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2016 Fayetteville Roots Festival on the books

2016 Fayetteville Roots Festival on the books

Chef Patrick Lane of Arsagas Depot and Chef Michael Robertshaw of the Pressroom.

Chef Patrick Lane of Arsagas Depot and Chef Michael Robertshaw of the Pressroom take some time to talk with us at the VIP kick off event.

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One of our biggest fans!

Ingredients for Chef Brooks Demo.

Ingredients for our demo straight from the Fayetteville Farmers Market.

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Delicious Lamb Chop with apple, onions and squash surprise. Now onto judging the Chef Cook Off. All in a days work.

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winner

And the winner is Chef Matt Scott of Bordino's and Jason Paul of the Heirloom with an amazing and beautiful Eggs Benedict.

Cook with Brooks Recipe

Quick Salmon Blueberry Chutney

Here we are a couple months later since my last post. Where have we been? Well, we have been busy working away trying to get this show on the air. We have officially heard back from a station, but need to figure out the details before we can announce anything. In the meantime, we are going to do some fun, quick videos for you to enjoy. Some will be recipes. Some will be seasonal, local recipes. Some will be local food celebrations. Whatever we share, it will be related to the story of food. All our videos live on our YouTube Channel and Facebook page. Take a look around and see what we are up to. Please subscribe because there are more videos to come you way to brighten your day!

Check out our newest recipe now! It is a task Salmon Filet with blueberry Chutney.

Tri Cycle Farms

Finishing up Episode 4

Greenhouse Grille

At Greenhouse Grille fundraiser with Don Bennett, founder of TCF.

We have been working away on an episode combining an event we went to at Greenhouse Grille a couple of months ago to raise money for Tri Cycle Farms, with a visit to Tri Cycle Farms. We were able to go out and see LIVE United volunteer day in action. It is a really fun and educational journey around the farm. Don Bennett, founder of TCF, is a character who is passionate about growing community through soil as we steward food awareness, education, and empowerment. Can wait to finish it up and share what we learned about this amazing little garden on 2 acres of land in the heart of Fayetteville.

Next, we are going to pick blue berries and make a pie with a local business and highlight what is going on with the local farmers markets. So many stories to tell. Don’t be afraid to share your ideas on stories you think we should tell. We would love to hear from you.

Until then, we are still trying to finalize up airtime and sponsors. If you have any interest in supporting what we do and the stories we are trying to tell. Please contact us!  We want to keep this conversation going, but right now, we are just doing it in a spare time with no money.

Season 1 Episode 2

Season 1 Episode 2

Wood Stone Pizza Kitchen

Well, we have completed our Episode 2 that we shot at Wood Stone Pizza Kitchen a few weeks ago. It was so much fun sitting in the kitchen and talking with Jerrmy Gawthrop and Clayton Suttle. Learning the story of how they meet and how they let their conscious cuisine drive their lives. It was inspiring to me. So many times we think our jobs are just jobs and what we are passionate about, happens outside those hours. But these guys did it backwards. They made what the were passionate about everyday, into a job. They have found a way to make money and make their community a better place at the same time.

Enjoy these 4 recipes created by Chef Gawthrop with 6 different ingredients from Northwest Arkansas.

1. Pork Chop Brine

2. Sweet Potato Puree with Fromage Blanc

3. Pork Belly Braised Kale

4. Pickled Apples

Try them out for your family. Everything worked together beautifully and tasted amazing.

Thank you Jerrmy Gawthrop and Clayton Suttle for letting us come out and tell your story. Hope you all love it and keep watching us grow on our Cook with Brooks YouTube Channel. Can't wait to get the first four episodes done, so we will get airtime. #KeepGrowing #GrowCookEat

Second Show Shot

Second Show Shot

Shooting our second episode of Cook with Brooks was so much fun! We were in the kitchen of Wood Stone Craft Pizza in Fayetteville, Arkansas with Chef Jerrmy Gawthrop. Somehow he found time to let us in while being Owner/Partner at Wood Stone Craft Pizza, Co-Producer at Fayetteville Roots Festival and Owner/Partner at Greenhouse Grille. We love how his restaurants are connected by a common desire to be part of something bigger than themselves. We love how their mission is to create and nourish a conscious community through good food, hard work and compassion. We love how they do this by supporting local farmers, artisans, and organizations; and by practicing sustainability in their business. These are exactly the kind of restaurants we want to highlight, so we were so happy when they let us in to tell us more about their story and cook us an amazing meal.

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This dish Chef Gawthrop made us included ingredients from 6 different farms. The Fromage Blanc was from White River Creamery in Elkins, Arkansas. (We are going to the Farm to see how they make their delicious cheeses soon) The quick pickled yellow apples were from A & A Orchard in Berryville. Dripping Springs Farm of Huntsville provided the Kale. The butternut squash was from Dickey Farms in Tontitown. The beautiful pork chop was from DH Farms in Fayettville. And the final ingredient to this amazing meal was the pork belly from Grassroots Co-op in the River Valley.

We are working away at getting this next show edited. Each show takes two weeks to finish, so we will share as soon as we get done. So many ideas for the show, but each one takes time to tell these unique, local stories.

In the meantime, buy your ticket to the Ozark Beer Tasting Dinner. Five Chefs, Five Courses, Five Beers on Sunday, March 13 at Greenhouse Grille. All proceeds to benefit Tri Cycle Farms. We will be there and hope to see you there too.

Season 1 Episode 1

Season 1 Episode 1

Eleven at Crystal Bridges

Here it is! Our first Episode ready to share with the world. Learn how Chef Lyle pairs food not just with wine these days, but also with the art at Crystal Bridges. In our first episode, he created a delicious Quick Coq au Vin. This is a nice healthy winter dish with local herbs and chicken. This is a one pan dish that is easy to cook for the whole family. 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.

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. Watch and enjoy!

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First show shot

First show shot

The last two days we have been getting what we needed to put our first show together at Crystal Bridges Museum of American Art. First day was in the in kitchen with Executive Chef Bill Lyle of the Eleven Restaurant. Lyle brings a wealth of knowledge from various restaurants, including working at Bordinos, Jose’s on Dickson, Uncle Gaylord’s Mountain Cafe and Ella’s.  He made a wonderful chicken dish with Crystal Lake Farm Chicken while telling some secrets of the kitchen.

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After making the meal, Steven was able to enjoy the meal with Case Dighero, the Food and Beverage Director at Crystal Bridges. Dighero has been an influential component of the regional culinary community beginning with such benchmarks as Jose’s, Ozark Brewing Company, and Ozark Baking and Catering. He was director of product development for Rogers-based Marketfoods until 2005.  He brings a wealth of energy and passion to the Local Food scene in NWA.  He has coined the phrase ‘High South’ to give a name to what his food is all about. Our interview will give more of a background of what that is all about and the history of his relationship with food.

Can’t wait to share what we were able to capture. You can see Chef Brooks friendship with both come through. They make the whole thing entertaining and fun to watch.