Sweetbreads and pork belly by Arturo Solis of the Capital Hotel took top entree honors at the AHA Culinary Classic. 

Last night I had the priviledge of helping judge the Culinary Classic at the Arkansas Hospitality Association’s 70th annual Convention and Trade Show. (SEVENTY years!)

If you’ve read my blog for any time, you know that this conference is my favorite thing all year. The Culinary Classic kicks things off with a bang!

The AHA Culinary Classic is an annual event, always held the night before the trade show begins. Chefs from across the state gather in the Statehouse Convention Center to offer their best plates to judges (I was one for entrees) and to those who bought tickets to the tasting-style event. It’s always full of surprises, both from innovative new plates and from new chefs to the event and community. If you missed it, be sure to buy a ticket next year and join us.

Award winners:

Soup/Salad

1^st Jason Godwin, Acxiom – Sopa Azteca

2^nd Jason Knapp, Green Leaf Grill – Thai spiced sweet potato soup

3^rd Adam Hanry, Camp Mitchell – Purple pea soup

Appetizer

1^st Micheal Mayer, LR Marriott – Crab and smoke gouda stuffed tempura shrimp

2^nd Jason Knapp, Green Leaf Grill – Three see seared salmon

3^rd Matthew Cooper, Cache – Dungeness crab cakes

Entrée

1^st Arturo Solis, Capital Hotel – Sweet breads

2^nd Stephen Burrow, Clinton Presidential Center – Korean BBQ veal ribs

3^rd Jason Knapp, Green Leaf Grill – Pan seared filet of beef

Dessert

1^st Jason Godwin, Acxiom – Curry roasted fruit tart

2^nd Adam Hanry, Camp Mitchell – Animal crackers

3^rd Lauren Creel, LR Marriott – Deconstructed peanut butter and jelly

People’s Choice

Adam Hanry, Purple Pea Soup

Best of Beef

Stephen Burrow, Korean BBQ veal ribs

Hiland Pride Award

Matthew Cooper, Dungeness crab cakes

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