On this week’s edition of the Flavors of Northwest Arkansas podcast, we hop over to Siloam Springs and to the Park House Kitchen + Bar, where we interview owner/operator Alma Sanchez. But before we got into that interview, we wrapped up Top Chef NWA 2024 benefitting the Rogers Public Library Foundation. We’ll hear from the winners and have some news about a popular new part-owner of a Springdale restaurant. Also, this coming weekend will be a popular grand opening weekend in Bentonville. Callisto will be opening on Friday (check out our Facebook/Instagram for our soft opening story) and Brothers Meethouse will be opening on Friday in the Market District. We’ll hear from them. So glad that we got to the Park House Kitchen + Bar in Siloam Springs. Really enjoyed the interview, the space, and the food! For those that haven’t been there, Alma Sanchez has an amazing place in the downtown historic district right by the City Park & Gazebo and Sager Creek. She was raised in the restaurant world and grabbed the opportunity of the Park House when it unexpectedly became available, just a few weeks after sitting on the porch there, wondering aloud how cool it would be to own the place. It used to be a hotel, and still kind of is. Alma will explain that. She also talks about how they came up with the menu for the place. They thought outside the box for this one and it worked out well. She talks about how they pivoted to survive covid, and how that kept her from having to lay anyone off.   Also, any place that has brunch on the weekends, chicken and waffles, and a Monte Cristo has my attention!   We talk to Alma Sanchez from Park House Kitchen & Bar, next, here on the Flavors of Northwest Arkansas.  

On this week’s edition of the Flavors of Northwest Arkansas podcast we head up to Bentonville and talk to Chef & Owner Soerke Peters of Mezzaluna Pastaria, and let me tell you, this man has had some experiences that will absolutely blow you away. But first, a quick note if you’re listening to this on October 23rd or 24th in 2024, Top Chef NWA is happening Friday night. I’ve talked about Top Chef here a few times and it’s a great event, as we went last year for the first time. It’s the big fundraiser of the year for the Rogers Public Library Foundation, and 4 chefs (actually 3 chefs and a team of students from Brightwater) will compete for the title. Last year’s winner Chef Garyn Folden from Cura Culinary will be one of the judges this year. With your ticket, you will experience a minimum of four dishes prepared by the competing chefs & teams. You will also enjoy grilling stations, pass dishes, signature cocktails, mouthwatering appetizers, decadent desserts, and an open bar… for $75. Great deal, great cause, great time! You can get your tickets at the Rogers Public Library Foundation website, or you can just go to the ticket link on our Flavors of Northwest Arkansas Facebook and Instagram pages.  Hustle and get yours before they sell out! Back in July, we interviewed Mitchell Owen from Zelli Pasta, and they had a super-busy summer, with their growth and expansion of the store. Mitchell did have some breaking news for us back in July and told us that they were working on an in-house tomato sauce sourced from Arkansas grown tomatoes. It’s now available and you can pick it up at the store in downtown Springdale! Mezzaluna in downtown Bentonville held their grand opening on August 19th and have been humming ever since. Chef & Owner Soerke Peters also owns and operates a Mezzlauna on the Monterey Bay in California- so, why Bentonville? He explains. Unlike most of us, he knew what he wanted to do at a very early age. He got into training to be a chef after high school, and as a new young chef, he got hazed. You’ll hear his stories. Early on, he was working at Michelin star restaurants, where he really learned the trade. Chef Peters was named Executive Chef for the 1990 World’s Fair in Russia & Siberia. How do you order food for thousands of people? Also, he served one of the biggest dignitaries of that time and had little-to-no notice before having to do so. Some wild stories from that job. And finally, what I ask everyone- what was your last 24 hours like before you opened your doors? It was… active. Listen and subscribe wherever you listen to podcasts!

