A world-class collection of American art, stunning architecture, and 120 acres of Ozark forest with five miles of trails. Admission to the museum is always free.
Use this blog to plan your Summer 2021 visit to the museum.
We have something for all types of learners. From educator resources to family activities to scholars, find what speaks to you and engage with us.
Discover art, nature, science, and more at the museum in these weeklong camps for children ages 4 to 18.
Find opportunities to give and keep art accessible to all, become a member, or join our team.
Crystal Bridges members receive year-round perks, invitations to member-only events, travel opportunities, and more!
Museum & Buildings
Trails and Grounds open daily sunrise to sunset.
Globally Inspired, Locally Sourced
$100/person ($90 for museum members)
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 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.
Please note: We kindly ask for no menu substitutions.
While we strive to accommodate all dietary needs and preferences, the remote nature of the Chef’s Table experience prevents us from making any adjustments to the published menu.
For Your Safety: Per CDC guidelines, guests and staff who are fully vaccinated against COVID-19 are no longer required to wear face coverings. If guests are not vaccinated, face coverings are still required. Face coverings are still recommended for children 2 and up, unless they are vaccinated. Face coverings will be available upon entry for those who do not have one.
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
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
FRIDAY, JUNE 11, 6 TO 9 PM
TWIN BRIDGES (RAIN LOCATION: GREAT HALL)
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)
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
FRIDAY, AUGUST 20, 6 TO 9 PM
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
Bacon Wrapped Peaches with honey-ricotta & hot peppers
Tomato Salad with shaved Tennessee country ham & basil
Beet Hummus with grilled bread & goat cheese mousse
Roasted Carrot Salad with arugula and pine nut with barrel aged sherry vinaigrette
Chermoula Basted Guinea Hen with crowder peas, Arkansas bacon & stewed onion jam
Whole Roasted Squash smash with charred oranges & whipped feta cheese with candied pecan crumble
Peach buckle with whipped crème fraiche
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