July 25, 2025 • 24 mins
Bentonville, Arkansas's oldest church, is home to one of the most iconic restaurants in town because of its historic Gothic-era architecture and unique experiences from rooftop to basement.
In this episode, Natalie welcomes Head Chef Neal Grey and General Manager John Robinson to discuss why it's so unforgettable. From the restaurant’s architectural roots to the story behind the menu and all three spaces, Chef Neal Gray’s seasonal creations, and what’s new—including an upcoming ‘Kiln to Table Dinner’ you won’t want to miss.
What we discuss:
History of the building and architecture
Menu and all three dining experiences (Celeste, The Preacher's Son, and Undercroft)
Upcoming dinner you can't miss!
Sign up for Kiln to Table Dinner on August 3 now: https://www.exploretock.com/the-preachers-son-bentonville/
A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
Welcome back to A New American Town.
I'm your host, natalie, andtoday we're taking you inside of
one of Bentonville's mosticonic dining experiences, the
Preacher's Sun.
Housed in a beautifullyrestored 1904 church just steps
from the square, it's wherehistory, art and incredible food
come together in the mostunforgettable way, with a dining
(00:31):
room, speakeasy-style basementbar and a newly reimagined
rooftop bar.
I'm joined by John Robinson,the general manager, and even
the chef himself, neil Gray,who's here to give us the best
guide to Preacher's Son, fromthe restaurant's architectural
roots to the story behind themenu, and all three spaces will
take you behind all the seasonalcreations.
(00:52):
So excited you guys are here.
Thanks for joining me.
Speaker 2 (00:55):
Thanks for having us.
Speaker 1 (00:56):
Yeah.
So I kind of just wanted tostart off and get your take on
Preacher's Son in a simple,maybe three words short sentence
.
How would you describePreacher's Son in a simple,
maybe three words short sentence?
How would you describePreacher's Son?
Speaker 3 (01:08):
I would say you know past meets present and past
meets future.
You know this connection to thetown that the church has and
really, taking the opportunityto you know, explore the
culinary roots of Arkansas thatvery much live in the past but
bringing that into more of acontemporary light with new
architecture in the space and anewfound sense of culinary
(01:33):
belonging in Arkansas.
Speaker 1 (01:34):
Yeah, chef, do you have anything to add to that?
Speaker 2 (01:37):
Yeah, that's really well said, John.
I always think that Preacher'sSun is a place where people can
come and sit in this historic,grand-looking old church but
have this really fun, convivial,communal-style meal where this
architecture is meeting anexperience that feels like our
community.
Speaker 1 (01:56):
Yeah, and the touches that you guys have added to the
space, like the stained glass,that's more modern to the church
and just elevated it, reallybrings the past to the present
and the modern to the church andjust elevated it and really
brings, yeah, like the past tothe present and the future to
the present.
It's really really special whenyou go in.
Speaker 3 (02:12):
It's a gothic style church, right like that's the
era it is yeah, yeah, yeah,built in 1904, it was the first
christian church of bentonvilleuntil 1976.
Okay, multiple tenants after1976.
There was another restaurant inthe space and then, yeah,
eventually it became thePreacher's Sun as we know it.
Speaker 1 (02:33):
Wow, okay.
So you guys, did you have to domuch restoration when you took
over the space or anything?
Speaker 3 (02:39):
There's quite a bit of restoration done in the space
.
You know.
I think one of the biggest showpieces of the space is the
eight original wooden beams thatsupport the structure.
There was originally a pylonthat went all the way from the
ceiling down to the floor andthat was removed.
And then, you know, they didsome more contemporary
(03:00):
architecture features in thereto support the structure.
But that's the beauty of thespace is you have the old meets
new and it's just an amazingbuilding.
Speaker 1 (03:09):
Yeah, I love that.
So, other than the stainedglass, I would love to touch a
little bit more on the art andhow you guys add that
contemporary piece to thearchitecture.
What's your favorite artworkinside, john?
Speaker 3 (03:24):
Yeah, I mean other than the stained glass.
I mean the stained glass isabsolutely amazing, but there's
a piece above the bar that is byan artist named Eamon Oregiran
and it's a part of his InfiniteRegress series.
Really really beautifulabstract painting on linen.
It has aspects of Italianfuturism, peruvian gold work and
(03:47):
just really highlights thespace.
Has just beautiful shapes andmovement to it.
Just a great art piece.
Speaker 1 (03:54):
Yeah, the bar is magnificent at night when it's
all lit up and all the glass islit up from behind.
It really, really sets thescene, for inside it's beautiful
.
Speaker 2 (04:04):
Yeah, the stained glass is something that's like,
so typical of a church, um,especially from that era.
And then when you come into the, uh, when you come to the
restaurant, you get to see thisstained glass that you kind of
expect to see.
But it's this elevated,beautiful work of art by this
artist, george dombeck, and, um,I love walking into the dining
room and looking at it every daysame.
Speaker 1 (04:22):
It's so.
There's butterflies there,birds, there's even a hidden
bike.
So is that paying homage to thebike on the Crystal Bridges
Trail?
Do you know which one I'mtalking?
Speaker 2 (04:32):
about.
That's a good question.
I mean, I'm not really sure.
Do you know the answer to that?
Speaker 3 (04:35):
Yeah, I'm not really sure.
I mean, I know that GeorgeDombek has a series of bike
paintings that he did that arereally, really beautiful, and I
think that that's kind of reallywhere the the original idea
came from.
You know, not only does he, hedo, he does these beautiful bike
pieces, but he also does thesereally beautiful nature pieces
(04:55):
as well, which I think you knowwhen you, when you look at bikes
and nature.
I mean, what's more Arkansasthan that?
Speaker 1 (05:02):
Yeah, True, especially Bentonville.
Speaker 3 (05:05):
Especially.
Speaker 1 (05:05):
Bentonville, not in my capital of the world, right,
that's right.
Yeah, well, what really ties thewhole space together is the
menu.
It's not like you're justwalking into this beautiful
church with a menu that hasn'tbeen carefully thought out.
It's the place that everyonegoes to when they come to
Bentonville.
You have to try the preacher'sat least one time when you're
here for an occasion, acelebration, or if you're just
(05:26):
visiting, and it really is,because the food speaks for
itself.
So, chef, I'd love to talk toyou about the visioning behind
the menu.
What do you draw inspirationfrom?
And, yeah, I could talk to youall day about it, but I'll let
you start there.