On this week’s edition of the Flavors of Northwest Arkansas podcast, we’re in Rogers at the Ashleigh Lounge talking to Chef Colin Stewart. We also introduce a new podcast. It’s called Bien The Know. I host it with Bienvenue (now the title makes sense!) Owner & Chef William Mauk. We have culinary discussions, talk food and wine culture and Chef William will take your recipe questions- just hit us up on our social media. We’ll also have special guests. The monthly podcast will come out on the 15th of every month and the first episode is up, so check it out here, or wherever you listen to podcasts. Now, some congratulations are in order! The readers of Celebrate Magazine have spoken! Celebrate held voting for their VERY BEST categories of 2024, and Congrats goes to Mermaids in Fayetteville as they win for the VERY BEST seafood restaurant. Hurry over to check them out, because as you’ve heard here, they’ll be closing at the end of the year. Also, big congrats goes out to Cura Culinary. They won the VERY BEST in the fine dining category. Of course, they reside in Bentonville Provisions at the moment, but as they told us on their episode here in late July, they have big plans for moving into their own spot! Colin Stewart is the executive chef of The Ashleigh Lounge, the new wine, sake and small plate bar in Rogers. He’s originally from the Buffalo area but has been in NWA for a good while. He’s had just about every job you could imagine along the way but eventually got a job cooking, which he fell in love with. He’s become a high-end chef without being formally trained. He’ll tell you about his path, and the BIG part that being a stay-at-home Dad played into his education. Speaking of education, he’s learned quite a bit from chefs around these parts that he’s worked with. And if you catch him staring at you while you’re eating his food, you’ll know why. It’s a good thing. He also talks about his food and will tell us how different preparing small plates is from entrée-sized meals, as well as getting new menu’s together in basically no time. He’s a fun storyteller. If you enjoy the podcast, please like and subscribe! Thank you!

On episode #33 of the Flavors of Northwest Arkansas Podcast, we have a fun interview with Gaskins on Emma owners Bert Jones and Lisa Provencio-Jones and Executive Chef, Sam Walker. First, though, we’ve got news from Black Apple Hard Cider. We talked with co-owner Leo Orpin back in August and he told us that some changes were coming. Those changes are almost done, and we hear what they’re adding. It opens in a week and a half… Just down the road in downtown Springdale, Bauhaus Biergarten celebrated their 2nd anniversary last weekend. They had a ribbon cutting, happy hour, polka music and a German-styled pig roast as a part of the weekend celebration. Many luminaries showed up, including Springdale Mayor Doug Sprouse. We hear from him and Co-Owner/Executive Chef Jennifer Hill-Booker about their 2 years in the community. Sidenote- Check out the Flavors of Northwest Arkansas Facebook and Instagram pages to see our video of the celebration weekend. Gaskins on Emma opened their doors in late June, and have been gaining momentum ever since. Of course, the original Gaskins restaurant is called Gaskins Cabin Steakhouse in Eureka Springs, which is also owned by the Jones family. We’ll get a history lesson on the Gaskins name and its colorful past. Also, you’ve got to hear how Lisa and Bert met. It’s a great story, and let’s just day that Bert had lady luck on his side. And how did they get into the restaurant business in Arkansas? And after that, what led them to want to open in Downtown Springdale? Turns out they’d been looking for a while in Northwest Arkansas. Chef Sam Walker is their Executive Chef at the Emma location and he is someone who had been on their radar for some time. You’ll hear the story. And what about the food? Of course they’re very well known for their prime rib and steaks, but we’ll also hear about bone marrow and their famous Burgundy mushroom soup, and if you’re looking for the recipe for that soup… well… I wouldn’t hold your breath. Final note: there’s some explicit language in this one.

On this week’s edition of the Flavors of Northwest Arkansas podcast, we’re checking out a place that I recently learned about, and what they’re doing is pretty amazing. We talked with Eliseo and Cheslea Medina of Medina’s Tri Tip Company. But before our interview with them, you’ll hear from Nikki Ringler from Cobblestone Farms about their big fundraiser (and it sounds amazing) and we’ll also hear from Rob Nelson, Co-Founder and Culinary Director of the Good Gravy Group and Managing Partner April Seggebruch about the new Tusk and Trotter that just opened up in downtown Rogers. Back to Medina’s Tri-Tip Company. I became aware of Medina’s Tri-Tip Company recently and immediately had so many questions. Like why Tri Tip? Is it a restaurant? Is it a retail place? Is it both? Why is it in Lowell? Do they have other things besides Tri-Tip? So, I asked owners Eliseo and Chelsea Media all the questions. I also found out how they met, which is a FUN story. Our man Eliseo is a schemer for sure. They have a big menu and big hearts. They started Tamales for Toys benefitting area kids, and it’s grown exponentially. We get our Tri-Tip on, next, right here on the Flavors of Northwest Arkansas!

