Entertaining Archives | Page 3 of 5

Set for Summer

April 26, 2016 by Norma Edwards

Southern creative JoBeth McElhanon gathers a close group of friends for a treat-filled brunch to celebrate the approach of warmer days and seasonal vacations

JoBeth McElhanon is a woman of many talents. With a background as a registered dietitian, her role as a former Junior League of Little Rock president, and her current career as the Director of Prevention Services, Marketing, and Communications at The Centers for Youth & Families, she is no stranger to having a full—albeit—balanced plate. However, it is perhaps her hospitality and graciousness that shine through most brilliantly in all her endeavors—particularly when it come to entertaining friends.

We sat in on a pre-summer brunch she hosted for a few of her closet friends. “We all met and became friends through the Junior League of Little Rock. While we are now sustainers, we continue to use the skills the league taught us to serve other non-profit organizations as volunteers,” McElhanon says of the group of women she invited to her home.

For the gathering, she consulted Sherwood’s recently opened The Humble Crumb Bakery. They created a menu of delicious pastries and breads, which McElhanon complemented with mimosas and a Honey Lavender Fruit Salad.

When it came to the decor, McElhanon used her favorite color, green—which is abundant in her West Little Rock residence—as a starting point for the table setting. “The palette I chose for our house includes various shades of green, ivory, khaki, and gray—colors that reflect growth and rejuvenation in nature. There are so many green hues throughout the house, but I think they work. When you look at nature there isn’t just one shade of green. Why shouldn’t that be true for indoors?” she says. McElhanon is also an avid collector of vintage plates and serving pieces, which she used in the setting.

However, even with all of the fun she has in setting a table and preparing food for others to enjoy, McElhanon is grounded in the real meaning of community and friendship. “All of us want to have a Pinterest- or Instagram-worthy event, but none of us really have the time to agonize over every detail. One of the things that I carry with me from my Junior League days is from a national training I attended years ago when we were on the cusp of social media. The speaker said, ‘If we are going to live in a high-tech world, we must remember to be high-touch people.’ I think that’s where finding that pocket of time to connect with good friends is imperative—it restores the soul,” she says.

At each place, McElhanon layered three plates for a collected look. The top plates, which she found at Fabulous Finds Antique Mall in Little Rock, are a recent addition to her collection. Simple bamboo-handled flatware and natural woven placemats lend a more casual feel and echo the undertones of nature that run throughout the home. McElhanon and her husband found an abundance of clear quartz crystals in their backyard upon moving into the home. She used several of these as stands for the table’s place cards. Gingham napkins accented with the McElhanons’ monogram complete the setting. Lemon blueberry muffins (seen at left) made by The Humble Crumb Bakery, were just one of the tasty baked goods created for the brunch.

Tori Halvorson (left) and Betsy Peters opened Sherwood’s The Humble Crumb Bakery along with Ruth Peters, Betsy’s mother-in-law, in December 2015. While they got their start in 2011 by selling Ruth’s famous cinnamon rolls at the Sherwood Farmer’s Market, the boutique bakery now offers a huge variety of pastries and baked goods as well as smoothies and parfaits on Friday and Saturday mornings and dinner entrees on Monday nights. In addition, they also take private orders. They are open Monday, 4 – 6 p.m., Friday, 6 – 10 a.m., and Saturday, 7 – 11 a.m.

LEMON POPPY SEED BREAD WITH ORANGE GLAZE

Ingredients

Bread:
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 1/4 cups sugar
3 eggs
1 cup plus 1 tablespoon vegetable oil
1 cup milk
1 tablespoon poppy seeds
1 1/2 teaspoons vanilla extract
3 tablespoons lemon juice

Orange Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon melted butter

PREPARATION
Preheat oven to 325°F. Combine all bread ingredients in a medium-sized bowl and mix until well blended. Grease the bread pans thoroughly. Pour the mixture evenly into the two prepared pans. Place them in the oven and bake for approximately 1 hour or until golden brown and an inserted toothpick comes out clean. After removing bread from oven, place on a cooling rack. Remove from the pan once bread has cooled a bit. Combine all glaze ingredients in a small pot and bring to a boil over medium heat until sugar is dissolved. Place a sheet of wax paper or foil underneath the bread’s cooling racks. Pour the glaze over the top of the bread, and allow it to set. Enjoy!

