Review: Youth Home’s Next Course Event

I’ve always heard of, and drooled over, the event “Next Course” that Youth Home has put on the past few years. (This year was their seventh year.) From previous pictures, I knew this event was elegant and full of fantastic foods created from AR’s best chefs. It is a charity event, so tickets are not cheap.  That is the main reason I haven’t been to one of these annual events yet.

Luckily, this year, I got to be a guest with my sis-in-law and best friend, Lori! I couldn’t believe it! I was absolutely ecstatic!

So, from a newbie’s perspective, here’s how the night went:

6:00-7:00 p.m.

The event was held at Ben E. Keith Foods Mid-South. I’ve never been to this location and was surprised by its size. It is very large! By the time Lori and I pulled up at about 6:10, the parking lot was already full. (We’ll learn later that most of those cars were people working the event.)

We went in the front doors, checked in,  and were given bid cards to hold up for auctions that would be happening throughout the dinner. We were then told to enjoy the food and many drink options available until the first dish was served at our table at 7:00.

There were already plenty of people in the crowded front room. Here you could find two tables of meat trays, fresh bread, “fire” crackers, and different cheeses to snack on.  There was a table for wines, a table for beers, and a table for gin cocktails….all unlimited. There were also a few tall, small round tables to set drinks on and socialize.

My main focus here was to not eat or drink too much before getting to the actual event, so I tried a couple of snacks. The boudin was the best, alongside the “fire” crackers and the bread provided, and baked fresh, by Ben E. Keith Foods. Not gonna lie….I wish I had a to-go bag for some of that bread. It was buttery perfection.

7:00-9:00 p.m

Promptly at 7:00, the dining room doors opened and we were told to find our tables. We were at table 4, close to the stage. The room was BEAUTIFUL.

Our table was absolutely lovely. Purples and golds decorated it entirely. At each setting, there was a different wine glass for each wine pairing we would get, as well as a utensil for each dish, obviously….I am not used to this sort of fanciness! Also, a menu, plus a recipe book holding each of the night’s recipes was readily on the table. Perfect!

***I apologize for having NO IDEA which wines were served with each plate. I had to skip on most of those, since there was more alcohol offered than food and I had to drive home. So, if wine is your thing, know that you get unlimited wine throughout the entire night.  There are five different wines offered: one paired with each dish. However, you could ask for any of the wines at any time. This may be an event to Uber/Lyft to and from to fully enjoy. =)

Our first dish was already plated when we seated: Char Sui Pork Belly with Quick Kimchi and a Seared Tamaki Rice Cake by Jordan Davis- Executive Chef at Chenal Country Club.

Before we could/should dig in, Jordan Davis, the chef of this dish, came to the stage and talked a little bit about it. He specifically mentions how simple and “fool-proof” the dish is. However, it is two full pages in the recipe page….so, his “simple” may not be my “simple”.

Anyway, the pork belly was cooked perfectly, melt-in-your-mouth. The kimchi gave it a perfect balance. The rice cake was good, but I feel like it took some of the flavor away. So, I enjoyed my second, and last, bite without it.

The second course was a Roasted Beet Salad with Champagne Vinaigrette with a Goat Cheese Mousse by Shanna Merriweather, the executive Chef at Trio’s Restaurant.

As Shanna talked about her dish on stage, Capi Peck (owner of Trio’s) endearingly cheered her on from the sideline. They were a lot of fun.

Even though I had to give my goat cheese mousse to Lori, the salad was still delicious. I love arugula, which was the base. The roasted beets were sweet and delicious, with toasted sunflower seeds, and the simple, yet flavorful vinaigrette.

The third dish was Black Rice Crusted Fish and Chips and Malt Vinegar Mayonnaise and Dried Peas by Scott Rains, the Executive Chef at Table 28.

This dish was so unique and so tasty! The fish was perfectly cooked. It was flaky and tender inside while crispy, without being greasy, on the outside. The chips, though, were probably the star of the show. Simple, but done perfectly. The malt vinegar mayonnaise was a wonderful, flavorful sauce for them. The arugula they all laid atop was a nice addition. My only issue with this dish dealt with the dried peas. While I understand mushed peas accompany fish and chips a lot in the U.K., these didn’t have any flavor and seemed like a lot of work for no real addition to the dish. If that is too harsh and you loved them, please comment and let me know. I just didn’t appreciate that one aspect. The rest was amazing!

Our next “dish” was not listed on the menu. I assume it was to serve as a palate cleanser. It was a slaw covered with a marinated scallop. This bite was vinegary, fresh, tender, delicious! It reminded of amazing sashimi, without the rice. I loved it!

Our “main” dish was Stuffed Quail with Cajun Crawfish Stuffing by Jamie McAfee CEC, the Executive Chef at Pine Bluff Country Club.

