Collins to work toward increasing visitation to Arkansas by groups and promoting the state's appeal
*YARNELL'S AND PURPLE COW, TOGETHER AGAIN: The rebooted ice cream brand is back in Purple Cows across the state. And don't forget that those milkshakes come in "adult" varieties. From a release:
Yarnell’s Premium Ice Cream is again the official ice cream used at all Purple Cow restaurants in Arkansas, featuring purple vanilla made exclusively for the popular restaurant.
Beginning today, Yarnell’s will be featured in the restaurant’s purple milkshakes using the Yarnell’s purple vanilla flavor. Purple Cow restaurants in Hot Springs and Little Rock will also feature Yarnell’s orange sherbet and mint chocolate chip ice cream not found in stores.
*SO LONG, PORTER'S: Arkansas Business reports that the troubled Main Street jazz club is no more. In its place, someone named Brad McCray has applied for a beer permit with the ABC. The business name listed is Montego. Calls to McCray, Porter's co-owner Marcell Dean and landlord Scott Reed haven't been returned.
*THE SCENE: I also noticed an alcohol permit in for The Scene Bar & Grill in the former home of Diversion in Hillcrest. Anyone know anything about it? The applicant's name is Alicia A. Brown.
*FRIED CHICKEN INSIGHT: Good stuff on the jump from the Capital Bar & Grill promo email about sous chef Korey Dupree, who was schooled in the wonders of fried chicken from an early age.
The key to the Capital's:
The seasoning process is what brings out the fried chicken connoisseurs. There is no soaking in buttermilk or egg wash: the fine crust can be attributed to the flour mixture and when and how it is applied. Take an all purpose flour and add finely chopped herbs, natural mind you, not the dry stuff. The subtle mysterious flavor that perks up the savory senses is fresh sage, blended neatly into the flour.
It’s 11:15 a.m. on a Wednesday and there is a line 15 people deep spilling out of the Capital Bar & Grill into the lobby of The Capital Hotel. The popular restaurant in Little Rock, Arkansas is all abuzz with the blue plate special of Fried Chicken, Potato Salad and Bacon-smothered Green Beans. The enthusiastic staff of Capital Bar & Grill readies the scene for the diners to arrive at 11am sharp - and those who come past noon get slim pickins! There is one starring sous chef, Korey Dupree, on center stage, and a following of his faithful lunch goers await the mesmerizing aroma of crispy fried perfection.
This is the day that Dupree gets to bring a smile to everyone’s face, and when you ask him how he does it, he says with his youthful exuberance, “Imagine Sunday afternoons in the kitchen with your grandmother and the fried chicken keeps on coming as fast as she can fry it in her iron skillet.” Dupree’s grandmother Fanny Mae Dupree Johnson was Little Rock’s Church Chicken Cooker. Every Sunday, Fanny Mae’s fried chicken was the highlight of conversation at the local community church, where it was sold to raise money for the youth programs’ educational trips. “In my childhood years, I spent afternoons baking and cooking with my grandmother because my parents could not afford any after school care program. Along with recipes, she passed on traditions that are ingrained in my character. My children are learning those very same qualities today.”
The seasoning process is what brings out the fried chicken connoisseurs. There is no soaking in buttermilk or egg wash: the fine crust can be attributed to the flour mixture and when and how it is applied. Take an all purpose flour and add finely chopped herbs, natural mind you, not the dry stuff. The subtle mysterious flavor that perks up the savory senses is fresh sage, blended neatly into the flour. The fried chicken at Capital Bar & Grill becomes a substantial journey into the south, triggering memories of your own, and offering ample opportunity to make future memories of the most delicious kind.
Open. Good to see Bubba and the fellows. And Ms Lou Ann.