The Humble Crumb Bakery, Sherwood, (443) 995-6038, humblecrumbbakery.com

The Simple Pleasures

February 17, 2016 by Norma Edwards

Blogger, online shop owner, and homestead maven Natalie Freeman invites us into her home for a seasonally inspired gathering with friends

(Chalkboard art by Arkansas-based graphic designer, Janna Wilson.)

“It was not in our blood to do this,” laughs Natalie Freeman when asked about her life on a small hobby farm in fayetteville. Neither she nor her husband Luke planned to be raising organic fruits and vegetables and tending to a flock of egg-laying hens. Rather, the life seemed to pick them. After falling hard for gardening and a more simplistic lifestyle in college, the couple eventually purchased a farm, which they now lovingly refer to as Freckled Hen Farm. Here, with approximately 1,000 square feet of garden space and a flock of 60 hens, they run a subscription-based produce and egg business—the goings-on of which Natalie shares on her widely read blog, Natalie Creates.

The charming scenes of serene farm life, salvaged or reinvented home décor, and the passion the two share for this way of life have all culminated in a following, which led Natalie to open an Etsy store where she sells planting calendars, reversible headbands (which she says are perfect for those times when you are working in the garden and need to pull your hair back), and miniature flags, known as Happy Flags, for bouquets or party décor. The business has been such a success that she left a full-time position in mid 2014 to tend her blog, shop, and—of course—the farm. “I think a lot of people aspire to live this cute farmhouse dream, but they think they have to have a million dollars to do it, and we are a testament that you don’t,” she says of their endeavors. “We live a simple life, but we’re having a rich experience.”

As the young couple continues to follow their passion, they have plans for expansion in the works. Beginning in March, Natalie’s current Etsy store will close and the products will fold into a new online marketplace, Freckled Hen Farmhouse (read more about this on page 32). They have also rented a studio space in downtown Fayetteville where they will fill orders and hold monthly pop-up shop events that will be open to the public. Natalie says the new shop will be “reminiscent of the past and the way our grandparents did things.” Much like the rest of their lives, it will revolve around the simple pleasures of the farm, gardening, and gathering with loved ones.

She gave us a glimpse inside one such gathering that included a small group of close friends who were coming together to celebrate the start of planting season. On this day, Natalie served a fresh salad of mixed greens with strawberries, red onion, and honey-roasted sunflower seeds on blue-and-white plates from local retailer Euna Mae’s. The salad was topped with a homemade balsamic vinaigrette (see recipe at right). After lunch, she shared an assortment of seeds, which were then put together in a seed starter kit as a party favor for her guests. Her hope is that the kit will allow them to enjoy a similar salad harvested from their own gardens.

Follow Natalie and Luke’s farm adventures and learn more about their new online home provision and farm supply store, Freckled Hen Farmhouse—which launches this March. Be sure to stay tuned for monthly pop-up events at their Fayetteville studio, as well. (Blog: nataliecreates.com | Instagram: @nataliecreates | Online Shop: freckledhenfarmhouse.com)

A Homemade Holiday

November 20, 2015 by agill@athomearkansas.com

A love for animals, an undeniable talent in the kitchen, and the joy of the holiday season are the perfect recipe for happiness at Susan Harper’s El Dorado home

Draped in fresh magnolia garlands and accented with vivid red berry wreaths, Susan Hurley Harper’s El Dorado home—which sits squarely in the center of town—isn’t exactly where you would expect to find the two goats behind the town’s most renowned and delicious cheese. The four-legged friends—aptly named Julia Child and Alice Waters—provide milk each day, which Harper then turns into fresh chèvre and feta for use in her kitchen and to share with fortunate friends. “I love it, and I love my goats; it’s like my therapy,” she exclaims….

Grounds for Gatherings

October 21, 2015 by agill@athomearkansas.com

Welcome the chill of late autumn with close friends, a glass of wine, and one of Arkansas’s most beautiful natural backdrops at Sassafras Springs Vineyard

Nestled in the hills of Northwest Arkansas amongst vibrant autumn foliage and breathtaking scenic views sits Sassafras Springs Vineyard, a fully stocked winery and destination for weddings and celebrations. The vision of Cheryl and Gene Long, the sprawling 15-acre property, which previously served as a horse farm for former Arkansas Razorbacks head football coach Houston Nutt, provides visitors with an escape from everyday life—if only for a few hours. What were once horse stables and a milk barn have been transformed into an event center and winery respectively, all connected by winding, tree-shaded walkways.