This was my favorite dish. I believe it was a very buttery rice everything sat on top of, that soaked up all of the sauce and flavor and was just divine. The quail was tender and flavorful. The stuffing was even better. The sauce to top it all was cajun heaven. I loved it. The fried okra was a little under-fried for me, so was a bit soggy, so I didn’t devour like as I did the rest of the plate.

The final dish was a Sweet Potato Pie Napolean by Cynthia Malik, the Executive Chef at Tacos 4 Life.

I was not looking forward to a sweet potato pie, honestly. But I LOVED this light version of the dessert. It was more like a deconstructed pie. There was a small sweet potato pie filling as the base, with apples, toasted almonds, small bits of crust “cookies”, whipped cream, and plenty of spices to make this a very delicious dessert. I thought it was a great way to end a slightly-heavy meal.


This event was so fun. While it was loud for most of the time because people were enjoying themselves, we also got to hear from each of the chefs, which was very special. The staff was incredible. In fact, there was almost as many staff manning the event as there were patrons. The professionalism and fluidity of them bringing each dish out all at once was impressive. The servers who watched our wines and waters were always present. Everyone had a wonderful time.  I am so thankful to have attended this wonderful event!

Food Review: Dirty Apron Bakehouse in Fayetteville

Dirty Apron Bakehouse is a great, local bakery in downtown Fayetteville that the locals rave about. While I thoroughly enjoyed my food, which I’ll discuss in a bit, there were some slight issues that I believe are holding these guys back a little bit. So, let’s get to the breakdown and talk about all the things!


This very eclectic, homey bakery is walking distance from the Fayetteville downtown square. It has plenty of cute outdoor seating with some sun coverage. However, there are only three very tightly situated stools for indoor seating.

On a 95 degree day, there were three of us strangers seated elbow to elbow, as I shoved this messy sandwich into my face. It wasn’t pretty and too close to comfort. Perhaps adding a fan or two outside could make the summer heat more bearable in a mostly outdoor-seated restaurant.

Finally, while there is a small parking lot that appears to belong to the bakehouse, we are forbidden to park there. It is a private lot for the apartments next door and you may get towed. So, find somewhere along the street to park and don’t melt on the walk.


While the menu is small, consisting of a few sandwiches and salads, it was still hard to pick just one thing! Every sandwich sounds amazing! Here’s a link to their site’s menu since this pic may be hard to read.  Menu


It is important to mention this bakery makes all of their own naturally leavened sourdough loaves. They are all made in small batches, using a mid nineteenth century French technique. Apparently, this makes the bread more digestible and gives it more flavor and texture.
While I really wanted to take a loaf home, they only had one country loaf available. All of their specialty loaves are only offered on occasion. However, you can pre-order a specialty loaf two days in advance.
So, I decided to just get a sandwich to enjoy the country loaf.

After I finally picked just one of the sandwiches to try from the menu, I knew I’d also have to get a chocolate croissant! I’ve heard rave reviews and those are my favorite pastries. However, the lady working there alerted me they only have those on Saturdays. =(   So, there were only a handful of options for me to choose from and some were a day old, so they’d be a $1 off! I guess Wednesday isn’t a great day to come here for baked goods/bread.

Almond Croissant

I went for the almond croissant. Even being a day old, it was delicious! The lady heated it up for me, too. It was the perfect sweet appetizer before my sandwich. (I wanted to wait to eat it for dessert, but that didn’t work out.)

Jimmy Pesto: $9
Description: Pesto, tomato, smoked chicken, mozzarella, balsamic reduction on house-made country sourdough.

I decided on the Jimmy Pesto, but ordered it without the thick, beautiful mozzarella (I’m allergic) and asked if a fried egg could be added instead. Most of the other sandwiches come with a fried egg, and I couldn’t miss out. I was told yes, but it would cost an extra $1. I asked if I would get a discount for not having mozzarella on my sandwich, then, and that was a definitive “no”. I do feel like if I’m leaving off an ingredient and trading it for one that is cheaper, couldn’t I just get an even trade? No, so my sandwich cost $10.

The sandwich was HUGE. I couldn’t eat all of it….probably because I was full of croissant. There was a small amount of pesto spread on the bottom piece of bread, I longed for more. A tomato topped that, followed by a heaping of smoked chicken. I broke my egg on top of the chicken and then drizzled the balsamic reduction over the top. Eating this baby was messy. The crusty bread’s middle was so soft, it made it a little difficult to hold. Don’t worry, I figured it out. I think toasting this sandwich’s bread first just a bit would make it a little easier to hold. But who complains about a messy sandwich that tastes great?

Overall, I’d like to return to this gem on a Saturday to get a chocolate croissant and call in one of the specialty loaves the Thursday before so I can try something like an Everything loaf or a Rosemary Polenta Rye. Yum!