Film, din­ner part of LGBT fes­ti­val

Northwest Arkansas Democrat-Gazette - - STYLE - KELLY BRANT

This Sun­day, South on Main will host Ba­con & Brine X South on Main: Chef Pink and Lo­cal Cui­sine as part of the Kalei­do­scope LGBT Film Fes­ti­val. The event will in­clude a screen­ing of Hun­gry, a doc­u­men­tary about women in the restau­rant in­dus­try and also a farm-to-ta­ble din­ner pre­pared by South on Main chef Matthew Bell and Ba­con & Brine’s chef Pink (Crys­tal DeLong­pre). For more in­for­ma­tion about the event or to buy tick­ets, visit kalei­do­scope­film­fes­ti­val.

DeLong­pre, with her wife, Court­ney Rae, own Ba­con & Brine, a “hy­per-lo­cal” restau­rant in Solvang, Calif. The restau­rant’s menu, as you might have guessed, in­cludes a va­ri­ety of smoked meats, pick­les and other fer­ments made from pro­duce and an­i­mals sourced from Santa Ynez Val­ley farm­ers and ranch­ers.

If you can’t make it to the din­ner Sun­day or to the restau­rant in Cal­i­for­nia, but would like to sam­ple one of Ba­con & Brine’s spe­cial­ties, DeLong­pre and Rae shared this pick­led wa­ter­melon rind recipe.

Viet­namese Pick­led Wa­ter­melon Rind

2 cups rice-wine vine­gar 2 cups wa­ter

2 cups gran­u­lated sugar

¼ cup co­rian­der seeds Juice and zest of ⅛ lime 10 whole cloves

4 whole star anise 4 cups wa­ter­melon rind

In a large saucepan, com­bine vine­gar, wa­ter, sugar, co­rian­der, lime juice, zest, cloves and star anise. Bring to a boil, stir­ring un­til sugar melts. Re­move from heat and cool com­pletely.

Pour mix­ture over wa­ter­melon rind, mak­ing sure to sub­merge the rind com­pletely. Cover and re­frig­er­ate 24 hours. Will keep, re­frig­er­ated, for about 1 month.

Makes 4 cups.

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