USA Drug Cocktail Reception 10.3.10

USA Drug employees and guests were treated with Southern hospitatlity last Sunday.

Guests topped Cheesy Grits with Sauteed Shrimp, Andouille Sausage, Bacon, Green Onions, Shredded Cheese, Caramelized Onions & Sauteed Mushrooms.

Heavy hors d'oeuvres were served buffet style.  We cooked Southern Chicken Stips, Catfish Fingers and Fried Pickles onsite.  Fresh & Hot!

Cold Corn Dip & Arkansas Caviar (Black-Eyed Pea Dip) with Tortilla Chips

Lemon Bars, Mississippi Mud Chocolate Bars & Arkansas Black Apple Tartlets

Chicken Strips with Buffalo Dipping Sauce, Ranch & Honey Mustard

  

Pulled Pork Sliders with BBQ Sauce & Coleslaw

Our onsite kitchen - a look into the "back of the house!"

Laura & Ben 10.2.10

Laura & Ben held their wedding ceremony & celebration at the Terry House last Saturday.

The bride's look was vintage, shabby chic with a bird theme.  Pictured above are actual "love birds!"

Laura has an extensive collection of antique bird cages and figurines.  Fairytale Florals mixed in flower arrangements with Laura's decor.

This special event was coordinated by Valerie Linker Weddings  musical entertainment by Central Arkansas Entertainment

I loved all of the old photos in the suitcases!  Each fireplace in the Terry House was decorated with family photos and other memorabilia.

Lynchburg Lemonade was offered to guests at the specialty cocktail.

We made chocolate, vanilla & pumpkin creme brulee for the groom's desserts.

Mickey's provided the bride's cake, which was setup under the gazebo.

Heavy hors d'oeuvres

Corn Muffins with Turnip Greens & Black-Eyed Peas

Sweet Potato Biscuit topped with Five Pepper Jelly & Glazed Ham

Gourmet Cheese Display

Bacon Wrapped Almond Stuffed Dates

Other items not pictured: Braised Beef on Savory Bread Pudding, Shrimp & Cheesy Grits, Butternut Squash Soup Shooter with Hazelnut Biscotti, Grilled Veggies, Hot Spinach Dip & Hummus

Laura & Ben left for their honeymoon in style!

Elaine & Tim 9.25.10

The beautiful bride before the Ceremony.  Tim & Elaine said "I do" on the front lawn of the Terry House.

Heavy hors d'oeuvres were served buffet style on the dining room table. Elaine wanted a fall look with a vintage twist.

Fresh Fruit Display

Grilled Pork Loin on Sweet Potato Biscuits

Not pictured: Cajun Chicken Skewers, Cubed Cheese, Pesto Torta Mold, Spinach Dip & Stuffed Potato Bites

Floral & Decor by "We Do," Laurie Ann Ross & Dara Goad

Bride's Cake by Community Bakery

ACAC Dining with the Stars 9-23-10

The Arkansas Community Arts Cooperative hosted Dining with the Stars last night.  Guests enjoyed a 3-course dinner from Simply the Best with a working celebrity artist at every table. Each artist donated some of their work for a silent auction, and after dinner several gave a short performance. The celebrity guest list included:

Korto Momolu (Runner-up, “Project Runway”), Ray McKinnon (Oscar-Winner, “The Accountant”), Lawrence Hamilton (Broadway star), Graham Gordy (screenwriter, “War Eagle,” “Love Guru”), Robert Baker (actor, “Grey’s Anatomy”), Emily Galusha (model, painter, Ark. Times “Artist of the Year”) … and several more of staggering skill and prestige.

ACAC new space located at 608 Main St.

One of the celebrity artists Bonnie Montgomery

Chef Jason served Tomato Braised Chicken with Parmesan Risotto and Grilled Zucchini & Peppers

Kim Henderson with Robert Baker

NLR Chamber of Commerce's 17th Annual Taste of the Town

The 17th Annual Taste of the Town was held on yesterday at Verizon Arena in North Little Rock. Presented by Pulaski Technical College and in partnership with The Hughes Agency, Taste of the Town gave the business community an opportunity to sample the “Tastes” that our region has to offer. Taste of the Town has become one of the area’s leading business networking events with more than 30 local restaurants, caterers and drink distributors participating and over 1,200 attendees.

A "Taste" of Simply the Best - Mini Reubens

Along with Sweet Corn Dip & Chips

Another look at our booth!

AHA Iron Chef Competition September 22 & 23

The AHA Iron Chef Competition provides an opportunity for chefs to display their amazing culinary techniques and skills, with the opportunity to earn bragging rights and build their reputations as top talent in the state.  The competition is open to eight eligible chefs from restaurants, country clubs or catering businesses that are members of the Arkansas Hospitality Association.  As part of the Iron Chef challenge, contestants must use a "mystery protein" announced at the competition that truly showcases the contestants creativity.

This is the line up.  Simply the Best Chef Jason Godwin along with Sous Chef Joel Carr competed in Heat 3.

The mystery protein was Top Sirloin.  Here is Joel deciding how to break down the meat and which part to use.

Jason working on the other components to be cooked with the sirloin.

The competitor's final product

Chef Tung Nguyen of Southland Gaming & Racing along with Sous Chef Howard Austion

Heat 3 winning plate by Simply the Best!

Deconstructed Braised Sirloin

From left to right:

Shane Henderson, Rob Best, Jason Godwin & Joel Carr

Meet the judges (from left to right):

Vince Pianalto, Chrissy Sanderson & Lee Richardson

The mystery protein for the Semi Finals on Thursday was Pork Loin Roast.

Jason & Joel prepared a Bone In Pork Chop with Caramelized Onions, Bacon Cheddar Grits & Chunky BBQ Sauce.

The winning plate by Chef Rob Nelson of River Grille with Sous Chef James Rose

7th Annual Arkansas Culinary Classic 9-22-10

Ready, Set, Cook and WIN.  The Arkansas Hospitality Association is hosted its seventh annual culinary competition to showcase Arkansas' Chefs.  Chefs competed in four categories: Soup/Salad, Dessert, Entree, or Appetizer.  Each chef provided a presentation plate, three judging plates, and 250 tastings of each entry for the culinary dinner. Winners will receive Medals and CASH prizes! 1st place-$500.00 per category, 2nd place-$300.00 per category, 3rd place-$200.00 per category.

Simply the Best Chef Jason Godwin entered 2 categories:

Dessert: Buttermilk Tartlet with Pecan Pie Ice Cream (pictured above)

Soup/Salad: Celery Root Soup with Smoked Bacon & Cayenne Oil

Simply the Best Sous Chef Joel Carr entered 2 categories:

Appetizer: Pulled Pork on Brown Butter Toast with Bacon Mayo & Fried Eggs Sunny Side Up (pictured above)

Entree: Porcini Encrusted Sea Bass with Crushed Blueberries

Our Display for Tastings

Chef Jason placed 3rd for his dessert!