be sure to vote for your choice for the people’s choice 2018 (see below)
Arkansas is filled with amazing food, great food traditions and talented people who lovingly prepare all that food for the rest of us. The Arkansas Food Hall of Fame, created and managed by the Department of Arkansas Heritage, is the perfect place to honor the unique foods, legendary restaurants, remarkable cooks and influential food entrepreneurs and culturally significant food-focused festivals and events of Arkansas.
Rex Nelson and Paul Austin, discuss the 2017 inductees and the process of selecting those to be considered.
Tuesday, March 6 the 2nd class of distinguished winners will be inducted into the Arkansas Food Hall of Fame at Ron Robinson Theater in Little Rock. A 5:30 business casual reception with hors d’oeuvres and librations will precede the induction ceremony at 6:15 p.m.
If you are a foodie, food writer or you just eat food, this is a not-to-be-missed celebration. Tickets are $20 with payment by check or cash at the door. However, you must RSVP by February 26 if you plan to attend. You may do that by calling or emailing Shelby Brewer at shelby.brewer@arkansas.gov or 501-324-9349.
Will one or more of your favorites prevail in the voting this year? These are the categories being considered and the finalists for each:
Arkansas Food Hall of Fame
A nomination period was open to the public but is now closed. Final selection was by a blue-ribbon panel of judges selected by the Arkansas Food Hall of Fame Committee.
Admittance into the Arkansas Food Hall of Fame will be a true recognition of those long-standing restaurants that have also become legendary attractions in Authentic Arkansas. These are the places with the dishes we crave and return to time and again. Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants need not apply. Each year, three honorees will be inducted.
2017 winners
Rhoda’s Hot Tamales – Lake Village
Lassis Inn – Little Rock
2018 Finalists: Tell us in the comments who you think should win this award.
Finalist: Franke’s Cafeteria, Little Rock Finalist: Feltner’s Whatta-Burger, Russellville Finalist: Doe’s Eat Place, Little Rock Finalist: Dixie Pig, Blytheville Finalist: McClard’s Bar-B-Q, Hot Springs Finalist: Kream Kastle Drive-In, Blytheville Finalist: Bruno’s Little Italy, Little Rock Finalist: White House Cafe, Camden Finalist: Ed Walker’s Drive-In, Fort Smith Finalist: Neal’s Cafe, Springdale Finalist: DeVito’s, Eureka Springs Finalist: The Venesian Inn, Tonitown
Proprietor of the Year: Who will win?
Nominations from the public are welcome each year. Final selection will be by a panel of judges selected by the committee. This award is to be presented annually, and is designed to honor a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year. Again, national chains are not eligible.
2017 Winner
Continental Cuisine Partnership: Denis Seyer, Paul Bash, Louis Petit and Ed Moore – Little Rock
2018 Finalists
Finalist: Matthew McClure, Bentonville Finalist: Mary Beth Ringgold, Little Rock Finalist: Capi Peck, Little Rock Finalist: Scott McGehee, Little Rock
Food-Themed Event
As with the other categories, public nominations are encouraged. Final selection of the honoree will be made by a jury chosen by the Arkansas Food Hall of Fame Committee. This annual award was developed to honor one of the many community food-themed events or festivals that make our state a great place to live. These events attract tourists and neighbors alike and serve up as much fun and hospitality as they do their signature foods. To be eligible, the event/festival must be held annually in Arkansas, and it must have been in existence for five years or more.
2017 Winner
Cave City Watermelon Festival
2018 Finalists: What’s your favorite food-themed event in arkansas? tell us in the comments.
Finalist: Bradley County Pink Tomato Festival, Warren Finalist: Hope Watermelon Festival Finalist: International Greek Food Festival, Little Rock Finalist: Gillett Coon Supper Finalist: World Championship Duck Gumbo Cookoff, Stuttgart
Gone But Not Forgotten
The Gone But Not Forgotten category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations. The reason for the closure is not important. It is the influence that the food – and/or those who prepared it – still have on other restaurants that matters. Take a fond trip down memory lane to nominate an old favorite.
2018 Finalists
Finalist: Jacques and Suzanne, Little Rock Finalist: Klappenbach Bakery, Fordyce Finalist: Coy’s Steaks and Seafood, Hot Springs Finalist: Cotham’s Mercantile, Scott
Do you have a favorite restaurant that no longer exists? Tell us in the comments.
People’s Choice
This tasty award is truly in the hands of Arkansans and lives up to our state motto: Regnat Populus (The People Rule). Individuals may submit their favorite Arkansas restaurant or food truck, and the people will determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year. National chains, again, are not considered.
It’s no secret that our family loves Asian food, especially the deliciousness at our favorite Thai restaurant. In fact, they serve the best spring rolls in town; I’m not even kidding. They’re made with vegetables and wrapped in a crunchy, flaky shell. So flavorful!
I’ve always wondered how to make spring rolls, more so how to get that crunchy, flaky shell. After eating there not too long ago, I decided to come up with my own spring roll recipe. I wasn’t exactly sure what kind of wrap to use; I knew I didn’t want the traditional egg roll wrap. But we were in luck when we visited a small Asian store in Rogers, and they pointed us to a deep freezer full of spring roll wraps. We grabbed a couple packs in hopes of creating our favorite side.
Chicken fried rice is a whole other matter. My husband makes the best fried rice in town. It’s filled with carrots, peas, onions, eggs… It’s chock full of delicious flavors.
We decided to stuff our spring rolls with fried rice… Nothing else, just chicken fried rice in a spring roll wrap.
Then we deep fried every single spring roll in canola oil, transforming each one into crunchy, flaky rolls of fried rice goodness.
