The Idle Class: Winter 2019 - The Food and Drink Issue (V.1)

The Idle Class THE FOOD AND DRINK ISSUE

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TAKE A TRIP AROUND THE WORLD

with the 2019/20 Broadway Series!

Feb. 11-16, 2020

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May 19-23, 2020

Mar. 10-15, 2020

Apr. 14-19, 2020

Tickets on sale now!

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the food and drink issue

Groups of 10+ save $ on tickets.

Contact groups@waltonartscenter.org for info.

Broadway Series Sponsor:

Broadway Series Sponsor:

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THE IDLE CLASS Vol. 7, No. 27

Dec. 2019–Feb. 2020

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GET NAKED ARTISTS WE LOVE

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MY SOAPBOX AT THE DOLLAR SAVER

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THE GUILTY PLEASURE IS MINE

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WHEN THE FIRE STARTS TO BURN

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RECIPES

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THE IDLE CLASS SERVES LOOKS

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FRONT COVERS FOR THE IDLE CLASS BY KEVIN ARNOLD AND LOUISE MANDUMBWA

FOUNDER & PUBLISHER: Kody Ford EDITOR: Julia M. Trupp ASSOCIATE EDITOR: Jenny Vos GUEST EDITOR: Case Dighero ILLUSTRATIONS: Shelby Graff, Chad Maupin CONTRIBUTORS: Anne-Ashley Black, Lindee Cozort, Alex Gladden, Meredith

Mashburn, Lauren Rae, Taylor Thomas, Dylan Turk, Kat Wilson ONLINE CONTRIBUTORS: Roger Barrett, Summer El-Shahawy, Lauren McCabe DESIGN: Julia M. Trupp, Kody Ford

Keels Creek Winery 4

and Art Gallery

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3185 E Van Buren, Eureka Springs

It’s A Mystery BookStore On the Berryville square

Your gently-used bookstore featuring vintage, modern and classic reads!

A FEW WORDS FROM Metro-billy—what the hell is that? A whimsical, mostly honest male guide to living in the South; think GQ meets Garden and Gun, with a splash of MAD Magazine for good measure.

And without a doubt, every Metrobilly living, working and loving in the Ozarks reads The Idle Class.

It’s an exciting, interesting time to reside in the Ozarks region. There’s a thriving industry due directly and indirectly to the presence of the world’s largest retailer; a cultural explosion due to the opening of a world-class museum; a beautiful, rugged landscape that gives a myriad {wildlife} experience for any level of outdoors enthusiast; and a stylized quality of life that can only be defined as High South—The

a metro-billy and a foodie Idle Class captures the dichotomy of this complex region perfectly in its pages.

As a food writer, chef and artist, I have designed and established a lifestyle that exploits the virtues of living and loving in this place at this time. I sheepishly admit to coining the term “High South” while designing the culinary department at Crystal Bridges almost 10 years ago, a food movement that simultaneously acknowledges and elevates the style of cooking that has been part of the Ozark region for generations. But honestly, it’s the blending of the new with the old cultures now living in Arkansas that excites me the most.

The Metro-billy term was derived tongue-in-cheek as a means to describe

the contingency of men residing in the South who exploit the outdoor bounty while demanding an elevated cultural lifestyle that includes art, cuisine, fashion and music. It’s the best of both worlds in Northwest Arkansas—not unlike The Idle Class. Julia, Kody and I, along with all the talented contributors, had a blast devising the 2019 Food and Drink Issue: guilty pleasures, mid-century modern parties, killer food and drink recipes for days.

Read on, but only if you’re hungry, thirsty and in need of entertainment.

Thump thump!

Case Dighero

If you know anything about me, you will know I am a foodie who gets emotional when thinking about favorite meals. I may not be a chef and renowned food writer like our guest editor, but I know how to appreciate a good bite when I meet it. Most of my professional biography blurbs include my favorite meal of the day, brunch. When planning the 2019 issues of The Idle Class, one issue stuck out as a must-have to close out my first year, and that was—and is—the beautiful volume you’re holding: The Food and Drink Issue.

But we, as an art- and people-focused magazine, aren’t just indulging in local cuisine. We are digging deeper, finding the human element in the pure craft that is culinary arts. Case Dighero, our magnificent guest editor and local metro-billy, helped craft a fabulous list of chefs and their guilty pleasures. The fun doesn’t stop there: we recruited local creatives to hang out with us at Holidaze, the kitschy little pop-up holiday bar in downtown Fayetteville, where Case threw together some modern takes on mid-century food (Bloody Mary aspic shots, anyone?).

And because we are all about making seasons bright, we have included these recipes and a local health-conscious cook’s take on holiday treats on pages 28 and 34 (more recipes can be found on our website, too!).

Food is comforting, romantic, uniting. No matter the dish, it carries us to conversation: chatting about our day, planning for the future, sharing our gratitude, laughing after an old family story. This is the perfect issue for you to peruse as you wait for your holiday meal to finish baking in the oven. Pour yourself a cordial, throw on some holiday tunes, and turn the page. I triple-dogdare you (and promise it won’t shoot your eye out).

Your friendly neighborhood editor,

Julia M. Trupp

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EVENTS

PINE BLUFF

THE ARTS & SCIENCE CENTER FOR SOUTHEAST ARKANSAS “Whimsy & Flights of Fancy” / “Reunion” Reception: February 6, 2020 5-7 p.m. asc701.org The Arts & Science Center for Southeast Arkansas is kicking off 2020 with the exhibition, “Whimsy & Flights of Fancy.” Sponsored by Relyance Bank, will open Tuesday, January 28, and run through April 25, 2020. A public opening reception will be held 5-7 p.m. Thursday, February 6, for both “Whimsy” and another exhibition, “Reunion.”

The exhibition features selections from the Arkansas Arts Center’s permanent collection “Playing Around: Toys Designed by Artists,” surrounded by paintings by Eric Freeman, Katherine Strause, and Sherry J. Williamson. Freeman’s child-like giraffe will loom large over the exhibition — the oil painting “The Rare Air” is 9 feet tall. Visitors will also see that pigs can fly in Williamson’s paintings, like the angelic pig depicted in “Flying Lessons.” Strause’s paintings such as “1972 Jump Rope” capture scenes of young girls at play.

The year 2020 marks the 30th anniversary of ASC’s 1990 exhibition “New Faces/New Directions: Emerging Pine Bluff Artists” which showcased Catherine Burns, Scinthya Edwards, Eric Freeman and James Hayes. In celebration, ASC will again have works of these artists within its four walls with an exhibition of recent works by Burns and Edwards. The three of Freeman’s works will be in the adjacent “Whimsy” exhibition, and Hayes’ blown-glass sculpture “Celebration Chandelier” has brightened ASC’s atrium since fall 2018. “Reunion” will be on display from Thursday, February 6, to Saturday, April 18, 2020.

Rounding out ASC’s exhibitions for the first quarter is “From The Vault.” Opening February 22, the exhibition will feature previously unexhibited works recently added to ASC’s permanent collection.

“1972 Jump Rope,” oil on canvas, 36” x 24” by Katherine Strause

BENTONVILLE

fayettEVILLE

The Momentary, Crystal Bridge’s new performing arts venue, located at 507 SE E St in Bentonville, will open with “Time Being,” a threeday festival of performance with music, dance and theater experiences during their opening weekend.

