Tag: Arkansas

Tasty Tuesday: Arkansas Food Hall of Fame 2018

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

 

Jones BBQ - Marianna

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.

CLICK HERE TO VOTE FOR YOUR CHOICE IN THE PEOPLE’S CHOICE AWARD (UNOFFICIAL VOTING)

You many also tell us your choice in the comments if you prefer.

2017 Winner
Grotto Wood Fired Grill and Wine Cave – Eureka Springs
2018 Nominees

Photos courtesy Arkansas Heritage Commission and Arkansas Food Hall of Fame

Jamie Smith: Arkansas Granola

When I first decided to make granola to feature this month’s honey theme, I knew I wanted to do something unique but not so weird that no one would possibly want to make this recipe!

Arkansas Granola Jamie Smith

I realized that the perfect recipe would be something that honors my adopted home state, Arkansas. After all, this is being featured on Arkansas Women Bloggers! I started to research what flavors are known for being from Arkansas and had to discard quite a few ideas at first. After all, who wants queso granola? Not me!

I knew I wanted to celebrate the state’s history of being a major producer of various apples, especially the Arkansas Black. Those apples aren’t available right now, so I chose Red Delicious.

I also think of chocolate gravy when I think of Arkansas food so I initially tried to incorporate chocolate from Kyya, the state’s first bean-to-bar chocolate makers (full disclosure: friends of mine!). I decided that apple and chocolate would be delicious, but more of a dessert granola.

So, I called on my ARWB sisters for help. They gave lots of great ideas for incorporating Arkansas into my granola including one idea I took as a joke at first: bacon. Yes, bacon granola! I researched it out of curiosity and discovered that bacon granola is actually pretty popular, especially for the paleo crowd.

Another suggestion was pecans, which I would have incorporated anyways because I love pecans and I know it’s the state nut.

Arkansas Granola vis Sunshine & Thorns Jamie Smith

So, Arkansas Granola was born. It is quite simple and uses entirely natural ingredients with no added sugars or sodium. It uses fresh apples, Petit Jean Bacon, pecans, oats, cinnamon and nutmeg. The binding agent is good old-fashioned honey, which gives just a hint of natural sweetness that doesn’t overwhelm the rest of the flavors.

Get your recipe for Arkansas Granola right here! via @SunThruThorns for #ARWB #FoodieFriday

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Ready to try this recipe? You can check it out on my blog Sunflowers & Thorns. Let me know what you think!

Jamie SmithJamie Smith tells people she grew up in Kansas and became a grownup in Northwest Arkansas. A writer by profession, Jamie also loves to write as a hobby over at her personal blog, Sunflowers & Thorns. One of her most popular types of blogs are her recipes. Jamie and her husband, John, enjoy working on recipes together to make their own unique twist on familiar recipes.

Jamie and John live in Elkins with their two dogs and two cats.

 

America’s Heartland {National Rice Month}

rice harvest nat rice month

ARWB is proud to support our Arkansas rice producers and farm families in September during National Rice Month. 

Rice production is concentrated in six states: Arkansas, California, Louisiana, Mississippi, Missouri and Texas. The Mississippi delta, which includes areas of Arkansas, Louisiana, Mississippi and Missouri, is the largest rice-producing region, with Arkansas accounting for over 50% of the total U.S. rice acreage. US Rice Federation

So, just how important is rice production to our economy, environment and diet?  “Reporter Sarah Gardner says if you’re eating more rice in your meals these days, you’re not alone. Thanks to consumers with more adventurous tastes and changes in America’s ethnic makeup, rice consumption has grown dramatically. Rice farmers in Louisiana bring in a double harvest in their rice fields: rice and bright red crawfish. Meet an Arkansas farmer raising special rice for Japanese diners. And a California rice grower gets some help from school children in saving wild duck eggs.” See what America’s Heartland has to say

Rice co-products:

  • Rice Flour—Broken kernels of rice (white or whole grain) are separated from whole kernels during milling and are ground into rice flour, also called rice meal.
  • Rice Bran—Rice bran removed during milling contains dietary fiber and antioxidant-rich phytochemicals that have been found to help reduce the risk of heart disease, certain cancers and type II diabetes.
  • Rice Bran Oil—Oil extracted from rice bran has unique nutritional and culinary properties. It has a nut-like flavor, good shelf stability and is favored by some chefs for applications such as frying.
  • Rice Syrup—Mild flavored sweet syrup from rice (with range of concentrations and sweetness levels) can be substituted for sugar, honey, corn syrup, molasses or maple syrup.  U.S.Rice

Cooking Rice

There are many different methods for cooking rice. When deciding which method to use, consider:

  • Type and form of rice being used.
  • Recipe and desired finished product
  • Cooking equipment available
  • Time available
  • Skill level of person cooking rice

Proportion of rice and cooking liquid

Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general ‘rule of thumb’ is 2 to 1 (2 parts liquid to 1 part rice by volume). However, it is important to note that different rice types may require slightly less or slightly more liquid. Check the package instructions to verify the proper ratio of liquid to rice and cooking time for the specific rice you are using.

Rice Cooking Methods –  Simmering or Steaming

Simmering/steaming can be done in a pot on the stove, in a  pan in the oven or in a rice cooker.

  • PILAF METHOD The pilaf method begins by sautéing rice in butter or oil, often with herbs or aromatic vegetables (onions, celery, garlic, etc.), and then adding a measured amount of flavorful liquid (usually stock) for simmering.
  • BOILING METHOD The boiling method, sometimes referred to as the “pasta method,” produces tender grains of rice that are completely separate and not sticky. The method is sometimes used for rice that will be used in soups and salads.
  • RISOTTO METHOD The risotto method cooks rice at an active simmer while stirring in hot flavorful liquid (usually a combination of stock and wine) in small increments until the rice is tender. US Rice

For some delicious recipes for rice from our ARWB members, check out Riceland.com.

 

Capi Peck’s Summer Panzanella Salad {Foodie Friday}

Featuring Chef Capi Peck, sharing the bounty of Arkansas with #ArkansasGrown produce.

Capi Picture 1

This is one of my favorite things to make and eat in the heat of the summer when our Arkansas tomatoes are coming on strong.

 

Capi Peck's Summer Panzanella Salad
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For the bread
  1. 3 tablespoons extra virgin olive oil
  2. 6 cups 1-inch bread cubes, cut from French baguettes
  3. 1 teaspoon Kosher salt
For the vinaigrette
  1. 1 teaspoon minced garlic cloves
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons white wine vinegar
  4. 1/2 cup extra virgin olive oil
  5. Kosher salt and freshly ground black pepper to taste
Remaining ingredients for the salad
  1. 2 large Arkansas heirloom tomatoes, cut 1-inch cubes
  2. 1 large cucumber, seeded, large dice
  3. 1 each red and yellow bell pepper, cut 1-inch pieces
  4. 1 Vidalia or other sweet onion, thinly sliced
  5. 25 large fresh basil leaves, coarsely chopped or torn
  6. 3 tablespoons capers, drained
Instructions
  1. Heat 3 tablespoons olive oil in large pan or stockpot over medium heat. Add the bread cubes and salt. Stir well to coat the bread. Cook, stirring often, until slightly browned, adding a little more oil if necessary. Set aside.
  2. For the vinaigrette, whisk garlic cloves, mustard, vinegar and olive oil together. Taste and add salt as needed. Set aside.
  3. Prep the remaining ingredients and place in a large mixing bowl. Add toasted bread cubes and vinaigrette. Season to taste with salt and pepper. Let sit at room temperature for 30 minutes so that the flavors can marry.
  4. Optional ingredients: crumbled feta or blue cheese, Kalamata olives, diced avocado
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

 

