Matt McClure, who was named one of the top new chefs in the country in April by "Food & Wine" magazine, will present a cooking demonstration and talk at University of the Ozarks on Wednesday, Dec. 2.
The presentation, titled "Foods of the South," is part of the university’s 2015-16 Walton Arts & Ideas Series. The event will begin at 7 p.m. in the Rogers Conference Center on the U of O campus, and is free and open to the public.
McClure is the executive chef at The Hive restaurant, located in the 21c Museum Hotel in Bentonville, Ark. Food & Wine awarded McClure "The People’s Best New Chef" award for the Midwest in 2015, citing the down-home creativity of his garam-masala roast chicken with okra ratatouille and his pimento cheese with bacon jam and toast.
McClure was born and raised in Little Rock, Ark., where hunting, fishing and his grandmother’s cooking ignited his passion for food. After studying at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No. 9 Park under the direction of Barbara Lynch.
After several years in Boston, McClure was eager to get back to his home state to reconnect with the ingredients and foodways of his childhood. He returned to Little Rock where he worked under Lee Richardson at Ashley’s at the Capital Hotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.
In 2012, Matt joined the opening team of The Hive, where he showcases the refined, country cuisine of the High South, focusing on the local ingredients of Northwest Arkansas and the region’s traditional methods of cooking. The menu at The Hive is reflective of the geography and culinary landscape of the region, and showcases McClure’s longstanding commitment to support local farmers and purveyors. He was a James Beard Award semifinalist for the "Best Chef: South" award in both 2014 and 2015. He is also an active member of the Southern Foodways Alliance.
Matt McClure, the executive chef at The Hive restaurant in Bentonville, Ark., will present a cooking demonstration and talk titled "Foods of the South," on Dec. 2 in the Rogers Conference Center.
Topics: Community Events