Our host, Chef Biju, sat down with Chef Micah Klasky of The Hive—Bentonville's locally sourced High South restaurant inside 21c Museum Hotel.
Serving 365 days a year, Klasky talks about his journey to southern comfort and hospitality, one-of-a-kind experiences, and how our community comes together every day at The Hive.
With seasonal ingredients from local farmers and around-the-clock menu offerings, Klasky continues to push the boundaries of what “High South” cuisine really means. His approach to hospitality and food is an integral part of the Bentonville experience.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Biju Thomas (00:00):
Hey everybody, welcome to another episode of
Dining Out Bentonville with me,the host Bijou.
Today we're coming to you fromthis beautiful little spot
called the Hive and very excitedto introduce to you Chef Micah
(00:20):
Klasky, who's been here for afew years and has a lot of
stories to tell us about thisincredible spot.
Micah Klasky (00:27):
Hey, what's going on?
Biju Thomas (00:28):
Chef Micah, thank you so much for doing this.
Micah Klasky (00:30):
Thank you, Bijou.
Biju Thomas (00:31):
What a lovely afternoon you brought coffee.
Micah Klasky (00:33):
I brought coffee With a couple of just a lovely
pair of coffee consumption.
Biju Thomas (00:38):
Just a couple of dudes having coffee together.
Micah Klasky (00:40):
Yeah, you know, as you do, as you do.
Biju Thomas (00:45):
First of all, what a gorgeous space.
I did not realize that the artin here changes as often as it
does, so for folks that have notbeen here, the Hive Restaurant
is first inside of a museum,which is then inside of a hotel.
Micah Klasky (00:58):
Absolutely so.
Yeah, the Hive is therestaurant in the 21C Museum
Hotel, okay, a rotating exhibitof art focused on the 21st
century.
So not only are we surroundedby beautiful art in the dining
room, but the entire hotel isfull of the 21C private
collection.
Biju Thomas (01:18):
And it's not just beautiful art.
It's incredibly vibrant,striking, really colorful, like
energetic art everywhere you goRight vibrant, striking really
colorful, like energetic art.
Micah Klasky (01:26):
Everywhere you go, it's, it's, it's well, it's
meant to.
You know, inspire art.
Art inspires conversation.
Art inspires people in general.
So we want people to walk inthe building and to feel that
they're surrounded with.
You know it's not just you knowsome cookie cutter motel.
It is.
You know it's an experience,it's.
You know it's art, it'sculinary Uh's the other word I
want to use.
Biju Thomas (01:45):
Yeah, that one, that other word, yeah, yeah,
it's creative, it's evocative,it's moving.
Micah Klasky (01:52):
We want people to come in and you walk out having
a conversation I love it.
Biju Thomas (01:55):
You know what I mean.
Yeah, and so again we're insideof a hotel, so you've got folks
staying here from all over theworld, All over the world.
In addition to local folks whojust need a weekend away or a
night away.
But you've got.
This is one of the few spots intown where people have been
coming for how long has thisplace been open?
Micah Klasky (02:12):
Well, I want to say we just hit our 12th year.
Really, we are past our 12thyear.
Biju Thomas (02:15):
It looks brand new.
Micah Klasky (02:17):
Well, we've got an amazing team here that does
great work in the engineeringdepartment and our housekeeping.
Pretty much.
You know every piece of the way.
Every person in the buildingdoes an amazing job to keep this
place looking.
Biju Thomas (02:29):
So for 12 years, if you were somewhere in the
vicinity of Bentonville, youwanted to go experience a
ridiculously beautiful space,gorgeous art and food.
This was it for the longesttime.
Micah Klasky (02:40):
Well, we were one of the originals.
You know.
I remember whenever you know.
So I'm not the originalexecutive chef, but I have been
for X amount of years.
For about three years now itwas CDC for six before that.
I've been in this building forabout 10 years now.
I remember whenever the chefthat originally opened it, matt
McClure, moved up here he said,you want to go?
And I was like absolutely not,because Bentonville was.
There was nothing going on backthen.
(03:01):
You know, there was likecrystal bridges and this place
sort of opened up right aroundthe same time.
Um, and I would say that wasreally that turning point for
the area that really began theboom that has become this
amazing, amazing community thatwe're a part of now.
Biju Thomas (03:14):
Okay, two questions .
One 21 C.
There are 21 C hotels aroundthe country.
Are they all also museums, oronly every single one?
That's the entire concept, eachone is a museum hotel.
Micah Klasky (03:29):
So we are.
You know, we're a boutiquehotel chain.
We're based out of Louisville,kentucky, and each one of our
properties has a museum in itand a chef driven restaurant
that sort of speaks to theregion.
Biju Thomas (03:36):
That's incredible because you know I've been here
before.
The restaurant name is the Hive.
So up until very recently theart here it felt like a giant
beehive.
There was like vines andflowers and bee and hive themed
stuff.
I just thought that waspermanent.
Micah Klasky (03:50):
Well, I mean, it was semi-permanent.
So I think we installedBuzzkill, which is what it was
called, in 2016,.
Potentially, and it's one ofthose things that was part of
the environment for so long, ithas since, you know, we have
since moved and became, you know, gotten back into more of like
a rotational series of exhibits,which, if you do miss Buzzkill,
(04:10):
you can still find it justacross the street, literally in
a parking garage for the Walmartacross the way.
Biju Thomas (04:16):
Really, it's in the neighborhood market.
Yeah, yeah, they put it in theneighborhood market across the
street.
Micah Klasky (04:19):
It is and honestly I think it looks great there.
Biju Thomas (04:21):
That is pretty damn cool.
So as I was walking in here, Inoticed all these critters, so
we've got this new art it'swhat's it called the folded
paper stuff.
Micah Klasky (04:29):
It's like origami.
Biju Thomas (04:30):
Origami.
You got origami critters on theceiling, on the walls.
They're gorgeous stuff.
Did you say somebody local madeall that?
Micah Klasky (04:37):
Yeah, that is from a local artist.
So in certain parts of thehotel we want to make sure that
we're highlighting local artists.
So you know as much as we canin the lounge and then once you
you know if, let's say, you'rein a guest room, as you come out
on the floors we have theselittle, these exhibits as you
enter in, like the elevator bankthat are usually focused on
local artists as well.
Biju Thomas (04:56):
That is pretty dang cool because you can see when
you, when you come to visit,you'll see the bugs there or the
critters there, and then theart changes.
There's this beautiful lots ofanimals, a lot of fauna on the
walls.
Micah Klasky (05:07):
What is the new art?
Well, this exhibit right hereis called Flora Fauna Vistas.
Biju Thomas (05:12):
Flora, fauna and Vistas.
Micah Klasky (05:13):
Which is going to be focused in the F&B space, and
then we've actually got a newexhibit that just rolled out in
the rest of the hotel.
Biju Thomas (05:20):
There is incredible art everywhere and if you've
been downtown Bentonville, ifyou've been in the area anytime
in the recent past, you'venoticed a tremendous amount of
construction going on, a lot ofactivity, which I'm personally
incredibly excited for, becauseit's all a promenade that's
happening.
It's going to be a huge greenspace, giant walkway, green
space, the cars are going to theparking structures so people
(05:45):
kids, families can just walkeverywhere and actually take a
minute to experience all this.
