Join Tusk & Trotter and Special Collections for 'The Homestead Series' Throughout 2015

Photo Submitted

Dinner series to benefit Arkansauce and Special Collections kicks off Monday.

The University of Arkansas Libraries’ Special Collections has teamed up with the award-winning Bentonville restaurant Tusk & Trotter for “The Homestead Series: Celebrating and Preserving the Culinary History of the Natural State.” The series includes six bi-monthly community events featuring informative presentations on the extensive role food plays in shaping Arkansas culture, followed by themed dinners prepared by Chef Rob Nelson. The events will be held at Tusk & Trotter restaurant and part of the proceeds from each event benefits Special Collections’ publication Arkansauce: The Journal of Arkansas Foodways. 

The first event in the series is this Monday, Jan. 19 at 6 p.m. The theme is “Defining Arkansas Cuisine” and the presentation will be given by Tom Dillard, creator of Arkansauce, former head of Special Collections, and founding editor-in-chief of the Encyclopedia of Arkansas History and Culture.  Dillard will be introduced by Tim Nutt, head of Special Collections, who will also introduce attendees to Arkansauce and its mission.  “These events provide delicious opportunities to learn more about the state’s food culture,” Nutt said. “Dillard tackles the question, ‘What food is uniquely Arkansas?’ and I’m sure attendees will leave the events with both their stomachs and minds satiated.”

Arkansauce is published once a year by Special Collections and each issue features a special guest editor.  Last year’s issue was edited Kat Robinson, the communications manager for the Arkansas Department of Parks and Tourism’s tourism division and a popular food and travel writer. Robinson regularly writes for her blog “Tie Dye Travels with Kat Robinson” and is the author of Arkansas Pie: A Delicious Slice of the Natural State and Classic Eateries of the Ozarks and Arkansas River Valley.  Kane Webb of Little Rock is the guest editor for the 2015 issue.

Monday’s menu features items like pimento cheese, face bacon jam, and pepper jelly grilled cheese sandwiches; duck confit with Kent Walker goat gouda served with local greens and Ozark Beer Company Cream Stout dressing; smoked catfish and trout chowder; elk sausage with root vegetable mash and black apple and fig sauce; and cherry and pecan bread pudding served with chocolate Chantilly cream. The recipes showcase foods from different regions of the state.

Special Collections will also exhibit photographs and other items from their holdings related to the theme of the night’s dinner. The other events in the series are: March 30, “Food Culture of the Ozarks and River Valley” with Susan Young of the Shiloh Museum of Ozark History; May 18, “Food Culture of the Delta” with Arkansas Democrat-Gazette columnist, creator of the Southern Fried Blog, and President of Arkansas’ Independent Colleges and Universities, Rex Nelson; July 27, “Exploring Arkansas Orchards and Vineyards”; Sept. 28, “Tracing the Roots of Arkansas’ Restaurant Culture” with food blogger Kat Robinson; and Nov. 23, “Snout to Tail.”

Tickets to “The Homestead Series” events are $50 each and $10 from each ticket purchased will be donated to Arkansauce.  Reservations are required, but an alternate inclement weather date is already on the calendar, just in case. Check out Tusk & Trotter’s facebook page and events page for the latest updates, or call Tusk & Trotter at 479-269-4494 for more information about the events, and to make your reservation. To learn more about Special Collections or Arkansauce, contact Tim Nutt at 479-575-8443.