Foodie News

Arkansas Hospitality Conference a Food Lover’s Dream (PHOTOS)

September 15, 2016 by arfoodie Leave a Comment

The Culinary Classic featured dishes with an “outer space” theme, including this lentil, scallop and polenta dish that was served to guests in tiny spheres.

This week, the Arkansas Hospitality Association held its annual Showcase & Convention event, which is a highlight of the year for many involved in all aspects of the hospitality industry.

But even for those outside of the industry, two events shine as a food lover’s dream: the Culinary Classic and the Iron Chef Arkansas competition.

The Culinary Classic, which was held Tuesday evening, is a ticketed event for public sampling. But before guests arrive, participating chefs send dishes anonymously to a panel of judges, who choose the best in appetizers, soups and salads, entrees, and desserts. This year’s winners are listed below. (Read a preview with more details about the Culinary Classic here, and see photos below.)

The next two days, the trade show floor buzzed with vendors of all kinds, but the foodies knew to head to the back of the room for the Iron Chef Arkansas stage. This live competition, much like the popular show Chopped, gives chefs a mystery ingredients basket in each round that must be used in the dishes. The chefs had 40 minutes per heat to create two plates—one for the judges, and another for winners of a silent auction held at the Culinary Classic. (Read more about Iron Chef Arkansas and the winner here on our sister site, arfoodjobs.com.)

Over four heats on Wednesday and two semi-final heats on Thursday, the original panel of eight Arkansas chefs boiled down to the last two: Casey Copeland of SO Restaurant in Little Rock and Justus Moll of River Grille Steakhouse in Bentonville. Moll took the win with his final dish.

Culinary Classic Winners:

Appetizer

1st – Adam Hanry of Camp Mitchell
2nd – Bonner Cameron of Bistro Catering and Gourmet Take-Away
3rd – Casey Copeland of SO Restaurant

Soup and Salad

1st – Javier Salcedo of Riverfront Steakhouse
2nd – Kamiya Merrick of At the Corner
3rd – Josh Marling of Southland Park Gaming & Racing

Entree

1st – Paul Frintrup of Country Club of Little Rock
2nd – Brandon Douglas of Green Leaf Grill
3rd – Pratik Mungre of Capital Hotel

Dessert

1st – Adam Hanry of Camp Mitchell
2nd – Paul Frintrup of Country Club of Little Rock
3rd – Jan Lewandowski of Pulaski Technical College

Best of Beef Award: Bonner Cameron of Bistro Catering and Gourmet Take-Away

Hiland Dairy Award: Paul Frintrup of Country Club of Little Rock

People’s Choice Award: Mario Torres of Marriott Little Rock

CULINARY CLASSIC PHOTOS

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IRON CHEF PHOTOS

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Culinary Classic Offers a Taste From Arkansas’ Best Chefs (GIVEAWAY)

September 7, 2016 by arfoodie 6 Comments

Dessert offering from the 2015 Culinary Classic. Image courtesy of Arkansas Hospitality Association.

GIVEAWAY: Share this post and comment below by noon on Monday, Sept. 12 with why you’d like to attend this year’s Culinary Classic. We’ll choose one comment to receive two complimentary tickets to the event, a $90 value. UPDATE: Kim H. won the tickets and will be attending the Culinary Classic! Congrats and have a great time!

Diners looking for a taste of Arkansas’ best need look no further than this Tuesday’s Culinary Classic, a competition and tasting event hosted by the Arkansas Hospitality Association. Tickets are $45, a bargain for the opportunity to sample the work of Arkansas’ finest established and up-and-coming chefs.

Guests at the Culinary Classic enjoy small plates from each of the participating chefs, beer and wine tastings, and admission to the after party at the lobby bar of the adjacent Little Rock Marriott Hotel. The tasting plates are small portions of the dishes each chef submitted to a panel of judges earlier in the evening, competing for cash prizes in the areas of appetizer, soup/salad, entree and dessert.