So you're not like in a hurryto get in and get out, you can
actually walk and see this.
The promenade starts right here.
Micah Klasky (05:56):
It starts right there and it has begun right
here.
We've got the ice skating rinkin the winter and the splash pad
in the summer, and then thisentire street all the way down
to the other end, to basicallywhere it terminates by uh oven
and tap, is going to be awalkable green space.
So, uh, it's part of the quiltto parks project.
That, I believe, is what thetitle is happening in all over
(06:17):
the region and one of thosethings we're very excited about.
Obviously, the constructionright now kind of a headache,
you know.
It makes it feel like it's hardto get in the building because
it kind of is.
But, that said, once that'scompleted, I think that amenity
for the entire region and for us, I mean to be able just to walk
out front into a park in frontof the hotel.
(06:38):
It's going to be an amazingthing.
Biju Thomas (06:39):
I was just on my walkover, so I live on the other
side of the square, okay, justwalking over I went by the in
the front of the county buildingwhere they've got all the
pictures and the renderings up.
It looks incredible Like it'ssuper wide one, super colorful,
incredibly easy access and again, for folks that from out of the
or outside of the state thatare coming here, our, our,
everything in our neighborhoodsare built around making it
(07:01):
friendly and safe for kids.
There are kids everywhere, juston their bicycles walking
around with other kids, justfriends, hanging out.
It's like everything's designedto make sure that families and
little kids and little ones feelsafe and have a place to go,
walk and experience everything.
Micah Klasky (07:16):
Well, it's one of those things that I kind of I
always kind of preach about thistown is it's, it's got big, you
know, big city amenities with asmall town vibe.
So like I can get out, I canwalk across the street, I ride
my bike to work every day,whenever it's nice, you know
what I mean Like um, but I'm notdealing, I'm not, you know, I
can, I can make it this waythrough neighborhoods, you know.
And then nice, the amount of uhcycle paths on the side of the,
(07:39):
the main, uh strips around here, beautiful, very comfortable,
but yeah, you can.
You know the amount of concertsand everything that comes to
this area and just the constantexpansion of offerings, whether
it be culinary or arts or youknow whatever, have you and the
but, but also the ability tofeel like you're living in a
small town.
You feel safe, you feel feelconfident walking down the
street.
(07:59):
It's, it's just, it's reallywhat has kept me here all this
time.
Biju Thomas (08:04):
Yeah, and, as the folks that visit Bentonville
love to say, you know it's asmall town with that big city
vibe, the big city amenitiesbecause it really is, even
though we're and by small town.
What I love about it is you canwalk down the street.
I see friends all day long.
Everywhere I'm going I seefriends.
I see familiar faces,restaurants.
I go into store, I go into.
It's incredible.
But at the same time you knowwe got a massive airport just a
(08:25):
15 minute drive away.
You can go, take off from here,get everything we need to like,
actually live, live our bigcity dreams, but still be around
friends and family every day.
Micah Klasky (08:34):
Yeah, you can't leave the house without running
into somebody, you know everyday.
Speaking of that airport, Imean I love that they're just
adding nonstop destinations leftand right.
It feels like every once a weekI'm seeing like something added
there.
Yeah, it's quite the amenity.
Biju Thomas (08:46):
Okay, so a couple of things.
Every place we stop in, thekitchen crew will make for us
their interpretation of agrilled cheese, for purely for
funsies.
It may not even be on the menuyet, but that's happening.
But in the meantime I haven'tasked you anything about the
restaurant or you, yet when didyou come from?
Micah Klasky (09:06):
Well, you know, I'm born in Dallas, texas, grew
up in Jonesboro, arkansas, onthe northeast side of the state,
and then, yeah, once I finishedhigh school, basically skipped
town, bounced around, worked ata bunch of restaurants and sort
of just progressed andeventually wound up here in
northwest Arkansas.
And then did you learn to cookat home or did you learn to cook
(09:29):
at a culinary school?
Well, I always had an interestand you know I enjoyed it at
home and full stop.
I you know whenever I say to Iwent to culinary school.
I went a couple of times.
Biju Thomas (09:34):
Yeah, you know.
Micah Klasky (09:35):
I had a lot of different hobbies back then.
Yeah, but you know I went,dropped out pretty quickly,
bounced around, took all sortsof other jobs.
I mean I've been a landscaper,I've been a janitor, I've done
basically whatever I could.
You know kind of just followedopportunity as it presented
itself and then eventuallylanded in a kitchen with just a
bunch of people who were superpassionate about what they were
doing and got bit by the bug andyou know, cut to me sleeping
(09:56):
under buffet tables to getservice ready the next day, yeah
yeah, just like this is who weare, this is what we do, and
fully involved.
And, yeah, just kept followingthat trajectory no-transcript.
Biju Thomas (10:33):
And they will be the parents and grandparents or
somebody someday who get toshare that love.
But you, from what I've read,got to learn to cook and that
first love of food from yourgrandma's kitchen or from your
mom's kitchen, yep.
And how does that kind of bringyou here?
What do you still carry fromthere?
Micah Klasky (10:49):
Well, you know, uh , granny, you, it was one of
those things where we, you know,we, we, we left Dallas, moved
up here for a while and then,but every time we would go home,
you know, she would always, shewould always put the effort out
.
You, it was like there was afew things I can remember um,
you know, like, um, just sittingthere watching granny cook
eating ice cream sandwiches,kind of nice.
Um, so, uh, while I didn't, youknow, I didn't understand what
she was doing, I could tell itwas important, you know.
(11:11):
So you could tell that, um, itwas the reason, it was one of
those things that broughteverybody together and
everybody's happy everybody'sjust a little bit.
Everybody's happy you knowyou're popping through, you're
sticking your finger in the pie,you know, and get out of here.
But yeah, just very much, hadthe opportunity to witness her
create a home.
Yeah, and I like to think thatthat sense of hospitality and
(11:33):
that sense of you know likeinviting and warmth is something
that I've been able to sort ofcarry through my career.
You know, it's I very much.
I enjoy cooking, I enjoy foodand you know, I always kind of
joke, it's not my job to be cool, it's my job to make delicious
food, um, and I really hope thatthat's sort of the expression
that comes across.
Biju Thomas (11:50):
I like that, you and I, because we're not cool.
Neither of us have any tattoosno, they're hidden.
No flaming knives on arms.
I mean, God bless the folksthat do, Cause you know some of
you are pretty awesome.
Okay, question about the hive.
So how do you explain the styleof food that you do here?
How do you explain the style offood that you do here?
Micah Klasky (12:12):
So like the canned answer essentially is going to
be, you know, we do new southerncuisine, we do high south.
Biju Thomas (12:19):
That's the phrase.
High south that's the phrase Ihad heard.
Micah Klasky (12:21):
Okay, and that's, you know.
I think that's an easy answer.
That sort of puts us, you know,gives us a little bit of
definition, but I think itdoesn't really get to the depth
of it.
Because, you know, whenever youhear Southern cuisine, I think
people are, you know, they'repicturing all the staples.
You know, yeah, Collard greens.
Fried chicken, mashed potatoes,gravies.
