From Farm to Oven

From Farm to Oven

Hope you caught our Episode 4 last Saturday on AETN about Wood Stone Pizza Kitchen in Fayetteville, Arkansas. This was one of our pilot episodes that we shot a while ago, so people in Northwest Arkansas may have seen them before. But AETN loved it so much, we decided to use it as an episode. If you missed it, click above and WATCH IT NOW.

I think if you watch it, you can see how much fun it was in the kitchen with talking with Jerrmy Gawthrop and at the table with Clayton Suttle. Learning the story of how they meet at a horseshoe tournament 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. Butternut Squash 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.

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UP NEXT: We take a ride out to the pumpkin patch at McGarrah Farms in Pea Ridge, Arkansas. We learn how the pumpkins can bring a lot of kids to the country. Brooks joins Dennis “Farmer” McGarrah for a hayride around the pumpkin patch. Then they pick out the perfect pumpkin for Brooks to take back to the kitchen to make a pumpkin pie from scratch.  It is a dessert the whole family will enjoy.


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