Winner of the 2018 Tony Award for Best Revival of a Musical, “Once on This Island” is the sweeping, universal tale of Ti Moune, a fearless peasant girl in search of her place in the world, and ready to risk it all for love. Guided by the mighty island gods, Ti Moune sets out on a remarkable journey to reunite with the man who has captured her heart. On-stage seating is available for this show – to put you right in the action. Tickets start at $40.

THE MOMENTARY Time Being February 21-22. 2020

They will bring big names into town such as Australian rocker Courtney Barnett, Icelandic electronic musician Hermigervill and harpist Mary Lattimore among other. First Things First, a collection of stories for members of the NWA community about “first time” events in their lives, will have it’s world premiere. Shaun Gladwell’s film Skateboarders vs. Minimalism will have several screenings throughout the weekend. “Home Balance” by Hillerbrand + Magsamen morphs a children’s bouncy house into a contemporary art project about blaance. With walls that become glowing film screens, Home blanace questions what makes a home and explores family interactions.

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From February 22 to May 24, The Momentary and Crystal Bridges will feature State of the Art 2020 at both locations. It serves as a sequel to the 2014 exhibit that featured artists from across the United States, exploring a variety of mediums and themes the food and drink issue

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WALTON ARTS CENTER “Once on This Island” February 11-18 | 8 shows

ARSAGA’S AT THE DEPOT Artful Outsider: You Are Here New works by artist Aaron Bleidt February 2020 Opening reception Thursday, February 6, 5-7 p.m.

Arsaga’s at The Depot, located at 548 W Dickson St. in Fayetteville, will feature the oft-random and at times totally bizarre creative musings of the recently minted “outsider” artist Aaron Bleidt. On display throughout the month of February, the vibrant pigment ink print drawings explore a variety of surrealistic, escapist themes and random what-if scenarios, often laced with a touch of humor and sarcasm. Follow Aaron on Instagram @artfuloutsider.

eureka springs

EUREKA SPRINGS MARDIS GRAS EXTRAVAGANZA January 11 - February 22, 2020 EurekaSpringsMardisGras.org The 15th Annual Eureka Gras Mardi Gras Extravaganza kicks off on January 11 with the Kings Day Kick-Off Gala to officially announce the Royal Court and Monarchs of the Krewe of Krazo at the Rowdy Beaver.

The Dukes and Duchesses of 2020 will be anointed by King Krazo XV and Queen Eureka XV. The Taste of N’Awlins will be from 1 p.m. to 3 p.m. Saturday, February 1 at the Grand Taverne inside the Grand Central Hotel at 37 N. Main Street. Hot beignets, chicory coffee, and gumbo shooters will be served, along with a cash bar – and of course the umbrella 2nd line.

Cost is $8 per person.

The Coronation Masquerade Ball on Friday, February 14, is the formal event at the Inn of the Ozarks Convention Center at 205 W. Van Buren, featuring a champagne buffet dinner and live music. The convention center will be full of tables decorated in Mardi Gras style. The king and queen along with their royal court will promenade around the ballroom and guests as enjoy champagne, a buffet dinner and dancing.

On Saturday, February 15, the Light and Sound Night Parade occurs at 6 p.m. After the parade downtown, there will be the 6th Annual Black Lite Ball at 7 p.m. at Chelsea’s Café located at 10 Mountain Street.

Tickets are $35 and may be purchased at www.reserveeureka.com.

The Jokers Masquerade Ball takes place on February 21 at 6 p.m. at the Best Western Inn of the Ozarks Convention Center. There will be music, a mini parade, buffet with heavy hors-d’oeuvres and a cash bar and with prizes awarded for best costume. Tickets are $30 per ticket.

To purchase tickets email jokersballeurekasprings@gmail.com.

springdale

THE ARKANSAS MAKER SUMMIT The Apollo on Emma January 30, 2020 8:30 a.m. - 4 p.m. amazeum.org The Scott Family Amazeum will host the third statewide Maker Summit, on Thursday, January 30, 2020, in downtown Springdale at the Apollo on Emma, located at 308 W Emma Ave. Presented by the Windgate Foundation, the Arkansas Maker Summit will explore the impact and value of the robust maker movement emerging around the Natural State.

Advanced registration and a $49 fee (which includes a light breakfast and lunch) is required. Breakout sessions will be held at multiple locations within walking distance of the Apollo. Transportation will be provided.

The Maker Summit aims to empower people of all walks of life— from educators and entrepreneurs to creatives and executives and everyone in between—to further explore the impact of the maker mindset. Topics at the Arkansas Maker Summit will explore the movement in a variety of contexts, including Makerspaces in K-12 schools, extracurricular environments, business and manufacturing, and entrepreneurial settings.

The Summit will generate connections between sectors with the goal of weaving together the communities passionate about maker-based opportunities to build a foundation for a more coordinated and systemic effort in Arkansas.

The keynote speaker is Dale Dougherty, CEO and Founder of Maker Media, publisher of Make Magazine. Dale is also a founding board member of Maker Education Initiative (MakerEd.org).

The second Mardi Gras parade, led by the Krewe of Krazo, will roll downtown on February 22 at 2 p.m.

THE WRITERS' COLONY AT DAIRY HOLLOW 515 SPRING STREET EUREKA SPRINGS, ARK (479) 253-7444

at g e or or ny. m n lo ar rsco e L te ri w

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THE 2019 BLACK APPLE AWARDS THEATRESQUARED / NOVEMBER 15, 2019

PHOTOS / LAUREN RAE & TAYLOR THOMAS

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he 2019 Black Apple Awards, presented by The Idle Class and Bulldozer Health, Inc., took place on Friday, Nov. 15 at TheatreSquared in Fayetteville.

The entertainment was unlike any other The Idle Class has hosted before. Along with art by Kat Wilson, Danny Baskin, Craig Colorusso, Dillon Dooms, Milk & Honey, Suzannah Schreckhise and Trisha Guting. The rapt crowd witnessed immersive dance performances by NWA Ballet, Explorative Dance Love and Blake Worth (feat. Amos Cochran & Miranda Baker-Burns). Critically acclaimed author Elle Nash gave tarot card readings. Musical guests included DJ Afrosia J, Marty Shutter and PZA. Between entertainment experiences, various presenters will give out 20 Black Apple Awards, crafted by Schreckhise.

Chef Case Dighero and his company Edible Culture provided hors d’oeuvres for our VIP guests. Drinks were provided by Black Apple Crossing, Ivory Bill Brewing Co., Ozark Beer Co. and New Province Brewing Co. This event was sponsored by KUAF 91.3, 104.9 the X, Leisurlist, Edible Culture, Pink House Alchemy, TheatreSquared, Coldwell Banker, 612 Coffeehouse & Bar, CBD American Shaman & Kava Bar, NWA Natural Living, and Lit Smoking Supplies.