Speaker 2 (05:42):
Well, as far as where we draw inspiration from, it
comes from so many differentplaces, and I always say you
never know when you're going tobe inspired to do something new
or create something.
Inspiration really isn'tsomething that you can put into
a bottle and carry around withyou.
It comes at a moment's noticeand it can be fleeting, and it's
something that you really haveto grab a hold of whenever the
moment's right or whenever theinspiration strikes, and often
(06:04):
for us it can be something thatone of our local farmers is
growing, it could be an ideafrom one of our coworkers, it
could be a passing conversationthat we're just having about
food in the kitchen where all ofa sudden, somebody says
something and you're like that'sa great idea we should do that.
Speaker 1 (06:20):
Oh, I love that the spontaneity and the ability to
be creative that's fabulous.
Speaker 2 (06:26):
I think spontaneity is really important.
We try to keep our process very, very simple and very loose and
very relaxed, so that we allowroom for creativity and
imagination to be able to takeshape really quickly.
Speaker 1 (06:39):
Yeah, so how does your menu evolve?
How often do you change it?
Um, you are.
How much percentage of yourmenu is from farmers, locally or
I don't know how?
Speaker 2 (06:49):
Well, percentage wise , I'm not really.
I've never really sat down andcalculated it out we um,
whenever somebody has somethingthat's amazing that you know
that they're ready to um,they're ready to offer to the
restaurant, we're ready to putit on the menu.
I'm wearing my across the creekfarm hat right now and, uh, we
use spencer's chicken all thetime and we have a great
relationship with him and he'sreally passionate about raising
(07:10):
birds.
He's really passionate about,you know, pasturing his birds
and moving them to all the bestgrass and, um, he takes care of
these birds like no farmer I'veever seen.
He's so vested, he is in, sovested in it that he was struck
by lightning a few months agoout taking care of his birds in
the middle of a storm.
That's just how far he'swilling to go.
(07:31):
So, since he's willing to gothat far, we're willing to do
whatever it takes to take thatbird and showcase it in a really
, I think, authentic manner.
Speaker 1 (07:41):
Yeah, yeah.
What would you say?
That the chicken is yoursignature dish, or what's your
favorite dish?
Speaker 2 (07:47):
I don't know that it's signature and I get asked
that a lot.
Yeah, but we've definitely donethe roasted half chicken in
many iterations for quite a longtime, yeah, and I've always
said personally when I go out toeat that there's never a
restaurant that I can go towhere I can get just a simply
roasted great chicken.
Speaker 1 (08:05):
It's beautifully done .
It's amazing.
Speaker 2 (08:07):
So that's kind of like my impetus behind it is I
want to have a place where I canjust go and have really good
roast chicken, and that's kindof what we're trying to pull off
.
Speaker 1 (08:16):
Well, you've done it.
Every time I've had theiterations it's just like, oh
wow, they've done it again,They've done it again.
And I love the story behind howthe chickens were raised,
because that makes so much senseof why it's so good.
You can taste the intentionbehind every single grain of
feed that they get.
Speaker 2 (08:32):
Oh yeah, absolutely, Absolutely.
Speaker 1 (08:35):
Also, are there any must-try dishes other than the
chicken that you want to tellour visitors about?
Speaker 2 (08:41):
For must-try.
I think that we do seafood atthe restaurant really, really,
really well and we sell so muchseafood and we always keep at
least three seafood entrees onthe menu.
They're always really popularright now, you know the bronzino
has been gone for a minute.
Oh my gosh.
We've been talking about it alot at the, in the kitchen and
at the restaurant and, um,there's a little bit of a
(09:03):
clamoring for it to come back.
But that was another one we didfor a long time in many
different iterations, and rightnow we're kind of like on a
blackened fish thing.
We've been doing a lot ofblackened fish lately and
pairing it in a lot of differentways, and that's been a lot of
fun.
Speaker 1 (09:16):
Yeah, I feel like that's very summer.
I love that Cool.
So how do you feel like thatmenu ties into the other spaces,
Because I know that you canorder small plates in Undercroft
and Celeste correct?
Speaker 2 (09:29):
That's true.
Yeah, for Celeste.
We try to keep our plates morelike shareable snack-style
plates to pair with thecocktails and to create kind of
like an environment there wherepeople can have beautiful drink
and like shareable food, withthe beautiful view and the
beautiful weather hopefully sogood and then in the dining room
(09:52):
.
That's where we're reallyshowcasing our inspired cuisine.
Speaker 1 (09:57):
Yeah, it's so good.
So for listeners, I didn'treally preface that very well.
Celeste is the new rooftoplounge bar that you guys have
done a beautiful job ofreopening.
Sunset's up there.
It's probably one of the bestsunset views in town.
Drinks, fabulous vibes,immaculate, it's just, it's
(10:18):
everything.
Everyone wants to be there.
It's a perfect summer spot andI can't wait for fall there too.
And then Underground isundercroft.
It is the swankiest dungeonkind of speakeasy in the best
way.
Speaker 3 (10:31):
It is also aankiest dungeon kind of speakeasy in the
best way.
Speaker 1 (10:32):
It is also a vibe and so fun, and I would love to
talk to you more about both ofthose spaces.
First, celeste, what did youguys change about it, why were
you inspired to change it andwhat have you seen with the
community response?
Speaker 3 (10:49):
Yeah, I mean, celeste really started off, as you know
, kind of a blank slate for us,and the reason that we really
decided to redo the space andalso to brand it as Celeste is
we really felt like that spacewas deserving of its own
identity.
You know, and as we lookedthrough names for the space, you
(11:10):
know there was there were a lotof names floated and and
Celeste really was the one thatstuck Um and the.
The inspiration behind the nameis that it's a European name
that means close to the heavens,and we felt like, you know, for
our also has the this kind offeminine touch to it.
(11:31):
Um, you know, we did a lot ofuh work with the, the trees and
the plants, um, in the space,the whole space is irrigated and
so we have these beautifulplanted trees and plants all
over the place.
We wanted it to feel very, uh,very lush and kind of closed in.
Of course, yeah, the beautiful,beautiful, beautiful outlook
onto the Bentonville Water Tower, very iconic, amazing sunsets
(11:56):
up there.
But you know, really we justfreshened up the space and just
really tried to kind of give itthat celestial vibe, if you will
.
Speaker 1 (12:05):
Yeah, give it its own space and the name.
Yeah, and it worked, it seemslike.
Speaker 3 (12:09):
Thank you, yeah we're very proud of it.
