What's Up - Your guide to what's happening in Fayetteville, AR this week!
Issue link: https://www.epageflip.net/i/977367
Friends and family As William worked up his menu and created the culinary journey he wanted his guests to take, creating show-stopping entrees was a priority. To do that he concentrated on putting a modern twist on classic American comfort food, such as fried chicken and pork chops. To do that some classic cooking techniques were required. "I like to take a classic dish that you find every Sunday night on supper tables around the region and put a spin on it," William said. "We take some beautiful chicken and brine it and cook it sous vide and then we braze it in its own fat. We use creamer potatoes that are slow cooked, smashed and finished in a hot skillet. It is served with a French version of a southern gravy flavored with pink pepper corns." Eleven's twist on classic supper table entrees includes a grilled pork chop. But, as with many of the menu's offerings, it's not your grandma's chop. No offence meant to grandmas. "We use a Grass Roots Cooperative pork chop," he said. "They are a local community of farmers and ranchers. It's served with a rutabaga puree and some pickled mustard seeds. We finish the chop with a carrot caramel. We juice carrots, reduce the juice and brush the chop the last second. It adds that smoky flavor." For dessert, William suggests trying the Griddled Pound Cake, a pineapple upside- down cake inspired creation. The fruit is slowly cooked with white wine, simple syrup, clove and some black pepper, finished on a cast iron griddle and served with a Black Apple Crossing Hard Cider infused whipped cream. A semifreddo, a mousse-like dessert is frozen and plated with the pound cake. "We make it and freeze it to 100-degrees below zero," he said. "When you break it, it's like dropping a ball of ice. You end up with these different irregular pieces of semifreddo. Freezing alters the texture and creates different levels of texture in a single bite." You can tell William is serious about his job and brings his personal twist to the dining experience at eleven. It's also evident he cares about his guests and optimizing their dining experience. "I want guests to come in and share a great meal with friends and family in this beautiful space," he said. "The museum has so many offerings inside and outside. You are not just going to dine out. You are going to Crystal Bridges Museum of American Art. It's a full circle experience." Questions about this or other dining features? Contact Dave Woods at 479-571-6491 or dwoods@NWADG.com. Eleven at Crystal Bridges LOCATION: 600 Museum Way Bentonville, AR 72712 PHONE: 479-418-5700 EMAIL: Eleven@CrystalBridges.org RESERVATIONS: Available for dinner and brunch. HOURS: Lunch Mon, Wed – Sat 11AM – 2:30PM; Dinner Wed – Fri 5PM – 9PM; Brunch Sun 11AM – 2:30PM ONLINE: crystalbridges.org GET SOCIAL: Search "Eleven at Crystal Bridges" on Facebook to learn more. 44 WHAT'S UP! MAY 6-12, 2018