Culinary Lauds

In case you haven’t heard, executive chef Matthew McClure of The Hive restaurant at the 21c Museum Hotel in Bentonville has been named as a semifinalist for a James Beard Foundation Award, widely seen as the American culinary industry’s highest recognition and known as the “Academy Awards of food.”

And, as the old Oscar cliché goes, “It’s an honor just to be nominated.”

But, for McClure, it’s true. Making it to the semifinals is already a “huge win for us,” he said. “It’s an amazing honor to be recognized on a national level like that and to be among the other chefs on that list.”

McClure is up for the 2014 title of “Best Chef: South,” with 20 other semifinalists. The five finalists in the category will be announced March 19, and the awards will be given out in New York City on May 2.

Recipients are chosen by more than 600 culinary professionals, according to the James Beard Foundation website.

McClure studied under noted Boston chef Barbara Lynch and worked under Lee Richardson at The Capital Hotel in Little Rock before taking on his role at The Hive.

The Hive menu focuses on upscale, regional cuisine, and McClure utilizes many locally made and grown ingredients. More than anything, he credits the community support of Bentonville for his success.