Before we get started, first let me say what an honor it was to premiere “Cook With Brooks” on AETN this last weekend! What a kick to see our show on the television. Thank y’all for watching with us and helping make it possible. I hope you enjoyed it! And now that we’re rolling, we’ve got lots of great places, dishes and more on the way!
There’s something pretty amazing brewing in Springdale, Arkansas! Hopefully you caught this week’s episode of “Cook With Brooks”. Some of our crew went down and watched it with a cider and taco in hand. Wish I could have been there, but so glad they got to do that. It makes our job rewarding when we can see the faces of the folks we are showing off. If you missed it, check it out now. You can watch me as I made a visit to the first and only cidery in The Natural State: Black Apple Crossing in historic downtown Springdale. I learned about the cidery, the history of chicken and apples in the area, and how this business is helping to revitalize the city after years of neglect. Black Apple Crossing has transformed an old office building and hatchery that once housed George’s Chicken and Hatchery. It’s a great mix of history and innovation that are giving downtown Springdale a whole new flavor.
We talk with owner Leo Orpin about the dream behind this place, the juice they use to produce the product and how the cider is made. From the Ozarks, to Michigan and Washington state, there are some great U.S. products involved and a fascinating process behind it all!
And, of course, it wouldn’t be an episode of “Cook With Brooks” without something mouthwatering you can whip up at home. Watch how I get inspired by the cider and the local Mexican joint, Taquería Don Güero, across the road from Black Apple Crossing.
To learn more about this great Arkansas business, READ THIS article by Edible Ozarkansas. They wrote it back in November 2015, but still full of great details you will love to know. It goes into more depth about the history of apples in Benton and Washington counties, the history of how cider came to be and gives you a sneak peek at all other two founders, Trey Holt and John Handley. Leo was more than happy to talk and get in front of the camera for us, but Trey and John were not too excited to about that idea. We understand, but here is your chance to see their faces too.
UP NEXT: Next Saturday, January 28th, on Cook with Brooks, we take a trip to the Vanzant Fruit Farms in Lowell, Arkansas. As we walk through an orchard of Black Apples, we learn more about the history of apples in the area with Steve Vanzant, as well as the history of his own family fruit farm that has been in operation since 1949. He explains how the farm has adapted over the years to changing demands and has learned how to keep a constant supply of fruit by growing several varieties of apples, peaches and grapes. Then he takes Brooks to their market on Highway 264 to get ingredients for a honey mustard chicken and apple dish.
Watch next Saturday to learn more about a local orchard and how to make a delicious dish using their ingredients.