began making their own line of whole grain organic tortilla chips.

Lampkin said she is also working to rebrand her small-batch salsas under a new sub-brand called Helen’s Table.  She’s developing a whole line of new products, from functional art, to decor, tables, and chile roasters. In her spare time, she makes and sells handmade brooms.

Writers Panel 2016

Writers’ Panel
L to R: Madison Hofmeyer, Laurie Marshall, Heather Disarro, Mel Lockcuff, Talya Boerner, Lyndi Fultz, Sarah White

These incredible, proven writers are ready to answer your questions about your writing issues and concerns. Need style advice? How about writing for publication? Want to know how to make your writing attract more clients? How’s your grammar? Can you become a better storyteller, recipe writer, restaurant reviewer or travel writer? Get your questions ready and be prepared to participate in the discussion.

Debbie Arnold headshot from THV11

Debbie Arnold, Foodie Friday Planner

FFriday hostesses etc
Keisha McKinney and Talya Boerner- Registrars
Lyndi Fultz, Kellee Mayfield and Jodi Coffee – Hostesses

10:00               Registration

10:30               Welcome & Introduction of Keynote Sister Schubert

11:45                Helen Lampkin and Ashley Pointer — Entrepreneurship

12:30 – 1:15   Break for Lunch (on the grounds of Pratt Place Inn) 

1:15-2:30         Chef Matt McClure, The Hive, 21C Hotel

2:30                  Snack Break on the Porch

2:45 – 3:45     Writer’s Workshop/Panel

 

 

 

 

 

 

 

 

 

 

Matt McClure’s Buttermilk Cornbread with Sorghum Butter

matt mcclure

We are extremely fortunate that Executive Chef Matt McClure of Bentonville’s 21C Museum Hotel The Hive Restaurant will be one of our featured speakers at the Foodie Friday pre conference of Megaphone Summit 2016 to be held at the absolutely beautiful Pratt Place Inn and Barn in Fayetteville.

Pratt Place Inn Veranda

Those of you who had the privilege to enjoy Matt’s presentation at the 2014 Foodie Friday session held at NWACC will remember what a joy he was. And I’m sure many of you have continued to enjoy his okratouille and chicken recipes he shared with us that day.

Matt was born and raised in Little Rock, Arkansas, where his passion for food was ignited by hunting, fishing and his grandmother’s cooking. Following a stint at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No. 9 Park.

Eager to get back to his home state to reconnect with the ingredients and foodways of his childhood, Matt returned to Little Rock where he worked under Lee Richardson former Executive Chef at Ashley’s (now One Eleven) in the Capital Hotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.

In 2012, Matt joined the opening team of The Hive, located at 21C Museum Hotel Bentonville. At The Hive, the restaurant’s menus showcase the unique culinary identity of Arkansas. McClure’s cooking pays homage to the High South, highlighting ingredients such as black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions and demonstrates Matt’s longstanding commitment to support local farmers and purveyors. (Courtesy The Hive).

In 2013, Garden & Gunfeatured The Hive in it’s Feb/Mar edition.showcases the refined, country cuisine of the High South, focusing on the local ingredients of Northwest Arkansas and the region’s traditional methods of cooking.  Matt was a James Beard Award semi-finalist for the “Best Chef: South” award in both 2014 and 2015, and was awarded Food & Wine Magazine’s “The People’s Best New Chef” award for the Midwest in 2015. He is also an active member of the Southern Foodways Alliance. 

Matt McClure's Buttermilk Cornbread

Ingredients

    Cornbread
  • 2 Tablespoons lard
  • 2 cups cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 eggs
  • 2 cups buttermilk
    Sorghum Butter
  • 8 Tablespoons good quality unsalted butter, softened
  • 3 Tablespoons sorghum molasses
  • Fine sea salt

Instructions

    Cornbread
  1. Preheat oven to 425°.
  2. Place cast iron skillet and lard in the skillet to preheat.
  3. Sift together cornmeal, flour, soda and salt into a large bowl.
  4. In a small bowl, beat eggs and buttermilk together; add to dry mix.
  5. Stir well until all dry ingredients are incorporated.
  6. Add melted lard to mix and stir well, leaving a small amount of the melted lard in the skillet.
  7. Pour cornbread mixture into the hot cast iron skillet (the same pan that the lard was melted in). Make sure there is a thin layer of residual lard in the pan. This will ensure a crisp crust.
  8. Bake at 425° for 25-30 minutes.
  9. Serve hot with sorghum butter.
  10. Pinch of fine sea salt
    Sorghum Butter
  1. Using a hand or stand mixer, cream the softened butter until it is fluffy.
  2. Reduce the mixer speed and drizzle in the sorghum. Add the salt.
  3. Increase the speed and beat until the sorghum is fully incorporated, frequently scraping down the bowl with a rubber spatula.
  4. Turn the butter into a small bowl or a large ramekin

Notes

I'm not sure what brand of corn meal Matt uses, but I really like Arkansas' own War Eagle Mills.

The sorghum butter is really nice on biscuits, pancakes or waffles.

http://arkansaswomenbloggers.com/matt-mcclures-buttermilk-cornbread-sorghum-butter/