Sharing the bounty of #ArkansasGrown products @TriosLR @CapiPeck #ARWB #panzanella

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About Capi

Capi Peck is a Little Rock native who calls herself a “self-taught good cook”.  Her love of great food and cooking grew from her childhood experiences at her family’s establishment, the Sam Peck Hotel.  Capi’s grandparents ran the well-known downtown spot that brought a cosmopolitan flair and grand cuisine to Little Rock in the 1950’s and 1960’s.  As a tribute to her culinary roots, Capi serves a few of Sam Peck’s creations at Trio’s, the restaurant she has co-owned with her partner, Brent Peterson for nearly 30 years.

Capi is committed to featuring locally grown produce whenever possible. She supports more than eight Arkansas farming families by offering their produce on her ever-changing menu.

 

Strawberries from Caddo Crest Orchard in Guy

Strawberries from Caddo Crest Orchard in Guy

Capi serves as Chair of Little Rock’s Advertising and Promotion Commission and is immediate past president of the Arkansas Restaurant Association.

She is very committed to the No Kid Hungry Program, part of Arkansas Hunger Relief Alliance, where she serves as a volunteer chef in the Cooking Matters classes.

Capi is proudest of her extended family at both Trio’s.  More than 10 of her staff have worked with her for over 18 years and 4 have been part of the Trio’s family for 23 or more years.

About Trio’s (Courtesy of Trio’s Restaurant)

“Trio’s Restaurant, which began in 1986 as a gourmet shop with “good food to go” along with cookbooks, coffee, gadgets, and a well-stocked deli, has evolved into one of the finest dining and catering establishments in the state. Capi Peck and Brent Peterson have nurtured Trio’s from its inception. It is their “baby,” and it has grown into an award-winning restaurant known for innovation and consistency.

trios_outside
Trio’s patio

 

So many of Trio’s loyal customers began their culinary adventures more than 20 years ago as toddlers at the Trio’s table. And, for many displaced Arkansans, a visit home wouldn’t be complete without a meal at Trio’s with family and friends. Most important are the employees who were here almost from the beginning including Partner Stephanie Caruthers, who started at Trio’s as a baker in 1987, and directs the Catering Department. Apollos Merriweather, who many of you know from his catering work for Trio’s, has been part of the Trio’s team since 1988. Our catering would not be what it is today without Apollos! Eric Wilson began as a dishwasher in 1986! He runs the day kitchen line and is famous for his grilled chicken enchiladas. And, a few of the familiar faces of our floor staff have been with Trio’s for 10+ years: Richard LeSourd, Michelle Lee, and Wayne Pyland. Chef Shanna Merriweather, our Executive Chef, began as an apprentice while in culinary school. She’s a calm leader in the kitchen, and her culinary creativity shines throughout our menu.

The “Trio’s Family” extends far and wide, and Capi and Brent have successfully fostered the fundamental ideal of “hearth and home” in the staff at Trio’s. We all believe that ideal is the key to our success. And, of course, there’s the food!”

Note: Tri0’s was recently named the best Farm-to-Table Restaurant in Arkansas by Travel and Leisure Magazine.

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Heather Disarro: Wicked Mix Chocolate Cake {Foodie Friday}

Celebrate the tastes of Arkansas: Wicked Mix 

wicked-mix-chocolate-cake-1

When I was growing up we would spend every Christmas or Thanksgiving with my grandparents who lived in the Hill Country of Texas, a solid 6 hours from our home in the Panhandle. When you grow up in Texas, especially outside of the major cities, you just get used to having to travel longer distances to get places and so 6 hours was pretty average for us. But when you’re a kid that is still a long time to be stuck in a car, especially when your Hanson CD has repeated itself for the third time and you’re only a third of the way there.

