William McCormick, an eighth-generation Arkansan from Fayetteville, has been chef at Eleven, the restaurant at Crystal Bridges Museum of American Art in Bentonville, for about a year now. The Dining Guide team caught up with him recently to talk about his fascinating culinary journey.
Why were you drawn to this career?
I've always been fascinated with cuisine. As a child I loved going out to restaurants with my family. We usually ate meals at home and getting to go to a restaurant was always for a special occasion, so I associated restaurants as a place to celebrate with friends and family.
I also have a profound appreciation for farms and ranches stemming from my grandfather. He was a great steward of the land and would share his appreciation of the changing seasons with me. I found great interest in what was going into and coming out of the ground. The harvest season was a very exciting time that encompassed new tastes and an opportunity to explore new ingredients.
What inspires your cuisine?
My cuisine is inspired by the many experiences I have enjoyed throughout my travels cooking around the country. I've been fortunate to work in many different restaurants -- each with its own unique personality and cuisine. The one constant focus has always been to utilize ingredients that are at the pinnacle of their season. Foods that tell a story, either from a personal experience or from a great growing season that produced a food that is perfect in every way is exciting. Dining is an experience and I want people to eat with a purpose.
Tell us about your time at Eleven.
In my year at Eleven my appreciation for the arts has flourished. I was always appreciative of unique artworks but now have a deeper and better understanding. I'm much more inquisitive about the production of the art. With there being so many factors that influence how an artist lives and thinks it's a fascinating glimpse into what inspired these people throughout history to produce such interesting works. I love the art, no doubt about it, but the stories behind the art is what interests me the most.
Has Eleven turned out to be the venue you imagined?
Eleven is such a unique experience. To dine in such an architectural setting such as this is beyond compare. There are many beautiful restaurants in the world, but very few blend art, architecture and nature into one the way Crystal Bridges does. I find myself daily admiring the beauty of a new view or a specific painting that captures "the way I feel today." I never imagined that a place could have such an impact on daily life.
What have you been surprised by?
For me the most surprising thing about Eleven and Crystal Bridges is the global and community outreach we have. The cultural impact in the region alone is awe inspiring and the work the education team does with regional schools is so important. Being able to give back to our community makes it all worthwhile.
What do you see for the future?
Eleven has been closed since January 2 while construction was underway for a newly designed service area. The grand re-opening of Eleven was February 8 and we're thrilled to have a more user-friendly experience for our visitors and a more updated and aesthetically-pleasing look thanks to the architect Marlon Blackwell, who also designed the Coffee Bar and Museum Store.
We have a full roster of programs throughout the year including Cr(EAT)e on March 10 with wines from Wente Vineyards and a High South Moments with Chef Miles James on March 27.
How do you think food relates to art?
Eleven's overall culinary concept is inspired by the art, nature, and architecture at Crystal Bridges. The menu is inspired by the American spirit, artworks in the galleries, and the natural surroundings. An exquisite cuisine with stunning views of Ozark forest underneath Jeff Koons's Hanging Heart connects culinary, art, nature and architecture, all in one place.
What is your favorite type of food to create?
My favorite food to create is one that provides a source of comfort. It's important to have foods that you can feel good about consuming. Our signature cornbread is a great example of this.
What is your favorite thing about Northwest Arkansas?
My favorite thing about NWA is the people. The people of this community, be it locals or transplants, are proud about where they live. They work hard to create a place that welcomes all and gives back. I feel that almost weekly there is a new event to benefit a local non-profit or specific foundation that is doing incredible work in the community.
Tell us about the new menu:
We will continue to provide dishes that are locally sourced and inspired by art and artworks in the museum, and we will rotate items in and out of the menu depending on the season or exhibition. The overall concept will still be High South cuisine with an Ozark flare. The menu reveals my philosophy that food is a social experience, with more small plates and appetizers encouraging sharing among friends and family, including Forrest Mushroom Toast, Charred Spiced Carrots, and Stuffed Sweet Potato Biscuits.
The new dinner menu is unique in the fact that we are incorporating family style dining. We encourage our guests to share a meal amongst themselves. Much in the same way that families here have dined for generations. We want to capture that feeling of Sunday supper but blend it with modern cooking techniques and unique offerings that build upon updated classics.
The restaurant at Crystal Bridges is located on a bridge overlooking the ponds with views of the beautiful Ozark landscape. Eleven is open for lunch Monday, Wednesday- Saturday, 11 a.m. to 2:30 p.m. and dinner Wednesday- Friday, 5 to 9 p.m.; and brunch on Sunday, 11 a.m.- 2:30 p.m. Call 479-418-5700 for dinner and brunch reservations.
NAN Dining Guide Spotlight on 02/10/2019