Ben­tonville chef to ap­pear on CBS This Morn­ing to­day

Northwest Arkansas Democrat-Gazette - - NORTHWEST ARKANSAS -

The Hive’s ex­ec­u­tive chef Matthew McClure will make his na­tional tele­vi­sion de­but to­day as a spot­light chef on The Dish.

McClure, a Lit­tle Rock na­tive, will share his “in­spi­ra­tion and ap­proach to re­fined coun­try cooking,” Emily Neu­man, mar­ket spe­cial­ist for 21c Mu­seum Ho­tel Ben­tonville, said. The Hive is lo­cated in the 21c Mu­seum Ho­tel.

Re­fined coun­try cooking, McClure said, is a com­bi­na­tion of build­ing re­la­tion­ships with lo­cal farm­ers, proper tech­nique and good in­gre­di­ents.

“When I say coun­try cooking, I’m talk­ing about rec­og­niz­able in­gre­di­ents and dishes. When I say re­fined, I’m re­fer­ring to the way I source in­gre­di­ents — from build­ing re­la­tion­ships with lo­cal farm­ers to treat­ing their prod­uct with ab­so­lute care in my kitchen.”

That care is in part re­flected in how he was raised. His grand­mother, part of the spark that ig­nited his orig­i­nal pas­sion for cooking, stressed fam­ily gath­er­ings and big meals.

Sarah Rob­bins, chief hos­pi­tal­ity of­fi­cer for 21c Mu­seum Ho­tel in Ben­tonville, said McClure’s pas­sion was ev­i­dent “in ev­ery bite,” and see­ing him suc­ceed was an honor.

“Be­yond his culi­nary ex­pe­ri­ence, he’s a stand-up guy and a leader, at a lo­cal, re­gional and na­tional level,” Rob­bins said. “It’s a plea­sure to see him suc­ceed and to be a cheer­leader of that suc­cess.”

McClure him­self can’t wait for the chance to share a lit­tle bit more about what he calls Arkansas’ food story.

“It’s an honor to share my story, my cooking and the grow­ing culi­nary scene in Arkansas on such a broad plat­form.”

The award-win­ning chef has been fea­tured in lo­cal me­dia, but his na­tional ap­pear­ance can be seen to­day dur­ing the 8:30 a.m. seg­ment of The Dish on CBS This Morn­ing.

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