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Saturday, August 25 • 11:00am - 6:00pm
ROOTS FOOD & SPIRITS

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SCHEDULE:
THE MAIN STAGE: Taste & Talk Series
Moderated by Daniel Hintz of Velocity
The Taste & Talk Series is a program designed to accomplish a full sensory culinary experience. Chefs, farmers and presenters take the stage for a moderated conversation on various topics surrounding food. Once complete, the chefs relocated to the tasting tables to serve up and edible version of the conversation had.
11:15 – 12:30: Farm to Fork 
Chef Digby Stridiron (St. Croix, VI), Rafael Rios (Yeyo’s), Robin Ralston (Ralston Rice)
12:30 – 1:45: Women Who Grind 
Chef Jennifer Hill Booker (Atlanta, GA)
1:45 – 3:00: Global Comfort Food 
Chef Anton Abrezov (St. Petersburg, RUS), Chef Asha Gomez (Atlanta, GA)
3:00 – 4:15: Food in Recovery Mode 
Don Bennett (Tri Cycle Farms), Melissa Terry
5:00 – 6:30: Musical Guest  Branjae

THE TASTING TENT
The main tasting tent will feature two spotlight programs, both centering around food and spirits. In this rst spotlight series we focus on the collaboration of a chef’s palate with crafted beer and cocktails.

12:00 – 2:00: A Chef & A Brewery
Featuring:
Chef Luke Wetzel (Oven & Tap) & Ozark Beer Co. (Rogers, AR)
Chef Merlin Verrier (Denver, CO) & Buddha Brew (Austin, TX)
Chef Michael Robertshaw (Three Cents an Acre) & Hawk Moth Brewing (Rogers, AR)
Chef John Lupton (Wood Stone Pizza) & New Province Brewing (Rogers, AR)
Chef William McCormick (Eleven) & Bike Rack Brewing Co. (Bentonville, AR)
Chef Jason Paul (Heirloom) & Ivory Bill Brewing Co. (Siloam Springs, AR)
Chef Patrick Lane (Arsaga’s Depot) & Crisis Brewery Co. (Fayetteville, AR)
Chef Reed Faitak (Austin Daily Press, Austin, TX) & Argus Cidery. (Austin, TX)
Chef Sarah Chase (Indigo Hotel, Tulsa, OK) & America Solera Brewing Co. (Tulsa, OK)

3:00 – 5:00: A Chef & Their Bar
Featuring:
Chef Matthew Bell & South on Main
Chef Rob Nelson & Tusk & Trotter
Chef Matt Cooper & Preacher’s Son
Chef Matt Barclay & Bordino’s
Chef Kurt Plankenhorn & 28 Springs
Chef Darwin Beyer & Meiji
Chef Alan Dierks & Vetro 1925
Chef Keith Burmylo & Bocca

SPIRITS IN THE GARDEN
Several spirit based stations will be set in the Pratt Place garden oering a tasting experience: A Bubbles Bar featuring all your favorite eervescent wines; sparkling roses, kava, champagne, and more. A Bloody Bar sponsored by Tito’s complete with claried garden fresh juices as well as lacto-fermented and roasted vegetables. A Tiki Tent oering the full tiki experience featuring Plantation Rum. Regional tiki masters will be cracking into coconuts and building original cocktails with fresh tropical fruits with more epic spirit surprises in store. Don’t miss out on this unique cocktail experience.

DEMONSTRATION TENT
This culinary kitchen classroom will host local culinary based professionals in a wide array of subjects.
11:15 – 12:00 It All Starts in the Gut: with Cheryl Walsh (GI & Functional Nurse Practitioner)
12:15 – 1:00 Science of Cheese: with Cheese Expert Sarah (Whole Foods Market)
1:15 – 2:00 Kombucha 101: with Mandy Warren (JR’s Kombucha)
2:15 – 3:00 Root to Stock & No Waste Cooking: with Chef Heather Artripe (Ozark Natural Foods)
3:15 – 4:00 Cook with Brooks Live: with Chef Steven Brooks
4:15 – 5:00 I Scream for Ice Cream: with Matt Feyerabend (Pure Joy Ice Cream)

@ R BARn
11:00 – 7:00
The R BARn carries the very heavy weight at a “Spirits” festival of being the bar and oering a well curated menu. Pink House Alchemy powers this spirits and craft beer epicenter, featuring numerous guest bar chefs from the region providing signature drinks.