“The winery was all my husband Gene’s idea,” says co-owner Cheryl. “I wanted a place to host weddings, and we put them together to make one big event space.” In addition to the winery, the property now boasts two venues, both of which are available for rental: The Chapel Ruins, an architecturally intriguing open-air venue that resembles the remains of an archaic church, offers seating for 400 guests—perfect for a wedding ceremony or a large dinner party, and The Stables, an indoor venue that offers all the amenities of a traditional reception hall with the charm of a farm setting and décor that complements the vineyard’s rustic style.

However, one need not be hosting or attending an event to take advantage of all the property has to offer. The onsite winery is open to the public six days a week. “We have more than 100 wines from all over the world available for tasting, and [we] offer flights so you can find a favorite,” Cheryl notes. Additionally, Sassafras Springs recently bottled their first two varieties of wine: a Washington Syrah and an Arkansas Chambourcin. While the grapes for these two wines did not come from Sassafras, they have started their own vineyard and are working with the University of Arkansas to grow and harvest a hybrid variety of grapes for wine production. “We’re about a year and a half away,” Cheryl says of the projected harvest date for this first planting. The Longs also brought in Stephen Dollar, a former Arkansas Winemaker of the Year, to oversee the vineyard and assist in this new undertaking.

For now, guests can walk into the winery and expect to find an enticing selection of locally produced cheese, meat, and bread from area artisans. You can select a bottle of wine and create a cheeseboard before setting out to explore the property with a picnic of your own, or just kick back with a glass and take in the view from a seat at the winery’s long farmhouse table. On Friday and Saturday nights, they offer live music performed by local musicians who are often from the University of Arkansas or affiliated with the Walton Arts Center. On these nights, guests can also enjoy a full dinner—catered by one of many local restaurants that are on a rotating list—the perfect complement to the pastoral setting.

For this harvest gathering, Spode’s “Woodland” pattern adorns the table in the hues of the season. For events and dining, the vineyard plates their meals on mismatched china for a homey, vintage feel.

Seasonal blooms from ZuZu’s Petals and Gifts in Fayetteville add a spot of bright color to this fall-themed table, while a brass candelabra strikes a chord of elegance, and a duck decoy and tree-round chargers hint at the rural setting.

The winery is stocked with selections of cheese, meat, and bread—all made by local artisans. Purchase your favorites, and then head out to find a spot on the property to enjoy them along with a glass of wine.

The onsite winery features more than 100 varieties from around the world, including an Arkansas Chambourcin and a Washington Syrah, which were both bottled at Sassafras.

Open Tuesday – Sunday. Find a full schedule of events on the vineyard’s website. Sassafras Springs Vineyard, Springdale, (479) 419-4999, sassafrasspringsvineyard.com

The Heart of a Hostess

August 26, 2015 by agill@athomearkansas.com

Amy Nelson Hannon, owner of Springdale’s Euna Mae’s, shares her secrets for creating a weekend brunch that’s easy to prepare—and sure to be devoured—along with a few heartfelt insights on hospitality

Amy Nelson Hannon loves to host a crowd—and she’s good at it. As a mother to three, a pastor’s wife, and owner of a thriving (and charming!) kitchen store, it’s no wonder. While all of these titles certainly qualify her for the role, it’s clear her driving passion for hosting and cooking stems from the store’s namesake, Euna Mae (see the quote at right for Hannon’s own words about her beloved grandmother) and the skills and character she instilled in Hannon.

“I’ve always considered myself more of a ‘host’ [than an entertainer], making food and creating a welcoming place for people to gather, sit, visit, eat, laugh, and make memories,” she says. Guided by these principles, she created a comfortable, laid-back brunch to be enjoyed by weekend guests—meaning there’s not only time to eat, but also time to catch up on life and enjoy being together. “Every fall my best friend comes to visit from Dallas. The weekend that she and her family come to Northwest Arkansas is one that I get giddy about! The one meal we know with certainty that we will be able to enjoy together is brunch before we leave for campus [for the Razorback football game],” she adds.