Which we, we do those thingsand we do them fine, we do them
well.
(12:41):
I'm trying not to curse.
Yeah, I don't know if you heardme Edit, but yeah, but we also
like to draw inspiration from.
You know, the vast array ofcultures that are in this region
.
You know, I mean likerealistically, you know the
diaspora of peoples in thisregion.
You know, like the Inuitpopulation, the Hispanic
(13:02):
population, the Islanderpopulation, nice, there's so
many different people to, withrespect, draw inspiration from
and try to fold, you know, like,their, their sort of techniques
and their approaches into whatwe do.
You know it's like you knowI've got to.
You know, if, if I'm putting avodafone on the menu, not
everybody's going to recognizethat.
So I'm not trying to make itthe star, but I do want to make
it to an accent.
I want people to come in herebe able to look at the menu.
All right, here's, there's, youknow, plenty of familiarity,
(13:22):
but there's also that one thingthat's going to have you talking
in the car.
What was that?
What what set that aside?
Biju Thomas (13:27):
Yeah, and for Hive, being inside of a hotel, you're
doing all the meal services.
Micah Klasky (13:32):
Absolutely, you're doing breakfast, lunch, dinner.
Biju Thomas (13:34):
Are you open seven days?
Micah Klasky (13:35):
We are open seven days a week, 364 days a year.
The only day that wetechnically close or that we
close the restaurant is going tobe Christmas day, and even then
we're still.
You know, we're still takingcare of the guests in house.
We're still.
We still have to make sure wehave hospitality for them.
So you know, we still have roomservice, with a limited menu.
Biju Thomas (13:51):
So to be able to carry that thread of an elevated
Southern inspired cuisine toall the meal services for the
locals as well as a hotel guestsand for just generally.
This is an incredible meetingspace.
There's a lot of meetings goingon here all the time.
A lot of corporate things, alot of community things happen.
So you're feeding a lot ofpeople all the time and bringing
(14:11):
that sensibility.
Huh, absolutely.
Micah Klasky (14:13):
There you go yeah.
Biju Thomas (14:14):
No.
Micah Klasky (14:14):
Well, yeah, that sense of hospitality for not
just you know the Joe who flewin for his weekend, or you know
Sam and Diane down the street.
Biju Thomas (14:23):
Which we love, joe and Sam and Diane, by the way,
exactly, exactly, cheersreference out of nowhere.
How dang is that?
Micah Klasky (14:28):
Right, but yeah, no, just you know, being able to
take care of everyone from anywalk of life, that that, you
know, wants a place to go, likeyou know, if you think about
whenever we had that we just hadthat ice storm that just came
through basically closed thewhole town.
We were open man, we were, wewere, you know, we're fortunate
to be a hotel so our employeescan stay on property, so we can
still be sure to provide peoplean experience that you know like
(14:51):
if you're in from out of town,you miles away from home, and
the entire city around youcloses down.
What are you going to do to eat?
What?
Biju Thomas (14:58):
are you?
Micah Klasky (14:58):
going to do for a drink?
What are you going to do toentertain yourself while you're
locked in a building?
And so we want to make surethat we can provide that sense
of comfort and hospitality 24-7.
Biju Thomas (15:21):
no-transcript at all.
Right, but still, when theweather changes or something bad
happens or people have to shiftaround, you're still able to
stay open, which is prettyincredible, absolutely.
Micah Klasky (15:35):
It's yeah, no, I mean, it's one of those things
where, yeah, it doesn't makesense for that mom and pop spot
to stay open for the five peoplewho are going to adventure out
and get you know and get out andabout town in that weather
where it does for us and to beable to be a place for the
community to come in that moment.
Because I mean, I think we'veall been there where the
snowstorm happens or somethinghappens and you're locked in
(15:56):
your house for five days withyour family and you just need to
get out for a cocktail or, youknow, a cheeseburger or a steak
or something.
Right here, you need some space.
This is a place to be.
This is a place to go.
Biju Thomas (16:05):
We are here for you .
It's wonderful.
Okay, so when you explain theHive to folks from out of town
that are coming in, or you'retrying to convince friends,
family, whoever, to come here,what do you tell them?
What do you tell them aboutBentonville, reasons to come and
visit Bentonville, to come andvisit the Hive?
What do you tell folks?
Micah Klasky (16:24):
Well, I mean first , I think the first stop
whenever you come into this townis you know, you have to
acknowledge the world-class artmuseums.
Yeah, you have to acknowledge.
Biju Thomas (16:32):
And people will be surprised of how much
world-class art we have forbeing seemingly kind of an
out-of-the-place.
Micah Klasky (16:39):
Well, we're this tiny little wonderful bubble
where it's like, okay, you knowit goes back to that small-town
vibe, big-town amenities.
Biju Thomas (16:50):
You know we've got such— Is there a grilled cheese
on the way?
There is a grilled cheese onthe way.
I see grilled cheesery.
Micah Klasky (16:54):
This is Chef Lindsay Origo she is the chef
that's been here.
Part.
I see grilled cheesery.
Biju Thomas (16:58):
This is Chef Lindsay Origo.
She is the chef that's beenhere Part of the opening crew.
Micah Klasky (16:59):
She is pure talent and wisdom.
Biju Thomas (17:02):
All talent and wisdom.
Yeah, yeah, thank you, chef, ofcourse.
Thank you so much.
Looks beautiful, thank you,yeah.
Micah Klasky (17:08):
All right.
So what do we got?
This is our take on the grilledcheese.
It's been on the menu for sometime.
So, uh, house made bread.
Uh, it is our potato.
It's essentially potato loafthat we make here Slice that.
Biju Thomas (17:20):
And this is on the menu.
This is on the.
This is on the menu.
This is on the menu.
Micah Klasky (17:24):
Okay so pimento cheese, bacon, jam butter,
griddled and then served withyour choice of uh, our house
made fries or a mixed greensalad.
Biju Thomas (17:34):
Hey chef, how come people in the South love pimento
cheese so much?
Micah Klasky (17:37):
It's on every it's on every Well, it's, you know,
I mean like it's a thing.
People in the South love cheeseand if you can make it a dip,
even better.
Biju Thomas (17:44):
Ah, so pimento cheese mixes all the love of
cheese and the love of dip.
Micah Klasky (17:49):
Well, the love of cheese, the love of dip, an exor
of mayonnaise and peppers.
Biju Thomas (17:54):
Dude, I love mayonnaise.
Cheers, Cheers, eh, eh, mmm,did you say there's jam in here
Bacon jam.
Micah Klasky (18:07):
There's some sort of sweetness, bacon-y, jam-y
goodness.
Biju Thomas (18:11):
Where's the mayonnaise?
That's pimento cheese.
Oh, got it.
That's what makes the pimentoMm-hmm.
Micah Klasky (18:17):
Mm.
Well, you know it's pimentocheese.
Oh, got it.
That's what makes the pimentoMm-hmm.
Mm.
Well, you know it's pimentocheese.
It's essentially a healthyamount of cheese mayonnaise.
Biju Thomas (18:22):
I like that.
You said healthy Spices.
Micah Klasky (18:25):
Wink, wink, spices and yeah, all those things sort
of get worked together in orderto be pimento cheese.
Biju Thomas (18:33):
And you make the bread in-house.
