Crystal Bridges’ Extends Hours, Adds Holiday Offerings
November 20, 2013
An actor plays the role of "Supine Woman" near Wayne Thiebaud's painting of the same title.
Fright at the Museum: Teens create their own programming
November 22, 2013
Show all

Bentonville Chefs Visit the Big City

Chefs prepare for the Beard House dinner (left to right): Case Dighero

Chefs prepare for the Beard House dinner (left to right): Case Dighero

Chefs prepare for the Beard House dinner (left to right): Case Dighero, Director of Culinary Services at Eleven; Sarah Nelson, Co-Owner/Co-Founder of Tusk & Trotter; Scott Barker, Mixologist at Tusk & Trotter; Rob Nelson, Chef and Owner of Tusk & Trotter; Matthew McClure, Chef at The Hive at 21c Museum Hotel; and Tammy Varney, Pastry Chef at Meridienne Dessert Salon & Café.

Chefs prepare for the Beard House dinner (left to right): Case Dighero, Director of Culinary Services at Eleven; Sarah Nelson, Co-Owner/Co-Founder of Tusk & Trotter; Scott Barker, Mixologist at Tusk & Trotter; Rob Nelson, Chef and Owner of Tusk & Trotter; Matthew McClure, Chef at The Hive at 21c Museum Hotel; and Tammy Varney, Pastry Chef at Meridienne Dessert Salon & Café.

On November 7, Director of Culinary Services Case Dighero joined chefs from The Hive at 21c Museum Hotel, Tusk & Trotter, and Meridienne Dessert Salon & Café in cooking a meal at the famed James Beard House in New York City. The Best of Bentonville dinner was met with excitement; tickets sold out as soon as the event was offered to James Beard Foundation members, well before the information was even up on the website.

 

 

Initially, the thought of Ozark cuisine was met with skepticism by some, but by the end of the evening, the chefs let their food speak for itself. Eat Your World blogger Laura Siciliano-Rosen wrote: “What we learned, over a few hours of black-apple moonshine, delicious pork-centric hors d’oeuvres, and five courses with wine pairings, is that the farm-to-table movement is alive and well in Bentonville—indeed, it’s been alive and well there since before it was a ‘movement’—and the area’s unique geography affords some interesting native ingredients, like black walnuts and black apples, which the local chefs use skillfully and creatively.”

 

Rye whiskey–Glazed Pork Belly with Black Apple Slaw and Fig Compote

Rye whiskey–Glazed Pork Belly with Black Apple Slaw and Fig Compote

The multi-course meal featured a number of Ozark culinary creations, including a variety of hors d’oeuvres; field pea, Swiss chard, and avocado soup; pickled cherry and black walnut sausage–stuffed Ozark leg-of-lamb ham; and Case Dighero’s rye whiskey–glazed pork belly with black apple slaw and fig compote. The meal was followed with Ozark black apple tarte tatin with walnut–frangipane puff pastry, black walnut crème brûlée, and pear confit. (Recipes for these culinary creations will be posted on the James Beard Foundation blog in the near future.)

 

Beard House PlaqueEleven, the restaurant at Crystal Bridges, endeavors to share the edible culture of the region with travelers and food enthusiasts from around county and the world. We’re honored to have had the opportunity to bring this rich tradition (and rich food) to the tables of the James Beard House.

 

Sound tasty? Come to Eleven for dinner to enjoy modern American comfort food first hand. Dinner is served Wednesdays and Fridays from 5 to 9 p.m. Reservations are recommended for dinner service, and can be obtained by calling 479.418.5700 extension 2.

View Eleven’s Dinner Menu here.

 

Leave a Reply

Your email address will not be published. Required fields are marked *