5 Foodies
What do five folks from varying backgrounds and careers all have in common? A love for food, of course.
Stacey Bowers
Owner/Designer, Bang-Up Betty Jewelry
You recently opened your shop in Argenta. I imagine it’s been a busy time. Have there been a lot of quick lunches and dinners over the past several months?
Since opening, I’ve eaten a lot of PB&J sandwiches out of a Ziploc bag between ringing up customers. And before that, it was a lot of pizzas out of boxes while sitting on the floor of the new shop.
Have you ever made any food-themed jewelry?
I was so excited to make a rice-themed necklace to benefit the Arkansas Foodbank this year. I created a pendant in the shape of Arkansas and used real Arkansas rice plants to create the texture of rice flowers across the bronze and sterling silver pendants. Proceeds from the Arkansas Rice Flower Necklace benefit the Foodbank. Pizza keeps wedging its way into my work, too. Several years ago, I made a “Food Over Dudes” pizza necklace, and now I have “Hot Slice” pizza enamel lapel pins and vinyl stickers. I’ve also got a “Salty” pretzel necklace. I also created a Bloody Mary lapel pin for members of The Fold’s Bloody Mary Club.
Quick, what’s your favorite food truck?
Does Arkansas Pineapple Whip count as food? Because I’d eat it three meals a day.
Your store is close to so many great restaurants. Have you gotten a chance to partake in any of them?
How about all of them? I especially love sitting in the little heart-shaped table at Ristorante Capeo that faces the entrance of my shop, having the vegetable lasagna, a house salad, and a glass of something sparkly while I people watch through the front window.
Have you ever worked in the restaurant industry?
I’ve been a hibachi hostess, a wine bartender and a pizza server twice. I’m still using what I learned in the way of carrying a lot of things at once, being very polite to people and being efficient. Working in restaurants is hard work, and you learn so much.
What are three of your favorite restaurants in Central Arkansas?
I’m all about anything Three Fold Noodles + Dumpling Co., and I love Star of India and The Root. Those three restaurants have also been so innovative during the pandemic.
What is one item in your refrigerator right now that might surprise people?
Several varieties of ranch dressing because it goes with everything.
Do you have a sweet tooth?
Constantly. It’s the only tooth I have. I have to have something sweet after every meal. Preferably chocolate. If I’m treating myself, I’m having the house-made cheesecake at Crush Wine Bar near my shop.
What is one dish you absolutely can’t stand to see on the Thanksgiving table?
The turkey. I’m a vegetarian.
Who is the best cook in your family?
Either my mom or my sister. At family gatherings, I usually bring the fruit bowl or salad or something else that came out of a bag.
Do you have a cocktail of choice? And if so, who serves the best one in town?
Well, obviously the Bang-Up Berry at The Pantry Crest is the best cocktail in town. It’s named after my jewelry business, but it’s fabulous regardless of my name bias.
What is your favorite food memory from traveling?
I still think about the caju (cashew) fruit I scooped out of the bottom of a Caipirinha (Brazil’s national cocktail) in Brazil once. I would sell my soul for one more of those.
An old friend comes to visit, what is the first restaurant you are heading to?
Ciao Baci. I love their innovative and ever-changing menu, creative vegetarian options and gorgeous patio. And every single dessert.
Miguel Lopez
Senior Vice President/Chief Community Outreach Officer, Encore Bank
When you think back to your childhood, what were a couple of your favorite dishes to eat?
In addition to an amazing cook, my mom was a stay-at-home mom. Every day, I would get home from school to a hot plate of delicious Mexican food. My all-time favorite was her Camarones a la Diabla over a bed of white rice. My second favorite was her Albondigas Soup.
Who was the best cook in your house?
Ha, my mom! But my dad is a great cook in his own right. My mom cooked Monday through Friday. So, my dad cooked for us on the weekends. He still makes the best Menudo in the state. Come get you some at our store, El Valle.
What did a typical Thanksgiving meal look like when you were a kid?
Tamales. We always ate Mexican food on Thanksgiving. It took my parents years before they learned to cook what most Americans consider traditional Thanksgiving food. I remember the first time we had turkey and dressing at our house for Thanksgiving, I got a little teary-eyed. Mom still made tamales though.
As an adult, what are a few of your favorite guilty pleasure foods?
Biscuits and gravy. I still remember where I was the first time I ate them. I must have been around 12 or 13 and was at my friend Bradley’s house. His mom made us a fresh batch for breakfast. It was like when I first heard The Beatles — magical.
It’s Friday night in Little Rock. What restaurant will you choose and what are you ordering?
Trio’s. I start with the warm brie with mango chutney. For my entrée, I usually get whatever the special is or the chicken enchiladas. Then finish it off with the Banana Delight for dessert.
Are you a beer, cocktail, or wine guy?
With my meal, I am a wine guy. I love a good Pinot noir. My current favorite is the Presqu’ile.
An out-of-town friend wants to meet up for lunch. Where are you all heading?
Gorditas Paty or El Sur for some baleadas.
What is the craziest thing you’ve ever eaten?
