Photo by Arshia Khan
This article first appeared in the January issue of Arkansas Life magazine. Read it in full here.
Half-hearted resolutions and a killer headache aren’t the only things New Year’s Eve leaves behind.
A wave of holiday guests can also leave a graveyard of half-empty bottles in its wake. Whether it’s a pint of whiskey when you prefer white wine, or an overabundance of Kahlua and creme de menthe that will likely stay bottled up until the next holiday party, January can mean a crowded shelf of leftover liquor.
All those bottles can be an especially tricky situation for hosts who don’t drink. Little Rock pastry chef Zara Abbasi, who currently whips up the desserts at Natchez, doesn’t drink alcohol, but includes wine and liquor in many of her dishes.
Zara Abbasi | Photo by Arshia Khan
“This is an easy and versatile recipe that’s great for Valentine’s Day gifts in pretty packages,” says Abbasi.
2 1/2 cups sugar
1/2 teaspoon salt
1/2 cup milk
2 3/4 cups chocolate chips
1/2 cup liqueur of choice (something thicker like Bailey’s or creme de menthe is good here)
5-6 teaspoons of Dutch cocoa… Read more >
Foodies with $180 to spare will want to mark their calendars for Oct. 10 when roving dinner party Outstanding in the Field returns to Arkansas.
The dinner will take place at Delta Sol Farm in Proctor (near West Memphis) and feature food prepared by Little Rock and Memphis chefs led by Kelly English of Memphis’ Restaurant Iris along with Memphis chefs Andrew Ticers and Michael Hudman of Andrew Michael Italian Kitchen and Jonathan Magallanes of Las Tortugas. Repping Little Rock will be Matt Bell of South on Main and Alexis Jones of Natchez. (If you haven’t yet, be sure to check out our recent Q&A with Jones here.)
Outstanding in the Field 2012 in Scott, Arkansas at Scott Heritage Farm. Photo by Arshia Khan
Outstanding in the field travels around North American in a red ’53 bus to do ultra farm-to-table dinners. The group was last in Arkansas in September 2012 for a dinner in Scott, Arkansas. (Check out some stellar photos from the dinner at Scott Heritage Farm, by Arshia Khan here)
The Oct. 10 meal will be a mix of “Old World Italian, French-Creole and Mexican street food cooking styles” OITF founder Jim Denevan said in … Read more >