I could lie and say we shared them with neighbors… But they disappeared so quickly, that sadly, it was impossible to share the goodness. BUT I’m sharing the recipe with you, so you can enjoy them too. Be sure to grab our recipe for Chicken Fried Rice, a dish that’s even tastier when it’s made from scratch at home. Enjoy!
Mel Lockcuff: Chicken Fried Rice Spring Rolls {Foodie Friday}
Ingredients
5 cups chicken fried rice (made with Riceland Extra Long Grain Rice)
1 pack spring roll wraps
2 tablespoons flour
3/4 tablespoon water
Instructions
Mix flour and water to paste consistency.
Prepare spring roll wraps according to package directions.
Spoon ⅛ to ¼ cup fried rice into corner of each wrap.
Fold said corner over mixture, fold left and right sides in to form a more rectangular shape, and then roll almost to where it’s wrapped tight.
Dab a bit of the flour/water paste to tip of wrap and finish wrapping tightly.
Drop each spring roll into pre-heated deep fryer, or a pan with at least ½ inch canola oil.
Fry ‘til golden brown; remove and drain before serving.
Serve while warm with your favorite sauce.
Notes
And there you have it. This recipe makes 1-2 dozen spring rolls. It’s such an easy recipe to make, especially if you’re using leftover fried rice. Spring rolls make a great snack or side. And warning: They will disappear FAST! So, grab ‘em while you can!
Growing up, we always had a garden. Tomatoes were a family favorite, and we’d eat tomato sandwiches like they were going out of style. That and corn on the cob. Of course, chocolate always reminds me of my Grandma Atkins. She always had something sweet and delicious waiting for us on her kitchen counter, much to my mom’s dismay I’m sure. It usually involved chocolate, because as Grandma liked to say, she and I were fellow choco-holics. But she also made me eat my veggies, and I still have never been able to make creamed peas and potatoes quite like Grandma’s. Of course, a good burger reminds me of my Grandma Delaney. She raised cattle, and all it seemed she ever made, or even had in her freezer/fridge, were hamburgers. To this day, I LOVE a good burger.
What is your favorite international cuisine?
Our family loves Asian food, especially Thai. But I think my personal favorite would be Mexican food. I could eat enchiladas, tacos, flautas, and tamales for breakfast, lunch, and dinner all day every day. My mouth is starting to water just thinking about it.
What is always in your refrigerator at home?
We always have milk, eggs, butter (real butter), our favorite Black Cherry Greek Yogurt, ketchup, and cheddar cheese in our fridge. Of course, I usually have a bag of chocolate chips lurking around in the freezer part too (One can never run out of chocolate chips; it would be a travesty).
What is your go-to ingredients that you use time and time again? Butter. Definitely butter. It used to be margarine, until I experienced the difference a good stick of butter can make.
Do you have a favorite food indulgence?
Cheesecake has always been a favorite, especially Raspberry White Chocolate Cheesecake with a chocolate cookie crust. And then again, I love a good, homemade chocolate chip cookie.
What is your most used cookbook?
There are a few, honestly. Both the family cookbook binder we received as a wedding present and my Grandma’s recipe box are precious to me, and I’ve used them time and again. Of course, I also love my Pennsylvania Grange cookbook Dan’s grandmother gave us when we got married. And I love the old school fundraiser cookbooks my mom used to submit recipes to, as well. All my favorites seem to center around family.
What is your favorite kitchen gadget?
Definitely my KitchenAid mixer. I don’t know what I ever did without it. I use it for EVERYTHING, from mixing up bread to making cookies.
Do you have a favorite food indulgence? What is your go-to ingredient that you use time and time again? What is your favorite food meal to cook at home?
Chicken Enchilada Skillet Casserole… or Chicken Tacos.
What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to branch out and try new things, whether it’s a new ingredient, a new kitchen tool, or a new recipe. Experimenting is a HUGE part of learning to cook.
When you’re not cooking, what are your favorite pastimes?
I’m a homeschool mom and a full-time business owner, so both keep me pretty busy. I love to read, craft, work on DIY projects, watch movies, garden and spend time in the great outdoors. We absolutely love traveling together as a family, especially when it involves a good road trip, exploring back roads and wilderness camping. And while I’m waiting for the new season of Call the Midwife, I love watching old re-runs of The Middle.
What else would you like us to know about you?
Thank you for allowing me to share a recipe and a little piece of my world with you!
Mel is a wife and homeschool mom to 2 boys, as well as a lifestyle and travel blogger. She and her family live in Northwest Arkansas. Mel blogs at Adventures of Mel, where she loves to share adventures in crafts, food, travel, DIY, natural living, backyard escapades, and more. She recently published her first eBook, Blog Design Elements of Success. Her work has also been featured on Only in Arkansas, Visit Rogers Arkansas, Great Day Farms, and 66TheMotherRoad Magazine.
Connect with Mel: Adventures of Mel
http://instagram.com/mellockcuff
http://facebook.com/adventuresofmel
The Old Farmer’s Almanac wants your stories and your recipes that go with them. The selected stories and recipes will appear in the 225th anniversary edition of the publication to be published in 2017.
Recipes must be the property of the submitter, original and unpublished. Entrants who much be amateurs, will be entered in a drawing to win a 2-quart Le Creuset Dutch oven, a $100 gift card, a 6-quart programmable Crock-Pot slow cooker, or a copy of Old Farmer’s Almanac Comfort Food.
Recipes can be submitted online at Almanac.com/favoriterecipe or mailed to The Old Farmer’s Almanac, P.O. Box 520, Dublin, N.H. 03444. Please include the complete recipe and any story behind it or information about its creation and how it is used in your family.
Getting to Know Your ARWB Foodies