It's really come together.
The food is amazing, thecocktails are amazing and it's
just one more awesome experiencethat you can have in our space.
Speaker 1 (12:19):
Yeah, it's just so cool how you guys have
intentionally done that withevery square foot of the old
church.
I mean, I feel like you've donesuch a beautiful job of paying
homage to this history of ourtown and keeping it the way it
is but then giving it new life,which I feel like is what
Bentonville is all about andit's cool that the community has
like stepped in behind you anddone it with you.
(12:41):
Undercroft when did Undercroftopen?
Speaker 3 (12:45):
So Undercroft opened with Preacher's Son in 2016.
And so that was, you know, apart of the original concept.
And you know it's funny, Ithink that space there's a
couple different meanings behindthat space, you know.
I mean you definitely have thatspeakeasy style.
You know you go down there,it's dark, very.
You know you have the 10ceilings, it's very that kind of
(13:08):
1920s speakeasy.
But you know, I think one thingthat kind of gets lost in
translation was the originaldesign concept really ties into
the trees that are in thestained glass and that space is
really meant to kind of be theunderground root system of the
trees that are in the stainedglass, which I think is even
kind of further pushes thevision of that space forward.
(13:31):
That it's not necessarily justthis speakeasy.
You know, I mean we definitelyhave a vibe through all three
spaces.
We have this heavenly vibe inCeleste.
We have this kind of earthlyvibe, you know, in Creature's
Sun, with a lot of the wood andthe white brick, and then
downstairs you have the kind ofdark underworld, if you will.
Speaker 1 (13:51):
So you know, as you go through the spaces, there's
just there's a lot to discoverand there's a lot of meanings
behind those three spaces thatreally tie well together yeah, I
agree, it's like you could,yeah, seriously have a whole
different experience in allthree yeah, that's so many
opportunities for experience inthe same building.
Speaker 2 (14:06):
That's the goal, yeah that's awesome.
Speaker 1 (14:08):
Um, do you have any insider tips for people that
want to come to preacher, forpeople that want to come to
Preacher's Sun or want to cometo either of the other spaces?
Speaker 3 (14:15):
Definitely.
Yeah, I mean, you know, I think, again, the beauty of the three
spaces is that you can reallyhave this variety of experience.
You know, I think it's great tostart off in Celeste, have a
pre-dinner cocktail, you know,enjoy the sun while you can, you
know, and then go down intoPreacher's Sun and have this
amazing meal where obviouslyyou're going to have more
(14:37):
touches.
You know, like Chef said, it'sdefinitely more of a, you know,
a snapshot into the inspirationof our culinary ethos, where you
get to see a bit more of thosefine touches in our dishes,
amazing cocktails, of course, inthat space as well, amazing
service.
And then go down to Undercroftand, you know, have a, have a
nightcap, um, you know, enjoy abit more of a, of a more slowed
(15:00):
down environment, um, that woulddefinitely be kind of the, the,
the ideal way to experience thespace.
Speaker 1 (15:07):
That sounds like a perfect evening.
Speaker 3 (15:08):
Yeah.
Speaker 1 (15:12):
Yeah, every single thing that you guys create.
It's just so intentional and sothought out.
I've never had an drink there,or an appetizer or an entree
that wasn't unique and pushed meout of my comfort zone, but
then I left being like, oh mygosh, I want that every day of
my life.
So you guys do such a great job.
Um, so I would love to talk toyou guys about what's new,
what's next, what are you guyslooking forward to?
(15:34):
Um, I know you're looking tosome events happening soon.
Um, if you want to talk aboutthat?
Speaker 3 (15:40):
Yeah, yeah, I think our, our kiln to table dinner,
uh, is the one that we're themost excited about, and so this
is on August 3rd, um, at 6 PM,um, and so what this is is you
can really go anywhere inBentonville and have a private
ticketed dinner, right?
You know, every restaurant isdoing wine dinners, they're
doing different dinners, andthis is really something that's
(16:04):
extremely outside of the box.
I mean, when you thinkBentonville, you think an art
inspired town, and so we reallywanted to do a dinner where we
could tie in art and culinary.
And you know, when you thinkrestaurants, I think a lot of
people don't think of potteryand ceramics as being this huge
(16:25):
part of what we do.
But it really is.
I mean, if you think aboutwhere ceramics and pottery come
in, it's really this divisionbetween eating to exist and to
live versus eating for pleasure,and so we really wanted to
highlight the ceramic andpottery aspect of the culinary
world.
So we teamed up with ArianaMiranda.
(16:47):
She's a local artist up andcoming and she made this amazing
four piece pottery set for us,and so we're going to be serving
the entire menu on this potteryset and then, at the end of the
meal, each guest will leavewith the four piece pottery set.
So not only do you get thisamazing experience, you get this
amazing tie in with local art,but you also get to leave with
(17:10):
an actual, tangible memory fromthe dinner, which I think is
just so fun.
And she is actually going to bein the space making pottery
while the guests dine.
So this is going to be, it isgoing to be extremely unique.
It is just going to be.
It's just.
It's just such an awesomeopportunity to showcase her and,
to, you know, to showcase ChefNeil's menu.
(17:32):
We're just such an awesomeopportunity to showcase her and
to showcase Chef Neal's menu.
We're just extremely excitedabout it.
Speaker 1 (17:35):
How many spots are you guys taking?
Speaker 3 (17:37):
So we have 35 tickets total, because it really just
depends on how many plates shecan produce.
Right, because she is producingthese just for us and she does
all of them.
It's very handmade.
This is not mass-producedplateware, it's very handmade
and so, yeah, it really dependson the plates that she can make.
(17:58):
So we're doing 35 guests, so wedefinitely recommend you know
that folks if they're interested, that they go and they reserve
a spot, because we do expect itto fill up quickly.
Speaker 1 (18:05):
Wow, that's like the best memento of Bentonville.
Speaker 3 (18:11):
Exactly, exactly.
Speaker 1 (18:12):
So one of a kind Wow, anything else that you want to
tell our audience about?
Speaker 3 (18:17):
Yeah, I mean I will say we've been doing a lot of
brainstorming about differentprogramming, so I would
definitely recommend overallthat people go and follow us on
social media and keep their eyethere.
But Undercroft actually has alot of amazing programming.
On Tuesday we have our jazznight, which is also something
extremely unique.
You're not gonna find thatanywhere else, and this jazz
(18:38):
band is amazing.
