If you're interested in learning from one of the best chefs in Little Rock, you'll want to be at Dandelion on July 14.
The class is set for 6-7 p.m. July 14. The cost is $20. Stop by Dandelion at 419 President Clinton Ave. to sign up.
Cooper graduated from the Le Cordon Bleu of Culinary Arts in Portland, Oregon and has worked at restaurants like Aquariva, Rheinlander and Gustav's. He's been the executive sous chef at Chenal Country Club and the executive chef at Lulav.
When it comes to Independence Day, grilling is just as much a tradition as sparklers and watermelon. However, grilling correctly is crucial to making sure your guests have a great time at your Fourth of July party. Follow these guidelines and your grilled dishes will be just as memorable as the fireworks display at the end of the night.
There are two basic grill types that are most common in American backyard: charcoal and gas. Gas grills are the easiest to work with. Attach the propane tank to the grill, open the release valve on the tank, turn up the gas and start the fire. Since you can control the heat on each burner with a turn of the dial, getting your grill to the right temperature is no problem. While it is easier, many grilling purists will tell you that gas gives an inferior flavor to charcoal.
Charcoal grills will require more work to get started. Ideally, you should use a chimney starter to light the coals. Pour charcoal briquettes into the top of the chimney, stuff some newspaper or paraffin in the bottom and use a lighter to start the fire at the bottom. The heat will rise and light the charcoal, which will be hot enough to spread in the grill in 10-20 minutes. You don’t want flames, just white-hot coals. Do not use lighter fluid if you can avoid it; the fluid will affect the flavor of the food. Never use gasoline, which is extremely combustible and can cause serious injury or death.
Please note, always grill outside away from any buildings or flammable material. Have a fire extinguisher on hand to deal with any emergencies. Use long tongs or a long spatula to ensure your hands stay away from the heat while cooking. Grill gloves can also keep your hands safe from the flames.
Once you have your grill hot and ready, it’s time to cook! While the type of food you plan to cook matters, there are some simple tricks you can use regardless of what you are cooking.
How to cook different foods
Extra flavor additions
About food safety
Foodborne illnesses are responsible for tens of thousands of illness in the United States every year. Be sure to keep raw meat away from other foods. Store raw meat in the lowest part of your refrigerator to prevent dripping onto other foods. Wash your hands thoroughly before and after handling raw meat. Bacteria and other disease-causing organisms live and breed on the surface of the meat. Because of this, eating a rare steak is safe because the surface has been seared. Burgers, on the other hand, are made of ground beef and have massive amounts of surface area. Make sure to grill burgers to at least medium unless you have ground the meat yourself. Bacteria live in the danger zone of 40-140 degrees. Be sure to store meat below 40 degrees or above 140 to avoid any dangerous illnesses.
Remember back in May when we told you that The Pie Hole was coming to the capital city? Well, the food truck is ready to start serving!
The food truck comes to Little Rock from Fayetteville. It's known for serving a wide variety of cakes, cookies and pies, of course, that range from coconut cream, oatmeal cream and fruit to German chocolate, Boston cream and lemon icebox. And that's not all!
The South on Main chef series you have been waiting on starts tonight (Thursday) with Georgia Pellegrini.
The chef, author and TV personality will sign copies of her book, "Modern Pioneering: More than 150 Recipes, Projects, and Skills for a Self-Sufficient Life," and demonstrate how to make a watermelon keg for your summer parties.
The event is free, but all are asked to RSVP. If you would like to reserve a copy of Pellegrini's book, the cost is $24.72 and can be completed here. The book reservation will also get you a gift bag filled with goodies like a Western silicone baking mat, items from Riceland and a treat from SoMa.
South on Main will also be offering a "Modern Pioneering" dinner tasting menu this evening.
The chef series was announced by SoMa earlier this month. It's hoped to bring chefs from around the country to Little Rock.
For more on Pellegrini, check out this video preview of her book.
Fan voting opened Saturday and closes today (Tuesday). As of 9:25 a.m., H.A.M. is in first place with 6,531 votes, roughly 41 percent. The Cheese Shop of Des Moines, which has 6,162 votes, or about 39 percent of the vote, is the closest competitor.
The winner of the contest, which pits participating shops from across the country in a fight for the most creative and revolutionary display, gets a whole Acorn Edition Prosciutto leg.
The ginormous piece of pork is aged 24-36 months and weighs between 15-30 lbs. The meat comes from a pig fed a 60 percent acorn diet for at least three months.
To vote for Hillcrest Artisan Meats, click here.
There's a new Mexican restaurant in west Little Rock to try out!
Ray's More than Mex Family Dining recently opened at 10815 Colonel Glenn and it has quite the offering! The restaurant, big enough to seat a couple hundred in addition to about 50 on the patio, is family-owned and named for Arkansas Sports Hall of Famer and former Arkansas Razorback Ray Hamilton.
James Long, the manager and chef who is better known as Chef Jimmi, says the restaurant should not be confused with Tex-Mex.
Ray's offers several appetizers, including queso, salsa, guacamole, pork fritters and a smoked and fried pork skins dish dubbed "Razorback Back." There also plenty of salads, including caesar and mix field greens.
You'll be sure to get your taco fix as well with offerings like pulled pork, carnitas, shrimp and chicken, just to name a few. Other dishes include quesadillas, tamales and burritos. Ray's also offers some tasty-looking and sounding sandwiches. There's the Cuban Sandwich, complete with roasted pork loin, shaved ham and swiss cheese, the Kansas City Pig, which includes roasted pork butt and the chef's own BBQ sauce, and the Buenos Aires Dip, featuring slow-roasted prime rib.
And we can't forget about the Woo Pig Sooie that boasts fried pork tenderloin with BBQ pulled pork, black pepper bacon, swiss cheese and fried egg!
Want an added bonus? Ray's has empanadas and they are made fresh daily!
The bar is still being developed, according to Long, but there are frozen, regular and flavored margaritas now available, in addition to beer and wine. Right now, Long said there are also a few rums available and within the next few weeks, whiskeys and vodkas should be ready to order.
The restaurant is open 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday. For more information, check out their website.
We recommend you stop by Bruno's in the next few days, because it is scheduled to close for a little R&R.
Bruno's Little Italy announced yesterday on its Facebook page that it will close Sunday through July 7 for vacation. It's set to reopen July 8.
The Italian restaurant is located at 310 Main St., Suite 101 and is open 5-10 p.m. Tuesday through Saturday. Be sure and stop by this week!
If you cannot stand the possibility of going more than 10 days without eating at The Pantry, you may want to stop by the Rodney Parham location soon!
The Pantry announced on its Facebook page that it will be closed from July 1-10 to renovate and reorganize its kitchen ahead of the anticipated opening of The Pantry Crest.
Tomas Bohm has previously said he expects the second location in Hillcrest, at 722 N. Palm St., to open in August.
Because of the closure, the restaurant will be open Sunday from 11 a.m. to 9 p.m. to give its faithful customers another opportunity to enjoy the food.