Welcome to episode 31 of the Flavors of Northwest Arkansas Podcast. Today’s interview is with Chef Todd Golden, co-owner and chef of Mermaids, TJ’s Sandwich Shop and Isabella’s, which will open soon in Bentonville. But we start with Mellow Moose Burgers in Siloam Springs. For those that don’t know, they’re a food truck that’s gaining popularity, and they were VERY popular this past weekend as they won both the People’s Choice and the Judge’s Choice at the Miracle League Burger competition, earning them the golden ticket to the World Food Championships in Indianapolis in November. We hear from Owner/Chef Adrian Lem about the win. Chef Todd and his wife Nickki have owned and operated restaurants in Fayetteville for over 30 years. For those that haven’t been here that long, you may now know that their first restaurant was called Belvedere’s in Fayetteville. Chef Todd will talk about the early days. After Mermaid’s, they opened up TJ’s Sandwich shop and we talk to Chef Todd about how great it had to be able to start a menu from scratch for a hot sandwich shop. After TJ’s, the Goldens opened Isabella’s in Fayetteville as a fine Italian dining destination and they’re now mere weeks away from opening in Bentonville. Chef Todd will tell us the easiest way to remember the Bentonville location and explain his favorite meal on the menu. And finally, if you’ve driven past Mermaid’s recently, you’ve no doubt seen the “For Lease” sign out front. Chef Todd will explain. Flavors of Northwest Arkansas is available wherever you listen to podcasts.

On this week’s episode of the Flavors of Northwest Arkansas podcast, we celebrate 10 years of business for local chocolatier Markham and Fitz in Bentonville. But we kick off the podcast talking about a big night. We’re just over a month away from Top Chef NWA, benefitting the Rogers Public Library Foundation.  Tickets are available now. We hear from last year’s winner, Garyn Folden from Cura Culinary. In this week’s podcast interview, we catch up with co-founder and owner of Markham and Fitz, Lauren Blanco. They now distribute chocolate to 39 states & 6 countries and were featured in over 100 Anthropology stores around the US. Lauren talks about the 2 principals that they were founded on: celebrating people and restoring the earth, and Markham and Fitz really puts their money where their mouth is when it comes to that. She’ll tell us how… Also she’ll talk about one of their holiday bars, because I HAD to ask about it. It’s the Festivus bar.  This is for the Seinfeld fans. How do they come up with new ideas and flavors? It starts with R&D… And finally, with it basically being fall, Lauren shares her favorite hot chocolate recipe in the Mike Engleman Home Pro tip of the week. Get pen and paper ready! We’re talking chocolate this week on the Flavors of Northwest Arkansas!

On this week’s edition of the Flavors of Northwest Arkansas, we’re at House 1830 in Rogers where we talk to Owner/Chef Binh Hoang and Executive Chef Vatsana Hoang, or B. House 1830 got the number in its name from the house that Binh and his brother Quang grew up in. The brothers are Vietnamese, but were born in a refugee camp in Thailand, that the family escaped under gunfire. Binh and his family moved here from Oregon, where he fell in love with the restaurant industry as a teenager, but, as an angsty teenager, he was not cool with how it happened.  You’ll hear that story. It’s a family affair for the Hoangs, but Binh was the first to come to Northwest Arkansas 9 years ago. Before opening House 1830 a year ago, his brother’s family and his parents moved here to NWA. Binh will tell you what moved him here back then. And then there’s the restaurant. How long was it in the works? How did they find their space? And the menu! Binh and B will describe what they serve, how they serve it, and get into the cultural relevance of it. As always, we highlight a few popular dishes. It’s Binh & B from House 1830 in Rogers, next here on the Flavors of Northwest Arkansas.

One minutes promo of the Flavors of Northwest Arkansas podcast. 

On this week’s episode of the Flavors of Northwest Arkansas podcast, we get an update about a grand opening, and we talk to the owner and chef of the only Cuban restaurant in the state of Arkansas. Mallory Files is going from charcuterie business owner to charcuterie studio and wine bar business owner, and she’ll be open VERY soon. We’ll hear from her. Also, if you’ve been to the Havana Tropical Grill in Rogers, you’ve been to the only Cuban restaurant in the state. Owner and chef Francisco Galdamez was born in El Salvador and he came to the US at a young age and went to school in Boston. I talked to him about getting into the restaurant business, and he started at the VERY bottom and worked his way up. His first job was washing dishes at the Logan International Airport in Boston, where he knew that the only way to make himself indispensable was to work hard and provide himself the opportunity the move up… Francisco will tell us how he got to Northwest Arkansas… it took a while for his wife to get onboard, but he tells us why. It’s not necessarily what you think… And how hard was it for him to educate the northwest Arkansas public in Cuban food, and how hard was it to source? It’s an ongoing process… We talk spices, plantains, pork and so much more and we do it over Cuban coffee on this edition of the Flavors of Northwest Arkansas (available wherever you get your podcasts).