MERCHANTILE

The Food & Spirits Mercantile will not only be the source of Roots Festival merchandise, locally crafted culinary products and sponsored products, but also host the chef book signings powered by Barnes & Noble. Chefs will be stopping by the table throughout the day to say hello, sign books and take selfies. A signing schedule will be posted day of the event.

THE EXPERIENTIAL DINING TENT
11:30 – 12:30 Dining in the Dark
Chef Justus Moll brings us his signature Dining in the Dark series to Roots Festival. Along with guest Chef Casey Copeland, Chef Justus will give a guided tasting tour to the blindfolded guests.
12:45 – 2:00 A Master Chef’s Class
Master Chef season seven winner Shaun O’Neale will host a one hour meet and greet with some of his favorite items cooked on the series.
2:15 – 3:30 A Love, Life, Resilience & What We Cooked
A discussion and tasting with two Eureka Springs former restaurateurs and community activists, Crescent Dragonwagon (Dairy Hollow House) & KJ Zumwalt (Caribe).
4:30 – 5:00 Happy Hour with a Dragon
Crescent Dragonwagon hosts a happy hour event with a special reading, and followed by an appetizer from her book Bean by Bean. A specially paired cocktail will be presented by Emily Lawson of Pink House Alchemy.

NATURE WALK

11:30-12:30
Renowned master naturalist Kent Bonar, hosted by Still on the Hill, will take guests on a guided nature walk into the woods surrounding Pratt Place to see and learn about the Ozarks through the lens of Kent. Book signings will follow the nature walk segment.

WINE & CHEESE IN THE TREES
11:00-5:00
Set back under the trees you’ll and a full day of local cheese makers and cheese experts, breads by Chef Cody Johnson’s Bread and of course some red, white and rose provide by our featured wine sponsors.
Featured Cheese Providers:
Sarah Miller (Whole Foods), Jessica Keahey (Sweet Freedom Cheeses), Tessa McCormick (White River Creamery), Ozark Natural Foods and more.

COMPETITION TENT
11:00 – 12:30 High School IRON CHEF
Local High School Culinary Teams take the cook stage to compete at this rst year event. Local students will be given one hour, a limited pantry and mystery baskets to create one dish. Roots Festival will donate $1000 to the winning team’s culinary program and other prizes.

1:00 – 3:00 BAR CHEF COMPETITION
Local and Regional bar chefs, having access to a full pantry and equipment in the cook stage and will be given mystery spirits and ingredients to craft a cocktail experience. This competition will consist of two unique rounds of challenges. Featuring: Alex Conlon Kremer (The Valkyrie, Tulsa, OK) Jay Sanders (The Manifesto, Kansas City, MO) Charley Rausch (Vault, Fayetteville, AR) Luis Uzcategui (Yellow Rocket, Little Rock, AR) Brendon Glidden (The Foreman, Rogers, AR) Liz Wayant (Hodges Bend, Tulsa, OK) Rick Patino (The Winston, Oklahoma City, OK Gavin Hatcher (The Saturn Room, Tulsa, OK)

3:30 – 5:30 CHEF COOK OFF:
This 4th Annual Chef Cook O closes the Competition Tent down with the nal round action. Regional chefs, in teams of two will be given :45 minutes to make good use of the mystery ingredients and a limited pantry to create one dish for the guest judges. Two teams will advance and these four chefs will be divided and the four will compete in the nal round. Featuring: Chef Casey Copeland (The Avenue, Hot Springs, AR) Chef Reed Faitak (Austin Daily Press, Austin, TX) Chef Sarah Chase (The Indigo, Tulsa, OK) Chef Justus Moll (River Grille, Bentonville, AR) Chef Anne Carrol (Farmer’s Table, Fayetteville, AR) Chef Sean Sterling (Sai Wok, Rogers, AR) Chef Eric Webb (Bentonville, AR) Chef Brent Hale (Big Sexy Foods, Rogers, AR)


Saturday August 25, 2018 11:00am - 6:00pm
Pratt Place