Micah Klasky (18:34):
We make the bread, we cheese, and you make the
bread in-house.
We make the bread, we make thefries, we make the pea cheese,
we make the jam.
What kind of bread is this?
Biju Thomas (18:39):
This is our potato bread, so it's you know it's
like light and firm light andvery bright white potato-y
deliciousness.
Micah Klasky (18:48):
Yeah yeah, well, you know we've been making our
for our burger, which is anotherone of you know, some people
call it signature item and alsohas pimento cheese on it.
Oh, you know, we were doingthese potato buns for so long
and then you know, we werebringing in white bread and I
was like you know what, whydon't we just start making our
own?
So we transformed essentiallyour bun into a loaf and then now
, yeah, we use this for anypimento-related items.
Biju Thomas (19:11):
Or if you just want like a slice of toast in the
morning for breakfast, boom, forpimento related needs, we have
this.
So every time I come here andI've gotten an appetizer, I've
gotten your chicken liver mousse, which is fantastic, and then
you used to do this like thisfancy, sweet, spicy, crunchy
french fries maybe was that athing on the menu yeah, that's,
that's another mainstay, it'sour honey fries, so honey fries
are, um, you know our frenchfries that we make here in house
(19:34):
with love, time, love andtenderness, and tenderness.
Micah Klasky (19:36):
They're a three-day process and then, yeah
, we just essentially drizzlethem with local honey that has
been hit with a healthy amountof spices, so cayenne paprika,
some assorted other chilies,just to give a little bit of
heat, a little bit of a sweet.
Biju Thomas (19:50):
It's fantastic, dude, so good it's like I love
potato breads first of all, andit's just perfect.
Okay, what's you've been here?
How many years have you beenhere?
You said you've been here sixyears.
Micah Klasky (20:03):
Two years I've been here for over 10 now.
Oh, whoa yeah yeah, I came here, started as a sous chef just
over a decade ago and then, youknow, started as a sous in the
AM, went to PM and then becamethe CDC for about six years and
then I've been the exec forcoming up on three now, I
believe.
Biju Thomas (20:23):
And where do you see?
I mean, there's a lot happening.
The town is completely evolvingand changing.
There's so much explosivegrowth, you know, in a really
beautiful way that's happening.
What's next for the Hive,what's next for you?
What are we going to be seeingin the next few months and years
here?
Micah Klasky (20:41):
Well, you know, I think you can expect that same
level of quality and care thatgoes into our food.
I'm very fortunate here, youknow.
I mean I say I've been here for10 years.
I'm not the only one who's beenon this team.
I've got teammates who've beenhere for 12 years.
My leadership team in thekitchen excuse me, four out of
five of us have been here forover a decade, and that just
means stability, consistency,and we all have a very clear
(21:02):
vision of where we want to beand where we want to go.
So we're constantly looking atways to evolve, ways to add ways
to, you know, reduce waste,increase output and make sure
that you know what we're puttingon the menu is delicious.
Like I said, it's not our jobto be super cool, it's our job
to make sure, uh, we're servingdelicious food.
(21:22):
So, very excited about, um,we're currently working on
expanding some of our amofferings, okay, so, uh, we are
looking to, you know, roll out abit more of our grab and go
stuff.
So I really want to lean into,like, some really nice fresh
made pastries.
Biju Thomas (21:32):
So you know, so would that be just from people
come in here and get it or buyit somewhere else?
Micah Klasky (21:36):
Well, it would be in property.
So essentially we've got this.
You know I bought like alaminator and I'm looking
forward to.
You know I've got an amazingpastry team Really looking
forward to rolling out in alittle bit more croissants, oh
nice, penne chocolat, sort ofthing.
So we got this amazing programthat I don't think enough people
in the area utilize and this isa shameless plug for a second.
(21:59):
We like it, yeah, calledDisloyalty.
It's our Ennismore core.
It's basically a discount, notgroup on, but it's a
subscription service to thehotels as a whole.
So what that comes with is afree coffee drink and 10% off
all F&B.
So what I'm pitching is this isa breakfast subscription
service.
(22:19):
You come in, you get a free cupof Onyx every day and grab and
go pastry and be on about yourway.
Biju Thomas (22:25):
That sounds like a bargain.
Micah Klasky (22:28):
It's a bargain, it's crazy.
We've got a few people who domake use of it and I applaud
them, because if I wasn'talready coming here, if I wasn't
getting free coffee, alreadyhere.
Biju Thomas (22:37):
I'd probably do that Because everybody that I
talk to that's in town, they'revisiting the one thing always
like where do I go for breakfast?
Where do I go for breakfast?
Because I think there's plentyof options.
For lunch, for dinner, fordrinks.
We have fabulous places.
Breakfast is one of thosesticky points, like where dohum
sausage with local pork, localsorghum, to you know our house
cured bacon to.
Micah Klasky (23:01):
Our house made hash browns, that you know.
Again another one of thosethings that it takes a couple
days.
But that high technique isworth it because in the end the
process, the project or theproduct is going to be that much
more delicious, I think.
Biju Thomas (23:13):
Wonderful.
All right, Chef Micah.
What else?
Micah Klasky (23:18):
would you like to tell the world?
Well, I would love to talkabout our work with no Kid
Hungry.
Biju Thomas (23:24):
Yes, is that okay?
Yeah, absolutely.
Tell us about no Kid Hungry.
Micah Klasky (23:27):
So essentially we've been working with Share
Our Strength, no Kid Hungry andnow Chef Cycle, which are all
under one umbrella, but wefundraise For those who don't
know.
No, get Hungry is a nationalnonprofit that focuses on food
insecurity in children.
So, whether that be throughraising money for advocacy or
afterschool programs or all thatsort of thing, their whole goal
(23:49):
is to ensure that every childin America has access to food
365 days a year breakfast, lunchand dinner.
The fact that we have to havethe conversation about feeding
starving children should not be.
It shouldn't be, it should be.
It's an easy we got to fix this, especially in such a wealthy
country.
But yeah, so we, for the past 10years we've done, we do our
(24:13):
guest chef dinner series, whichI think will already have passed
by the time this hits, but wewill still be fundraising for
our Chef Cycle, which will befundraising until the end of
June.
And what Chef Cycle isessentially is it's
traditionally been three days,300 miles.
This year it's going to be twodays, 200 miles.
So 100 mile bike ride a day,with the intention of raising
awareness and raising money forno Kid Hungry.
Biju Thomas (24:36):
And for folks who don't know, chef Cycle is an
incredible event.
I've been lucky enough tosupport it for many years, but
chefs and restaurant staff fromaround the country get involved
in raising funds for no KidHungry.
Then there's this massive bikeride and it's all restaurant
industry people who never get tohang out together Never.
So that is a cool thing initself that it's a bunch of
(24:56):
restaurant industry people thatall somehow got enough well
enough shape to be able to ridetogether and do something
different other than just, youknow, be in the kitchen every
day or just be doing servicework every day.
But all of a sudden you canjust really do this incredible
thing that ultimately benefits alot of young folks and helps
their future lives.
Well, chef Klasky, thank yousir.
(25:17):
Thanks for taking some time tohang out with me and the folks
that visit Bentonville.