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Congratulations to all the Black Apple Awards nominees, winners and supporters! This awards show could not happen without you: creatives, friends, family, supporters of the arts, humans. We’re thankful to be able to put on a giant party to celebrate you every the food and drink issue 8year. the food and drink issue

THE 2019 BLACK APPLE AWARD WINNERS FAVORITE MAKER Woodworx FAVORITE 2D ARTIST Milkdadd FAVORITE 3D ARTIST Mikayla Hoffman FAVORITE JEWELRY DESIGNER Kate Baer Fossils FAVORITE FASHION DESIGNER EthWes by Sindhu Varagani FAVORITE PUBLIC ARTIST Jessica Jones FAVORITE PHOTOGRAPHER Marsha Lane Foster FAVORITE COMEDIAN Taylor Hern FAVORITE SHOW (tv/radio/podcast) Ozarks At Large FAVORITE PERFORMANCE GROUP Comedians NWA FAVORITE EVENT Fayetteville Roots Fest FAVORITE SOLO MUSICIAN Randall Shreve FAVORITE DJ/EDM ARTIST Trippy Hippy FAVORITE BAND 90LB Wrench FAVORITE ALCOHOLIC BEVERAGE Black Apple Crossing FAVORITE NON-ALCOHOLIC BEVERAGE Onyx Coffee Lab FAVORITE SWEETS Fork & Crust FAVORITE CHEF Amanda Ivy FAVORITE FOOD TRUCK Big Sexy Food FAVORITE COCKTAILS Maxine’s Taproom

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WRITING

GET NAKED

One local writer’s therapy writing transforms into new book of poems, short stories and journal entries.

WORDS / ALEX GLADDEN PHOTO / KAT WILSON

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ink light bathes the woman in the photograph. She lounges in Shortly after the twins were born, she divorced her husband of nine the tub—the soapy water rising to her waist. Her back faces the years. McGill said it’s been in the aftermath of this that she’s been audience, and her naked skin gleams. able to become the person she’s always wanted to be. She’s now a senior at the University of Arkansas at Fort Smith, majoring in writing The image hung on the wall behind Shannon McGill and on the cover and rhetoric. She aspires to be a creative writing teacher and plans to of her book Naked. McGill is the woman in the photograph. But she graduate in December 2020. sat, this time fully clothed, turned toward her listeners, reading aloud her poem of the same name.

“She kind of unlocked a version of herself,” said Natalie Alexander, who has known McGill since they were teenagers.

“No one’s ever made me feel this beautiful naked yet you’ve only seen me fully clothed,” she said, reading the poem’s last line.

As long as Alexander can remember, McGill has written. McGill said she started writing when she was 10 years old after seeing the movie The crowd gathered there for her. Friends, fellow poets, artists. All had Heathers and deciding to journal like Winona Rider’s character did in braved the cold November night for McGill, to hear her read from her the film. new and only book.

McGill’s work shows a journey from her early journal entries to her most “Me putting these words on the paper allowed me to live,” McGill recent writing—her later compositions showing a willingness to be said. raw and vulnerable, said Cammie Sublette, one of McGill’s professors.

“Overall it’s about love and pain and loss as well as art and healing.”

Naked is a collection of McGill’s poetry, short stories and journal entries. These words propelled her through her grief of losing one of Heather Crawford is a student at the University of Arkansas at Fort her twins, Teddy, who was stillborn.

Smith with McGill. Crawford said it was amazing “to see it go from just our initial crying in our journals together to now these are actual “Heartbreak is losing something that comes from your own body, and poems and this is actual structure.” you don’t know why it did,” McGill said.

McGill plans to write her next book about her relationship with her two She started writing to keep from having panic attacks. brothers. The preliminary title for the book is “Middle Sister,” she said.

“It’s all therapy,” McGill said.

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“My next book, I can’t wait to do it,” McGill said.

McGill said she makes sure to write every day. She doesn’t have a specific time that she writes, but McGill said she has a constant inner monologue and starts to write when the itch hits her. “If the voice is super loud, luckily I have pens and journals all over the house,� McGill said.

McGill began creating a podcast “Outloud With Shannon,� after a man won a Halloween contest at a Fort Smith bar dressed as a member of the Klu Klux Klan. McGill—who is black and has two biracial children, Blake and Tyler—said the event made her feel like an outsider in her own city. “It’s easier to talk about a dead baby than it is to talk about racism.

We have a fucking problem,� McGill said.

Since that first podcast, she’s had musicians play concerts and poets read their work on the show. McGill also has a blog by the same name. Last summer, a friend suggested McGill write a book, sparking the idea for Naked. When she began to explore the idea, she realized how much poetry she’d written. It was all this that led to Naked. It was everything. It was Teddy’s death and Tyler and Blake’s lives. It was divorce and triumph. Joy and pain. Everything led her to this night.

The audience burst into applause when McGill read her last line, but they carried on into the night—a boy with dreads half singing his poetry, the audience giving shouts of encouragement when he faltered, a girl reciting an ode to her lover, him blushing when she calls his name. All baring their souls. All stripping themselves naked.

OUTLOUDWITHSHANNON.COM

‘fighting for scars — in memory of gordon’ expiration dates aren’t accurate. am i here? or are you here? with me, transferring memories? time is a mouth. be gluttonous. you cannot eat without me. gunpowder isn’t nutritional. have i told you lately the ashes that drop from my hand are parts of me, my lungs. a singer told me i was the sunset and i feel more like a misty tuesday morning, blue haze. when did everything, the sky, oxygen, nuclear magic become less a dream and more a reason to leave?

- Lindee Cozort

 � �

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ARTISTS WE LOVE

LOUISE MANDUMBWA CONWAY / FRANCISTOWN, BOTSWANA artistlmandumbwa.com / @louise_mandumbwa

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native of Francistown, Botswana, Louise Mandumbwa is currently working towards a Batchelor of Fine Arts with an emphasis in painting (anticipated 2020) at the University of Central Arkansas in Conway.

According to her artist statement, Mandumbwa’s work is about: “Celebrating the beauty and tenacity of everyday people, my paintings are often intimate snapshots through which ideas of individual identity, and the human condition are explored.

My subjects are often, like myself, individuals from developing countries portrayed without the context of a background, tragedy or circumstance. Instead these subjects more closely reflect the resilient driven people I’ve spent my lifetime in the company of. It is those qualities that inform the ways in which I present the subjects in my portraits. Both technique and surface are intended deliver an emotive work in which one might recognize facets of themselves in- regardless of their background: an individual that dares hope.”

What’s your favorite part of your process? The most challenging?

I enjoy the challenge that comes with learning, approaching and getting to know the people that sit for my paintings. I get to adjust how I approach each work based on my subjects. The most challenging bit would probably be the time it takes to produce the work; it’s a lot of long hours spent with canvases and reams of paper for company.

Has the reception/reaction to your art changed/affected your process? If so, how?

The reception to my work has allowed me to appreciate the process and experimental stages of my work that I would have initially thought too unpolished to remain in a completed work.

The longer I work the more pronounced the Initial mark making, and foundational lines become in the completed work as opposed to being erased.

Has changing technology/evolving media affected how you connect with the public and/or aided your art mediums?