This year the menu includes everything from a light yogurt with granola to a veggie-filled frittata. “To be a happy host and not be scrambling in a panic with a houseful of company, I make ahead what I can; and I sneak in a few shortcuts! The zucchini crumb muffins and granola can easily be baked the day before and stored in airtight containers. And in order to get homemade buttermilk biscuits without the mess, I serve Callie’s Biscuits that are fresh-frozen from Charleston, South Carolina (available at Euna Mae’s). They’re handmade, shipped frozen, heat in 20 minutes, and they’re the best biscuits I’ve ever eaten,” Hannon says. And although the food looks tempting on its own, Hannon seizes the opportunity for a beautiful presentation by artfully dishing up each menu item in tableware from her shop.

It’s not just the brunch food that makes loved ones feel special at her home. Hannon preps for the arrival of overnight guests by leaving cookies on their bedside tables and placing special soaps and lotions in their bath for a thoughtful touch. With food and flourishes like these, who wouldn’t want to spend a weekend with Hannon as the host?

In her own words, Hannon shares the legacy of Euna Mae, her grandmother, the namesake of her Springdale store, and the inspiring mentor who led to her own love of and knack for cooking and hosting.

Euna Mae fed people. It was her love language, just as it is mine! She fed her Circle group, her Sunday school class, and her grandchildren every Wednesday when we’d come over to play while our parents all went to choir practice at the Baptist church. She’d make compassion meals for people who were hurting. She’d donate treats for area bake sales. And she hosted and fed her family’s families on snow days, any given sunny afternoon, and every Easter and Christmas for as long as I can remember. She always had cold Cokes in red cans in the refrigerator and a little bite of sweet on the counter, or in the freezer, fridge, or a candy dish on the coffee table! And her cast iron skillet made its home on the stovetop where she made my Papa Nelson a fried egg every morning of his life. She had always had an open door and something to serve us. It filled up our insides in all kinds of ways!”

Euna Mae’s, Springdale, (479) 419-9690, eunamaes.com

Follow the At Home blog for a special post with links to all of the recipes featured here—plus, instructions for two bonus dishes: an Apple Brown Betty with Salted Caramel Sauce dessert and Salted Chocolate Chip Cookies. athomearkansas.com/blog

Red, White & Chic

June 22, 2015 by agill@athomearkansas.com

Steal these patriotic party ideas from an Independence Day soiree held by Fayetteville exterior designer and landscape expert Daniel Keeley

Spruce Up the Shed A backyard storage shed might not be top of mind when you’re considering party venues. However, for Daniel Keeley, owner of Northwest-Arkansas-based DK Design, it seemed like a natural choice. When his clients, who live in the heart of Fayetteville and frequently host tailgates for Razorback football games, moved into this the circa 1900 Southern-style home, he seized the opportunity to transform the property’s shed into a small—but fully functional—space for cozy gatherings any time of year. Transform your own outbuilding or garage by wiring it for electricity, adding windows or additional doors to bring in light, installing new flooring, and/or painting the walls and exterior.

Red, White & Chic | At Home in Arkansas | July 2015

Keeley placed the main dining table just outside of the shed, so guests could enjoy the garden (which he also designed). This choice allowed for plenty of space to serve the food inside the shed. Windsor-style chairs, hand-cast from aluminum, anchor the ends of the table to lend an Americana feel.

Add Durable—and Desirable—Furnishings “It’s a little bit of fantasy and totally unexpected, but in such a natural setting,” Keeley says of this shed’s furniture, art, and everyday accessories. Comfortable, outdoor pieces—all of which are stylish enough to be used in the home’s interior—give the shed an approachable, laid-back feel. For example, a heavy sisal rug covers the floor and a weathered wood table offers a place for guests to sit or to set up a buffet. These pieces juxtapose with the shiny, elegance of the brass light fixtures and the contemporary art seen on the back wall. When it comes to your own space, consider your style and make the look one that’s reflective of you—and that coordinates with the rest of your home. Whether you’re hosting on a patio, front lawn, or in a shed, also be sure to consider your guests’ comfort, and select and arrange your furnishings accordingly.