Micah Klasky (25:20):
My pleasure, my pleasure.
Biju Thomas (25:21):
I'm going to eat the rest of this grilled cheese
and you know, go check out somecritters hanging on the walls,
please do.
Micah Klasky (25:27):
Yeah, let's check out some art.
Hey everybody, welcome to another episode of
Dining Out Bentonville with me,the host Bijou.
Today we're coming to you fromthis beautiful little spot
called the Hive and very excitedto introduce to you Chef Micah
(00:20):
Klasky, who's been here for afew years and has a lot of
stories to tell us about thisincredible spot.
Micah Klasky (00:27):
Hey, what's going on?
Biju Thomas (00:28):
Chef Micah, thank you so much for doing this.
Micah Klasky (00:30):
Thank you, Bijou.
Biju Thomas (00:31):
What a lovely afternoon you brought coffee.
Micah Klasky (00:33):
I brought coffee With a couple of just a lovely
pair of coffee consumption.
Biju Thomas (00:38):
Just a couple of dudes having coffee together.
Micah Klasky (00:40):
Yeah, you know, as you do, as you do.
Biju Thomas (00:45):
First of all, what a gorgeous space.
I did not realize that the artin here changes as often as it
does, so for folks that have notbeen here, the Hive Restaurant
is first inside of a museum,which is then inside of a hotel.
Micah Klasky (00:58):
Absolutely so.
Yeah, the Hive is therestaurant in the 21C Museum
Hotel, okay, a rotating exhibitof art focused on the 21st
century.
So not only are we surroundedby beautiful art in the dining
room, but the entire hotel isfull of the 21C private
collection.
Biju Thomas (01:18):
And it's not just beautiful art.
It's incredibly vibrant,striking, really colorful, like
energetic art everywhere you goRight vibrant, striking really
colorful, like energetic art.
Micah Klasky (01:26):
Everywhere you go, it's, it's, it's well, it's
meant to.
You know, inspire art.
Art inspires conversation.
Art inspires people in general.
So we want people to walk inthe building and to feel that
they're surrounded with.
You know it's not just you knowsome cookie cutter motel.
It is.
You know it's an experience,it's.
You know it's art, it'sculinary Uh's the other word I
want to use.
Biju Thomas (01:45):
Yeah, that one, that other word, yeah, yeah,
it's creative, it's evocative,it's moving.
Micah Klasky (01:52):
We want people to come in and you walk out having
a conversation I love it.
Biju Thomas (01:55):
You know what I mean.
Yeah, and so again we're insideof a hotel, so you've got folks
staying here from all over theworld, All over the world.
In addition to local folks whojust need a weekend away or a
night away.
But you've got.
This is one of the few spots intown where people have been
coming for how long has thisplace been open?
Micah Klasky (02:12):
Well, I want to say we just hit our 12th year.
Really, we are past our 12thyear.
Biju Thomas (02:15):
It looks brand new.
Micah Klasky (02:17):
Well, we've got an amazing team here that does
great work in the engineeringdepartment and our housekeeping.
Pretty much.
You know every piece of the way.
Every person in the buildingdoes an amazing job to keep this
place looking.
Biju Thomas (02:29):
So for 12 years, if you were somewhere in the
vicinity of Bentonville, youwanted to go experience a
ridiculously beautiful space,gorgeous art and food.
This was it for the longesttime.
Micah Klasky (02:40):
Well, we were one of the originals.
You know.
I remember whenever you know.
So I'm not the originalexecutive chef, but I have been
for X amount of years.
For about three years now itwas CDC for six before that.
I've been in this building forabout 10 years now.
I remember whenever the chefthat originally opened it, matt
McClure, moved up here he said,you want to go?
And I was like absolutely not,because Bentonville was.
There was nothing going on backthen.
(03:01):
You know, there was likecrystal bridges and this place
sort of opened up right aroundthe same time.
Um, and I would say that wasreally that turning point for
the area that really began theboom that has become this
amazing, amazing community thatwe're a part of now.
Biju Thomas (03:14):
Okay, two questions .
One 21 C.
There are 21 C hotels aroundthe country.
Are they all also museums, oronly every single one?
That's the entire concept, eachone is a museum hotel.
Micah Klasky (03:29):
So we are.
You know, we're a boutiquehotel chain.
We're based out of Louisville,kentucky, and each one of our
properties has a museum in itand a chef driven restaurant
that sort of speaks to theregion.
Biju Thomas (03:36):
That's incredible because you know I've been here
before.
The restaurant name is the Hive.
So up until very recently theart here it felt like a giant
beehive.
There was like vines andflowers and bee and hive themed
stuff.
I just thought that waspermanent.
Micah Klasky (03:50):
Well, I mean, it was semi-permanent.
So I think we installedBuzzkill, which is what it was
called, in 2016,.
Potentially, and it's one ofthose things that was part of
the environment for so long, ithas since, you know, we have
since moved and became, you know, gotten back into more of like
a rotational series of exhibits,which, if you do miss Buzzkill,
(04:10):
you can still find it justacross the street, literally in
a parking garage for the Walmartacross the way.
Biju Thomas (04:16):
Really, it's in the neighborhood market.
Yeah, yeah, they put it in theneighborhood market across the
street.
Micah Klasky (04:19):
It is and honestly I think it looks great there.
Biju Thomas (04:21):
That is pretty damn cool.
So as I was walking in here, Inoticed all these critters, so
we've got this new art it'swhat's it called the folded
paper stuff.
Micah Klasky (04:29):
It's like origami.
Biju Thomas (04:30):
Origami.
You got origami critters on theceiling, on the walls.
They're gorgeous stuff.
Did you say somebody local madeall that?
Micah Klasky (04:37):
Yeah, that is from a local artist.
So in certain parts of thehotel we want to make sure that
we're highlighting local artists.
So you know as much as we canin the lounge and then once you
you know if, let's say, you'rein a guest room, as you come out
on the floors we have theselittle, these exhibits as you
enter in, like the elevator bankthat are usually focused on
local artists as well.
Biju Thomas (04:56):
That is pretty dang cool because you can see when
you, when you come to visit,you'll see the bugs there or the
critters there, and then theart changes.
There's this beautiful lots ofanimals, a lot of fauna on the
walls.
Micah Klasky (05:07):
What is the new art?
Well, this exhibit right hereis called Flora Fauna Vistas.
Biju Thomas (05:12):
Flora, fauna and Vistas.
Micah Klasky (05:13):
Which is going to be focused in the F&B space, and
then we've actually got a newexhibit that just rolled out in
the rest of the hotel.
Biju Thomas (05:20):
There is incredible art everywhere and if you've
been downtown Bentonville, ifyou've been in the area anytime
in the recent past, you'venoticed a tremendous amount of
construction going on, a lot ofactivity, which I'm personally
incredibly excited for, becauseit's all a promenade that's
happening.
It's going to be a huge greenspace, giant walkway, green
space, the cars are going to theparking structures so people
(05:45):
kids, families can just walkeverywhere and actually take a
minute to experience all this.
So you're not like in a hurryto get in and get out, you can
actually walk and see this.
The promenade starts right here.
Micah Klasky (05:56):
It starts right there and it has begun right
here.