During the public event, guests may also vote for their favorite dish; the People’s Choice award is announced later that evening along with the formally judged dishes. The event also includes a silent auction in which guests can bid for hospitality-related items, from food gift cards to vacation stays. All funds raised go toward college scholarships for Arkansas hospitality students.

Sweetbreads and pork belly by Chef Arturo Solis of the Capital Hotel took top honors at the AHA Culinary Classic. More details on awards to come.

Sweetbreads and pork belly by Chef Arturo Solis of the Capital Hotel took top honors at the 2014 AHA Culinary Classic.

I’ve held for years that this is Little Rock’s best food event, showcasing some of the best talent the state has ago offer. And because they are competing for cash prizes (and respect from their professional colleagues), the chefs bring out their best dishes, often researching and practicing them for weeks beforehand.

This year’s competitors include chefs from the Capital Hotel, Little Rock Marriott, Country Club of Little Rock, Green Leaf Grille, Bistro Catering & Gourmet, and Pulaski Technical College’s Culinary Arts and Hospitality Management Institute.

Buy your tickets now at this link and we’ll see you there! Be sure to share this post and comment below for your chance to win two tickets. (If you buy tickets and win, AHA will reimburse you.)

Arkansas Hospitality Association Culinary Classic
Tuesday, Sept. 13, 6:30 p.m.
Tickets $45 (Click to purchase)
Statehouse Convention Center, Hall 4
101 E. Markham St., Little Rock
Contact Jill Thiel at (501) 376-2323 or at jill@arhospitality.org

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Want to read more about the Culinary Classic? Check our archives!

2014 Culinary Classic Winners and Photos

Judging the 2013 Culinary Classic

2013 Culinary Classic Preview

2012 Culinary Classic Winners and Photos

Iron Chef 2015 at the Arkansas Hospitality Association Convention

September 17, 2015 by arfoodie 1 Comment

Final winning plate by Chef Casey Copeland of SO Restaurant & Bar in Little Rock.

Iron Chef Arkansas! One of the coolest competitions all year. It’s time for some food photos and feats of culinary strength. If you’re unfamiliar, this competition takes place on the floor of the annual Arkansas Hospitality Association Vendor Showcase and Convention. Eight chefs of AHA member restaurants, clubs or catering operations from across the state are invited to compete. Through 40-minute heats over two days, the chefs must use the ingredients of a mystery basket and show their skills and creativity….

Gluten Free Options at the Greek Food Festival

May 13, 2015 by arfoodie Leave a Comment

When I think of the Greek Food Festival, I think of my wedding day.

Of course, I had absolutely no intention of attending the festival that year, which began the day before our nuptials. A girl can’t be bothered when she’s got to rest up, get her hair done and spend the rest of the day at the church-house getting ready to marry her best bud. Then, we’d be off to our honeymoon; no time for a stop-off….

#ArkansasGives: Give Some, Eat Some for Charity

April 2, 2015 by arfoodie Leave a Comment

Today the Arkansas Community Foundation is rallying Arkansans, who are traditionally pretty charitable anyways, to commit the day to giving extra to nonprofits who do good work right here in our state.

ArkansasGives is a 12-hour online fundraising event happening today from 8 a.m. to 8 p.m. Arkansas Community Foundation is challenging all Arkansans to make a donation to their favorite charity on a single day, and they are adding bonus dollars and prizes on top of the money that comes in from the public. More than 350 nonprofits are participating, and they’re all driving their donors to give via ArkansasGives.org, where the ACF will be tallying the donations in real-time and posting them on leaderboards.

So, what does this have to do with food? Well, for one, many food-related charities are benefiting. My favorite, the Arkansas Hunger Relief Alliance, manages all the No Kid Hungry / Cooking Matters programs in the state, of which I have taught more than a few. Whichever food-related charity you’re drawn to, today is a great day to ensure their operations.

Need more motivation? How about food trucks?

The ArkansasGives event headquarters are at AT&T’s building at 1111 W. Capital, and they have given permission to have four food trucks set up out front during lunch (11 – 1:30). Each of the trucks has chosen a participating ArkansasGives charity they will support with 10% of their proceeds from the day.