Tacos de Labio, which are tacos made of cow lip. So yummy.
I know you love to bike. After a long ride, what’s on the menu?
A big bowl of pho from Mike’s Café.
What is one restaurant you love that falls a little bit under the radar?
Layla’s.
What is your biggest pet peeve involving food?
That it must be expensive or fancy to be good. You don’t need a silver spoon to eat good food.
How would you describe the Little Rock area food scene?
I travel a lot for work, cities like Tampa, Dallas, Austin, and while those are great foodie cities, I am always impressed when I come back home to see just how our food scene stacks up against theirs. We punch above our weight class. Even if we don’t have a Cheesecake Factory.
What is one area of improvement you’d like to see in our food community?
I would love to see more vegan/vegetarian options. Dallas has a place called Spiral Diner. Everything there is vegan, and you wouldn’t even know it. Same thing with Austin. They have one called the Flower Child, and it’s the same deal, all vegan and all so yummy.
You’ve got one final meal in Little Rock, what dish are you ordering?
Osso Buco from La Terraza Rum & Lounge.
Ben Adams
Location Manager, Greenway Equipment
Could you tell us a little bit about your food blog?
I share pictures on Instagram and Facebook a few times a week of dishes that I cook at home. I cook anything from breakfast to smoked barbeque. The majority is done on my Blackstone and Rec Ted 700 Pellet Grill. Both are under Bearded Chef Guy. I try to give as much detail on ingredients and processes without it sounding like a cookbook.
Cooking is obviously a passion of yours. When did that love for it start?
My mom’s mom and my mom cooked a lot when I was growing up. I don’t ever remember them using recipes to go by, but everything always came out great. I guess I picked it up from them when I was younger, and it has stayed with me all these years. I have copies of some of my mom’s recipes, and it lists ingredients but no measurements.
What is the first dish you remember making?
Even though my mom did most of the cooking, it was my dad that gave me this one: scrambled eggs in the microwave.
What would you say is the best dish you make now?
I think I finally have my pulled pork process down to where I want it. To me, it was a lot of trial and error, and making minor tweaks each time until it came out like I wanted it. I try to keep a notebook and write down what I do each time, so I have something to reference back to.
What is the most rewarding part about cooking for others?
When you cook something for someone else, you are putting your heart and soul in that dish. When people come up to me and say how great it is, it really makes me feel good that I was able to provide them with a meal that they appreciate.
What are some of your favorite seasonings to use?
I really like Meat Church seasonings. They have a wide range of different things to use for all kinds of meat and vegetables. I also use TD’s Brew & BBQ, and of course, some Truth Sauce to keep it local.
You cook a lot, but you must have a few restaurants where you’re a regular. If so, which ones?
On a special occasion, I like a caramel pie from Charlotte’s Eats and Sweets in Keo. I also like going to The Swamp in England and Seaton’s in Scott.
What’s on the menu for Thanksgiving? Are you smoking a turkey?
We keep it pretty traditional on Thanksgiving. Smoking a turkey is on my to-do list, so hopefully we can make it happen. I might cook a pan of my smoked mac and cheese as well.
Are you a big post-Thanksgiving leftovers guy?
Oh yeah. The best thing about leftovers is making different dishes out of them and getting pretty creative while doing so. We head to deer camp after Thanksgiving, and I’ll show up with a cooler full of leftovers. A turkey, mashed potato and cranberry sandwich is pretty tasty.
What is the craziest thing you’ve ever cooked?
This year I made a Tostada Tower for Cinco de Mayo. It was close to a foot tall!
If you’re tired and don’t feel like making it yourself, what restaurant are you heading to for barbeque?
There are lots of good places, but the one I go to the most is Seaton’s in Scott.
Heather Smith
Owner, Domestic Domestic
Before Domestic Domestic, you owned Eggshells Kitchen Co. Thinking back, what was the coolest item you carried at the store?
So many. We “sold” sous vide (immersion circulator). And by “sold,” I mean we stocked them. I loved it, but no one had a clue what it was back then. The Vitamix was a favorite. People were amazed that you can make powdered sugar with it. The PK Grill will forever be top of the list, but the Brownie Edge Pan also brought a lot of joy.
What is one food-related item you sell at Domestic Domestic?
Onyx Coffee. It’s roasted in Arkansas, and we are coffee people. The Southern Weather is the shop favorite.
Have you ever worked in the restaurant industry?
I was a restaurant owner from 2001-06. My first “real” job. It was called Oliver & Annabelle’s in Asheville, North Carolina — a modern diner with an emphasis on breakfast.
What is one of your favorite food memories at a Little Rock restaurant?
Present-day, it’s eating with “family” at Raduno. We love spending hours talking over great food and sipping on cocktails.
What do you think it will take for our food community to keep improving?
This is a two-part answer. For the locals, continued diversity. Keep giving us different flavors and challenge us to try new dishes. Put a bagel shop somewhere close! And for tourism, develop more of a “local” flavor. I’m not buying into the state food of Arkansas being cheese dip. For me, I think Eat My Catfish, I think Trio’s Strawberry Shortcake and Heights Taco & Tamale Co.’s Pickle Fried Chicken Tacos.
