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MAR-APR 2017

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38 M A R C H / A P R I L 2 0 1 7 EGGSHELLS KITCHEN COMPANY LITTLE ROCK, ARKANSAS Former accountant and lifelong foodie Lindsey Gray, is living her dream as the owner of Eggshells Kitchen Company, a one-stop kitchen shop that hosts the most popular cooking classes in Little Rock. Nearly 40 local chefs take turns guiding groups through the recipes that will end up on their plates. As in most cities, the chefs have migrated to Arkansas from all over the country, and Gray said the chef who cooks the most classically Southern cuisine is from Montana. Groups often re- quest that the menu include traditional Southern comfort food like fried chicken, black-eyed peas and drop-biscuits, "the sorts of dishes your grandma used to make." But some groups like to pick the genre and leave it up to the chef, who usually plans a modern spin for the old favorites. All the staff at Eggshells like to cook as well, and part of the goal is to help people learn the right kitchen tools to make preparing meals more manageable. The neighborhood kitchen store also prides itself on being a resource for cooks who need a menu suggestion or help tackling a tough recipe. "We're the sort of class you can take whether you know what you're doing or you're the sort of person who is afraid to step into the kitch- en," Gray said. W W W . E G G S H E L L S K I T C H E N C O M P A N Y . C O M WILD THYME COOKING LEXINGTON, KENTUCKY For chef Allison Davis, food is the common thread that pulls people around a table and draws them into conversation and laughter. She welcomes groups into her kitchen studio nes- tled in one of Lexington's oldest neighborhoods where she and her fellow chefs model Southern hospitality. "Being born and raised in Kentucky, I have an emotional attachment to Southern food," Davis said. "I love inviting people into that part of our history." Several classes at Wild Thyme Cooking are built around local, organic grass-fed beef and pastured pork. "We like to teach groups that where you get your protein makes a big difference," she said. The great sources of protein are paired with fresh, local produce. Groups are also likely to learn how to cook with Kentucky's most iconic ingredient: bour- bon. "I love using bourbon in everything," Da- vis said. "It can go into any dish and pull out an amazing layer of flavor." A typical bourbon menu might be smoked pork loin with a bourbon cherry glaze; broccoli gratin with sour cream, ricotta and bourbon; and a cream cheese brownie drizzled with bourbon caramel sauce. If guests want the hands-on experience, they can be part of each course's preparation, or they can opt for a demonstration-only evening. W W W . W I L D T H Y M E C O O K I N G . C O M KENTUCKY Courtesy Wild Thyme Cooking Class at Wild Thyme Cooking We're not just any small town. We're the most beautiful small town in America, according to Rand McNally and USA Today. In Kentucky's second- oldest city, you can relive history, tour bourbon distilleries, indulge in fine Southern cuisine, and embark on aernoons of endless shopping. Come to Bardstown, KY – the small town with big escapes. BEAUTIFUL 800.638.4877

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