Participating trucks will include Southern Salt, Loblolly Ice Cream, Hot Rod Wieners and Katmandu Momo.

So, donate, rally supporters of your favorite charity, and come on out for a lunch that gives!

Diamond Chef growing right along with Arkansas’ food scene

March 23, 2015 by arfoodie Leave a Comment

The kind folks at the Arkansas Times (hat tip to fellow foodie and new full-time food editor Michael Roberts) allowed me to do a writeup in the venerable Eat Arkansas blog today, talking a bit about Pulaski Technical College’s Diamond Chef competition.

Diamond Chef is important to our local food scene for lots of reasons, including some you may not know. ::Cough community college funding cough:: I hope you’ll read all about it.

Check it out!

Competitors Announced for 2015 Diamond Chef Arkansas

January 28, 2015 by arfoodie Leave a Comment

Arkansas’ biggest culinary competition is gearing up for its 2015 season: Diamond Chef Arkansas.

This annual event is a fundraiser for the Pulaski Technical College Foundation and is tied closely with the college’s Culinary Arts and Hospitality Management Institute, which will host the preliminary competition on Tuesday, March 31, 2 – 8 p.m.

The preliminary event whittles down a large field of contenders in double-elimination style, with a full docket of the state’s best culinary talent (see below). That day’s winner will compete one-on-one against 2014 Diamond Chef winner Marc Guizol of the Capital Hotel in the finale, held Tuesday, June 2 at the Statehouse Convention Center.

Competitors in this year’s preliminaries include:

Billy Ginocchio, Faculty, PTC Culinary Arts and Hospitality Management Institute
Payne Harding, Executive Chef, Cache
Elliot Jones, Executive Chef, YaYa’s Euro Bistro
Angela Nardi, Executive Chef, Superior Bath House Brewery & Distillery
Justin Patterson, Executive Chef, Southern Gourmasian
Jason Knapp, Executive Chef, The Green Leaf Grill

The preliminary event is casual, open to anyone, and free to attend, which I highly recommend if you have even the slightest love for fine food and friendly (albeit heated) competition. Just drop in anytime from 2 to 8 p.m. at the culinary school on March 31.

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Diamond Chef Arkansas Preliminary Competition
Pulaski Technical College – Culinary Arts and Hospitality Management Institute
13000 Interstate 30, Little Rock
Tuesday, March 31, 2 – 8 p.m.
FREE admission, drop in anytime
(501) 812-2860

Pulaski Tech hosts Food Day to discuss community, health and economy

October 22, 2014 by arfoodie Leave a Comment

Pulaski Technical College’s Culinary Arts and Hospitality Management Institute will host a Food Day panel discussion and food demonstrations with chefs, farmers and doctors on Oct. 23 to discuss how food choices affect the community, environment, economy, and public health.

The discussion begins at 11 a.m. Thursday, Oct. 23, in the Celebrity Chef Theatre at the Culinary Arts and Hospitality Institute, 13000 Interstate 30.

The panelists are Jack Sundell, chef/owner of The Root Café; Jody Hardin, a farmer for St. Joseph Farm and Farm and Food Innovation Center; Dr. Meenakshi Budhraja, gastroenterologist and nutrition educator; and Chef Suzanne Campbell, a culinary instructor at Pulaski Technical College.

The discussion will focus on food safety, health, seasonal cooking, and food preservation. Questions will be accepted from the audience, and the panelists will provide a cooking demonstration using locally grown products.

The event is being held in conjunction with Food Day, a nationwide celebration and a movement for healthy, affordable, and sustainable food. The event is free and open to the public. To reserve a seat, contact Kendal Haycook (501) 812-2860 or email khaycook@pulaskitech.edu

Matt Cooper of Cache wins 2014 Iron Chef Competition

September 18, 2014 by arfoodie Leave a Comment

UPDATE: Chef Matt Cooper of Cache has won the 2014 Iron Chef Competition.