Absolutely, platforms such as Instagram have broadened the audience I can share my work with to include people that simply wouldn’t see my work otherwise. People from different corners of the globe engage me about my work and process. Additionally I find a range of photographers I’ve been able to reach out to as well about referencing their work in some of my digital studies. As for mediums, I’ve had digital programs such as adobe illustrator and photoshop in my arsenal for some time now, and the tools available through them continually expand, so there’s a constant learning curve to keep up with. As a student I don’t always have the luxury of physical space, materials or even time exhaust my exploration.

The incorporation of digital art in my process allows me to work out palettes, reconfigure compositions and work through ideas almost the food and drink issue 14endlessly.

Who are the artists you admire and why?

I admire a blend of artists that range from figurative painters, to abstractionists and digital artist as well. Growing up I found the work of Barkley Hendricks instructional for how honest his work felt. I admire how Njideka Akunyili Crosby and Mark Bradford both transcribe very personal formative experiences into something that feels tangible, albeit in very different ways. They both beautifully incorporate and reference colors textures and patterns that represent the communities they are from. And I really enjoy the work of South African painters Benon Lutaaya and Lionel Smit for how their work unabashedly celebrates African cultures with an air of resilience and insurmountable hope.

What inspires you?

I draw a lot of inspiration from my background. In the few trips I’ve had around the sun so far, I have come to appreciate how pivotal stories can be to how we perceive ourselves and the people around us. I am certainly not the only artist making work about it, but narratives are mailable and my practice allows me to offer a different perspective into day to day life in a developing country. It is exciting to get to celebrate and validate experiences that would be otherwise overlooked.

What are some of your greatest accomplishments as an artist?

It was an honor being the recipient of the Gene Hatfield Outstanding Individual Artist award at this year’s CAFTA Awards. Being a guest interviewed by the brilliant Ann Nicholson on the Arts Scene, NPR. It’s been exciting to see my work progressively take up more space in a few group exhibits as well as three solo shows over the last three years - With Feeling (2017), On Being and Becoming (2018), Your Name Is Not Your Own (2019). Being one of the artists curated into the PRIZM Art Fair during Art Basel Miami and having my work in the pages of New American Paintings, Issue 136.

When you’re not in the studio or doing art, where can we find you?

Probably in the kitchen. I find cooking a great way to decompress.

What’s your favorite local hangout?

There’s a small restaurant in Little Rock called The Root that I absolutely adore.

Are you represented by any art galleries?

Yes, I have the pleasure of being represented by Hearne Fine Art. What’s next for you as an artist?

I’m really looking forward to expanding my practice, I work primarily as a painter, but printmaking is a medium that I’ve really enjoyed exploring. I’m still finding my feet with the ranging processes it makes available, but I’m eager to see how else I can add to my current tools for storytelling.

“Daniel Obasi” 40” x 27” Digital print

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KEVIN ARNOLD RUDY

notkevinarnold.com / @kevinarnoldartist

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evin Arnold is a native of Northwest Arkansas. He is a graduate of the University of Arkansas School of Art and received his Masters of Fine Arts from the Rhode Island School of Design and a Collegiate Teaching Certification from Brown University. He has formally served as adjunct faculty member at UAFS, University of Arkansas-Fayetteville and the Rhode Island School of Design. Kevin exhibits his work nationally and internationally and is currently represented by Impakto Gallery in Lima Peru.

Arnold describes his work by saying, “The image surface has remained both struggle and obsession throughout the course of my work. Moving forwards and back, rising and sinking, I’m drawn to the tensions created when the illusion of the tangible pushes up against the pictorial plane just slight of breaking through. At times I exploit the artifice by painting the subject to a level of realism that disrupts the viewers habits of looking. Perceptual based painting from life, photorealism, collaged imagery, often times share the arena with more non-representational approaches to painterly abstraction.

“Most of the source material for my work originates by chance encounters at re-stores, flea markets, or on the Internet. Imagery or familiar objects that display subtle clues or references to places, people or past events are composed and arranged in fragments that imply or hint at possible narratives.”

What’s your favorite part of your process? Most challenging?

When I’m neck deep in the process of painting there’s usually point mid way through where all the blocks start to fall into place, all the parts start working together in a kind of choreographed unison.

Those are the moments I live for.

Has the reception/reaction to your art changed/affected your process? If so, how?

I think as visual artists we are first driven by a kind of visual sensitivity to the world around us, then comes the need to react, to create, to make this thing that relates in someway to that visual sensation we experience. More often than not these things are made with the intention of being seen, shared in the public sphere in greater or lesser degrees. For me, how much this influences my work relies heavily on those voices I value and respect most.

Has changing technology/evolving media affected how you connect with the public and/or aided your art mediums?

With the increased presence of instagram and social media now giving viewers, dealers, and collectors direct access into the once hidden world of the artist studio, new pressures are mounting

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against an already strained traditional gallery model. I believe this change was inevitable and levels the playing field to a certain degree.

Who are the artists you admire and why? Do any of their artworks inspire your own?

There are probably too many artists to mention, all of which have inspired me or pushed me in different directions in my own approaches to painting. But if I had to make a short list of the artists (past and present) who come to mind at this very moment it would read: Caravaggio, Vermeer, Fairfield Porter, Rauschenberg, Catherine Murphy, Neo Rauch, Matthias Weischer, and Tomory Dodge What inspires you?

Thought leaders, innovators, and cultural revolutionaries inspire me. People from all walks of life who go above and beyond their accepted norms to better their communities and the planet.

What are some of your greatest accomplishments as an artist?

I think most artists look back at their career (however long or short) as a series of milestones that impacted their lives. For me, attaining degrees, awards, being accepted and graduating from the MFA program at the Rhode Island School of Design, as well as traveling the country for the past four years exhibiting my work and involving myself with local community art centers have all pushed me to become a better, more rounded artist.

When you’re not in the studio or doing art, where can we find you?

If I’m not in the studio chances are you won’t find me because I don’t want to be found. But more than likely I’m traveling, or enjoying the outdoors, weather permitting.

What’s your favorite local hangout?

Living in Rudy puts me at almost equal distances between Fort Smith and Fayetteville so while you might occasionally run into me at Maxine’s, Hugo’s or Mojo’s, you might just as likely see me starting off the day at 6am with breakfast at Bensons in Fort Smith.

What’s next for you as an artist?

I like to keep an open slate. There are a few residency programs that I have my eye on, but for the most part I ride the wave where it takes me.

(LEFT): The daily feed - oil on panel, 36” x 48”

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Cafe Muy Especial Imperial Mexican Coffee Stout New Province Brewing Co.

1310 W. Hudson Rd. Rogers, AR 72756 newprovincebrewing.com / @newprovincebrew Dates available: November - February Why is this seasonal?

Cafe Muy Especial is a rich, spiced stout sure to warm you on the coldest winter days.

What holiday foods would this pair well with?

Pair with desserts! Pecan Pie, Fudge and Vanilla Ice Cream!

Tastes like...

Chocolate, Cinnamon, Coffee, Chipotle.

SEASONALS

WE LOVE

We spoke with some of Northwest Arkansas’ finest brewers about their best seasonal drinks.

Spiced Cider

Vintage Ale

321 E. Emma Ave., Springdale, AR 72764 blackapplehardcider.com Dates available: Until January 2020

516 E. Main St., Ste. 1 Siloam Springs, AR 72761 theivorybill.com / @theivorybill Dates available: Mid-December through January

Black Apple

Why is this seasonal?