We've got the ice skating rinkin the winter and the splash pad
in the summer, and then thisentire street all the way down
to the other end, to basicallywhere it terminates by uh oven
and tap, is going to be awalkable green space.
So, uh, it's part of the quiltto parks project.
That, I believe, is what thetitle is happening in all over
(06:17):
the region and one of thosethings we're very excited about.
Obviously, the constructionright now kind of a headache,
you know.
It makes it feel like it's hardto get in the building because
it kind of is.
But, that said, once that'scompleted, I think that amenity
for the entire region and for us, I mean to be able just to walk
out front into a park in frontof the hotel.
(06:38):
It's going to be an amazingthing.
Biju Thomas (06:39):
I was just on my walkover, so I live on the other
side of the square, okay, justwalking over I went by the in
the front of the county buildingwhere they've got all the
pictures and the renderings up.
It looks incredible Like it'ssuper wide one, super colorful,
incredibly easy access and again, for folks that from out of the
or outside of the state thatare coming here, our, our,
everything in our neighborhoodsare built around making it
(07:01):
friendly and safe for kids.
There are kids everywhere, juston their bicycles walking
around with other kids, justfriends, hanging out.
It's like everything's designedto make sure that families and
little kids and little ones feelsafe and have a place to go,
walk and experience everything.
Micah Klasky (07:16):
Well, it's one of those things that I kind of I
always kind of preach about thistown is it's, it's got big, you
know, big city amenities with asmall town vibe.
So like I can get out, I canwalk across the street, I ride
my bike to work every day,whenever it's nice, you know
what I mean Like um, but I'm notdealing, I'm not, you know, I
can, I can make it this waythrough neighborhoods, you know.
And then nice, the amount of uhcycle paths on the side of the,
(07:39):
the main, uh strips around here, beautiful, very comfortable,
but yeah, you can.
You know the amount of concertsand everything that comes to
this area and just the constantexpansion of offerings, whether
it be culinary or arts or youknow whatever, have you and the
but, but also the ability tofeel like you're living in a
small town.
You feel safe, you feel feelconfident walking down the
street.
(07:59):
It's, it's just, it's reallywhat has kept me here all this
time.
Biju Thomas (08:04):
Yeah, and, as the folks that visit Bentonville
love to say, you know it's asmall town with that big city
vibe, the big city amenitiesbecause it really is, even
though we're and by small town.
What I love about it is you canwalk down the street.
I see friends all day long.
Everywhere I'm going I seefriends.
I see familiar faces,restaurants.
I go into store, I go into.
It's incredible.
But at the same time you knowwe got a massive airport just a
(08:25):
15 minute drive away.
You can go, take off from here,get everything we need to like,
actually live, live our bigcity dreams, but still be around
friends and family every day.
Micah Klasky (08:34):
Yeah, you can't leave the house without running
into somebody, you know everyday.
Speaking of that airport, Imean I love that they're just
adding nonstop destinations leftand right.
It feels like every once a weekI'm seeing like something added
there.
Yeah, it's quite the amenity.
Biju Thomas (08:46):
Okay, so a couple of things.
Every place we stop in, thekitchen crew will make for us
their interpretation of agrilled cheese, for purely for
funsies.
It may not even be on the menuyet, but that's happening.
But in the meantime I haven'tasked you anything about the
restaurant or you, yet when didyou come from?
Micah Klasky (09:06):
Well, you know, I'm born in Dallas, texas, grew
up in Jonesboro, arkansas, onthe northeast side of the state,
and then, yeah, once I finishedhigh school, basically skipped
town, bounced around, worked ata bunch of restaurants and sort
of just progressed andeventually wound up here in
northwest Arkansas.
And then did you learn to cookat home or did you learn to cook
(09:29):
at a culinary school?
Well, I always had an interestand you know I enjoyed it at
home and full stop.
I you know whenever I say to Iwent to culinary school.
I went a couple of times.
Biju Thomas (09:34):
Yeah, you know.
Micah Klasky (09:35):
I had a lot of different hobbies back then.
Yeah, but you know I went,dropped out pretty quickly,
bounced around, took all sortsof other jobs.
I mean I've been a landscaper,I've been a janitor, I've done
basically whatever I could.
You know kind of just followedopportunity as it presented
itself and then eventuallylanded in a kitchen with just a
bunch of people who were superpassionate about what they were
doing and got bit by the bug andyou know, cut to me sleeping
(09:56):
under buffet tables to getservice ready the next day, yeah
yeah, just like this is who weare, this is what we do, and
fully involved.
And, yeah, just kept followingthat trajectory no-transcript.
Biju Thomas (10:33):
And they will be the parents and grandparents or
somebody someday who get toshare that love.
But you, from what I've read,got to learn to cook and that
first love of food from yourgrandma's kitchen or from your
mom's kitchen, yep.
And how does that kind of bringyou here?
What do you still carry fromthere?
Micah Klasky (10:49):
Well, you know, uh , granny, you, it was one of
those things where we, you know,we, we, we left Dallas, moved
up here for a while and then,but every time we would go home,
you know, she would always, shewould always put the effort out
.
You, it was like there was afew things I can remember um,
you know, like, um, just sittingthere watching granny cook
eating ice cream sandwiches,kind of nice.
Um, so, uh, while I didn't, youknow, I didn't understand what
she was doing, I could tell itwas important, you know.
(11:11):
So you could tell that, um, itwas the reason, it was one of
those things that broughteverybody together and
everybody's happy everybody'sjust a little bit.
Everybody's happy you knowyou're popping through, you're
sticking your finger in the pie,you know, and get out of here.
But yeah, just very much, hadthe opportunity to witness her
create a home.
Yeah, and I like to think thatthat sense of hospitality and
(11:33):
that sense of you know likeinviting and warmth is something
that I've been able to sort ofcarry through my career.
You know, it's I very much.
I enjoy cooking, I enjoy foodand you know, I always kind of
joke, it's not my job to be cool, it's my job to make delicious
food, um, and I really hope thatthat's sort of the expression
that comes across.
Biju Thomas (11:50):
I like that, you and I, because we're not cool.
Neither of us have any tattoosno, they're hidden.
No flaming knives on arms.
I mean, God bless the folksthat do, Cause you know some of
you are pretty awesome.
Okay, question about the hive.
So how do you explain the styleof food that you do here?
How do you explain the style offood that you do here?
Micah Klasky (12:12):
So like the canned answer essentially is going to
be, you know, we do new southerncuisine, we do high south.
Biju Thomas (12:19):
That's the phrase.
High south that's the phrase Ihad heard.
Micah Klasky (12:21):
Okay, and that's, you know.
I think that's an easy answer.
That sort of puts us, you know,gives us a little bit of
definition, but I think itdoesn't really get to the depth
of it.
Because, you know, whenever youhear Southern cuisine, I think
people are, you know, they'repicturing all the staples.
You know, yeah, Collard greens.
Fried chicken, mashed potatoes,gravies.
Which we, we do those thingsand we do them fine, we do them
well.
(12:41):
I'm trying not to curse.
Yeah, I don't know if you heardme Edit, but yeah, but we also
like to draw inspiration from.
You know, the vast array ofcultures that are in this region
.
You know, I mean likerealistically, you know the
diaspora of peoples in thisregion.
