What's Up - Your guide to what's happening in Fayetteville, AR this week!
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foods that would normally fall out of their comfort zone. We have kept the best of our sweet items from the past — like pumpkin funnel cakes, pumpkin ice cream, pumpkin whoopie pies — and added new sweet items like the pumpkin hand pies. We have also had a big push with savory items like pumpkin chili, pumpkin corn dogs, autumn pork belly skillet, and pumpkin mac and cheese waffle cone, to name a few. And, he adds, "now guests can purchase a Tasting Passport and try five different tastes for one price out of 40 different items. This is our biggest offering of any festival this year!" The Tasting Passport was requested by guests who wanted to sample more of the park's offerings, Hedrick says. "Each pass is good for five taste samples and lists all the items and where they are located," he explains. "From there you just have to explore the park and find the item you're looking for, we will punch your passport and have you on to your next culinary adventure." Ask Hedrick what his favorite of the fall offerings is, and he'll tell you "that's like asking which of my three kids is my favorite." "I have tasted and tried every item multiple times and can honestly say they are all great," he says finally. "I'm very excited about our pumpkin chili, pumpkin and sausage soup and autumn pork belly skillet. That being said, I'm a savory guy, and that is what's great about this festival: There is something for everyone!" Barry Brown Pumpkin Carver Barry Brown grew up in a little town called Erie, Colo., where high school seniors always stole pumpkins from the surrounding fields as a rite of passage. He also carved pumpkins with his mom's paring knife like many other children do. What changed the trajectory of his life was buying a pumpkin carving kit as a young adult working in Denver, winning a prize in the contest it offered and finally meeting the owners of the company that produced the kit. He started work for them at a desk in their laundry room, 6 WHAT'S UP! SEPTEMBER 26-OCTOBER 2, 2021 Harvest Continued From Page 5 See Harvest Page 37 Master pumpkin carver Barry Brown, who lives in Colorado, has carved a series of Silver Dollar City's iconic landmarks, including the steam train. (Courtesy Photo/SDC) LET'S EAT! Pumpkin Chili If you have a hankering for a new chili taste sensation, try this recipe from the Harvest Festival at Silver Dollar City. It's been scaled down so you don't need to feed an entire theme park to make it. Ingredients 2 tbsp. olive oil 1 small yellow onion, diced 1 large green bell pepper, chopped 2 jalapenos, seeded and diced 4 cloves garlic, minced 1 lb. ground beef 1 6 oz. can tomato paste 1 15 oz. can pumpkin, 100% pure 1 14 oz. can diced tomatoes 3 tbsp. chili powder 3 tsp. cumin 1.5 tsp. smoked paprika 1 tbsp. pumpkin pie spice 1.5 tbsp. salt 2 tsp. pepper 2 cups chicken broth 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed Method 1. In a large dutch oven or stock pot, heat your oil and sautee your vegetables for 5 minutes over medium heat. 2. Add ground beef and stir and crumble until browned. 3. Mix in the tomato paste and cook for 2-3 minutes with the ground beef. 4. Mix the pumpkin with the ground beef and vegetables until thoroughly combined. 5. Add in your tomatoes, spices and chicken broth and bring chili to a simmer. 6. Add your beans and simmer on low for 15-20 minutes with the lid on. 7. Add more chicken broth if desired and adjust salt if needed. LISTEN HERE! Listen to Silver Dollar City spokeswoman Lisa Rau talk about all the fall fun at Silver Dollar City in a What's Up! podcast with Features Editor Becca Martin-Brown. nwaonline.com/podcasts COVER STORY