Luckily my mom would always pack the leftovers from our Christmas plates, and so we were able to pass the time devouring cookies, fudge, smoked pecans, and all manor of treats that insured a massive sugar high. One of my favorites, though, was the Chex mix she would make – extra butter, extra Worchestershire sauce, extra garlic. It was so good.

 wicked-mix-chocolate-cake-2

These days it’s not safe for me to make massive batches of cereal mixes because it will, without question, be eaten in a matter of hours. But that’s where Wicked Mix comes in. It has great crunch and flavor I love that it’s a local company – in fact, the offices are just a few doors down from where my husband works. I love that it’s spicy and sweet, super crunchy, and packed with a variety of ingredients. And I also love that the founder was simply making something he loved and then saw that it was so good he needed to share!

 wicked-mix-chocolate-cake-3

While the star of the show in this cake is certainly the Wicked Mix itself – I used the Spicy Original, although chocolate-laced would be great too – I tried to replicate a little bit of the spice blend to give the entire cake a little sweet-and-spicy flavor. The mix of sweet, soft cake and spicy, crunchy Wicked Mix is sure to be a hit!

Oh my goodness. This @snackwicked choc cake is A. MAZ.ING. @heathersdish

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A few cook’s notes:

    • If you’re making this ahead of time wait to sprinkle the cake with the Wicked Mix until right before serving to keep the crunchy texture fully intact. It will stay crunchy even after a few hours, but no one likes soggy pretzels or cereal!
    • I made my cake in 6-inch cake pans, even though the recipe called for 8-inch, because I wanted the layers to be taller. Feel free to do either.
    • If you’re planning on serving this immediately, sprinkling the Wicked Mix on top of the middle layer of frosting is a great idea.

wicked-mix-chocolate-cake-4

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Heather Disarro: Wicked Mix Chocolate Cake {Foodie Friday}

Ingredients

  • ngredients:
  • 3 whole eggs
  • 1-1/4 cups water
  • 1/2 cup vegetable oil
  • 1 16-ounce box devil’s food cake mix
  • 3 cups preferred chocolate frosting (store bought or homemade)
  • 3/4 teaspoon cayenne pepper, divided
  • 1/4 teaspoon Worchestershire sauce
  • 1/8 teaspoon ground cinnamon
  • 1 7-ounce)bag Wicked Mix Spicy Original, lightly crushed

Instructions

  1. Preheat oven to 325.
  2. Spray two 6- or 8-inch cake pans with nonstick spray. Set aside.
  3. Whisk together the eggs, water and vegetable oil until well-mixed.
  4. Add the cake mix, Worchestershire sauce and 1/4 teaspoon of the cayenne pepper and whisk for 2 minutes.
  5. Pour evenly into the prepared cake pans and bake according to package directions until a toothpick inserted comes out clean.
  6. Let the cake layers cool completely before frosting.
  7. In a bowl combine the frosting, remaining cayenne pepper and ground cinnamon.
  8. Stir until completely combined. Set aside until ready to frost.
  9. To build the cake, cut the domed part off of the layers so that they will lay flat.
  10. Place one layer in the middle of a cake plate.
  11. Top with about 1/2 cup of the frosting and spread to the edges of the layer.
  12. If desired, sprinkle 1/4 cup of Wicked Mix on top.
  13. Top with the second layer, then spread the top with another cup of frosting.
  14. Spread to the edges, then down the sides of the cake, gently spreading the frosting over the cake.
  15. Use more frosting if needed to cover the cake
  16. Sprinkle evenly with Wicked Mix and serve.

Notes

Enjoy!

https://arkansaswomenbloggers.com/heather-disarro-wicked-mix-chocolate-cake-foodie-friday/

Heather Disarro_1_Lowres2Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty that surrounds us in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, two sons, and two massive dogs. Heather writes her blog, Heather’s Dish, from an office filled with dust, dog fur, toys and plenty of love, grace and music. She revels in the opportunity to bring the love of cooking to the world as a way to love others well! You can also find Heather on Facebook, Twitter, Pinterest, Instagram and Google+.