I mean, this is not likeamateur jazz band.
These guys are absolutelyamazing and again.
Speaker 1 (18:44):
It's like the vibes the best vibes for a jazz band,
exactly, yeah, it just ties inthrow back to an old jazz club.
Speaker 2 (18:51):
You know, you really feel like you're like stepping
back into the, like, you know,50s or something.
It's such a vibe.
Speaker 3 (18:56):
Yeah, love it yeah, it is, it is so nice and, uh,
you know, and then on thursdayswe have vinyl night.
Now we have moved our vinylnight up to celeste while the
weather is warm, um, and so,yeah, it's just a also also, you
know, just a great vibe.
Grab a cocktail, enjoy the niceweather, um, and, just you know
, watch the dj spin records, um,and then, of course, you know,
(19:16):
as we get closer to winter time,we'll have, uh, miracle, uh,
which is also an undercroft,which is a collaboration that we
do with cocktail kingdom, andso we'll transform the entire
space into this kind ofchristmas winter wonderland and
have matching cocktails, andthat's, of course, you know,
that's very much a showcase ofthe year for sure.
Speaker 1 (19:37):
Yeah, I feel like it brings so many people to town.
It really does Like we have thebeautiful lights on the square
and we have the awesome paradeand we have so many cool things,
but Miracle gets people inside.
It does Undercroft.
Speaker 3 (19:48):
It's awesome to see you guys are like fully booked
out I feel like in decemberbecause it gets very booked
definitely again make areservation I think that's yeah
that's one of the biggestsuggestions is, you know, make,
make a reservation for that.
You know we don't doreservations in celeste, but you
know definitely, uh, make areservation for for miracle,
because it fills up very quicklyyeah, book your plane, your
(20:09):
plane ticket.
That's right.
Speaker 1 (20:12):
Would you suggest that people will get
reservations year round too forPreacher's Sun?
Speaker 3 (20:19):
I think it's definitely best to get a
reservation in the Preacher'sSun.
You know we do.
We do fill up quickly.
It is a little bit of a smallerdining room and so you know
having a reservation is isdefinitely best case.
Speaker 1 (20:29):
Yeah, awesome Chef.
Do you have anything to add tothat Favorite?
Maybe a favorite event that youguys host?
Speaker 2 (20:37):
Oh well, I'm really excited about the kiln to table.
Speaker 1 (20:39):
Yeah, yeah, that would be really special.
Speaker 2 (20:40):
I look at the center as like kind of an intersection
of two artisans and two crafts,where she's making this
beautiful craft pottery, we'remaking the beautiful craft
cuisine to showcase it, and Ithink they're really going to um
, they're really going to workwell together yeah, I'm really
excited, I'm really excited tosee, uh, the cuisine.
Come to this art, come to this,um, pottery.
Speaker 1 (21:04):
This is the menu it is the menu, okay, so I was
going to ask if you have made aspecial menu just for this oh,
absolutely wow yeah, do you wantto talk about the inspiration
behind the menu?
Just for a quick second.
Speaker 2 (21:14):
Yeah, sure.
Well, we really sat down withthe pieces of the ceramics in
front of us and we tried toenvision how the food is going
to pop and how the food is goingto make the ceramic really glow
on the table as well.
We really want the two to playand bounce off of each other.
So for the first course, we'regoing to do an amuse and it's
(21:37):
going to be a hamachi crudo.
And when we looked at thisparticular piece, which you
can't really see, how pretty.
Wow, we tried to think about howwe can take this um, this
really unique bowl and it'sreally small, it doesn't have a
whole lot of depth, but it hassome and like, what can look
really pristine on this and whatcan?
What can really um, create flow?
(21:59):
I guess you could say, and Ithink, if you can imagine, like
raw fish glistening on this andlike a beautiful sauce, I think
it's going to be the perfect wayto start the meal yes and then
we have a salad in the middle ofthe meal that's really going to
showcase the bounty of summerHeirloom tomatoes, whole beans,
burrata, pickled onions and likelots and lots of sweet herbs
from the garden.
Speaker 1 (22:18):
The Arkansas heirloom tomato needs to be talked about
more.
Speaker 3 (22:21):
I think everyone here in the Ozarks knows how amazing
it is.
Speaker 1 (22:24):
I did not know about the heirloom tomato until I
moved here.
Speaker 2 (22:32):
It until I moved here .
It is so good, so good.
I love that we get a lot oftomatoes from Rio's family farms
oh cool and we have a reallygreat relationship with them.
They're amazing people this isthe family behind Yayo's, yeah
and they grow a lot of amazingstuff.
And I get a call from Tavoevery week during the summer and
he's telling me what he hasavailable and I usually just say
send it.
Whatever you got, send it,we'll figure out something.
Speaker 1 (22:51):
That's so cool.
Speaker 2 (22:52):
And that's a really fun way to work with him.
So I'm really looking forwardto serving the heirloom tomatoes
on her pottery and then, forthe entree, we're going to do
Wagyu.
So we need something luxuriousto go on this, you know, and
what's more luxurious than aWagyu strip loin?
We're going to do Wagyu grilledartichokes, sweet corn, a
whipped potato and a truffle jusPretty classic, but I think
(23:13):
it's going to be unique topeople who have never seen
really beautifully hand-turnedartichokes and baby corn paired
with truffle and really creamypotato.
Speaker 1 (23:23):
It's going to be pretty stellar.
My mouth is watering.
This is so cool.
Speaker 2 (23:26):
And then at the end of the meal we're going to do
summer berries with champagne,sabayon, a little lemon sponge
cake and just fresh mint.
And you know, berries andsabayon is like a very sort of
Italian thing to have and ifyou've never had something just
like so, simply prepared likethat, like really really bright,
light, moussey sabayon overberries with a little bit of
moist cake to kind of soak it up, it's beautiful.
Speaker 1 (23:48):
Wow, people are going to love it.
Speaker 3 (23:51):
Yeah, they will, and she's also made a cup for us as
well.
So we're going to be pairing acocktail with the first course.
Our beverage manager, keatonHutchins, and our very, very
talented bar team got togetherand dreamed up a really great
cocktail that we feel like isgoing to pair beautifully with
that first course.
So we've got a little vodka rummix with a little bit of melon
(24:14):
and raspberry and allspice andginger.
Just very light, very summery,but also has that umami with a
little bit of spice.
It's just, it's going to pairbeautifully with that first
course.
