Crystal Bridges is open Wed. through Mon. Reserve your free, timed tickets.

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Crystal Bridges is open Wed. through Mon. Reserve your free, timed tickets.

Get Tickets >
Learn More >

Chef’s Table is a coveted interactive dining experience like no other in Northwest Arkansas. Enjoy a four-course meal of uncommon, yet contemporary, American cuisine. The menu changes with the seasons to highlight the freshest regional ingredients. Chef McCormick’s dishes, set against unique and inventive backdrops, have the power to create an unforgettable shared experience among guests. We promise to offer you a remarkable and memorable culinary journey. During your meal, enjoy a lively conversation with Chef William McCormick, head chef of Eleven, on topics ranging from ingredients, wine and cooking techniques, inspirations behind each dish, and the art of creating five-star cuisine.

Locally Sourced Ingredients: We have an appreciation for our history, the region, and tradition. We are proud of our local farmers and ranchers, those who have done the work to get such delicious ingredients through our kitchen door. Chef McCormick’s goal is to make as much of what is used from scratch as possible – we think that is what makes cuisine authentic. We locally source our ingredients from farms throughout the region. Always fresh, always inventive.

For Your Safety: As a safety precaution and to comply with CDC guidelines, Crystal Bridges and the Momentary require that face coverings are worn by visitors ages 10 and older in the museum and at outdoor programs and events, as well as at food and drink venues, except when eating and drinking. Participants will be asked to practice social distancing of at least six feet for the safety of all attendees.

Spring Beauty 

Friday, April 23, 6 to 9 pm

Join us for a Chef’s Table culinary event celebrating the season of spring! Experience a four-course menu of culinary delights inspired by the seasonal vegetation springing up around us, such as mushrooms, carrots, sweet peas, and more. During the meal, enjoy an engaging conversation with Chef William McCormick while admiring the blooming Ozark forest surrounding the museum through floor-to-ceiling glass windows.

“Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.”—Jeff Smith, The Frugal Gourmet Keeps the Feast

Reserve your space today for this limited-capacity event!


Chilled Sweet Pea and King Crab Soup with miso-bacon jam & charred ramps

Morel Mushroom Ravioli with asparagus, coddled egg & parmesan-vegetable brodo

Spring Lamb and Chickpea Stew with heritage carrot, butter ball potato & pinot emulsion

Purple Carrot Cake with whipped mascarpone frosting & walnut

The Sustainable Farmer

Friday, June 11, 6 to 9 pm
Twin Bridges

Join us for an inspired four-course meal as we discuss all things sustainable - from responsible packaging and honest food production to fostering improvement in our community. Global food scarcity and climate change inspire Crystal Bridges chefs to take a proactive approach, exploring natural solutions to edible problems.

“A great city is one that handles art and garbage equally well.”—Bob Talbert, Newspaper columnist. (1936-1999)

Reserve your space today for this limited-capacity event!


Warm Roasted Chicken Salad Toasts with chamomile & fennel pollen

Grilled Caesar Salad with sourdough croutons & parmesan

Roasted carrots with coriander, cilantro & peanut

Fire side smashed potatoes with salted butter, double cream & Raclette cheese

Slow roasted Berkshire pork loin with charred pineapple-mint salsa

Texas Style Beef Short Ribs

Garlic butter yeast rolls

Hummingbird Cake

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Nature's Bounty

Friday, August 20, 6 to 9 pm
North Forest

Crystal Bridges’ chefs invite you to explore seemingly simple foods with bold expressive flavors during this culinary exploration hosted in the North Forest. We’ll feature large-format, whole animal cookery, enhanced with primitive techniques and global inspired flavors.

“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”—James Beard, Beard on Food

Culinary Blueprints

Friday, October 1, 6 to 9 pm
Frank Lloyd Wright House Lawn

Hosted on the Frank Lloyd Wright House Lawn, our October dinner takes you on a journey through food architecture to learn about the intricacies of cooking. Join us at the intersection of form and function to learn how a chef can learn from architecture to influence your palate.

"The preparation of good food is merely another expression of art, one of the joys of civilized living."—Dione Lucas