Our Spiced Hard Cider blends the warm baking spices with cinnamon and clove for the perfect nostalgic holiday drink. It’s delicious served hot or cold.

What holiday foods would this pair well with?

Hot Apple Pie with a scoop of vanilla bean ice cream or Pork Tenderloin.

Tastes like...

Semi-Sweet with strong notes of cinnamon and clove and hints of honey and other spices Black Apple Crossing’s Spiced Cider is available on tap at the cidery, in bars and restaurants. The cidery also distributes cans in four-pack selections around NWA and Fort Smith.

Ivory Bill Brewing Co.

Why is this seasonal?

We age this barleywine-style beer a full year to be ready for cool weather drinking. It’s the big down coat of beers.

What holiday foods would this pair well with?

Pies of all sorts, strong old cheddar, smoky ham, and if you are so inclined, fruit cake.

Tastes like...

Deep toffee, plums, long warming finish.

“Our lineup of beers is always changing with the seasons. If a fruit grows locally, we’re committed to only using that fruit locally sourced. We love finding other flavors with regional connections, from Ozark wildflower honey, to cacao from Markham & Fitz, tea from Savoy, and coffee from Pour Jons.”

19

20the food and drink issue

21

MY SOAPBOX

AT THE DOLLAR SAVER WORDS / DYLAN TURK photos / meredith mashburn Spaces have always interested me. I’m lucky because I spend a lot of time in truly great spaces. My first major project in my professional life was curating Frank Lloyd Wright’s Bachman-Wilson House at Crystal Bridges Museum of American Art. The guiding force on that project was to save the building and share the power of beauty in design. A private home shifted to a museum object—a monument to architecture and design.

Our goals were to educate people on the power of a space and encourage others to consider the spaces they currently live in or have the power to change.

Four years after that first project opened, I found myself in the 1907 Building in Rogers being moved by the space I was in. My family loves tacos and margaritas.

My mom Christie, my Cousin Coker, my cousin-in-law Clair and I try to get together every week. We vent about our work, talk about our family, laugh about the world and let go of our worries. It’s my favorite day of the week, because we aren’t pretending to by anything we aren’t. We aren’t trying to prove anything to each other. We are ourselves—honest and true. My mom received an invite to the soft opening of Yeyo’s new space in Rogers, so we pushed out of our regular place to try something new. I’d been to Rogers before, but tonight was different. The 1907 Building—at night— transported us. We sat next to the kitchen. The room smelled like burning piñon and sage. The walls, gradient from dark blue to light grey, begged for my hands to run across the textured concrete.

The space is so intimate. A bar, small dining space and then a larger dining loft compose the entire Yeyo’s concept.

When I find myself in a space that is well designed, I get this flutter inside.

I can’t describe what happens—but I know that the space is persuading me to see something, say something, feel something.

22the food and drink issue

Halfway through that magic dinner, Chef and Owner Rafael Rios stood in front of the gorgeous bar and quieted the room.

He smiled, proudly looked through the room, and thanked all of those that had made that moment—and everything that led him there—possible. He said that when thinking about how they were going to tell the story of their food—their story—the space needed to help guide us.

The light, texture, layers of materials,

One of the best ways to bring a space back is to bring creation back into it.

Fill the space with energy. ceremony of space, spiritually and iconography in the room had to be of their home in Mexico. He said that the gradient

walls, the handmade masks by artist Octavio Logo, the dappled light and the modern millwork were all tools to take us on a journey with their food.

The room was alive. Honest and beautiful.

After consuming too much food and just enough Mezcal, we gracefully stumbled upstairs to the Foreman. The Foreman is a bar in the back rafters of the 1907 Building. Hugging the black marble bar, singular puddles of light fall below my sight lines—only illuminating my drink.

Dramatic white veins crack through the black marble slabs that dominate the bar wall. As my eyes adjust, the leather cocktail room reveals itself.

Fully embracing the form of the skylight above, stuffed diamond-stitch black leather covers every vertical surface. The room is filled with people.

I could have sat at that bar all night. It reminded me of Manhattan. It was more than I hoped it could be. The next day I went back, and the building was totally different in daylight. Onyx took center stage. It was packed and the design— the preservation—was clear. The facade, deep red Midwestern brick, unchanged from 1907, reminds us of a moment in architecture when even a grocery store

required elements of beauty. The interior is defined by juxtaposition. The plaster and drywall has been removed throughout, revealing the brick understructure. A classic element of Modernism is to let the building speak for itself. This 100-year-old building became Modern in some ways because it reveals how it stands—the function and engineering become the ornamentation—the beauty. The brick isn’t smooth, or perfect. It hasn’t been sealed or painted. It is simple and honest. If you stare at the walls, the scars start to tell you what happened here—the patina, like wrinkles on a face show the beauty of the passage of time. The exposed ceiling beams and rafters are my favorite element. They are visible through every space. The rhythm created by them carries you. They suggest a procession and a pace to move in the space. They’ve juxtaposed all of these patterns and layers with clean, luscious materials like marble, concrete, wood and glass. It is balance. The space says “this is who I was and this is where we are going.” To me that is the perfection of preservation—making a space for who we are in the remains of who we were.

One of the best ways to bring a space back is to bring creation back into it.

Fill the space with energy. Now, rather than a space that sells regular goods, this space showcases the alignment of creativity and ambitious business. Every occupant of the 1907 Building has something to say. Their passion, ideas and hard work brought them here. Maybe someone in this room had an idea about what is next—maybe this place gave them the space to turn their ideas into something real.

Smart, creative preservation like the 1907 Building helps us tell our history, gives communities space to create, and considers our environmental impact. In the words of noted architect Carl Elefante, “the greenest building is the one that is already built.” Our responsibility is to develop our communities conscientiously: not to be scared of the scars, but to embrace everything that carried us to this moment of boundless promise.

THE

1907

Building TIMELINE

I can stand on my soapbox all day, preaching the gospel of sustainability, preservation and the power of great design. At night, if you’re looking for me, I’ll be in The Foreman admiring the marble and dreaming of something in the bottom of a glass.

1907: Rogers Wholesale Grocery

Opens; Rogers Light and Water was also located in the building until 1929

1935: Griffin Wholesale Grocery

acquires building

1966: Griffin Wholesale Grocery

closes

1974: Dollar Saver Opens 2015: Dollar Saver Closes Brendon Glidden of The Foreman shakes up a signature cocktail.

2018: 1907 Building Opens as

Onyx Coffee Lab HQ

23

THE GUILTY PLEASURE IS MINE

By Case Dighero & Julia M. Trupp Illustrations by Shelby Graff

an idea of what your favorite chefs are into when they aren't in the kitchen

Favorite Guilty Pleasure Food? Chicken wings. I think the fascination with making chicken wings started with my love for sauces and the world of BBQ. There are so many different types of BBQ and different sauces that goes with each type of BBQ. It really is a never ending exploration around the world and chicken wings are an easy and tasty way to explore.

Guilty Pleasure Song? Right now it’s “Good as Hell” by Lizzo and “Dog Years” by Maggie Rogers. Upbeat and sappy love.