Speaker 1 (24:25):
Wow, you guys are going to be sold out by the end
of this episode.
Cool.
Well, thank you guys so muchfor joining me today this was
such a great conversation.
I'm so happy to share y'allofficially with our listeners,
so hope to see you guys aroundtown.
For any listeners, if you wantto learn more about Bentonville,
go to visitbentonvillecom.
(24:46):
Follow us on social media atVisit Bentonville and we will
see you next time.
Bye.
Welcome back to A New American Town.
I'm your host, natalie, andtoday we're taking you inside of
one of Bentonville's mosticonic dining experiences, the
Preacher's Sun.
Housed in a beautifullyrestored 1904 church just steps
from the square, it's wherehistory, art and incredible food
come together in the mostunforgettable way, with a dining
(00:31):
room, speakeasy-style basementbar and a newly reimagined
rooftop bar.
I'm joined by John Robinson,the general manager, and even
the chef himself, neil Gray,who's here to give us the best
guide to Preacher's Son, fromthe restaurant's architectural
roots to the story behind themenu, and all three spaces will
take you behind all the seasonalcreations.
(00:52):
So excited you guys are here.
Thanks for joining me.
Speaker 2 (00:55):
Thanks for having us.
Speaker 1 (00:56):
Yeah.
So I kind of just wanted tostart off and get your take on
Preacher's Son in a simple,maybe three words short sentence
.
How would you describePreacher's Son in a simple,
maybe three words short sentence?
How would you describePreacher's Son?
Speaker 3 (01:08):
I would say you know past meets present and past
meets future.
You know this connection to thetown that the church has and
really, taking the opportunityto you know, explore the
culinary roots of Arkansas thatvery much live in the past but
bringing that into more of acontemporary light with new
architecture in the space and anewfound sense of culinary
(01:33):
belonging in Arkansas.
Speaker 1 (01:34):
Yeah, chef, do you have anything to add to that?
Speaker 2 (01:37):
Yeah, that's really well said, John.
I always think that Preacher'sSun is a place where people can
come and sit in this historic,grand-looking old church but
have this really fun, convivial,communal-style meal where this
architecture is meeting anexperience that feels like our
community.
Speaker 1 (01:56):
Yeah, and the touches that you guys have added to the
space, like the stained glass,that's more modern to the church
and just elevated it, reallybrings the past to the present
and the modern to the church andjust elevated it and really
brings, yeah, like the past tothe present and the future to
the present.
It's really really special whenyou go in.
Speaker 3 (02:12):
It's a gothic style church, right like that's the
era it is yeah, yeah, yeah,built in 1904, it was the first
christian church of bentonvilleuntil 1976.
Okay, multiple tenants after1976.
There was another restaurant inthe space and then, yeah,
eventually it became thePreacher's Sun as we know it.
Speaker 1 (02:33):
Wow, okay.
So you guys, did you have to domuch restoration when you took
over the space or anything?
Speaker 3 (02:39):
There's quite a bit of restoration done in the space
.
You know.
I think one of the biggest showpieces of the space is the
eight original wooden beams thatsupport the structure.
There was originally a pylonthat went all the way from the
ceiling down to the floor andthat was removed.
And then, you know, they didsome more contemporary
(03:00):
architecture features in thereto support the structure.
But that's the beauty of thespace is you have the old meets
new and it's just an amazingbuilding.
Speaker 1 (03:09):
Yeah, I love that.
So, other than the stainedglass, I would love to touch a
little bit more on the art andhow you guys add that
contemporary piece to thearchitecture.
What's your favorite artworkinside, john?
Speaker 3 (03:24):
Yeah, I mean other than the stained glass.
I mean the stained glass isabsolutely amazing, but there's
a piece above the bar that is byan artist named Eamon Oregiran
and it's a part of his InfiniteRegress series.
Really really beautifulabstract painting on linen.
It has aspects of Italianfuturism, peruvian gold work and
(03:47):
just really highlights thespace.
Has just beautiful shapes andmovement to it.
Just a great art piece.
Speaker 1 (03:54):
Yeah, the bar is magnificent at night when it's
all lit up and all the glass islit up from behind.
It really, really sets thescene, for inside it's beautiful
.
Speaker 2 (04:04):
Yeah, the stained glass is something that's like,
so typical of a church, um,especially from that era.
And then when you come into the, uh, when you come to the
restaurant, you get to see thisstained glass that you kind of
expect to see.
But it's this elevated,beautiful work of art by this
artist, george dombeck, and, um,I love walking into the dining
room and looking at it every daysame.
Speaker 1 (04:22):
It's so.
There's butterflies there,birds, there's even a hidden
bike.
So is that paying homage to thebike on the Crystal Bridges
Trail?
Do you know which one I'mtalking?
Speaker 2 (04:32):
about.
That's a good question.
I mean, I'm not really sure.
Do you know the answer to that?
Speaker 3 (04:35):
Yeah, I'm not really sure.
I mean, I know that GeorgeDombek has a series of bike
paintings that he did that arereally, really beautiful, and I
think that that's kind of reallywhere the the original idea
came from.
You know, not only does he, hedo, he does these beautiful bike
pieces, but he also does thesereally beautiful nature pieces
(04:55):
as well, which I think you knowwhen you, when you look at bikes
and nature.
I mean, what's more Arkansasthan that?
Speaker 1 (05:02):
Yeah, True, especially Bentonville.
Speaker 3 (05:05):
Especially.
Speaker 1 (05:05):
Bentonville, not in my capital of the world, right,
that's right.
Yeah, well, what really ties thewhole space together is the
menu.
It's not like you're justwalking into this beautiful
church with a menu that hasn'tbeen carefully thought out.
It's the place that everyonegoes to when they come to
Bentonville.
You have to try the preacher'sat least one time when you're
here for an occasion, acelebration, or if you're just
(05:26):
visiting, and it really is,because the food speaks for
itself.
So, chef, I'd love to talk toyou about the visioning behind
the menu.
What do you draw inspirationfrom?
And, yeah, I could talk to youall day about it, but I'll let
you start there.
Speaker 2 (05:42):
Well, as far as where we draw inspiration from, it
comes from so many differentplaces, and I always say you
never know when you're going tobe inspired to do something new
or create something.
Inspiration really isn'tsomething that you can put into
a bottle and carry around withyou.
