Food and nature come together at BGO's Chefs in the Garden

Chef Kurt Plankenhorn from 28 Springs at the 2016 Chefs in the Garden event at the BGO.
Chef Kurt Plankenhorn from 28 Springs at the 2016 Chefs in the Garden event at the BGO.

For the first "Chefs in the Garden" event 10 years ago, the Botanical Garden of the Ozarks came up with an ingenious plan to wed the natural beauty of the region to the best cuisine Northwest Arkansas had to offer. Area chefs were invited -- to what then was a rather bare field -- to give diners an up-close look at their cooking methods and a delicious taste of their creations. At 6 p.m. September 12, the tradition will continue.

"We bring together the finest chefs in the area in one spot so you can dine at all these local restaurants at one place," says Liz Atwell, communications coordinator for the BGO. Atwell says this year will find 13 of the area's most well-respected chefs cooking on the grounds of the gardens -- which have grown up considerably in the intervening decade. Restaurants include 28 Springs Restaurant, Big Orange, Bonefish Grill, Bordinos, Café Rue Orleans, Fork & Crust Pie Co., Local Flavor Cafe, Meiji Japanese Cuisine, Mockingbird Kitchen, Modern Ozark Dining, River Grille Steakhouse, The Farmer's Table Cafe and Vetro 1925 Ristorante. Whole Foods is contributing wine and gourmet cheese, and the Grounds at Garden Living is going to be offering coffee. Wine and craft beer are included in the price of the ticket. Americana band Jesse Dean and Left of Center will perform, and bidding at a silent auction made up of culinary experiences will be available.

FAQ

Chefs in the Garden

When — 6 p.m. September 12

Where — Botanical Garden of the Ozarks, 4703 N. Crossover Road in Fayetteville

Cost — $50-$75

Information — 750-2620

The event's presenting sponsor is Filippo Berio, producer of gourmet olive oil, whose product the chefs will be using in their culinary creations. Other sponsors include Intents Party Rentals, Southern Glazer's Wine and Spirits, Arkansas Craft Distributors, Signature Bank, Metro Appliances & More, Seattle Fish Co., Ozark Mountain Poultry, Bansleys Berkshire Ridge Farm, Dancenhance Entertainment , Cole Fennel Photography, Koon's Saloon, Lightworks Events and Coca-Cola.

Vince Pianalto, chef instructor for the Northwest Arkansas Community College's culinary program, Brightwater, will serve as the honorary chef for the event. Pianalto is a restaurateur who owned and operated several area restaurants, including Vicenza's in Tontitown and Bouchee French Bistro in Fayetteville.

"As a chef, it gets you so much closer to your customers," says Pianalto of his previous experiences participating in the event. "We get put right in front of them instead of hiding out in the kitchen. They're within arm's length. You learn how what you're doing is received because they can tell you directly.

"And the garden is a great venue," he adds. "It's a lot prettier than what chefs normally get to see!"

Pianalto's main job during the event this time around will be to interview the chefs as they cook, asking questions about their technique as the crowd follows along.

"This time, I get to go around and talk to everybody instead of just hanging out in my own space," he says. "I'm kind of a talker, anyway."

Though the honorary chef is not expected to prepare any food at the event, Pianalto says he couldn't resist bringing something.

"I haven't made this in years, but I'm bringing an olive oil cake with citrus -- lemon and lime -- super moist cake, a sort of fun bite," he says.

Atwell says that, although a ticket allows you to sample all 13 of the chef's offerings, many people don't make it that far.

"A lot of the chefs don't do the tiny little sample size," she says. "You usually have enough room in your stomach to try four or five of them, but not many people can eat them all."

While the food is a big draw for the event, Atwell adds, the beauty of the gardens at sunset cannot be overstated.

"There's a lot of noise in our lives these days, and this is a nice, beautiful place to come and be quiet and be still and see nature up close," she says. "I'm not a gardener by any means, but I enjoy being out in this garden during the week. You don't have to be a horticulturist or have a green thumb to enjoy what's going on out there. The butterfly house, where you get to witness all the life cycles of butterflies, is incredible.

"Getting in touch with nature is something we don't get to do that often."

NAN Profiles on 08/20/2017

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