Brightwater Culinary Inspired by European Public Markets

One of our cover stories in this issue offers an in-depth look at a leading-edge curriculum that has been licensed to Northwest Arkansas Community College, and will be incorporated into the new culinary school, recently rebranded as “Brightwater: A Center for the Study of Food.”

When complete, Brightwater will inhabit 27,500 SF of renovated space within a larger building, surrounded by other third-party, food-related businesses, at the site of the former Tyson Foods plant in the expanding southeast corner of downtown Bentonville, which has been dubbed the “Market District.” The concept, as we understand it, is inspired by public markets such as Mercato Centrale in Florence, Italy, with food retail shops, dining stalls and trucks, and other entertainment options.

For a few other early details about what Brightwater will offer, consider this description from executive director Glenn Mack:

“Brightwater will boast a 50-seat, theater-style demonstration kitchen for food and drink presentations, a USDA-style butchery, four massive kitchen laboratories for up to 16 students in each, and five additional classrooms,” he explained. “A standalone greenhouse for herbs and produce is also planned. The beverage program is bolstered by a full bar setting for coffee and mixed-drink training, as well as an impressive entry display case for hundreds of bottles of wine.

“Most impressively, the interior of the school is anchored by ‘The Commons,’ a dining/meeting space that can accommodate 100 people for banquet seating and 240 for theater seating,” he continued. “The artwork will harken to Arkansas’ agricultural bounty and heritage in a repurposed, industrial-chic setting.”

Based on that rundown, NWACC’s revamped culinary program will be yet another feather in Bentonville’s hat.