Make It Festive While some of the shed’s furnishings naturally lent themselves to an all-American celebration, Keeley added accessories to remind revelers of the reason for the occasion. “I wanted [this party] to be patriotic, but not totally expected,” Keeley says of the décor additions. For example, a custom table runner and pillows—made from outdoor fabric—bring in blue and white along with a star motif, while other accents, such as a garden stool and bright peonies, offer a pop of red to complete the U.S.A.-inspired palette. Look for items you may already have around the house, such as an American flag, red, white, or blue lanterns, and potted plants to bring the décor to life in a subtle and understated way.

Peonies, picked fresh from Lovejoy Farms in Winslow and arranged by Fayetteville’s Flora, add a pop of red to the setting.

With so many breweries in the Natural State, options for locally produced beer are more abundant than ever. For this celebration, Keeley chose Core Beer’s “Arkansas Red,” as a nod to both the state and the national holiday.

Mix Up the Menu While barbecuing may be a traditional way to spend the day, consider making fruits and vegetables the star of the party. They’ll make a beautiful, in-season addition to your fare. Sammy Townsend, who owns Fayetteville’s Bouchee Bistro along with Justin Calvert and Vince Pinalto, created the “classic pairings of sweet and salty” for this menu. When it comes to your selections, choose items that are readily available and easily prepared (or made ahead of time), and be sure to offer something for every taste.

: Green Bean & Tomato Salad

: Prosciutto & Melon

: Watermelon & Feta

SUMMER SALAD

Ingredients: 2 bell peppers, halved/ 1 pint cherry tomatoes, halved or chopped/ 2 cucumbers, sliced/ ¼ cup olive oil/ Salt and pepper to taste/ Splash of balsamic vinegar

Preparation: Use a grill to cook the peppers, flipping once during roasting to get nice grill marks on both sides of the vegetable. Remove from grill, and chop into bite-sized pieces. Place tomatoes, grilled peppers, and cucumbers in a bowl, and drizzle liberally with extra virgin olive oil. Sprinkle with salt, pepper, and vinegar. Toss the ingredients and serve at room temperature.

If a grill is not available, you can roast the vegetables directly on the open flame of a cooktop, or cook in a 400°F oven for 20 minutes.

BLACKBERRY TART

[For the crust]

(Recipe yields 8 individual 3-inch shells or 2 8-inch shells)

Ingredients: 2 cups flour/ 1 tablespoon sugar/ pinch salt/ 1 ½ sticks butter/ 2 egg yolks/ ½ cup heavy cream

Preparation: Combine first four ingredients in food processor. Process until it resembles coarse cornmeal. Add yolks and cream. Pulse until combined. Chill in refrigerator for 20 minutes. Remove and roll to ¼-inch thickness. Use the dough to line tart rings. Blind bake, using pie weights, in 350°F oven for 10 minutes. Remove weights and continue cooking for 5 minutes longer. Remove from oven and set aside to cool.

[For the pastry cream]

Ingredients: 2 cups milk/ 1 vanilla bean, split lengthwise/ 6 egg yolks/ ½ cup sugar/ ¼ cup cornstarch

Preparation: Put milk and scrapings of the vanilla bean in a medium saucepan. On medium-high heat, scald milk until small bubbles form. In a bowl, whisk yolks. Add sugar and cornstarch, and continue to whisk until smooth. Carefully pour hot milk into yolk mixture, whisking constantly. Return to saucepan and continue cooking until thickened. Refrigerate until cool.

Assembly: Remove tart shell from pan and place on serving dish. Fill halfway with pastry cream. Arrange blackberries on top in single layer and dust with powered sugar. Garnish with flowers or mint.

Design Resources

Design—garden and event Daniel Keeley, DK Design, Fayetteville, (479) 443-9002, dkdesignoutdoor.com

Bistro lights Ewing, Bentonville, (479) 271-9532, North Little Rock, (501) 758-9530, Springdale, (479) 927-9531, ewing1.com

Catering Bouchee Bistro, Fayetteville, (479) 409-0509

Custom pillows and table runner Joy Ford, Stitches of Joy, Fayetteville, (479) 595-4581

Florals Pam Pemberton, Flora, Fayetteville, (479) 442-7010, floranwa.com

Ready, Set, Spring

February 14, 2015 by ark_admin

Designer Melissa Haynes sets a graceful table for a luncheon at her Fayetteville home

“For me, the outside is just as important as the inside,”says Melissa Haynes, who owns the Johnson-based MH Design, Inc. Case in point, the courtyard of her Fayetteville home, where terraces spill over with blooming containers, defined gathering spaces provide plenty of room for dining or relaxation, and a fully functional vegetable garden awaits just outside her kitchen. The home’s well-appointed parterre garden leads to the dining area, where the scene is set for this warm-weather gathering.

