New to town and quickly becoming a crowd favorite, Little Rock’s Fassler Hall is a German pub featuring local and European brews and house-made sausages along with a weekend brunch. “Fassler Hall is all about bringing the community together. It’s why we have communal seating—so you can grab dinner with your all of your friends or sit down with someone from the community that you may not know and have a beer,” says general manager Ashley Price.
One couple’s passion for locally sourced food continues to grow in downtown Little Rock.
Corri Bristow-Sundell’s interest in growing her own food was piqued at her grandparents’ homestead in east Texas. “They raised chickens, and they had a small kitchen garden where they grew food for themselves and enough to sell. It was a very Southern place,” she says. “I always remember sitting outside shellin’ peas and gabbin’,” she adds with an accent that alludes to her own native Little Rock roots. “I think visiting them really gave me a lifelong love for these experiences.”…
In an approach they describe as “bean-to-bar and beyond,” Bentonville’s Markham & Fitz Chocolate Makers uses fair-trade sourced cacao beans from their partner farmers in Haiti, the Dominican Republic, Bolivia, and Nicaragua to create their confections, which—as you can see—are not limited to chocolate bars. Their commitment to these relationships and the ones they create with customers in the shop are two of the ways they “celebrate people” every day.
Meet the chocolatiers | Lauren Blanco and Preston Stewart are the brains and brawn behind Markham & Fitz.They dream up the menu, prepare the treats (including pastries, sipping chocolate, and eight different types of chocolate bars), and serve the array of goodies in-store six days a week….
Infuse your next round of cocktails with floral tones & fruity garnishes
The approach of porch-sitting weather has us dreaming of warmer temps and gardens in full bloom. And what better way to enjoy the changing season outside than with a carefully crafted beverage in hand? If your mixology is rusty, never fear—we’ve called in the professionals. Turn the page for three springtime spirits sure to inspire countless happy hours in the coming months….
Little Rock chef Lisa Zhang walks us through the flavors and traditions of the holiday
Lisa Zhang knows a thing or two about traditional Chinese cuisine. As the chef and owner of Three Fold Noodles + Dumpling Co. she’s been serving Chinese food to downtown Little Rock patrons since 2014, but she got her start making the restaurant’s signature dumplings when she was just a little girl….
In 2016, led by chef Scott McGehee, Heights Taco & Tamale Co. took top honors at Little Rock’s Chili Fights in the Heights, winning both the Best Overall and People’s Choice categories. It’s no surprise that chili is a popular staple at another of McGehee’s restaurants, Big Orange, which boasts the below recipe. Make a pot of this cool-weather favorite for an easy and filling dinner that can serve a crowd.
Nothing beats the sweet and refreshing taste of our Summertime Rosé Sangria
1 cup fresh strawberries
1 cup fresh raspberries
1 lemon, sliced
1 750ml bottle Rosé wine
3/4 cup raspberry flavored vodka
2 cup lemon sparkling water
Mix all ingredients. Chill then serve over ice. Garnish with mint and lemon slices.
Chef Casey Copeland focuses on locally sourced, fresh—and delicious—fare at Hot Springs’ newest restaurant, The Avenue
Chef Casey Copeland is carving a new path when it comes to dining in downtown Hot Springs. The Texas native is no stranger to the Arkansas food scene having served as executive chef at Little Rock’s SO and been named the winner of the 2015 Arkansas Hospitality Association’s Iron Chef competition, among other notable posts. Copeland feels as though he has found his niche in The Natural State, and now is hoping to make locally sourced cuisine a favorite for diners at The Avenue, his popular new restaurant located inside The Waters Hotel. “I want to bring a better dining scene to this area. I want to be able to use all the local farms we can and also grow produce onsite here for use,” Copeland says. “I’ve built some relationships with local farmers, and I have transitioned in my cooking. I use less seasoning and instead take these beautiful ingredients and highlight them with just a few notes.”…
Little Rock’s Catering to You shares the recipe for their flavorful version of this rich-and-creamy winter favorite
12 Roma tomatoes, peeled
3 cups tomato juice
2 cups chicken stock
15 fresh basil leaves, finely chopped
1 ½ cups whipping cream
¾ cup unsalted butter, cut into pats
½ teaspoon salt
½ teaspoon fresh ground pepper
grated Parmesan cheese, for topping
In a large saucepan, combine tomatoes, tomato juice, and stock and allow to simmer for 30 minutes. Transfer the mixture to a food processor and pulse until smooth. Note that you may need to do this in several portions depending on the size of your processor. Return the mixture to the saucepan and continue cooking on low heat. Whisk in the basil, whipping cream, butter, salt, and pepper, and continue stirring until butter is melted and soup is thoroughly heated. Top with Parmesan cheese before serving.
Catering to You, Little Rock, (501) 614-9030, cateringtoyouinlittlerock.com
Perfect for a cocktail party or luncheon, these tea sandwiches can be garnished with stunning—and edible—flowers
8 ounces cream cheese, softened
¼ cup fresh dill weed, plus extra sprigs for garnish
½ teaspoon garlic powder
1 tablespoon lemon juice
black pepper to taste
harvest grain bread, sliced
8 ounces smoked salmon, sliced thin
2 radishes, sliced
viola or pansy blooms
In a medium-sized bowl, stir together the cream cheese, dill, garlic powder, lemon juice, and black pepper until well mixed. Spread the cream cheese mixture on slices of bread. Top each slice with smoked salmon and garnish with dill weed sprigs, radish slices, and flowers. Note that any flowers you choose to consume should be organic and categorized as edible flowers.