What's going on...

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.

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Season 1 Episode 3

White River Creamery


It is ready to share with the world and the friends of White River Creamery in Elkins, Arkansas. The fact of our love of goat cheese was enough of a reason to get out there. But, it was also our first chance to get out to the farm and see that side of the story of food. We had been in the kitchen at the Eleven Restaurant at Crystal Bridges Museum of Art and Wood Stone Craft Pizza in Fayetteville, Arkansas. Both were great places to learn about the Farm-to-Table movement and to see recipes inspired by local ingredients. Although that was fun to learn about, we really enjoyed getting out and meeting the families that work so hard to create those ingredients. Little did we know what a great story they had to share. This was a life changing decision to move here and start the farm. So glad they did and hopefully this Episode with tell you a little more about them and spread the word about what a great family they are.

Plus, Chef Brooks created a great Chicken Slider Recipe using their cheese. That along with other Local Ingredients made a great dish.

• Spicy 3 Pepper Fromage Blanc
• Chicken from Crystal Lake Farms
• Sliced pork belly bacon from Bansley Berkshire Ridge
• Ozark Mountain Bibb Lettuce from Ozark All Seasons Farm

Enjoy this new Cook with Brooks while we work on making more for you. Our next show, we will be going out to Tricyle Farms in Fayetteville to learn about what they are doing there to feed the community around them. After going to Greenhouse Grill for a fundraising event for them, it peaked our interest, so we had to get out there for the Live United day. There will be a lot of volunteers out there from Wal-mart, so can't wait to get that story wrapped up to share with you. Thanks again for your support!

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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

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Third Show Shot

Today, we went out learn about Arkansas’s last farmstead cheese, White River Creamery in Elkins, Arkansas. There were lots of baby goats running around that melted my heart. It was great sitting and talking with the family and learning about their story.

After living and teaching in California outside of LA, life was telling this family they needed a new start. Scott went and trained at Vermont Institute of Artisan Cheese where he completed basic and advanced cheese making courses. Tessa and her three daughters, Amber, Caily, and Emily, did an internship in Vermont and learned goat health and husbandry. After that, they started building their herd of Nigerian Dwarf goats in 2011 and passed our final inspection in 2013. Since then, they have been getting bigger and bigger selling their cheese to more and more people.

These Nigerian Dwarfs have the highest butterfat of any dairy goat, which gives a rich and creamy milk and amazing cheese. Everything we sampled was amazing and good for us because they manage their herds organically. We could see how much they loved these animals and the pride they took in what they have created.

Thanks so much to White River Creamery for letting us come out there. Keep making great cheese! We will share this episode in more in the weeks to come. Until then, follow them on Facebook and buy directly from them. Look for their cheese at Fayetteville and Bentonville Farmers Market and Whole Foods.

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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.

Ingredients2

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.

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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!

OpeningNight_Soul

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Help us grow

We are finally done editing our first episode and moving on to shooting the next. The Eleven Restaurant at Crystal Bridges Museum of American Art was an amazing first show. The relationship between Steven and Executive Chef Bill Lyle and Case Dighero is fun to listen to. Case and Steven have a history together that includes co-owning a restaurant and friendship spanning 17 yrs. It looks great and we will have it up on our YouTube page in the next week.

Because we are telling stories about small family farms and businesses, we don’t have big companies as our backers. Therefore, we need your support to get this show up and running full steam ahead. Partners don’t want to give money until we get airtime. Networks don’t want to give us airtime until we have shows. So the shows are being created out of our own pockets at this time. We are able to push on, but any help we are able to get would be very much appreciated. Please support us in our mission to tell the whole story of food. We want to make this show fun for viewers, while filling a much needed niche that’s going on right now in the food industry. We want to share our NWA perspective about the food, the farms and the people who love to share it.

Check out our GoFundMe page. We would be so grateful to any money you can give to help us start this program created by local people right here in NWA and not by a large network that is not connected to the community. #KeepGrowing

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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.

Chef-Lyle_web

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.

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Watch us grow

Hello there! We are a small crew putting together a TV show, Cook with Brooks. It’s more than a cooking show. It is a show to tell the whole story of food. Where it is from. How we make it.  How we share it.

The Executive Producers, Steven Brooks and Jeremy Duckworth together have 280 shows under their belts. They are a strong team with lots of stories to tell.  The host, Steven, works on a daily basis with the farms and connects them with the restaurants that want local, sustainable food. He helps them connect the food chain. He is passionate about representing them and is excited to tell their stories.

We are currently finalizing our sponsors and show locations. Watch us grow and enjoy our show! We will keep you updated on here and on Facebook.

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