2017 Kitchen | Fields Table Tour

 

Tusk & Trotter, Bentonville - May

   Sorghum glazed Soybean fritters, soybean succotash, and soybean  vinaigrette

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 tempting soybeans can as Bentonville’s Tusk & Trotter American Brasserie serves up soybeans three different ways. Tusk & Trotter will dish up sorghum-glazed soybean fritters, soybean succotash and soybean vinaigrette, all of which compile a fun dish to make, serve and savor. Stop in, order it through the month of May, and learn how Arkansas’s soybean farmers are making an impact on the beef industry in the state.
 
Come out and support your local Arkansas soybean farmers by eating this feature dish at Tusk & Trotter. 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.