I saw from my search terms that some of you are wondering where in the world my Iron Chef coverage might be. I’ve been working at the trade show mainly on behalf of arfoodjobs.com, but I had to at least attend the final round of competition for Iron Chef. I’m excited to participate in the last and best round!

The finalists are Chef Matt Cooper of Cache and Chef Marc Guizol, both of whom are Iron Chef alumni. Guizol is the winner of the Iron Chef competition in 2013.

The final mystery basket contains:

Pumpkin
Molasses
Farro
Almonds
Brussels sprouts
Pork Brisket

The chefs have 40 minutes to create a dish with these ingredients. See photos and plate descriptions below.

Final dish by Matt Cooper of Cache

Matt Cooper’s dish:

Risotto style pumpkin farro
Marinated pork with chiles, fennel, paprika, molasses
Pumpkin and fennel moustarda
Pumpkin seed and almond gremolata

Final dish by Marc Guizol of Capital Hotel

Marc Guizol’s dish:

Pork two ways, BBQ and Asian
Potato chips and pumpkin chips
Brussels sprouts with truffle oil
Farro with shiitake mushrooms, orange, cinnamon and almond

WINNER: Matt Cooper of Cache.

Capital Hotel’s Guizol wins Diamond Chef 2014 (Updated)

June 3, 2014 by arfoodie 2 Comments

Diamond Chef 2014 winner Marc Guizol (center) with sous Patrick Kelly and Adrienne Rogers.

Diamond Chef 2014 winner Marc Guizol (center) with sous Zachary Pullam and Adrienne Rogers.

Chef Marc Guizol, sous chef at the Capital Hotel, has won the 2014 Diamond Chef final competition. His competitor was Chef Dan Capello of the Chenal Country Club.

This year’s secret ingredient was lobster, and Guizol and Capello did not disappoint with their variations on the theme. However, before the ingredient was revealed, an even bigger twist: Each chef had to trade one sous chef to the opposing team. Chenal’s Patrick Kelly ended up working with Guizol, and Capital Hotel’s Zachary Pullam switched over to Capello.

Each team was given 20 minutes to prepare each course, which was then presented to the team of judges.

First Course

Chef Capello’s team presented a lobster spring roll with a lemon sour cream sauce. Guizol’s team presented lobster tartare with a peanut butter sauce.

Second Course

Capello presented an in-shell lobster tail with a slaw of microgreens and guacamole, and a fried zucchini flower stuffed with goat cheese. Guizol offered a coconut-milk based soup with a lobster tail and lobster mousseline, garnished with lobster roe, and a roe-garnished crisp. (Many thanks to Lennon Parker of Pulaski Tech for sharing his photos of this course.)

Third Course

Capello presented a crab claw and knuckle ragu with mushroom, tomato and bacon; a corn and lobster flan; and a celeriac, French truffle and quail egg yolk ravioli with a celeriac truffle crumble, garnished with thyme, celery and borage flowers.

Guizol presented a smoked lobster claw with roe presented caviar style, a fresh winter Australian truffle ravioli with foie gras, and porcini mushroom garnish.

Scoring

Guizol won with a final total score of 83.8 out of a possible 100 points, compared to Capello’s 78.67 points.

I got to overhear some of the judges’ conversations while taking photos and getting plate descriptions, and the competition was tight. It seemed to come down to a few minor technical errors on Capello’s part and more well-executed dishes on Guizol’s side.

I don’t envy the chefs or their sous at all. This is an extremely high-pressure event, and I certainly would not want to pick apart each dish like the judges must. They are presented with near-perfect dishes from Arkansas’ best chefs, and they are forced to find what little things may have been wrong.

Once again, Diamond Chef has shown us just what amazing culinary talent we have right here in Arkansas, all benefiting Pulaski Technical College’s Culinary Arts and Hospitality Management Institute so they can keep adding more talent to our market.

PHOTOS: See below for candid shots and more from the event. Please do not republish without permission.

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