On this week’s edition of the Flavors of Northwest Arkansas podcast, we talk to Patrick Bohannan and John Kuenzel of the Black Howler Beer Company in Highfill. They’re old pals that met in band in the 6th grade. Now, I think it’s safe to say that it’s not a shock that they weren’t originally looking to open their brewery in Highfill, but it’s turned out to be the perfect match. You’ll hear why. The original plan for the brewery was to get into an established building. That didn’t happen, so they built from the ground up – and it’s really nice. By the way, if you like watching Hot Ones on Youtube, you’re going to love their niche as they brew spicy beer, and the spice level is about to be raised. BIG. TIME. Speaking of the beer, they have a unique brewing method and it’s worked very well for them. We hope you check out this edition of the Flavors of Northwest Arkansas, available wherever you listen to podcasts.

On this week’s edition of the Flavors of Northwest Arkansas, we’re at Black Apple Hard Cider in downtown Springdale, talking to Co-owner Leo Orpin. Black Apple just celebrated its 9th anniversary! It’s the first and only cidery in the state of Arkansas, and they had to take on educating the masses about cider. I’ve always been curious as to how Black Apple got its name, and it’s a fun story. It was almost names something else. Also, Leo tells us how cider is similar to soccer. Is it? Here it is. And did you know that Black Apple was rated the 4th best cidery in the country? They also earned a gold medal for one of their ciders overseas in the motherland… Leo will tell the story. Finally, breaking news of a fall release, and there are new plans for the tasting room. The remodel has started! Leo breaks it down right here on this edition of the Flavors of Northwest Arkansas!

On this week’s edition of the Flavors of Northwest Arkansas Podcast, we hop up to Bentonville Provisions where we talked with Chef and Owner Carrie Burse, and this lady has a pedigree! She went to chef school in Napa Valley before getting to work at a 3 Michelin star restaurant for her externship. Wait till you hear what she did there. She found out that there was a food program out west at Google and her stage (or tryout) was intense. What till you hear what she had to go through. Chef Carrie will also tell us how she got to NWA and what she did when she got here before she opened Bentonville Provisions. And speaking of Bentonville Provisions, what is it? A restaurant? Bar? Store? The answer is Yes, and more. Hear about it from Chef and owner Carrie Burse on the Flavors of Northwest Arkansas podcast.

In this week’s episode of the Flavors of Northwest Arkansas podcast, we head to the arts district in downtown Springdale, as we talk to Daniel Hintz and Chef Jennifer Hill Booker of Bauhaus Biergarten. We get into German food and German beer, a very underrepresented concept in our area. Jennifer’s background includes a stint in Germany and she tells us what it’s been like introducing it to an area. Daniel will tell you that he’s a beer nerd and proud of it. They don’t serve domestic beers there, but they do have more than German beers, including beer from the oldest brewery on earth. They’re only a few decades away from their 1000th birthday! Not kidding. Relationships and collaborations are their lifeblood, and they have some great stories about that and how it’s really helped them grow. We hope you check it out (Available wherever you get your podcasts)!

On this week’s edition of the Flavors of Northwest Arkansas podcast, we found ourselves in Bentonville at a newer place that I’d heard about called Cura Culinary. It’s a smaller restaurant located inside Bentonville Provisions over by the Momentary and it’s run by husband and wife team Garyn and Mia Folden. If Garyn’s name sounds familiar to you, you were probably at Top Chef NWA in November where he took home the big trophy. He’s no stranger to the local food scene, having worked at places like the River Grille, Tusk and Trotter and others. Mia keeps the front of house in order while maintaining their social media, curating the wine list, and basically everything else you could possibly think of. Garyn’s not from here, but will tell you how he got here. He and Mia had a plan that didn’t include staying in NWA. They took their talents to New York where they learned what they wanted to be, what they didn’t want to be, and WHERE they wanted to be- which was back in NWA. They’ve been open for a month and a half at this point. They’ll tell you what their future plans are in this episode. We hope you check it out (available wherever you listen to podcasts).