It comes at a moment's noticeand it can be fleeting, and it's
something that you really haveto grab a hold of whenever the
moment's right or whenever theinspiration strikes, and often
(06:04):
for us it can be something thatone of our local farmers is
growing, it could be an ideafrom one of our coworkers, it
could be a passing conversationthat we're just having about
food in the kitchen where all ofa sudden, somebody says
something and you're like that'sa great idea we should do that.
Speaker 1 (06:20):
Oh, I love that the spontaneity and the ability to
be creative that's fabulous.
Speaker 2 (06:26):
I think spontaneity is really important.
We try to keep our process very, very simple and very loose and
very relaxed, so that we allowroom for creativity and
imagination to be able to takeshape really quickly.
Speaker 1 (06:39):
Yeah, so how does your menu evolve?
How often do you change it?
Um, you are.
How much percentage of yourmenu is from farmers, locally or
I don't know how?
Speaker 2 (06:49):
Well, percentage wise , I'm not really.
I've never really sat down andcalculated it out we um,
whenever somebody has somethingthat's amazing that you know
that they're ready to um,they're ready to offer to the
restaurant, we're ready to putit on the menu.
I'm wearing my across the creekfarm hat right now and, uh, we
use spencer's chicken all thetime and we have a great
relationship with him and he'sreally passionate about raising
(07:10):
birds.
He's really passionate about,you know, pasturing his birds
and moving them to all the bestgrass and, um, he takes care of
these birds like no farmer I'veever seen.
He's so vested, he is in, sovested in it that he was struck
by lightning a few months agoout taking care of his birds in
the middle of a storm.
That's just how far he'swilling to go.
(07:31):
So, since he's willing to gothat far, we're willing to do
whatever it takes to take thatbird and showcase it in a really
, I think, authentic manner.
Speaker 1 (07:41):
Yeah, yeah.
What would you say?
That the chicken is yoursignature dish, or what's your
favorite dish?
Speaker 2 (07:47):
I don't know that it's signature and I get asked
that a lot.
Yeah, but we've definitely donethe roasted half chicken in
many iterations for quite a longtime, yeah, and I've always
said personally when I go out toeat that there's never a
restaurant that I can go towhere I can get just a simply
roasted great chicken.
Speaker 1 (08:05):
It's beautifully done .
It's amazing.
Speaker 2 (08:07):
So that's kind of like my impetus behind it is I
want to have a place where I canjust go and have really good
roast chicken, and that's kindof what we're trying to pull off
.
Speaker 1 (08:16):
Well, you've done it.
Every time I've had theiterations it's just like, oh
wow, they've done it again,They've done it again.
And I love the story behind howthe chickens were raised,
because that makes so much senseof why it's so good.
You can taste the intentionbehind every single grain of
feed that they get.
Speaker 2 (08:32):
Oh yeah, absolutely, Absolutely.
Speaker 1 (08:35):
Also, are there any must-try dishes other than the
chicken that you want to tellour visitors about?
Speaker 2 (08:41):
For must-try.
I think that we do seafood atthe restaurant really, really,
really well and we sell so muchseafood and we always keep at
least three seafood entrees onthe menu.
They're always really popularright now, you know the bronzino
has been gone for a minute.
Oh my gosh.
We've been talking about it alot at the, in the kitchen and
at the restaurant and, um,there's a little bit of a
(09:03):
clamoring for it to come back.
But that was another one we didfor a long time in many
different iterations, and rightnow we're kind of like on a
blackened fish thing.
We've been doing a lot ofblackened fish lately and
pairing it in a lot of differentways, and that's been a lot of
fun.
Speaker 1 (09:16):
Yeah, I feel like that's very summer.
I love that Cool.
So how do you feel like thatmenu ties into the other spaces,
Because I know that you canorder small plates in Undercroft
and Celeste correct?
Speaker 2 (09:29):
That's true.
Yeah, for Celeste.
We try to keep our plates morelike shareable snack-style
plates to pair with thecocktails and to create kind of
like an environment there wherepeople can have beautiful drink
and like shareable food, withthe beautiful view and the
beautiful weather hopefully sogood and then in the dining room
(09:52):
.
That's where we're reallyshowcasing our inspired cuisine.
Speaker 1 (09:57):
Yeah, it's so good.
So for listeners, I didn'treally preface that very well.
Celeste is the new rooftoplounge bar that you guys have
done a beautiful job ofreopening.
Sunset's up there.
It's probably one of the bestsunset views in town.
Drinks, fabulous vibes,immaculate, it's just, it's
(10:18):
everything.
Everyone wants to be there.
It's a perfect summer spot andI can't wait for fall there too.
And then Underground isundercroft.
It is the swankiest dungeonkind of speakeasy in the best
way.
Speaker 3 (10:31):
It is also aankiest dungeon kind of speakeasy in the
best way.
Speaker 1 (10:32):
It is also a vibe and so fun, and I would love to
talk to you more about both ofthose spaces.
First, celeste, what did youguys change about it, why were
you inspired to change it andwhat have you seen with the
community response?
Speaker 3 (10:49):
Yeah, I mean, celeste really started off, as you know
, kind of a blank slate for us,and the reason that we really
decided to redo the space andalso to brand it as Celeste is
we really felt like that spacewas deserving of its own
identity.
You know, and as we lookedthrough names for the space, you
(11:10):
know there was there were a lotof names floated and and
Celeste really was the one thatstuck Um and the.
The inspiration behind the nameis that it's a European name
that means close to the heavens,and we felt like, you know, for
our also has the this kind offeminine touch to it.
(11:31):
Um, you know, we did a lot ofuh work with the, the trees and
the plants, um, in the space,the whole space is irrigated and
so we have these beautifulplanted trees and plants all
over the place.
We wanted it to feel very, uh,very lush and kind of closed in.
Of course, yeah, the beautiful,beautiful, beautiful outlook
onto the Bentonville Water Tower, very iconic, amazing sunsets
(11:56):
up there.
But you know, really we justfreshened up the space and just
really tried to kind of give itthat celestial vibe, if you will
.
Speaker 1 (12:05):
Yeah, give it its own space and the name.
Yeah, and it worked, it seemslike.
Speaker 3 (12:09):
Thank you, yeah we're very proud of it.
It's really come together.
The food is amazing, thecocktails are amazing and it's
just one more awesome experiencethat you can have in our space.
Speaker 1 (12:19):
Yeah, it's just so cool how you guys have
intentionally done that withevery square foot of the old
church.
I mean, I feel like you've donesuch a beautiful job of paying
homage to this history of ourtown and keeping it the way it
is but then giving it new life,which I feel like is what
Bentonville is all about andit's cool that the community has
like stepped in behind you anddone it with you.
