‘Find it Fresh’ provides scholarships

The Brick House Kitchen on the square in downtown Fayetteville provided a quaint and intimate backdrop for light conversation among friends Tuesday evening (Sept. 25) as they anxiously awaited each course of a world-class menu.

Several dozen local patrons sat down to a four course dinner prepared by local chefs David Lewis of Brick House Kitchen and William Lyle of Ella’s Restaurant to help two area students with college scholarships this next year.

The Find it Fresh fundraiser is an annual project of the Fayetteville’s Chamber of Commerce Agriculture Committee with proceeds going to students at Dale Bumpers College of Agriculture, said Jennifer Irwin, director for this year’s event.

“We have great support from our corporate sponsors and this event couldn’t be possible without the local farmers who provided most of the food and wine and the two professional chefs sharing their time and talents,” Irwin said.

She said this year’s event was a success with an estimated $2,000 raised on ticket sales alone – $40 per person.

Some of the crowd favorites included the menu selections such as Ozark Mountain Sushi Rolls served with handcrafted crackers and a fresh cheese selection from Lomah Dairy as part of the appetizers offered in Course I.

Stanley and Donna Johnson of Lomah Dairy in North Delaware County, Okla., were on hand to slice up a selection of their aged-cheeses.

“We make our own cheeses on the family farm with milk from our dairy herd, Stanley Johnson said. “Our farm name is an acronym for the Land of milk and honey.”

The couple sells their cheese blends in Farmer’s Markets across Arkansas, Oklahoma and Missouri.

The cheese was paired with white and red wine selections from Mount Bethel Estates of Altus.

Father and son David and Jimbo Russell were among those in attendance, both said the sushi rolls were “outstanding.”

For Course II the patrons enjoyed three different entrees – Trio of Eggplant, Pot de’ Creme/Cavier, Roasted Cherry Tomatoes/Italian style.

Herb Encrusted Roast Beef from Shumate Farms, Stilton Whipped Potatoes and Summer Vegetable Hash made up Course Ill. And for dessert the group enjoyed a Spiced Pear Compote over Toasted Quinoa Cornmeal Cake served with Pear and Star Guise Ice Cream.

Irwin said this year’s dinner went off without a hitch and she was pleased with the attendance on a night when several other events were also taking place.