On this week’s edition of the Flavors of Northwest Arkansas podcast, we have some great storytelling from Brad and Tanae Coleman of Bethel Brew! After corporate careers, they decided to start their own family business. They started with a coffee trailer and within 6 months of their first day with the trailer, they added 2 brick and mortar locations. How did that happen?!?! It’s an interesting story (and they’re about to open store #3!!). Also, why coffee? Brad and Tanae knew nothing about coffee 6 years ago. They didn’t even drink coffee until recently. So why coffee? It all started one morning at a house in Tijuana on a mission trip, and that’s where it clicked for Brad and Tanae. Speaking of mission trips, it turns out that it’s a good way to make contacts for sourcing beans and supporting those families that they’ve gotten to know along the way. You’ll hear a heartwarming story about that. And finally, breaking news!!! Seems like we’ve been breaking more news here recently… You might be seeing Bethel Brew Beans at a store near you soon. Tanae tells all! There’s so much more- We hope you check out this week’s edition of the Flavors of Northwest Arkansas!

In this episode of the Flavors of Northwest Arkansas podcast, we’re back in downtown Springdale as we interview Mitchell Owen, co-owner of Zelli Pasta, a homemade pasta and Italian Market on Emma.   It started out as a product of the pandemic, as like many, they were cooking quite a bit at home. When they were deciding on what to make and sell, pasta wasn’t their initial plan. Mitchell tells us about what it took to get Zelli open and the first thing they ordered to start the business. As the store grew, so did the offerings, especially on the retail side once they found the proper distributors and could make it work. On the pasta side, Mitchell will tell you what they use to make theirs, what kind they make, and why making pasta to sell didn’t work out so much at home before the store. Also, humidity plays a big role in pasta-making. Who knew?!? They’re also about to expand, and Mitchell breaks a little news about a new product coming soon… We hope you check out this edition of the Flavors of Northwest Arkansas podcast!

On this week’s edition of the Flavors of Northwest Arkansas, it’s podcast number 20! Yup, we’re geeked about that. What better time than episode 20 to do our first BBQ interview? That exactly what we did with Jordan Poole (not the NBA player) of OZ Smokehouse in downtown Rogers. Jordan’s originally from Memphis, but his BBQ isn’t. It’s not Texas Style, nor is it KC style. He calls it Ozark BBQ and has interesting reasons for it. Jordan also has a past as a competition BBQ-er, even made a name for himself in it. In one competition, he finished very high and could’ve finished higher had it not been for a famous judge. He tells the story. How many people do you know that have fired their wife? Well, kind of. Jordan has, and it’s actually a funny one. The very first day of service for OZ Smokehouse was for Bikes, Blues and BBQ and they were right in the middle of the action. Also? They almost burned down on the first day. Mercy… Jordan will explain. We hope you check it out & enjoy #20!

On this edition of the Flavors of Northwest Arkansas podcast, we’re having our “Best of the Flavors of Northwest Arkansas” episode. We hear a segment from our very first interview, which was with Lance Corbin of Pesto’s by Lance. Lance is a natural storyteller and I was nervous and hoping that my battery would hold out as I hadn’t used my equipment for an interview before. He carried me like a pack-mule. Our “Best of” Mike Engleman Home Pro Tip of the Week is from Darwin Beyer at Meiji in Fayetteville and it is YUM. We round out the podcast with William Mauk from Bienvenue in Springdale. William has an amazing culinary past and he talks about moving to NWA and working towards getting Bienvenue off the ground. We hope you give it a listen!

On this week's edition of the Flavors of Northwest Arkansas Podcast, we have a little bit of a different one for you, as we were invited to the VIP night at the LeRoy Lounge in Fayetteville on Dickson Street, and man, what a scene it was… But before we get to that… a little about the LeRoy. It’s a dining and entertainment experience. By that we mean that they have duckpin bowling… it’s bigger in the northeast and to my knowledge, doesn’t exist in NWA… They also have 2 sports simulators and 2 gaming media lounges, as well as a few classic dart stations… Also, we got to sample some of the food and what we had was very, very good… We also sampled a few of the drinks from the drink menu, which were great and creative! I’ll definitely be going back for both and hopefully some games as well. There were dignitaries from all around Northwest Arkansas there that night. We talked with Ted Belden, co-owner of the LeRoy, as well as some awesome influencers. We talked with Amin and Brittany from NWA Transplants and Samantha from Munchin with Mantha. Had a ball with both of them. Also had a ball with KNWA’s Jason Suel who not only works a stone’s throw from the LeRoy but has a history with its building. We hope that you check it out!