“I like to keep things simple when I entertain,” Melissa says. “I let simple flowers and small details come together to create the look and feel.” For this get-together with friends, she went with a light palette of soft whites and creams accented with a blush pink and the garden’s abundant evergreen foliage. White basket-weave-patterned dinnerware pairs with rattan chargers and bamboo flatware for an unfussy, classic look. Blush water glasses, vintage gold-and-clear-glass salt and pepper shakers, and the setting’s pièce de résistance—a tablecloth made from Timothy Corrigan’s “Cap Ferrat” Schumacher fabric—all lend a feminine charm to the garden party. The fabric features a motif of pineapples and trelliswork, which Melissa had finished out with a caramel-colored border. “I wanted something along the edge that wouldn’t show dirt or a stain since it is being used in the garden,” she says of the practical touch. For lunch, guests dined on a spring split pea soup paired with a glass of rosé. “I like to keep the food manageable, so that it’s not a chore to entertain,” Melissa adds. It’s this laidback, yet seemingly carefully curated approach that make both the garden and the designer herself a pleasure to all who encounter them.

Pineapples: A Hospitable Motif

Melissa selected the “Cap Ferrat” fabric—which is from Timothy Corrigan’s line with Schumacher—for the tablecloth. The design features floral patterns, trelliswork, and perhaps most predominantly, pineapples. The tropical fruit, which had to be imported from the Carribean islands during colonial days, was a rare treat for early settlers. When guests dined at a home where pineapple was served, they knew their hosts had spared no expense. Thus, pineapples came to be known as a welcoming symbol of good cheer. Today, the tradition continues with pineapples showing up in home features including door knockers, pathway markers, and, of course, on dining tables.

Design Resources

Designer Melissa Haynes, MH Design Inc., Johnson, (479) 286-2244, melissahaynesdesign.com

Landscape architect Travis Brooks, Brooks Landscape Architecture, Fayetteville, (479) 387-1769

Fabric—tablecloth and napkins MH Design Inc., Johnson, (479) 286-2244, melissahaynesdesign.com

Floral Flora, Fayetteville, (479) 442-7010, floranwa.com

Tablecloth fabrication Mountjoy’s Custom Draperies, Mabelvale, (501) 455-2216

Life of the Party

November 28, 2014 by ark_admin

Designer Chris H. Olsen shares tips–along with a few fond memories–that are sure to inspire you to crate your own festive New Year’s Eve fete

New Year’s Eve. It’s the one night of the year when even the timid among us have cause to celebrate, as partygoers bask in the year that was and revel in the optimism of what the future holds. For designer and entertaining expert Chris H. Olsen, a New Year’s Eve soirée is all about blending luxury with comfort and nostalgia with trends. We asked him to transform a private room at Little Rock’s Cache Restaurant into his ideal New Year’s Eve party spot. Read on to learn about the piece of his childhood that inspired the party’s theme and to glean ideas for your own lively bash.

Stroke of Genius Created by Natalie Madison of Natalie Madison’s Artisan Cakes, the elegant clock cake—with the time set just before the stoke of midnight—is reminiscent of Olsen’s boyhood. “My mom always made a clock cake every New Year’s Eve, so this reminded me of my childhood. She baked it and then did vanilla frosting and covered it in coconut,” Olsen says. “That was always our tradition.” Here, the clock cake sets the theme for the party and was placed in the middle of the table to serve as the centerpiece.

Grand and Central For smaller gatherings, Olsen suggests placing one long table in a central location and serving both the food and beverages from this table to make it a gathering place that is easily accessible.

Holiday Blend Since many people will still have Christmas décor close at hand or on display, Olsen recommends incorporating pieces such as ornaments into your New Year’s scheme. Place neutral silver and gold ornaments in a glass hurricane for an easy and elegant way to add shine to a tablescape. Mix in blow horns or party hats for revelers to enjoy as the clock strikes midnight.