(12:41):
Undercroft when did Undercroftopen?
Speaker 3 (12:45):
So Undercroft opened with Preacher's Son in 2016.
And so that was, you know, apart of the original concept.
And you know it's funny, Ithink that space there's a
couple different meanings behindthat space, you know.
I mean you definitely have thatspeakeasy style.
You know you go down there,it's dark, very.
You know you have the 10ceilings, it's very that kind of
(13:08):
1920s speakeasy.
But you know, I think one thingthat kind of gets lost in
translation was the originaldesign concept really ties into
the trees that are in thestained glass and that space is
really meant to kind of be theunderground root system of the
trees that are in the stainedglass, which I think is even
kind of further pushes thevision of that space forward.
(13:31):
That it's not necessarily justthis speakeasy.
You know, I mean we definitelyhave a vibe through all three
spaces.
We have this heavenly vibe inCeleste.
We have this kind of earthlyvibe, you know, in Creature's
Sun, with a lot of the wood andthe white brick, and then
downstairs you have the kind ofdark underworld, if you will.
Speaker 1 (13:51):
So you know, as you go through the spaces, there's
just there's a lot to discoverand there's a lot of meanings
behind those three spaces thatreally tie well together yeah, I
agree, it's like you could,yeah, seriously have a whole
different experience in allthree yeah, that's so many
opportunities for experience inthe same building.
Speaker 2 (14:06):
That's the goal, yeah that's awesome.
Speaker 1 (14:08):
Um, do you have any insider tips for people that
want to come to preacher, forpeople that want to come to
Preacher's Sun or want to cometo either of the other spaces?
Speaker 3 (14:15):
Definitely.
Yeah, I mean, you know, I think, again, the beauty of the three
spaces is that you can reallyhave this variety of experience.
You know, I think it's great tostart off in Celeste, have a
pre-dinner cocktail, you know,enjoy the sun while you can, you
know, and then go down intoPreacher's Sun and have this
amazing meal where obviouslyyou're going to have more
(14:37):
touches.
You know, like Chef said, it'sdefinitely more of a, you know,
a snapshot into the inspirationof our culinary ethos, where you
get to see a bit more of thosefine touches in our dishes,
amazing cocktails, of course, inthat space as well, amazing
service.
And then go down to Undercroftand, you know, have a, have a
nightcap, um, you know, enjoy abit more of a, of a more slowed
(15:00):
down environment, um, that woulddefinitely be kind of the, the,
the ideal way to experience thespace.
Speaker 1 (15:07):
That sounds like a perfect evening.
Speaker 3 (15:08):
Yeah.
Speaker 1 (15:12):
Yeah, every single thing that you guys create.
It's just so intentional and sothought out.
I've never had an drink there,or an appetizer or an entree
that wasn't unique and pushed meout of my comfort zone, but
then I left being like, oh mygosh, I want that every day of
my life.
So you guys do such a great job.
Um, so I would love to talk toyou guys about what's new,
what's next, what are you guyslooking forward to?
(15:34):
Um, I know you're looking tosome events happening soon.
Um, if you want to talk aboutthat?
Speaker 3 (15:40):
Yeah, yeah, I think our, our kiln to table dinner,
uh, is the one that we're themost excited about, and so this
is on August 3rd, um, at 6 PM,um, and so what this is is you
can really go anywhere inBentonville and have a private
ticketed dinner, right?
You know, every restaurant isdoing wine dinners, they're
doing different dinners, andthis is really something that's
(16:04):
extremely outside of the box.
I mean, when you thinkBentonville, you think an art
inspired town, and so we reallywanted to do a dinner where we
could tie in art and culinary.
And you know, when you thinkrestaurants, I think a lot of
people don't think of potteryand ceramics as being this huge
(16:25):
part of what we do.
But it really is.
I mean, if you think aboutwhere ceramics and pottery come
in, it's really this divisionbetween eating to exist and to
live versus eating for pleasure,and so we really wanted to
highlight the ceramic andpottery aspect of the culinary
world.
So we teamed up with ArianaMiranda.
(16:47):
She's a local artist up andcoming and she made this amazing
four piece pottery set for us,and so we're going to be serving
the entire menu on this potteryset and then, at the end of the
meal, each guest will leavewith the four piece pottery set.
So not only do you get thisamazing experience, you get this
amazing tie in with local art,but you also get to leave with
(17:10):
an actual, tangible memory fromthe dinner, which I think is
just so fun.
And she is actually going to bein the space making pottery
while the guests dine.
So this is going to be, it isgoing to be extremely unique.
It is just going to be.
It's just.
It's just such an awesomeopportunity to showcase her and,
to, you know, to showcase ChefNeil's menu.
(17:32):
We're just such an awesomeopportunity to showcase her and
to showcase Chef Neal's menu.
We're just extremely excitedabout it.
Speaker 1 (17:35):
How many spots are you guys taking?
Speaker 3 (17:37):
So we have 35 tickets total, because it really just
depends on how many plates shecan produce.
Right, because she is producingthese just for us and she does
all of them.
It's very handmade.
This is not mass-producedplateware, it's very handmade
and so, yeah, it really dependson the plates that she can make.
(17:58):
So we're doing 35 guests, so wedefinitely recommend you know
that folks if they're interested, that they go and they reserve
a spot, because we do expect itto fill up quickly.
Speaker 1 (18:05):
Wow, that's like the best memento of Bentonville.
Speaker 3 (18:11):
Exactly, exactly.
Speaker 1 (18:12):
So one of a kind Wow, anything else that you want to
tell our audience about?
Speaker 3 (18:17):
Yeah, I mean I will say we've been doing a lot of
brainstorming about differentprogramming, so I would
definitely recommend overallthat people go and follow us on
social media and keep their eyethere.
But Undercroft actually has alot of amazing programming.
On Tuesday we have our jazznight, which is also something
extremely unique.
You're not gonna find thatanywhere else, and this jazz
(18:38):
band is amazing.
I mean, this is not likeamateur jazz band.
These guys are absolutelyamazing and again.
Speaker 1 (18:44):
It's like the vibes the best vibes for a jazz band,
exactly, yeah, it just ties inthrow back to an old jazz club.
Speaker 2 (18:51):
You know, you really feel like you're like stepping
back into the, like, you know,50s or something.
It's such a vibe.
