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recipes & stories from Arkansas' Innovative kitchens

 
 

A PRODUCT OF  

the cookbook

With a dedication to artisan technique, creative flavors and a love of local ingredients, a new wave of Arkansas chefs is breaking away from the traditional while still staying true to their roots. The Modern Arkansas Table is a celebration of these culinary innovators, and brings 40 new-Southern recipes from their kitchens to yours.

 
 
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THE CHEFS

Matthew Bell and David Burnette of SOUTH ON MAIN

Scott McGehee of YELLOW ROCKET CONCEPTS

Emily Lawson of PINK HOUSE ALCHEMY

Jon Allen of ONYX COFFEE LAB

Matt McClure of THE HIVE

Bo Bennett of GARDEN PRESS JUICE

Tim Strammel of CAPITAL BAR AND GRILL

Michael Peace of 109 & Co.

Travis McConnell of BUTCHER & PUBLIC

Kent Walker of KENT WALKER ARTISAN CHEESE

Brian Deloney of MADDIE'S PLACE

Chris McMillan of BOULEVARD BAR & BISTRO 

Tomas Bohm of THE PANTRY

Brandon Davidson of RETROTENDER

Lisa Zhang of THREE FOLD DUMPLING & NOODLE Co. 

Jack Sundall of THE ROOT 

Jerrmy Gawthrop of GREENHOUSE GRILLE

Jason Paul of HEIRLOOM FOOD & WINE

Alex Smith of THE FOLD

Payne Harding of CACHE 

Justin Patterson of SOUTHERN GOURMASIAN

Matthew Cooper of ROPESWING GROUP

Alexis Jones of NATCHEZ

Rob Nelson of TUSK & TROTTER 

Joel Antunes of ONE ELEVEN AT THE CAPITAL

Jeremy and Jacquelyn Pittman of THE PIZZERIA AT TERRY'S FINER FOODS

Ben Brainard of LOCAL LIME 

Stephanos Mylonas of MYLO COFFEE 

Matthew Lowman of LOBLOLLY CREAMERY 

Kelli Marks of SWEET LOVE 

Zara Abbasi Wilkerson of NATCHEZ 

Matt Feyerabend of PURE JOY ICE CREAM

Clare Williams of MARY CLARE MACARONS

Laurie Harrison of LE POPS 

Jerry and Sarah Leding of GOOSEBERRY HANDMADE PIES

 

the team

 

EMILY VAN ZANDT

WRITER

 

Foodie philosophy: Don't take it too seriously.

Regularly seen at: Crush Wine Bar

Always in my fridge: Parmesan

First recipe I'll tackle: Smoked salmon dip from Maddie's Place

Celeb chef idol: Anthony Bourdain

Favorite cooking tome: The Art of Simple Food by Alice Waters

KATIE BRIDGES

EDITOR

 

Foodie philosophy: Cook with heart, for the folks you love. Oh, and with cocktails.

Regularly seen at: The bar at South on Main

Always in my fridge: Antipasti—prosciutto, olives and a good hunk of cheese

First recipe I'll tackle: The Retrotender's "Courage & Spice" whiskey concoction

Celeb chef idol: Ruth Reichl

Favorite cooking tome: The latest issue of Food & Wine

ARSHIA KHAN

PHOTOGRAPHER

 

Foodie philosophy: Life is so endlessly delicious.

Regularly seen at: Whole Foods

Always in my fridge: Dijon mustard, preserved lemons and cultured butter 

First recipe I'll tackle: Greenhouse Grille's Brussels sprouts salad with red wine-poached pears

Celeb chef idol: David Chang

Favorite cooking tome: Food52's Genius Recipes

KELLEY LANE

CREATIVE DIRECTOR

 

Foodie philosophy: L.A.R.: Looks About Right.

Regularly seen at: Boulevard Bread Co.

Always in my fridge: White wine and hummus

First recipe I'll tackle: Butcher & Public's grilled Arkansas peach salad with ricotta and crispy pork belly

Celeb chef idol: Curtis Stone

Favorite cooking tome: Ottolenghi: The Cookbook by Yotam Ottolenghi