Soybean Honey Frangelico Ice Cream
The Kitchen | Fields Table Tour program is based on partnerships with the Arkansas Soybean Promotion Board and restaurants throughout the state. The table tour will feature each restaurant for a month to inform consumers that the food industry utilizes soybean oil and meal in a variety of ways. We hope to teach Arkansans that consuming those food products supports Arkansas soybean farmers. For 2017, we have partnered with six locally-owned restaurants across the state.
This month, get a taste of how sweet soybeans can be as Little Rock’s Brave New Restaurant brings the field and kitchen together. As the Arkansas Soybean Promotion Board’s partner in the Kitchen|Fields Table Tour, Brave New Restaurant will churn up soybean honey Frangelico ice cream as it’s featured dish in June.
Come out and support your local Arkansas soybean farmers by eating this feature dish at Brave New Restaurant. Then, tell us what you think of their creation
, and don’t forget to take a photo of the dish and use the official Kitchen|Fields Table Tour hashtag, #ARSoySupper, when sharing on social media channels.
The partner restaurants and feature schedule for the 2017 Kitchen|Fields Table Tour:
Trio's Restaurant, Little Rock - January
Feature Dish: Herbed Salad with Grapefuit-Cardamom Vinaigrette
J Town's Grill, Jonesboro - February
Feature Dish: Triple P Burger
La Petite Cajun Bistro, Stuttgart - March
Feature Dish: Gumbo
Taylor's Steakhouse, Dumas - April
Feature dish: Dry rubbed, aged in house bone-in ribeye
Tusk & Trotter American Brasserie, Bentonville - May
Brave New Restaurant, June
The table tour is anchored around a featured food item on each restaurant’s menu. The food item is a soy food or soy-based product, like chicken that has consumed a food made of mostly soybean meal. While Arkansans dine at a partner restaurant, they are learning agriculture facts about how soybeans are used in the kitchen and in the animal ag industry. You'll probably read about the dishes on your favorite foodie websites and publications. If you're lucky, you'll even see one of these fine chefs preparing their signature soybean dish on a television morning show or two.