recipes & stories from Arkansas' Innovative kitchens
A PRODUCT OF
A PRODUCT OF
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.
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
EMILY VAN ZANDT
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
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
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
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