Champagne of Choice Rather than a wine tasting, Olsen chooses to delight guests with a champagne testing—perfect for toasting 2015. “Having all the champagne on the table makes it feel more like a bar, rather than a formal tasting,” Olsen says. He consulted with Colonial Wines and Spirits as he selected the various types of champagne to serve and recommends going to your local liquor store and asking them to make suggestions for what to pair with your meal before any party or gathering.

Resources

Event design Chris H. Olsen, Botanica Gardens, Little Rock, (501) 614-3000, botanicagardens.com, chrisholsen.com

Cake Natalie Madison’s Artisan Cakes, Little Rock, (501) 240-6102, nmartisancakes.com

Catering and location Cache Restaurant, Little Rock, (501) 850-0265, cachelittlerock.com

Champagne Colonial Wines & Spirits, Little Rock, (501) 223-3120, colonialwineandspirits.com

Floral Tipton & Hurst, Conway, Little Rock, North Little Rock, West Little Rock, (501) 666-3333, tiptonhurst.com

Welcome Friends!

October 28, 2014 by ark_admin

Exterior designer Daniel Keeley and chef Jen Lewis come together to create a memorable Thanksgiving feast at Keeley’s Fayetteville home

Imagine for a second that you are friends with one of the most talented garden and exterior designers in the state and he’s invited you to his home for Thanksgiving. What’s more, he happens to be friends with one of the area’s top chefs and you’ll be dining on fare she has created especially for this evening. Sound too good to be true? Not if you’re friends with exterior designer Daniel Keeley of DK Design and chef Jen Lewis of Jen’s Art of Cooking. The pair chose a cool night last autumn to gather with new and old friends for an updated take on Thanksgiving traditions. Dubbing the evening a “friendsgiving,” guests took in the beauty of the garden spaces at Keeley’s personal home while enjoying an innovative and freshly made spread prepared by Lewis.

The Setting

Keeley, who shared the renovation of his 1,000-square-foot home with readers on the At Home blog and the finished interior project reveal in our October 2013 issue, planned his outdoor spaces with the same meticulous approach he uses with clients. “I actually designed the garden in my mind first—before I ever thought about the interior of the home,” he shared in the 2013 interview. The home’s entire exterior space is divided into zones, which flow gracefully from one to another.

For this party, Keeley welcomed guests at both the front door and through a side yard entrance into the home’s backyard. With appetizers and drinks in hand, guests were invited to sit for a spell in what is known as the garden room. Along with wooden benches and a round table—perfect for serving or seasonal displays—an abundance of mums, gourds, and fall foliage enliven the space and signal that autumn is in the air. From there, the group moved to the outdoor dining room when dinner was served, and ended the evening by relaxing in the outdoor living area. Designed on an axis, the bench, buffet, and dining table all align to create a seamless, structured flow from one space to another.

Prior to the guests’ arrival, Keeley and Lewis spent time in two other zones: the grill area, which features a massive stainless steel TEC Infrared grill, and the newly planted vegetable garden. “I’ve never had a vegetable garden, so it’s been fun to experiment,” Keeley says of the ornamental and edible garden that features lettuces, cabbages, broccoli, and cauliflower in the fall.

The Cuisine

While Keeley was excited to host the evening at his home—it was actually the first outdoor party he held after moving into the renovated space—he turned to Fayetteville-based chef, event planner, and recipe developer Jen Lewis when it came time to decide on a menu for the evening. “I wanted the food to be both rustic and comforting—a twist on Thanksgiving traditions,” Lewis says. “I love using elements of the outdoors and food in a more natural or rustic way when served.” This was especially true of the Pumpkin and Sage Soup, which was dipped from the shell of a hollow pumpkin. “It adds color and really makes for a beautiful presentation,” she says.

Lewis was also mindful of Keeley’s own personal taste, opting for a masculine, simple cocktail to greet guests and garden-fresh vegetables as a side. Rather than a traditional turkey, Lewis and Keeley prepared a Berkshire Pork on the outdoor grill. The pork came off the grill while guests were mingling, allowing them to experience the aroma and giving the chef an opportunity to cook outdoors. A more traditional cranberry sauce related the meat back to the holiday’s culinary roots. In the presentation of the dessert course, Lewis honored Keeley with a nod to the setting as well as his line of work. Small clay pots filled with streusel delighted guests before they ended the evening in good company around the fire pit.