Guilty Pleasure TV Show? Huge Star Wars fan. New or old. Books. Movies. TV series.

Loved it since the first movie came out. Side hobby is collecting old Star Wars books, albums and a few collectibles.

Chrissy

Sanderson mockingbird kitchen

Guilty Pleasure Bad Movie? This is easy and I’m dating myself here.“Better Off Dead.”

Classic John Cusack. This movie has great food scenes in it. Mom’s food crawling across the table or her “French Dinner” complete with french fries and french dressing. Cracks me up every time. And the music doesn’t hurt either; a little Frank Sinatra, Muddy Waters or Van Halen. Love it.

Favorite Guilty Pleasure Food? Cincinnati Style Chili Dogs. I was born a yankee and did a stint in Ohio where this unusual chili phenomenon exists. It’s a cinnamon, paprika and oregano spiced meat sauce, served on a short coney hot dog or over spaghetti noodles, and garnished with red beans, fine shredded cheddar, minced onion and oyster crackers...and then drowned in hot sauce. It must be what crack is like.

Guilty Pleasure Song? (Any song by) Enya–so soothing. I thought everyone loved Enya, however my wife informed me that I might be misinformed on that assumption.

Guilty Pleasure TV Show? “Night Court.” For anyone watching tv in the 90s. This is a nostalgic guilty pleasure. Currently I don’t watch a lot of shows, even though there are now thousands available, most of which seem like they could be someone’s guilty pleasure.

Guilty Pleasure Bad Movie?“Waterworld.“ Love it. Hate it. I get it. It’s not great. But I have a soft spot for futuristic, post-apocalyptic, dystopian styles movies, especially where Kevin Costner has limited lines.

24the food and drink issue

JERRMY

GAWTHROP wood stone craft pizza

Favorite Guilty Pleasure Food? Spam. Oh, spam. How could you not love this salty morsel of red neck charcuterie? Hormel hit the nail on the head using their holiday ham leftovers to make a force meat that most American families could get behind. Plus, musubi nuff said.

Guilty Pleasure Song? Dolly Parton’s “9 to 5” because it makes me do the delirious solidarity laugh every time I hear it. I work a lot!

Guilty Pleasure Podcast? Beach Too Sandy Water Too Wet. As a service industry professional, this is the most hilarious podcast. They dramatically read bad “Yelp” reviews. It’s a mess.

Guilty Pleasure Bad Movie? “Dodgeball.” First, I grew up in the ‘90s/early 2000s and Vince Vaughn is everything. Second, there has maybe NEVER been a better underdog story ever written. Ever. Fight me.

Amanda Ivy won 2019 favorite chef at this year’s Black Apple Awards.

AMANDA

IVY

low ivy catering

Favorite Guilty Pleasure Food? A legit slice of New York Style Pizza is always my go-to. Nothing can keep me away when the real thing is near. No fad diet or health trend can stop me. My favorite spot which holds a lot of nostalgia for me is Famous Ray’s Pizza on 3rd Street and Bell Road in Phoenix, Arizona. It’s the shop I grew up going to from about age 7, and it’s still there, better than ever ... I go for a Sicilian cheese slice and a classic triangle. Only cheese, that’s the only topping a great slice needs. But also Wendy’s chicken nuggets dipped into a chocolate frosty, with ketchup. I know, but don’t knock it ‘til you try it––at 1 a.m.

Guilty Pleasure Song? “Into The Summer” by Incubus. It’s on our most recent playlist at Heirloom at The 1907 and I just dig it. Give it a spin, but don’t blame me if you like it.

JASON

PA U L heirloom

Guilty Pleasure TV Show? It’s gotta be “Suits.” I’ve watched all but the most recent season and I love it. Harvey, Donna, Lewis Litt, Mike Ross?! Classic characters. Something about that cutthroat lawyer life in NYC draws me in––and also the literal suits. If I could I’d wear a suit as much as possible because I just think they are cool. But cooking in one doesn’t work well at all. Believe me, I’ve tried.

Guilty Pleasure Bad Movie?Tough one. I like lots of bad movies, but I do have a deep love for the movie “Tombstone.” With a killer cast (Kurt Russell, Val Kilmer at his peak) and a slew of some the best one-liners ever, if you somehow haven’t seen it, clear your schedule. You know the saying, “one man’s junk is one man’s treasure,” well, it’s fitting because while many might consider “Tombstone” a “bad movie,” I think it should have won an Oscar.

Favorite Guilty Pleasure Food? I’ll be sorry I’ve admitted this, but I can never pass up an onion ring. I even like the bad ones, but when I encounter the real thing – big and crisp with that sly onion aroma – I’m a goner. I can devour them at a truly astonishing rate.

Guilty Pleasure Song? Is there such a thing? Really? I’ve never found a song I was ashamed to admire.

Guilty Pleasure TV Show? Oh yes. “Outlander.” I’m a sucker for both historical fiction and time travel tales, and when the two come together, I’m lost. The great production values are a definite plus.

Guilty Pleasure Bad Movie? There are a million reasons to object to this fairytale of a movie – political, feminist, and intellectual just for starters– and I’ll cop to them all. But when “Pretty Woman” shows up on late night TV, I can never resist it.

RUTH

REICHL

new york times food critic

THE HUMAN CONNECTION

guilty pleasures

25

THE HUMAN CONNECTION

guilty pleasures Favorite Guilty Pleasure Food? Truffles. Fresh truffles, truffle oil, truffle salt, truffle honey. A student of mine just introduced me to Truffle Zest Seasoning, and I feel sure that’ll be another there-goes-the-neighborhood item. I feel guilt on this score because I am a lifelong self-employed freelance writer, and as such I have no business having such high-end tastes.

I also feel some guilt at how much I still enjoy full-fat dairy products... creme fraiche, whipped cream, and good cheeses. I’m 85 percent or so vegan/ plantcentric, haven’t eaten meat since I was 22. But dairy is another matter. I have yet to eat a vegan cheese I actually like (with the exception of Kite Hill almond-based cultured cream cheese), though there are now a few that are at least tolerable.

CRESCENT

You want specifics? I’ll give you specifics. Once in a while I have to have a small Andy’s Frozen Custard. I do not keep Ben & Jerry’s Coffee Heath Bar Crunch in the house because I know no moderation where it is concerned.

DRAGONWAGON dairy hollow

And cheese... well, there is a truffled gouda carried by Whole Foods that––you can just imagine––hits all my high spots.

Guilty Pleasure Song? “Sexual Healing” by Marvin Gaye. There, I said it. Not gonna say anything more.

Guilty Pleasure TV Show? Since I am not violent at all by nature and shut my eyes if something bad is going to happen, it’s surprising that I liked “The Sopranos” so much. And “Hill Street Blues,” and “NYPD Blue.”

Guilty Pleasure Bad Movie? I can’t call “Outrageous Fortune” (Bette Midler, Shelley Long, Peter Coyote) bad––it is very good. But it is certainly ridiculous and lightweight. I have watched it many times and it always makes me laugh.