What’s your favorite dish to cook?
Goulash. And not a fancy kind either. Just old-fashioned elbow noodles, ground beef and tomatoes.
Do you help out during Thanksgiving, or do you stay away from the kitchen?
It is a joint effort among the family. We each have our dishes. I am known for the cheese grits.
You have to pick one appetizer, one entrée, and one dessert, and all three have to be from different Little Rock restaurants. What are you going with?
YaYa’s Beef Carpaccio, Allsopp & Chapple’s Seafood Tower and The Fold’s Churros.
Your store is right down the street from Le Pops. So, I have to ask, what is your favorite flavor they carry?
Chocolate Marvel. It has absolutely perfect flavor and texture.
What is your favorite bar in town to grab a drink?
This summer it has been Ciao Baci. Specifically, I enjoy the Blood Orange Margarita.
You can travel to any city in the country. Where are you going and what restaurant are you eating at first?
I am an Arkansas native but also call Asheville, North Carolina, my home. I cannot take a trip out there without first getting a doughnut from Hole and then hitting White Duck Tacos.
What’s the craziest thing you’ve ever eaten?
Conch Ceviche. My wife, Sarah, and I were in Turks & Caicos on a boat trip. The guide dove into the water and brought up a huge shell, cracked it open with a machete, and prepared the most delicious lunch ever. But after a few hours of red punch on a boat, anything might have tasted that perfect.
With what living, non-political, non-religious celebrity would you like to have dinner?
My “relationship” with Brandi Carlile has been going strong for 20-plus years. It is definitely time we sat down to dinner.
Could you describe Little Rock’s food scene in five words or fewer?
“First Come. Reservations not required.” And by this. I mean the playing field is wide open. Not just the food scene, but the small business industry of Little Rock as a whole. Businesses support each other. We need each other, and there is room for growth. I would encourage anyone to open up here in this city. The patrons are nice, open-minded and supportive, and the camaraderie of owners is even stronger.
Jamie Scott
Executive Director, Pulaski County Youth Services; State Representative, House District 37
Do you enjoy cooking? And if so, what is your favorite dish to make?
I love to cook. I rarely have time these days. I really enjoy making a variety of quiches for my grandparents, and my mother loves my homemade soups.
With such a busy schedule, are a lot of your meals on the go?
Yes, I eat out a lot because my schedule is hectic at times. I order my meal preps from Kitch’nFit. During [the legislative] session, I coordinate dinners with my colleagues to bring everyone together and support different small businesses. We honestly eat out every night at a different restaurant.
What’s the best restaurant for an important meeting?
Copper Grill.
When you want to relax and just hang out with friends and family, what are two or three restaurants we can find you?
Cypress Social, Allsopp & Chapple and YGFBFKitchen Restaurant & Catering in Conway
You can keep only one dessert and the rest are gone forever, which one are you keeping?
Cupcakes, for sure! I’ll eat cupcakes like the next person drinks Starbucks coffee. That’s how much I love cupcakes. My favorite flavor is wedding cake.
Speaking of desserts, Thanksgiving is right around the corner. What’s your go-to confection on the holiday?
OMG, I love a good classic pumpkin pie! However, I usually order pecan pies from Berdoll Pecan Candy & Gift Company out of Texas. It’s my go-to gift for the holidays. They’ve been a big hit with my friends and colleagues.
If you could have dinner with one living politician, who would it be and where would you go?
I would love to have dinner with President Barack Obama. I’ve been told that one of President Obama’s very favorite breakfast spots is the Valois Restaurant in Chicago, Illinois. I hear it’s a great place for omelets, steaks and hash browns. Who doesn’t love a great omelet?
What’s your favorite food town outside of Central Arkansas?
Oh, I love Craig’s Bar-B-Que in DeValls Bluff. If we’re talking about outside of Arkansas, New Orleans would be my top pick without a doubt. I could eat gumbo every single day.
Has it been nice to see the North Little Rock food scene grow so much in the past few years?
It’s been so nice and exciting to see our food scene grow in North Little Rock. I think there’s a little bit of everything in the Argenta area right now for families or anyone looking to get out and support our small businesses during these challenging times. I love the Angry Bird Chicken Sandwich from North Bar in the Park Hill area.
What is one under-the-radar North Little Rock restaurant you’d recommend to others?
I would highly recommend Walker’s Restaurant if you love soul food. I also like Mr. Cajun’s Kitchen.
Do you have a favorite Food Network show?
Beat Bobby Flay and Iron Chef America. I watch Delicious Miss Brown with my grandparents all the time.
What’s a food memory that stands out from your childhood?
Growing up, I ate at Lindsey’s BBQ every day after school, before it burned down, before I went to the North Little Rock Boys and Girls Club. I used to love playing in the pie house. I always wanted to learn how to make our family’s famous fried peach and apple pies.
Finally, what is one food word that gets under your skin?
Ummm … octopus or squid.
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