Apple Cranberry Ginger Potted Streusels

INGREDIENTS

For the streusel:

1 cup unbleached all-purpose flour

3/4 cup packed light brown sugar

1/2 cup lightly toasted walnuts, chopped

1/4 tsp. table salt

6 Tbs. unsalted butter, melted

For the filling:

4 tart baking apples, such as Granny Smith or Pink Lady

1 ¾ cup fresh or frozen cranberries (thawed)

3/4 cup plus 6 Tbs. granulated sugar

3 ½ Tbs. unbleached all-purpose flour

1 Tbs. crystallized ginger, finely chopped

1/4 tsp. ground cardamom

1/4 tsp. ground cinnamon

Note: Aside from regular kitchen tools and utensils you will also need four small clay pots from a garden store or nursery.

DIRECTIONS

1. Season clay pots with vegetable oil and place on cookie sheet. Preheat oven to 350 degrees, and place the cookie sheet and pots in oven while it heats. Remove the sheet and pots from oven when it is

preheated. Set aside.

2. Make the streusel. In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.

3. Make the filling. Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in the cranberry mixture and apples.

4. Divide the filling equally into pots and top with streusel. Cook approximately one hour or until bubbling. Carefully remove from oven.

Visit the At Home in Arkansas blog for more recipes from this menu.

Resources

Exterior design Daniel Keeley, DK Design, Fayetteville, (888) 670-4899, dkdesignoutdoor.com

Menu selection and food preparation Jen Lewis, Jen’s Art of Cooking, Fayetteville, (479) 871-4139

Prep School

August 26, 2014 by ark_admin

As they prepare to open the doors of Heights Taco & Tamale Company, the culinary geniuses behind the brand give us a glimpse into the test kitchen where a bevy of soon-to-be-well-loved recipes are under development

“Mexican food is in my blood,” says Scott McGehee, executive chef of Yellow Rocket Concepts and one of four owners of the group’s newest venture, Heights Taco & Tamale Company. “I was raised eating at Browning’s [the restaurant that previously occupied Heights Taco & Tamale Company’s soon-to-open space], so the whole experience is very meaningful to me,” he adds. McGehee had two overarching thoughts when the opportunity to open a restaurant in the historic Heights location presented itself: “First, I thought that doing anything other than Tex-Mex would be a disservice. Second, we really wanted to do something unexpected—just as Browning’s did with their original Tex-Mex concept when they opened their doors in 1946,” McGehee says. He also notes that the menu will differ from the coastal-inspired fare at Local Lime, one of Yellow Rocket Concepts’ three other ventures, which also include Central Arkansas’ ZAZA and Big Orange.

On this particular day, McGehee and chef Ben Brainard, who along with John Beachboard and Russ McDonough comprise the restaurant’s four partners, were working to perfect a few much-anticipated menu items, including Delta-style, pulled-pork tamales, Arkansas heirloom tomato pico de gallo, and a Paloma cocktail for those stopping in to visit the bar. Each dish has a strong, Deep-South-meets-Texas-meets-Little Rock flair. Brand Manager and Marketing Director Amber Brewer promises the restaurant’s fully renovated space will have a similar vibe, making it a casual, comfortable place to drop in for lunch or dinner. Heights Taco & Tamale Company is set to open later this fall.

Celebrating a Classic

After the initial opening of Heights Taco & Tamale Company, McGehee plans to host monthly Browning’s throwback nights where the landmark restaurant’s most celebrated dishes will be served. “We aren’t including these on our regular menu, but I want to pay homage to the institution and give people a chance to experience that menu,” McGehee says.

Try the Recipes

While the chefs hadn’t settled on the exact resturant menu the day of our shoot, they are allowing us to share recipes from the test kitchen with you before Heights Taco & Tamale Company opens its doors. Follow the At Home in Arkansas blog throughout the month of September to find the recipes for the pulled- pork tamales, Arkansas heirloom tomato pico de gallo, and Paloma cocktail.

Special thanks to Kim & Russ McDonough for the use of their home for this recipe development party and to Tipton + Hurst for the succulent floral arrangements on the table.

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