You know, like the Inuitpopulation, the Hispanic
(13:02):
population, the Islanderpopulation, nice, there's so
many different people to, withrespect, draw inspiration from
and try to fold, you know, like,their, their sort of techniques
and their approaches into whatwe do.
You know it's like you knowI've got to.
You know, if, if I'm putting avodafone on the menu, not
everybody's going to recognizethat.
So I'm not trying to make itthe star, but I do want to make
it to an accent.
I want people to come in herebe able to look at the menu.
All right, here's, there's, youknow, plenty of familiarity,
(13:22):
but there's also that one thingthat's going to have you talking
in the car.
What was that?
What what set that aside?
Biju Thomas (13:27):
Yeah, and for Hive, being inside of a hotel, you're
doing all the meal services.
Micah Klasky (13:32):
Absolutely, you're doing breakfast, lunch, dinner.
Biju Thomas (13:34):
Are you open seven days?
Micah Klasky (13:35):
We are open seven days a week, 364 days a year.
The only day that wetechnically close or that we
close the restaurant is going tobe Christmas day, and even then
we're still.
You know, we're still takingcare of the guests in house.
We're still.
We still have to make sure wehave hospitality for them.
So you know, we still have roomservice, with a limited menu.
Biju Thomas (13:51):
So to be able to carry that thread of an elevated
Southern inspired cuisine toall the meal services for the
locals as well as a hotel guestsand for just generally.
This is an incredible meetingspace.
There's a lot of meetings goingon here all the time.
A lot of corporate things, alot of community things happen.
So you're feeding a lot ofpeople all the time and bringing
(14:11):
that sensibility.
Huh, absolutely.
Micah Klasky (14:13):
There you go yeah.
Biju Thomas (14:14):
No.
Micah Klasky (14:14):
Well, yeah, that sense of hospitality for not
just you know the Joe who flewin for his weekend, or you know
Sam and Diane down the street.
Biju Thomas (14:23):
Which we love, joe and Sam and Diane, by the way,
exactly, exactly, cheersreference out of nowhere.
How dang is that?
Micah Klasky (14:28):
Right, but yeah, no, just you know, being able to
take care of everyone from anywalk of life, that that, you
know, wants a place to go, likeyou know, if you think about
whenever we had that we just hadthat ice storm that just came
through basically closed thewhole town.
We were open man, we were, wewere, you know, we're fortunate
to be a hotel so our employeescan stay on property, so we can
still be sure to provide peoplean experience that you know like
(14:51):
if you're in from out of town,you miles away from home, and
the entire city around youcloses down.
What are you going to do to eat?
What?
Biju Thomas (14:58):
are you?
Micah Klasky (14:58):
going to do for a drink?
What are you going to do toentertain yourself while you're
locked in a building?
And so we want to make surethat we can provide that sense
of comfort and hospitality 24-7.
Biju Thomas (15:21):
no-transcript at all.
Right, but still, when theweather changes or something bad
happens or people have to shiftaround, you're still able to
stay open, which is prettyincredible, absolutely.
Micah Klasky (15:35):
It's yeah, no, I mean, it's one of those things
where, yeah, it doesn't makesense for that mom and pop spot
to stay open for the five peoplewho are going to adventure out
and get you know and get out andabout town in that weather
where it does for us and to beable to be a place for the
community to come in that moment.
Because I mean, I think we'veall been there where the
snowstorm happens or somethinghappens and you're locked in
(15:56):
your house for five days withyour family and you just need to
get out for a cocktail or, youknow, a cheeseburger or a steak
or something.
Right here, you need some space.
This is a place to be.
This is a place to go.
Biju Thomas (16:05):
We are here for you .
It's wonderful.
Okay, so when you explain theHive to folks from out of town
that are coming in, or you'retrying to convince friends,
family, whoever, to come here,what do you tell them?
What do you tell them aboutBentonville, reasons to come and
visit Bentonville, to come andvisit the Hive?
What do you tell folks?
Micah Klasky (16:24):
Well, I mean first , I think the first stop
whenever you come into this townis you know, you have to
acknowledge the world-class artmuseums.
Yeah, you have to acknowledge.
Biju Thomas (16:32):
And people will be surprised of how much
world-class art we have forbeing seemingly kind of an
out-of-the-place.
Micah Klasky (16:39):
Well, we're this tiny little wonderful bubble
where it's like, okay, you knowit goes back to that small-town
vibe, big-town amenities.
Biju Thomas (16:50):
You know we've got such— Is there a grilled cheese
on the way?
There is a grilled cheese onthe way.
I see grilled cheesery.
Micah Klasky (16:54):
This is Chef Lindsay Origo she is the chef
that's been here.
Part.
I see grilled cheesery.
Biju Thomas (16:58):
This is Chef Lindsay Origo.
She is the chef that's beenhere Part of the opening crew.
Micah Klasky (16:59):
She is pure talent and wisdom.
Biju Thomas (17:02):
All talent and wisdom.
Yeah, yeah, thank you, chef, ofcourse.
Thank you so much.
Looks beautiful, thank you,yeah.
Micah Klasky (17:08):
All right.
So what do we got?
This is our take on the grilledcheese.
It's been on the menu for sometime.
So, uh, house made bread.
Uh, it is our potato.
It's essentially potato loafthat we make here Slice that.
Biju Thomas (17:20):
And this is on the menu.
This is on the.
This is on the menu.
This is on the menu.
Micah Klasky (17:24):
Okay so pimento cheese, bacon, jam butter,
griddled and then served withyour choice of uh, our house
made fries or a mixed greensalad.
Biju Thomas (17:34):
Hey chef, how come people in the South love pimento
cheese so much?
Micah Klasky (17:37):
It's on every it's on every Well, it's, you know,
I mean like it's a thing.
People in the South love cheeseand if you can make it a dip,
even better.
Biju Thomas (17:44):
Ah, so pimento cheese mixes all the love of
cheese and the love of dip.
Micah Klasky (17:49):
Well, the love of cheese, the love of dip, an exor
of mayonnaise and peppers.
Biju Thomas (17:54):
Dude, I love mayonnaise.
Cheers, Cheers, eh, eh, mmm,did you say there's jam in here
Bacon jam.
Micah Klasky (18:07):
There's some sort of sweetness, bacon-y, jam-y
goodness.
Biju Thomas (18:11):
Where's the mayonnaise?
That's pimento cheese.
Oh, got it.
That's what makes the pimentoMm-hmm.
Micah Klasky (18:17):
Mm.
Well, you know it's pimentocheese.
Oh, got it.
That's what makes the pimentoMm-hmm.
Mm.
Well, you know it's pimentocheese.
It's essentially a healthyamount of cheese mayonnaise.
Biju Thomas (18:22):
I like that.
You said healthy Spices.
Micah Klasky (18:25):
Wink, wink, spices and yeah, all those things sort
of get worked together in orderto be pimento cheese.
Biju Thomas (18:33):
And you make the bread in-house.
Micah Klasky (18:34):
We make the bread, we cheese, and you make the
bread in-house.
We make the bread, we make thefries, we make the pea cheese,
we make the jam.
What kind of bread is this?