On this week’s edition of the Flavors of Northwest Arkansas podcast, we have a great chat with Trisha Walden and Billie Sparks from the First Seat Pub, Barley & Vine and the Captain’s Seat but not before saying goodbye to my dad, Mike Engleman, who passed away on Father’s Day. My sibling’s and I talk about Dad in the kitchen before I talk to Trisha and Billie. Dad wasn’t necessarily a kitchen maestro… The 3 of us have fun stories. Speaking of fun stories, Trisha and Billie are Bentonville’s Thelma and Louise. They’re a great duo, and with Trisha’s husband Sean, they’re a force. They told us about opening all 3 restaurants, some of the hilarious names on the menus, surviving Covid, and at times, it devolves into a comedy routine… and I was so there for it. Hope you listen to this week’s Flavor’s of Northwest Arkansas podcast #RIPDad

On this week's episode, We talk to Mallory Files, the 26-year-old dynamo behind Ozark Charcuterie, and man has she been keeping busy. If you follow her on Instagram, you’ve seen what her day-to-day looks like. You’ll also see where she went viral and in a blink of an eye was over 30,000 followers. She’ll tell us what caused that, who exactly her target audience is, and what she learned from it. There’s some exceptionally valuable social media branding advice in there- don’t miss it. Also, what’s a grazing table and why is it so aptly named? She talks about it, and how hard it is to set one up, and speaking of, she tells us her craziest order of all time. Finally, there’s big news, as she’s expanding her business and she’s taken a BIG leap- she also breaks some news about it with us! We hope you check it out!

This week, we’re at Blu in Bentonville, where we’re talking fresh fish and the career of its owner/operator, Barry Furuseth. Barry has always been in the fish business, going all the way back to his childhood cleaning fish for tourists on the Minnesota lake where he grew up. After a few years of college, he decided to get back to work, and back to fish. He sold fish door-to-door, and as he put it, absolutely loved it. He continued to sell fish on the west coast, first in the Bay Area, and then in LA. At both places, he was a fish wholesaler and made long-lasting contacts from the captains of the boats. He then moved to Arkansas. He’ll tell us how he ended up here – it’s a good story. Also, he tells stories about getting Blu off the ground, which turned into much more than he thought it would. Speaking of that, he has more restaurants with more in the works. And those fish contacts from the boats back in the day? He still has them, and they send what they catch to Bentonville…. Fast. And finally, Barry has some sound business advice for us. He’s an awfully busy man, who was just getting over bronchitis when we spoke, but he powered through for us, and we’re thankful that he did. We hope that you give it a listen!

On this week’s edition of the Flavors of Northwest Arkansas, we hop down to Fayetteville to talk to the venerable Maudie Schmitt at Café Rue Orleans.

On this week’s edition of the Flavors of Northwest Arkansas podcast, we get trendy with a newer trend that’s working its way to not being just a trend but a mainstay as we talk with Katie Helams of Grow NWA- we’re talking microgreens! They’re getting HUGE nationally and are growing in popularity here. The trend is expected to grow over 11% by 2028. One of the reasons that they’re growing in popularity is because they’re exceptionally rich in nutrients. They also grow QUICKLY. Katie’s a former chef, and she and her husband have been everywhere, but have found a home here, and the business they started 3 years ago looks to be taking off as well. That’s on this week’s edition of the Flavors of Northwest Arkansas. Thanks for checking it out!

On this edition of the Flavors of Northwest Arkansas podcast, we head to the 8th Street Market and interview Jessica Keahey, owner, head cheesemonger and “curd nerd” at Sweet Freedom Cheese in Bentonville.

In this week’s edition of the Flavors of Northwest Arkansas, we visit with Ahren Boulanger, co-owner and chef of the Pleasant Counter in Springdale.

