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Fayetteville Roots Fest expands with culinary festival, performances and competitions

Fayetteville Roots Fest expands with culinary festival, performances and competitions
Listening to great tunes for three days straight at the Fayetteville Roots Fest can work up an appetite. This year, the organizers decided to go beyond your typical food vendors by creating culinary events that foodies will love!

Throughout the weekend, you can see local and guest chefs like Chef Charlie Ayers (former executive chef at Google and currently of Califa in Palo Alto, CA), Chef Erin Hays (executive chef for Whole Foods Market in Austin, TX) and Chef Matthew Bell (executive chef at South on Main in Little Rock).  In effort to keep the event as locally themed as possible, restaurants and chefs must source as many ingredients locally as possible.


Starting with the VIP opening reception on Thursday night, chefs and restaurants will have the chance to compete with their food collaborations. The prize for best dish/chef team is $2000 cash ($1000 prize per chef). While this event is sold out, the Whole Foods Market Cook Stage will be running during the festival inside the Town Center plaza.

A tented cooking area will be in place along with an outdoor stage, bar and seating.  Expect numerous cooking and food-based demonstrations and live cooking spotlights on six chefs in a new program called the “Daily Specials” where they prepare 200 small plate portions with an “Ozark street food” theme. These dishes will be for sale for $5. Look for rock star performances by chefs and their staff as they cook live - mic’d up - performing just like the musicians throughout the festival. Prize for best dish/chef is $1000 cash. (This event is sponsored by: Whole Foods Market, Requipstore, US Foods, Bod High Productions/Cook with Brooks, Velocity Group, & Edible Ozarkansas.)

If you like a good showdown, you’ll love the second annual Farmer’s Market Chef Cook-off on Saturday, August 27, featuring eight local chefs, randomly paired together (from Thursday night at the VIP reception). Chefs are given one hour and $50 to source from the Fayetteville Farmer’s Market for all ingredients (along with a mystery ingredient). Next, they have 30 minutes to cook and prepare one dish/five plates for the judges. The prize package includes $5000 worth of crystal lake farm chicken to be split and donated to the chef’s food based non-profit of choice, $2000 cash for the best dish/chef team. (This event is sponsored by Fayetteville Farmer’s Market, Crystal Lake Farms, Ozark Natural Foods, Edible Ozarkansas, US Foods, Requipstore.)

On Friday-Sunday, head to the Fayetteville Public Library and check out the Dig in! Food and Farm Festival featuring food & farm based programming including films, workshops & demonstrations, farmer classes, farm tours, authors and the “taste & talk” series.  This taste & talk series is a hybrid of a tasting and round table discussion featuring two area chefs, a select beverage (bourbon, wine, beer), a featured farm, musician and a moderator (Daniel Hintz).  The first portion of the event will be the discussion of food and alcohol pairing, incorporating the featured farm’s ingredients, etc. The second portion of the event being the tasting of the chef’s item (incorporating the featured farm), the select beverage of the event and a short performance by a Fayetteville Roots Festival musician. (This event is sponsored by Fayetteville Public Library, Fayetteville Farmer’s Market, Edible Ozarkansas, and Velocity Group.)

For more information, visit:  http://www.fayettevilleroots.com.

Fayetteville Visitors Bureau

21 South Block Ave.
Fayetteville, AR 72701

479-521-5776 local
800-766-4626 toll free
479-521-4731 fax

info@experiencefayetteville.com

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