There were a lot of cooks in the kitchen, but not too many and they didn't spoil anything. The chefs were serving up delicious food at the Little Rock No Kid Hungry Dinner to raise money for No Kid Hungry on Oct. 16 at South on Main.
South on Main's Matt Bell was the host chef. Guest chefs were Ben Brainard with Yellow Rock Concepts; Jason Campbell with Mary Eddy's Kitchen & Lounge in Oklahoma City; John Currence with the City Grocery Restaurant Group in Oxford, Miss., and Anthony Valinoti with Deluca's Pizzeria in Hot Springs. While these chefs each got top billing for creating a course, many more chefs and servers from local and regional restaurants volunteered to help.
The evening began with a cocktail reception and passed appetizers created by Valinoti including Anthony's Meatballs & Parmesan. Dinner included Tete de Chochon, Cumin-Scented Gulf Shrimp Ceviche, Pastrami Short Ribs and Apple Gallette for dessert.
Kathy Webb and Patti Barker with the Arkansas Hunger Relief Alliance were recognized as No Kid Hungry Heroes. Speakers included David Sloan, program director of No Kid Hungry Arkansas, and Clint Walker, director of childhood nutrition in the Jacksonville North Pulaski School District. Craig O'Neill served as emcee and auctioneer. The live auction items were geared toward foodies with trips highlighting area restaurants, a progressive dinner with champagne and a limo and a chef-prepared dinner for 12.
This is the fourth year for the event and money raised will support No Kid Hungry's efforts to end hunger in Arkansas.Gallery: Little Rock No Kid Hungry Dinner
High Profile on 10/29/2017
Print Headline: Cooking with class