What's Up - Your guide to what's happening in Fayetteville, AR this week!
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featured dining guide story Advertorial Feature By Kim marquez | nwa Democrat-Gazette High South Cuisine at Eleven 42 What's up! OCtOBER 21 - 28, 2018 Fall menu inspired by art, architecture, and nature W illiam McCormick, a New England Culinary Institute-trained chef who earned an internship at New England's L'Espalier and worked at Abacus (a fine dining restaurant in Dallas) began his journey at Eleven, the restaurant at Crystal Bridges Museum of American Art in Bentonville, nine months ago. William's time at Eleven has been an eventful and transformative journey. "Crystal Bridges is the pinnacle of art, culture and the transformational revolution that's happening in Northwest Arkansas," the eighth-generation Arkansan said. "It's pretty special to come to a place that's as special and unique. It's magical to be inspired by all of the art and the people who work here. It's a great thing." William's creativity as a chef continuously flourishes as new exhibitions inspire him and his cuisine. "A lot of inspiration comes from the art, so it's important to talk about it and understand the inspiration behind the dishes we serve at Eleven," he added. "We are working around nature, connecting to the art, and working in a beautiful architectural setting," said William. "When you walk through the galleries, grounds and trails, you feel such a connection to the earth. I want to bring the feel of nature into the dining room and connect on an edible level." A taste of High South Cuisine With the recent opening of Art for a new understanding: Native Voices—1950's to Now, an exhibition focusing on contemporary Indigenous art, William made sure he was able to create a menu that embodied the uniquely creative pieces of the art and the region. He emphasized, "We create new dishes that are inspired by the Art—we want to stay true to the current exhibit—as well as the changing of seasons. This inspires many items. We also cook with fresh produce from local farmers, which keeps our menu exciting."