HELLO COCOA TO HOST TWO “CHOCOLATE + BUBBLY” EVENTS
Hello Cocoa is a small-batch, bean-to-bar craft chocolate maker located in Fayetteville, Arkansas. With a business built on the backbone of sustainability and empowerment, they believe “it is our job to do good and ethical business with both farmers and consumers, no matter where we meet them along the way.”
Get to know these thoughtful artisans in the best way possible – by eating their chocolate!
Fayetteville’s event is being held at Hello Cocoa. It’s a lighthearted, open house-style event that includes a photo booth, a chocolate and bubbly flight pairing, and a tour of the chocolate factory. It is being held on Sunday, February 12 from 1-5pm. The Fayetteville event will be offered free of charge.
Bentonville’s Chocolate & Bubbly, in partnership with Brightwater, sets up a romantic date night featuring an exclusive dessert tapas menu. It is being held on February 14th, with two seatings: one at 6:30 pm and one at 8:30 pm. Tickets are $100 per couple with limited seating available. Proceeds from ticket sales fund Brightwater scholarships.
Tickets can be purchased on the Hello Cocoa website.
CHEF WILLIAM LYLE OF ELEVEN OFFERS NEW EXHIBIT-INSPIRED TASTING MENU
Described by Crystal Bridge’s Culinary Director Case Dighero, “Border Cantos is an exhibition that strives to humanize the complex issues surrounding migration across the United States-Mexico border. While walls, fences, and other, less tangible barriers may be erected to deter human movement across this border, one thing is certain: the culture and cuisine of Latin America has had a tremendous impact on American culture.
This is particularly true of Northwest Arkansas, where immigrants from Mexico, Central, and South America have deep roots. In honor of Border Cantos, Chef Bill Lyle at Eleven has constructed this tasting menu to reflect on the ways trade and migration shape a nation’s cuisine. The chef has utilized ingredients and recipes from four of the countries with the highest rates of migration to the US from the south.
Sopa de Caracol is one of the most representative dishes of Honduran cuisine, and even became the title a very popular song (or canto, in Spanish). Eleven’s take on the dish is made using shrimp instead of the traditional conch, and utilizes many ingredients that must be imported into the US.
The most notable dish of Salvadoran cuisine is the pupusa, a masa flatbread filled with cheese and topped with cabbage curtida. Chef’s twist on this dish is the addition of pickled green papaya and house-made hot sauce.
The Guatemalan mole created for the third course uses ripe plantains, chocolate, pepitas, and chiles to create a complex sauce perfect for braised chicken.
Finally, for desert: dark, rich, spiced Mexican chocolate sauce accompanies golden churros rolled in cinnamon and sugar.”
Where do we sign up?!
Border Cantos tasting menu rolls out February 15th, 2017 and the exhibit runs February 18 – April 24. Enjoy dinner at Eleven, reservations are encouraged, along with any of the exhibit events for a truly immersive experience.
HONEYCOMB KITCHEN SHOP HOSTS KNIFE KNOWLEDGE WORKSHOP WITH BIG SEXY FOOD
If you haven’t popped in to the Honeycomb Kitchen Shop in Rogers, you should! It is not your average kitchen store. It’s owned by two local ladies with passions for food & family, the outdoors, perfecting recipes, and kitchen gadgets! They offer an online marketplace and a blog with insider tips and tricks, recipes and descriptions of favorite cookbooks – an invaluable resource. Their shop is chock-full of anything and everything a culinary-lover could desire, and with help from the owner/experts, it is a great place to find a gift…
Or an experience! Their calendar is constantly full of interesting events like this one: Chef Brent Hale of the wildly popular Big Sexy Food will be teaching French vegetable cuts as well as consulting on how to choose and use knives and other hand-held kitchen tools. Class is this Thursday, 6:30-9:30pm, $35 per person and light appetizers will be served. Purchase tickets here.