Photographs by MEREDITH MASHBURN PHOTOGRAPHY
Arkansas chefs Matt Scott of Bordinos and Jason Paul of Heirloom were the champions of last year’s chef cook-off on the square during the Fayetteville Farmers’ Market. Chefs are given $50 each to purchase their ingredients from the market, then have 45 minutes to create a dish for the competition while Case Dighero — emcee and director of culinary programming and events at Crystal Bridges Museum of American Art —gives everyone a hard time.
Friday, August 4, 2017
For seven years, organizers of the Fayetteville Roots Festival have adeptly demonstrated how a successful festival can come together with equal parts music, food and free community programming. Each pillar has continued growing and expanding its economic impact with each passing year. For Roots' eighth year, though, even people who have watched the festival's growth from Day One are excited and in awe about the culinary lineup and expansion coming at the end of August.
Fayetteville Roots Festival
WHEN — Aug. 23-27
WHERE — Various venues in Northwest Arkansas
COST — $49 for Sunday Mainstage pass; $20 for George’s Thursday, Friday, Saturday late night stage; $10 for George’s Friday Happy Hour; some free events require ticket via website. Two-day pass, three-day pass, four-day VIP pass, Friday & Saturday Mainstage pass all sold out.
INFO — therootsfest.org
Culinary programming events were pulled from the list of events taking place as part of the Fayetteville Roots Festival. For a complete list of events and stage lineups, visit therootsfest.org.
Noon — Feed Communities Lunch hosted by guest chef P. Allen Smith, featuring Chef Matt Bell (South on Main) & Chef Anne Carroll (Farmer’s Table Cafe), Pratt Place. Free; ticket required.
10 a.m.-2:50 p.m. — Culinary Master Classes, Brightwater. Chefs TBD. Free; ticket required.
2:30-5 p.m. — Dig In Food & Farming Workshops, Fayetteville Public Library. Free.
8 a.m.-1 p.m. — Festival Plaza, Pop Up Bistro, open to the public during Fayetteville Farmers’ Market. Food for purchase.
9 a.m. — Taste & Talk Series: “Coffee” with Jon Allen (Onyx) & Ava Arsaga (Arsaga’s), Stage Eighteen. Free; ticket required.
10 a.m. — Taste & Talk Series: “2 Chefs & a Farmer Cooperative” with Matt Bell (South on Main) & Chef Steven Brooks, featuring New South Cooperative, Stage Eighteen. Free; ticket required.
11:45 a.m. — Taste & Talk Series: “Bean to Bar Chocolate 101” with Preston Stewart (Hello Chocolate), Stage Eighteen. Free; ticket required.
1 p.m. — Taste & Talk Series: “Brewers in the Round” with brewers from Ozark Beer Co., Bike Rack Brewing Co., Apple Blossom Brewing Co., Lost 40 Brewing Co. and Charcuterie by Travis McConnell (Butcher & Pint), Stage Eighteen. Free; ticket required.
2-5 p.m. — Dig In Food & Farming Workshops, Fayetteville Public Library. Free.
2:15 p.m. — Taste & Talk Series: “2 Chefs & a Farmer” with Chef William Lyle (Eleven at Crystal Bridges) & Chef William McCormick (MOD), featuring Bansley’s Berkshire Ridge Heritage Pork, Stage Eighteen. Free; ticket required.
4 p.m. — Taste & Talk Series: “Wine & Cheese” with sommelier Jay Baird featuring cheese expert Sarah Miller (Whole Foods Market), Stage Eighteen. Free; ticket required.
11 a.m. — Tri Cycle Farm Food Recovery Lunch, Tri Cycle Farm. Free; ticket required.
Noon — Shawn James Gospel Brunch with pop-up Biscuit & Gravy bar by Blackboard Grocery & beermosas by Lost 40 Brewing, Maxine’s Tap Room. Free.
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