Favorite Guilty Pleasure Food? TB: Rotel Cheese Dip with Jimmy Dean’s Spicy Breakfast Sausage. As everyone knows, Arkansas is the largest consumer of Rotel in the U.S. - it’s at every sporting event, family together. It’s just downright good.

WB: Flamin’ Hot Cheetos. I could eat bags and bags of this (and have in the past) until my fingers are tinged red for days.

TRAE & WEISI

BASORE bar cleeta

Guilty Pleasure Song? TB: That would be “Nice & Slow” by Usher. I was in high school when that song came out, and you can imagine how my 16-year-old self felt about it. WB: “Faithfully” from Journey. Always have to fight the urge to hold up a lighter-but mostly I just belt it out in the car, when I’m alone.

Guilty Pleasure TV Show? TB: “Cops” (with runner-up as “Jersey Shore”). Who doesn’t like watching real-life trainwrecks happening? The people are just so, so ridiculous, especially when you get a “Tazed & Confused” edition. WB: I watch many shows others consider guilty pleasures (Jane Austen/English regency dramas for instance), but my husband would argue that my Chinese historical soap operas are the guiltiest/ cheesiest of them all (i.e. Nothing Gold Can Stay, Ruyi’s Royal Love). Keeps me fresh on my Mandarin and maudlin melodrama.

Guilty Pleasure Bad Movie? TB: “Waterworld.” One of Kevin Costner’s finest nonsports movies. WB: “So I Married An Axe Murderer.” Totally panned by critics and audiences at the release, but one of my all time faves. Who doesn’t remember Mike Myer’s “Woman, Whoa Man” poetry slam song?

26the food and drink issue

Favorite Guilty Pleasure Food? MB: Hands down, a gas station burrito.

The deep-fried one that has been in the warming case all day. We had an open campus at my Junior High and I would walk to the grocery store and grab one for 79 cents and use the rest of my money for, you know, other things. AB: I don’t have guilt about much that I eat. Let’s say Taco Bell crunchy “beef” tacos. In college, I had an allergy to beef and when I would crave beef I would go get Taco Bell tacos. I’m not sure what that mystery meat is actually made from––maybe soy? But I could house a pack of those tacos and have zero allergic reaction, so they’ll always have a special place in my heart.

Matt & AMY

Bell south on main

Guilty Pleasure Song? MB: “Since U Been Gone” by Kelly Clarkson. I mean, it just rocks. If you truly ask yourself about it you will agree. AB: “Broccoli” by DRAM. Nothing makes me happier, and the music video is all flute and booty.

Guilty Pleasure TV Show? MB: “Burn Notice” but “Law and Order: SVU” is also a go-to. “Burn Notice” is cheesy, action-filled nothing. It’s perfect when you don’t want to pay attention. AB: I could watch “Gilmore Girls” a million times over. As a headstrong kid and adult with a mother who doesn’t quite understand my personality, I very much relate to Lorelei, and you could say Matt is the Luke to my Lorelei.

Guilty Pleasure Bad Movie? MB: All-time favorite bad movie is “Big Trouble in Little China,” runner up is “Bring It On.” BTLC is just classic for my age. I grew up with it and we all watched it a lot. “Bring It On” is just so damn quotable. AB: “Princess Bride” is my favorite––but it’s not bad, I would argue it’s one of the best movies ever. Bad would be “Clueless.”

Favorite Guilty Pleasure Food? Cinnamon rolls. Being gluten-free, I don’t get them much anymore unless I make them, but there is something so satisfying about them. Probably because my mother would make them for us only on special occasions, which turned out more often because we would complain until we got them.

Guilty Pleasure Song? Anything ’80s from Tina Turner, Meatloaf, Heart, Prince, David Bowie, Madonna, Cher. This music just resonates with me. Seems there was so much soul then. It’s also what we play in the kitchen when it’s my turn for the music.

Guilty Pleasure TV Show? “American Pickers.” My wife and I zone out to it because we love allthings-old from trucks, motorcycles, etc. just wish they found more old knives.

Guilty Pleasure Bad Movie? The original “Highlander” with Christopher Lambert was awesome and I still watch it when I see it. Other than that, you can’t go wrong with Ladyhawke as well with Matthew Broderick, Michelle Pfeiffer, Rudger Hauer, and anything fantasy, sci-fi with vampires, werewolves etc. “Krull” was another great “bad movie.” I love these movies because life crazy and full of drama everyday when I watch a movie I want to be transported somewhere else. It’s that childlike mysticism that we should keep with us.

MATT

COOPER the preacher’s son

Favorite Guilty Pleasure Food? Sam's Club foot long hot dogs Guilty Pleasure Song? “La Dieta” Guilty Pleasure TV Show? “Everybody Loves Raymond” Guilty Pleasure Movie? “Dumb and Dumber” It brings back old memories of places, food, experiences, funny times and when life was much simpler.

RAFAEL

RIOS

ye-yo’s mexican grill

THE HUMAN CONNECTION

guilty pleasures

27

When the

FIRE starts to burn

WORDS / JULIA M. TRUPP PHOTOS COURTESY / CRYSTAL BRIDGES MUSEUM OF AMERICAN ART Coal-roasted sweet potatoes. Charred cauliflower. Oak-smoked oysters. Skewered chicken hearts (not to be confused with the oak-smoked oysters). Smoky custard. These were just a few hot bits on the menu at October’s F.I.R.E. (Food Inspires Real Emotion), all prepared on customized grills by chefs William McCormick of Eleven and Case Dighero of Edible Culture.

“All the food is fire-friendly,” McCormick said in his opening remarks. “There are large cuts, which all harness the power of simple fall flavors.” McCormick and Dighero locally sourced meat selections for the beautiful night in the Ozarks, and the red oak used for smoking came from the forest surrounding the museum, which gave selections such as the Baharat-spiced tri-tip most of the smoky flavor. “It comes straight from the wood,” McCormick said. Each menu item was also expertly paired with select beers by guest cicerone-in-training, Matt Geary of Miller-Coors.

Long, farmhouse-style tables are set up in the North Forest to fully immerse guests in one experience that combines nature, fire and culinary arts. McCormick designed steel and cast-iron grills to encourage the viewing of large-scale cooking over an open flame, and the Crystal Bridges mechanical department made it happen, Dighero said. This allows guests to interact with their chefs and anticipate the meal through an open performance.

The next Dighero/Crystal Bridges collaboration is DISH, set for 6 p.m. January 30. The specialty event hosts a lively evening with drinks and light fare to pair with trendsetting women and their stories. This DISH will celebrate Cobblestone Farm Manager Laura Brewer and her passion for regional conservation and sustainability.

