Food Village Part Of Northwest Arkansas LPGA Tournament

ROGERS -- Food trucks will add to the atmosphere at the Walmart NW Arkansas Championship Presented by P&G this weekend.

There are concessions scattered around the course, but a central food village is new this year. It's near the Walmart Kids Center presented by Dove opposite the 17th hole.

"We're expecting big crowds and we're ready for them," said Rafael Rios, owner and chef of Yeyo's Mexican Grill from Bentonville.

The food is authentic, Rios said, from the roasted tomatillo salsa to barbacoa, the slow simmered beef marinated in chili sauce popular as street food in Mexico. He makes his own gluten-free chips, and he tries to accommodate special orders, Rios said.

The grilled vegetables include zucchini, summer squash, green onions and either sweet peppers or bell peppers from the family farm.

"We grow all this stuff," Rios said.

The trucks will expand food options for tournament attendees, said Harry Hardy, tournament director.

"The food experience is becoming more and more important at outdoor events," Hardy said.

Bringing in local specialties upgrades the dining experience, he said. Hardy, who hails from England, said he planned to visit the food village for fish and chips, or maybe a sausage roll.

Those are specialties from Eddie Lawrence, owner of Bentonville-based Olde English Fish & Chips.

The fish is true to English tradition with Atlantic cod fried in a beer batter. He leaves the addition of malt vinegar -- a condiment traditionally used on the fish and chips -- up to the patrons' taste, but also provides ketchup for a more American flair. Lawrence recommended the meat pies filled with potatoes, vegetables, meat and a little bit of gravy.

"Everybody likes our fish and chips, but not everybody tries the pies," he said.

Food trucks are just starting to catch on in Bentonville, Lawrence said.

Fayetteville's food truck scene is good, said Kurt Young, executive chef of Baller Foodtruck.

A group of trucks together means people can get a sampling of several types of food. Young plans to offer mac 'n' cheese, risotto and peanut butter and jelly balls coated in breadcrumbs and lightly fried. He tries to mix up the menu each week, he said.

Food trucks allow more freedom than a restaurant or a catering business, and switching up the menu is expected, said James Tyler, owner of Tyler's Craft BBQ, which can be found in different locations.

He describes his taste as a twist on Southern tried and true barbecue. His honey wasabi coleslaw is different, but people who say they don't eat slaw say they like it.

"It's been a hit," Tyler said.

Not everyone in a group has to be hungry for the same thing when there are several food trucks parked in the same area, Tyler said. The food truck model has its limits. The meat for his Thai pulled pork sandwich went on the smoker Friday and once it's gone, it's gone, he said.

Setting up food trucks at the tournament is an experiment, Tyler said, but he hopes it's one that's successful.

Getting set up was tricky, Rios said. His truck backed in over plywood laid out like a red carpet Thursday night. Once the trucks were in place everything they use has to be brought in by golf cart.

The food truck addition was worth it, spectators said Friday.

"It's nice to give people a variety. It gives people more of a 'stay a while'," said Barbara Iuso of Rogers.

Because the food village is close to the children's center, their girls could munch some chips, then play while their mothers talked, said her neighbor, Lisa Ellgass.