Art and soul food title

This episode starts with a tour in the Crystal Bridge’s Eleven restaurant’s kitchen in Bentonville, Arkansas. In the kitchen, Chef William Lyle creates a quick Coq au Vin while explaining where the food comes from and how he is inspired by the art around him. Brooks shares the meal with food and beverage director Case Dighero, who elaborates on the term “High South Cuisine.”



Eleven Restaurant at Crystal Bridges
Chef Brooks and Case Dighero
Quick Coq au Vin