28the food and drink issue

gut-friendly recipes

Although she wasn’t having typical acid reflux symptoms, BITES Anne-Ashley Black knew it was time to visit a doctor after a TO WARM lump in her throat became an issue. Her first doctor diagnosed her and prescribed a medication to suppress her stomach acid THE SOUL production. But that worsened her symptoms, and Anne-Ashley developed chronic gastritis. Unable to digest her food with her distressed stomach, she found a more natural-minded doctor, and her healing and relief process began. After doing some research, she decided to convert favorite recipes to be reflux-friendly. While the change has been noticeable for her, she says others won’t guess her recipes are healthier alternatives at parties. “Educating others on alternative options to heal from digestive distress has become a passion of mine and I am so excited that I get to share a little bit of what I cook in my kitchen with you!” Find a recipe for Sheet Pan Maple Roasted Veggies with Pecans and Goat Cheese and an apple crumble on our website. Get hot tips from Anne-Ashley at @ieatcakeforbreakfast on Instagram and her blog ieatcakeforbreakfast.com

by anne-ashley black

Air-Fried Chicken Nuggets Chicken

1 pound of chicken tenderloins cut into bite size pieces 1 TBSP of avocado or olive oil ¼ tsp of salt

Breading

½ cup of almond flour ⅛ cup of chickpea bread crumbs or GF panko (you can buy the chickpea crumbs at Whole Foods) 1 tsp of Italian seasoning ½ tsp of fennel seeds ½ tsp of chia seeds (optional) 1 tsp of ground flax seed (optional) ½ tsp of paprika

Directions

Chop each chicken tenderloin into thirds. Pat the pieces dry with a paper towel.

Toss the chicken pieces in olive oil and salt and set aside while you prepare the breading.

Combine all the ingredients for the breading (almond flour, chickpea crumbs, italian seasoning, fennel seed, chia seeds, ground flax seeds, and paprika on a plate and pat down the mixture until it is even.

One by one, coat each piece of chicken in the mixture and set into a single layer in your air fryer.

Cook on 390 degrees for 15-18 minutes, flipping halfway.

I have found that some air fryers cook differently and yours might need more or less heat and more or less time depending. The first time you make it might be a trial, but you will get the hang of how your air fryer cooks chicken. This recipe is a weekly staple in my house. I love adding in the chia and flax because I am sneaking in superfoods, and that makes me so happy.

Multipurpose Cashew Cream Sauce STEP ONE: THE SOAK All you will need is: 1 cup of boiling water 1 cup of raw cashews Directions: Place one cup of cashews in a bowl and pour one cup of boiling water over the cashews to soak for 45 minutes to an hour. (If you are really in a pinch, 30 minutes will do just fine.)

STEP TWO: BLEND IT ON UP

Ingredients

1 cup of soaked raw cashews (rinsed and drained) 1 cup of chicken or vegetable stock 1 tbsp of Italian seasoning Salt to taste (this is super important–salt is a major player in the recipe) Sumac (we add in sumac to mimic the flavor of lemon which helps give the sauce almost an alfredo-like taste.

You can find sumac at the Fresh Market in the spice section. If you aren’t watching your acidity, then go on and add some good old-fashioned lemon juice.

Directions

Place cashews and 1 cup of stock in a high-speed blender.

Blend on high for 45 seconds to a minute. You do not want the mixture super runny. You want it a bit thick.

Transfer mixture to a bowl and add salt and Italian seasoning.

Use this sauce on top of rice, pasta, and chicken. Heck, I’d even put it over mashed potatoes!

29

The Idle Class Serves Looks

30the food and drink issue

At The Idle Class, we live to host a fabulous party, and if you were a guest at the 2019 Black Apple Awards, then you know it’s one of the things we do best. In an attempt to celebrate the Golden Age of Fabulous Parties, that being the Mid-Century Americana, we thought it only right that we focus our soiree eye on something, shall we say, a little more retro-centric from that extraordinary era.

CONCEPT / CASE DIGHERO & JULIA M. TRUPP PHOTOGRAPHY / MEREDITH MASHBURN 31

MAKING SPIRITS BRIGHT INTRO / CASE DIGHERO

The end of WWII gave American society something to celebrate, so it’s no wonder people were imbibing more than ever, making it acceptable at lunch, the work place, weeknights, and most important of all: home cocktail parties.

And let’s be honest, nothing is more stylish or chic than swirling ice in a rocks glass donned in crushed velvet and heels.

Our guest bartender, Alexander von Bose ( pictured above), of Eleven at Crystal Bridges Museum of American Art designed a couple sexy, cool cocktails for our party, and they are such a cinch to prepare, you will be the life of the fete at your next social gathering.

32the food and drink issue

AU T UNNO NEGRONI 1 oz. London Dry Gin 1 oz. Blanc Vermouth .75 oz. Cappelletti Alta Verde Amaro .25 oz. Genepy, Dolin Genepy des Alpes Add all ingredients to mixing glass and stir for 10 seconds. Strain over large ice cube in rocks glass.

Garnish with orange peel.

AU T UMN IN JALISCO 2 oz. Rancho Alegre Tequila .5 oz. Calvados .5 oz. Lime Juice .25 oz. Falernum 1 Egg White Add all ingredients to shaker and dry shake 10 seconds. Add ice and shake another 10 seconds. Strain over chilled martini glass. Char a lime peel and garnish.

33

Sardine Thyme Spread

2 cans (4.25 oz.) Sardines 8 oz. Cream Cheese (room temperature) 2 tbsp. fresh Thyme (chopped) 2 tbsp. Lemon Juice Mash together sardines and cream cheese; add thyme, lemon juice, then serve in small bowl with your favorite crackers.

Kimchi Pimento Cheese

8 oz. Cream Cheese (room temperature) 1 cup Kimchi (drained and chopped) 1 tbsp. Tabasco ½ cup Mayonnaise 2 tbsp. Apple Cider Vinegar 1 pound Sharp Cheddar Cheese (grated) 4 oz. diced Pimentos (drained) 6 fresh stalks of Celery Pickled Red Onions Beat cream cheese in a mixer with the paddle attachment until smooth, creamy. In a separate bowl, whisk together the Tabasco, mayonnaise, and vinegar. Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for a bit longer. Next, slowly add the liquid ingredients into the cheese mixture and continue to mix until combined. Remove the bowl from the stand and fold in the pimentos and chopped kimchi.

Spread over celery and garnish with pickled onions.

34the food and drink issue

SPECIAL THANKS TO LOCATION holidaze pop-up cocktail bar PHOTOGRAPHER meredith mashburn FOOD case dighero, edible culture COCKTAILS alexander von bose, eleven MODELS julia trupp, case dighero, kody ford, nicole boddington, summer-el-shahawy, onnissia harries, dawn rodriguez, brandon watts

35

WOOD & METAL TYPE

Greeting Cards

Postcards•Invitations

iamherecards.com Etsy@iamherecards Instagram@iamherecards gregory mitchell, prop. fayetteville, arkansas

FULL-COLOR DIGITAL

LETTERPRESS

Hand-drawn

MAPS

36the food and drink issue

FEEL LIK E GOING HO ME P H OTOGRAP HY BY M ATT W H IT E On display through April 2020 at Oven & Tap in Bentonville

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Ashley Kaye: Glut & Guzzle

Opening Reception: Friday, March 20 - 6 p.m.

Exhibition: March 18-29 Fine Art Center Gallery in the Fine Arts Building at the University of Arkansas

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38the food and drink issue

ED IB LE CU LT UR E WILL CHA NGE T HE WOR LD...

SOME HOW, SOME WAY

!

A I D ME

!

D O O F

!

T N E M N I A T R E T EN Stay home and let the party come to you.

With Edible Culture, you’re guaranteed to have a ball.

Visit our website at edibleculture.net

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40the food and drink issue