Chef Lyle and Chef Brooks

A look inside the heart of Crystal Bridges


Hopefully you were able to watch our Episode at Crystal Bridges Museum of Art. Whether you watch it on AETN or YouTube, it doesn’t make a difference to us. We just want to provide you a story that you found entertaining, while being educational about the food movement in Arkansas. It was our first pilot show we shot, so we learned a lot in the process. We learned exhaust vents in the kitchen can be a problem with the audio and that getting more food shots is important. Even with that, hope you enjoyed and watch the rest of ours shows that keep getting better.

If you didn’t watch, go ahead and learn how Chef Lyle pairs food not just with wine these days, but also with the art at Crystal Bridges. He created a delicious Quick Coq au Vin. This is a one pan dish that is a nice healthy winter dish with local herbs and chicken.  It is a flexible dish that you don’t have to follow exactly. Open your refrigerator and empty out the vegetables and experiment. The thyme and wine makes this feel like an expensive meal, but easy enough to make at home for the whole family.

Watch and hear how Chef Lyle is purchasing food locally the Eleven Restaurant. By staying in the region, he gets to meet the farmers and buy from them directly. He can visit their farms to know exactly what he is buying and putting into each dish that he serves his customers. He takes great pride in his work and finds it very rewarding. He gets to see the process from the very beginning to the end. From sourcing where the food comes from, to creating his own menu and costing them out. He is involved in actually receiving the products into the kitchen and to putting them together and firing them at the end of the night for a full dining room. And after all that hard work, then he is able to go out and speak to the customer and see their reaction. That is why he considers this one of the most rewarding professions he could be in.

Next, Steven takes us to the table to eat this delicious dish with an old friend. Eigthteen years ago, Case and Steven met at Marketplace Foods and immediately became good friends. They worked together and ended up doing a show on the Jones Network for several years and FOX. After the Markeplace closed, they moved on and opened a restaurant together, Soul Restaurant and Lounge. Find out more about their friendship and feelings about food.

Case Dighero and Chef Brooks

UP NEXT: This Saturday on AETN at 5 p.m., we visit White River Creamery in Elkins, Arkansas. After some rough times in California, they thought “Going a Different Whey,” would be a better decision for their family. This family worked together after moving from the Los Angeles area to start a dairy farm and a new way of life. Together, they are now making some of the best cheese in Northwest Arkansas. Brooks goes back to the kitchen to create a chicken slider recipe using their Triple Pepper Halloumi Cheese and other local ingredients.

Triple Pepper Halloumi Cheese from White River Creamery

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