For this episode, we interview Heather Ranalli-Peachee, co-owner/operator of the Tontitown Winery. She’s a 4th generation winemaker that learned the art of making wine in her Dad’s basement where he made it. Tontitown used to be known for their wineries, but the last one closed in the 80’s. Heather and her husband David decided with her father that they would revive the Tontitown tradition of commercial winemaking and they’ve been going for a decade now. Heather’s family almost lost the farm years ago. Hear how it was saved! We’ll also hear about their long-standing role in the Tontitown Grapefest, what kind of grapes grow best here in NWA, growing a local small business, and as always much more. Our conversation with Heather Ranalli Peachee is next, right here on the Flavors of Northwest Arkansas.

On this episode of the Flavors of Northwest Arkansas, we sit down with Darwin Beyer, owner, and chef of Meiji in Fayetteville. Like several people we’ve interviewed, he never thought about getting into the restaurant business until he needed some part-time work back in the day. Darwin is originally from Kansas City and has a great story about how he ended up in Fayetteville. He started Meiji in 2010, and it wasn’t easy for him to get it off the ground. Speaking of 2010, procuring fresh fish back then wasn’t what it is today. How does he do it? It’s all in this edition of The Flavors of Northwest Arkansas!

On this edition of the Flavors of Northwest Arkansas Podcast, we head to Rogers and the Ozark Beer Company, where we talk with co-owner Lacie Bray and marketing “do-everything guy” Marty Shutter. They were the first brewery in Benton County, and they tell us what it was like being the first and how they got there. Also, how did they stay afloat during Covid? They were VERY nimble. They tell us the lessons learned from that time– some of which they still use. And what was Ozark Beer doing at the Smithsonian last year? So many stories in this one! Thanks for checking out the Flavors of Northwest Arkansas!

On this week’s edition of the Flavors of Northwest Arkansas podcast, we head to the west side of Fayetteville to Cobblestone Farms where we visited with Operations Director Nikki Ringler. They provide over 20,000 of produce for the food insecure in Northwest Arkansas and do it on just 2 acres of land!   They practice organic and regenerative farming, which isn’t the easiest route when farming. Instead of using pesticides, they focus on soil health, biodiversity, and natural pest management. If you or your kids want to learn about farming, volunteering there is a great place to start. We hope you check it out!

On this week’s edition of the Flavors of Northwest Arkansas podcast, we head to Nellie B’s Bakery in Elkins, who are about celebrate one decade in business! We had so much fun visiting with mother/daughter combo Priscilla and Danielle Wright. Priscilla used to manage 9 gourmet bakeries in the Bay Area and has been perfecting her family recipes for a long time. Danielle swore in high school that she’d never get into the food business  They moved to Arkansas from California and Priscilla will tell you why they did- you’ll LOVE this story. Finally, have you ever tried to deliver multi-tiered wedding cakes down dirt roads with no GPS? Well they certainly have and have some great stories about it. Finally- don’t forget that Thursday, April 4 is NWA Gives Day. There’s a local farm providing hunger relief to those that need it. We’ll tell you more about them. We hope you check it out!

Welcome to this week’s Flavors of Northwest Arkansas Podcast, where we sit down with James Beard Award Semifinalist for Best Chef of the South, Matt Cooper of Conifer. The son of a Methodist Minister and a food technologist, he lived in 30 different places in Arkansas before heading off to culinary school in the Pacific Northwest. After working there for a while, he moved back to Little Rock to help open a restaurant before coming to NWA to help ramp up the hospitality arm of the Ropeswing Group, before opening his own place. In this episode, he talks about what he learned coming up through the profession and what he learned not to do after tough experiences. He also details Conifer’s sustainability model and speaking of that, he has BREAKING NEWS about what’s next for them. Also, we’re debuting a new segment to help you frustrated home cooks, like my Dad.

On this week’s edition, we talk to Paula Jo Chitty Henry of Crepes by Paulette. She grew up in Bentonville and moved to New York (where she met her husband) and France after college. Once she and her husband Fred had kids, they moved back to Bentonville. With no culinary background, they set out to start a food truck (not their original plan) and have now grown to two restaurants. Hear how they did it, and what their future plans are on this week’s edition of Flavors of Northwest Arkansas.

This week, we visit with William Mauk, chef & owner of Bienvenue in Downtown Springdale. Mauk was classically trained in New Orleans where he worked for some of the best chefs in the U.S. He tells us his story about how he ended up in Northwest Arkansas, and specifically, Downtown Springdale! We also get an INCREDIBLE recipe for Beef Bourguignon and hear about fresh saltwater shrimp FROM ARKANSAS. *Mind blown* William was fun to talk to and has some opinions!