Biju Thomas (18:39):
This is our potato bread, so it's you know it's
like light and firm light andvery bright white potato-y
deliciousness.
Micah Klasky (18:48):
Yeah yeah, well, you know we've been making our
for our burger, which is anotherone of you know, some people
call it signature item and alsohas pimento cheese on it.
Oh, you know, we were doingthese potato buns for so long
and then you know, we werebringing in white bread and I
was like you know what, whydon't we just start making our
own?
So we transformed essentiallyour bun into a loaf and then now
, yeah, we use this for anypimento-related items.
Biju Thomas (19:11):
Or if you just want like a slice of toast in the
morning for breakfast, boom, forpimento related needs, we have
this.
So every time I come here andI've gotten an appetizer, I've
gotten your chicken liver mousse, which is fantastic, and then
you used to do this like thisfancy, sweet, spicy, crunchy
french fries maybe was that athing on the menu yeah, that's,
that's another mainstay, it'sour honey fries, so honey fries
are, um, you know our frenchfries that we make here in house
(19:34):
with love, time, love andtenderness, and tenderness.
Micah Klasky (19:36):
They're a three-day process and then, yeah
, we just essentially drizzlethem with local honey that has
been hit with a healthy amountof spices, so cayenne paprika,
some assorted other chilies,just to give a little bit of
heat, a little bit of a sweet.
Biju Thomas (19:50):
It's fantastic, dude, so good it's like I love
potato breads first of all, andit's just perfect.
Okay, what's you've been here?
How many years have you beenhere?
You said you've been here sixyears.
Micah Klasky (20:03):
Two years I've been here for over 10 now.
Oh, whoa yeah yeah, I came here, started as a sous chef just
over a decade ago and then, youknow, started as a sous in the
AM, went to PM and then becamethe CDC for about six years and
then I've been the exec forcoming up on three now, I
believe.
Biju Thomas (20:23):
And where do you see?
I mean, there's a lot happening.
The town is completely evolvingand changing.
There's so much explosivegrowth, you know, in a really
beautiful way that's happening.
What's next for the Hive,what's next for you?
What are we going to be seeingin the next few months and years
here?
Micah Klasky (20:41):
Well, you know, I think you can expect that same
level of quality and care thatgoes into our food.
I'm very fortunate here, youknow.
I mean I say I've been here for10 years.
I'm not the only one who's beenon this team.
I've got teammates who've beenhere for 12 years.
My leadership team in thekitchen excuse me, four out of
five of us have been here forover a decade, and that just
means stability, consistency,and we all have a very clear
(21:02):
vision of where we want to beand where we want to go.
So we're constantly looking atways to evolve, ways to add ways
to, you know, reduce waste,increase output and make sure
that you know what we're puttingon the menu is delicious.
Like I said, it's not our jobto be super cool, it's our job
to make sure, uh, we're servingdelicious food.
(21:22):
So, very excited about, um,we're currently working on
expanding some of our amofferings, okay, so, uh, we are
looking to, you know, roll out abit more of our grab and go
stuff.
So I really want to lean into,like, some really nice fresh
made pastries.
Biju Thomas (21:32):
So you know, so would that be just from people
come in here and get it or buyit somewhere else?
Micah Klasky (21:36):
Well, it would be in property.
So essentially we've got this.
You know I bought like alaminator and I'm looking
forward to.
You know I've got an amazingpastry team Really looking
forward to rolling out in alittle bit more croissants, oh
nice, penne chocolat, sort ofthing.
So we got this amazing programthat I don't think enough people
in the area utilize and this isa shameless plug for a second.
(21:59):
We like it, yeah, calledDisloyalty.
It's our Ennismore core.
It's basically a discount, notgroup on, but it's a
subscription service to thehotels as a whole.
So what that comes with is afree coffee drink and 10% off
all F&B.
So what I'm pitching is this isa breakfast subscription
service.
(22:19):
You come in, you get a free cupof Onyx every day and grab and
go pastry and be on about yourway.
Biju Thomas (22:25):
That sounds like a bargain.
Micah Klasky (22:28):
It's a bargain, it's crazy.
We've got a few people who domake use of it and I applaud
them, because if I wasn'talready coming here, if I wasn't
getting free coffee, alreadyhere.
Biju Thomas (22:37):
I'd probably do that Because everybody that I
talk to that's in town, they'revisiting the one thing always
like where do I go for breakfast?
Where do I go for breakfast?
Because I think there's plentyof options.
For lunch, for dinner, fordrinks.
We have fabulous places.
Breakfast is one of thosesticky points, like where dohum
sausage with local pork, localsorghum, to you know our house
cured bacon to.
Micah Klasky (23:01):
Our house made hash browns, that you know.
Again another one of thosethings that it takes a couple
days.
But that high technique isworth it because in the end the
process, the project or theproduct is going to be that much
more delicious, I think.
Biju Thomas (23:13):
Wonderful.
All right, Chef Micah.
What else?
Micah Klasky (23:18):
would you like to tell the world?
Well, I would love to talkabout our work with no Kid
Hungry.
Biju Thomas (23:24):
Yes, is that okay?
Yeah, absolutely.
Tell us about no Kid Hungry.
Micah Klasky (23:27):
So essentially we've been working with Share
Our Strength, no Kid Hungry andnow Chef Cycle, which are all
under one umbrella, but wefundraise For those who don't
know.
No, get Hungry is a nationalnonprofit that focuses on food
insecurity in children.
So, whether that be throughraising money for advocacy or
afterschool programs or all thatsort of thing, their whole goal
(23:49):
is to ensure that every childin America has access to food
365 days a year breakfast, lunchand dinner.
The fact that we have to havethe conversation about feeding
starving children should not be.
It shouldn't be, it should be.
It's an easy we got to fix this, especially in such a wealthy
country.
But yeah, so we, for the past 10years we've done, we do our
(24:13):
guest chef dinner series, whichI think will already have passed
by the time this hits, but wewill still be fundraising for
our Chef Cycle, which will befundraising until the end of
June.
And what Chef Cycle isessentially is it's
traditionally been three days,300 miles.
This year it's going to be twodays, 200 miles.
So 100 mile bike ride a day,with the intention of raising
awareness and raising money forno Kid Hungry.
Biju Thomas (24:36):
And for folks who don't know, chef Cycle is an
incredible event.
I've been lucky enough tosupport it for many years, but
chefs and restaurant staff fromaround the country get involved
in raising funds for no KidHungry.
Then there's this massive bikeride and it's all restaurant
industry people who never get tohang out together Never.
So that is a cool thing initself that it's a bunch of
(24:56):
restaurant industry people thatall somehow got enough well
enough shape to be able to ridetogether and do something
different other than just, youknow, be in the kitchen every
day or just be doing servicework every day.
But all of a sudden you canjust really do this incredible
thing that ultimately benefits alot of young folks and helps
their future lives.
Well, chef Klasky, thank yousir.
(25:17):
Thanks for taking some time tohang out with me and the folks
that visit Bentonville.
Micah Klasky (25:20):
My pleasure, my pleasure.
Biju Thomas (25:21):
I'm going to eat the rest of this grilled cheese
and you know, go check out somecritters hanging on the walls,
please do.
Micah Klasky (25:27):
Yeah, let's check out some art.
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