Speaker 3 (18:56):
Yeah, love it yeah, it is, it is so nice and, uh,
you know, and then on thursdayswe have vinyl night.
Now we have moved our vinylnight up to celeste while the
weather is warm, um, and so,yeah, it's just a also also, you
know, just a great vibe.
Grab a cocktail, enjoy the niceweather, um, and, just you know
, watch the dj spin records, um,and then, of course, you know,
(19:16):
as we get closer to winter time,we'll have, uh, miracle, uh,
which is also an undercroft,which is a collaboration that we
do with cocktail kingdom, andso we'll transform the entire
space into this kind ofchristmas winter wonderland and
have matching cocktails, andthat's, of course, you know,
that's very much a showcase ofthe year for sure.
Speaker 1 (19:37):
Yeah, I feel like it brings so many people to town.
It really does Like we have thebeautiful lights on the square
and we have the awesome paradeand we have so many cool things,
but Miracle gets people inside.
It does Undercroft.
Speaker 3 (19:48):
It's awesome to see you guys are like fully booked
out I feel like in decemberbecause it gets very booked
definitely again make areservation I think that's yeah
that's one of the biggestsuggestions is, you know, make,
make a reservation for that.
You know we don't doreservations in celeste, but you
know definitely, uh, make areservation for for miracle,
because it fills up very quicklyyeah, book your plane, your
(20:09):
plane ticket.
That's right.
Speaker 1 (20:12):
Would you suggest that people will get
reservations year round too forPreacher's Sun?
Speaker 3 (20:19):
I think it's definitely best to get a
reservation in the Preacher'sSun.
You know we do.
We do fill up quickly.
It is a little bit of a smallerdining room and so you know
having a reservation is isdefinitely best case.
Speaker 1 (20:29):
Yeah, awesome Chef.
Do you have anything to add tothat Favorite?
Maybe a favorite event that youguys host?
Speaker 2 (20:37):
Oh well, I'm really excited about the kiln to table.
Speaker 1 (20:39):
Yeah, yeah, that would be really special.
Speaker 2 (20:40):
I look at the center as like kind of an intersection
of two artisans and two crafts,where she's making this
beautiful craft pottery, we'remaking the beautiful craft
cuisine to showcase it, and Ithink they're really going to um
, they're really going to workwell together yeah, I'm really
excited, I'm really excited tosee, uh, the cuisine.
Come to this art, come to this,um, pottery.
Speaker 1 (21:04):
This is the menu it is the menu, okay, so I was
going to ask if you have made aspecial menu just for this oh,
absolutely wow yeah, do you wantto talk about the inspiration
behind the menu?
Just for a quick second.
Speaker 2 (21:14):
Yeah, sure.
Well, we really sat down withthe pieces of the ceramics in
front of us and we tried toenvision how the food is going
to pop and how the food is goingto make the ceramic really glow
on the table as well.
We really want the two to playand bounce off of each other.
So for the first course, we'regoing to do an amuse and it's
(21:37):
going to be a hamachi crudo.
And when we looked at thisparticular piece, which you
can't really see, how pretty.
Wow, we tried to think about howwe can take this um, this
really unique bowl and it'sreally small, it doesn't have a
whole lot of depth, but it hassome and like, what can look
really pristine on this and whatcan?
What can really um, create flow?
(21:59):
I guess you could say, and Ithink, if you can imagine, like
raw fish glistening on this andlike a beautiful sauce, I think
it's going to be the perfect wayto start the meal yes and then
we have a salad in the middle ofthe meal that's really going to
showcase the bounty of summerHeirloom tomatoes, whole beans,
burrata, pickled onions and likelots and lots of sweet herbs
from the garden.
Speaker 1 (22:18):
The Arkansas heirloom tomato needs to be talked about
more.
Speaker 3 (22:21):
I think everyone here in the Ozarks knows how amazing
it is.
Speaker 1 (22:24):
I did not know about the heirloom tomato until I
moved here.
Speaker 2 (22:32):
It until I moved here .
It is so good, so good.
I love that we get a lot oftomatoes from Rio's family farms
oh cool and we have a reallygreat relationship with them.
They're amazing people this isthe family behind Yayo's, yeah
and they grow a lot of amazingstuff.
And I get a call from Tavoevery week during the summer and
he's telling me what he hasavailable and I usually just say
send it.
Whatever you got, send it,we'll figure out something.
Speaker 1 (22:51):
That's so cool.
Speaker 2 (22:52):
And that's a really fun way to work with him.
So I'm really looking forwardto serving the heirloom tomatoes
on her pottery and then, forthe entree, we're going to do
Wagyu.
So we need something luxuriousto go on this, you know, and
what's more luxurious than aWagyu strip loin?
We're going to do Wagyu grilledartichokes, sweet corn, a
whipped potato and a truffle jusPretty classic, but I think
(23:13):
it's going to be unique topeople who have never seen
really beautifully hand-turnedartichokes and baby corn paired
with truffle and really creamypotato.
Speaker 1 (23:23):
It's going to be pretty stellar.
My mouth is watering.
This is so cool.
Speaker 2 (23:26):
And then at the end of the meal we're going to do
summer berries with champagne,sabayon, a little lemon sponge
cake and just fresh mint.
And you know, berries andsabayon is like a very sort of
Italian thing to have and ifyou've never had something just
like so, simply prepared likethat, like really really bright,
light, moussey sabayon overberries with a little bit of
moist cake to kind of soak it up, it's beautiful.
Speaker 1 (23:48):
Wow, people are going to love it.
Speaker 3 (23:51):
Yeah, they will, and she's also made a cup for us as
well.
So we're going to be pairing acocktail with the first course.
Our beverage manager, keatonHutchins, and our very, very
talented bar team got togetherand dreamed up a really great
cocktail that we feel like isgoing to pair beautifully with
that first course.
So we've got a little vodka rummix with a little bit of melon
(24:14):
and raspberry and allspice andginger.
Just very light, very summery,but also has that umami with a
little bit of spice.
It's just, it's going to pairbeautifully with that first
course.
Speaker 1 (24:25):
Wow, you guys are going to be sold out by the end
of this episode.
Cool.
Well, thank you guys so muchfor joining me today this was
such a great conversation.
I'm so happy to share y'allofficially with our listeners,
so hope to see you guys aroundtown.
For any listeners, if you wantto learn more about Bentonville,
go to visitbentonvillecom.
(24:46):
Follow us on social media atVisit Bentonville and we will
see you next time.
Bye.
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