Behind the Menu
By Logan Duvall
It’s easy to forget all that goes into the food we eat. The origin of the ingredients has a story.
Me & McGee Market is a hub for bringing groceries together in a farmer’s market-style venue. Being able to highlight the many relationships in expertly crafted dishes is exciting.
When I called Gina, The Grumpy Rabbit owner and founder, and asked about a collaboration on a farm-to-table dinner, I was met with an instant and emphatic “yes!”
The Grumpy Rabbit, named after the combination of Gina’s husband “Grumpy” and Lonoke’s mascot Jackrabbits, has embraced the challenge of showcasing locally sourced ingredients for an amazing dinner.
Chefs Kyle Carson and EJ Turner have been a dream, and their excitement in crafting a menu without knowing all the ingredients until very late in the game. This is because securing local and in season is a primary goal.
The purple rice in the amuse-bouche in French translates to “amuses the mouth,” and comes from Ralston Family Farms in Atkins, Ark.. They are pioneering regenerative agriculture in the Arkansas River Valley. Dr. Anna McClung developed the specific variety of purple rice in Arkansas with the Dale Bumpers National Rice Research Center in Stuttgart. It’s exceptionally high in the same antioxidants found in blueberries.
Robin and Tim Ralston are long-time friends, and I beam with pride at the thought of what they are doing for the community and environment. And the fact it’s in my hometown is a massive bonus.
https://m.youtube.com/watch?v=VgLeOxta5h0
The first course Caprese salad is made of Tasty Acres Carbon tomatoes, similar to the Cherokee purple, paired with in-house mozzarella, Texas Hill Country olive oil, and balsamic vinegar. Searching for an olive salad, I found a vertically integrated olive orchard in Dripping Springs, Texas.
I didn’t realize olives were grown so close to us and am ecstatic to stock our shelves with their products.
The second course of gnocchi is made from scratch from Arkansas-grown sweet potatoes paired with a beef and pork combo meatball. The beef comes from Hoien Family Farms in Atkins, another farming family with a holistic approach. The grass-fed and finished beef is the only beef found at Me & McGee.
The pork is another unique product of Arkansas from Porch Swing farms in Bigelow. The pork comes from the heritage breed Gloucestershire Old Spot or GOS.
The sweet potato gnocchi and meatballs are served with in-house marinara made with heirloom tomatoes from Tasty Acres.
Intermezzo is a contracting piece between larger sections like the second and main courses. The special treat is a watermelon sorbet made of seedless black diamonds from Dumas, Ark.
The main course is a braised chicken quarter from Bradford Valley Farms in Damascus, Arkansas. It’s a chicken meets mushrooms dish with Ralston’s purple rice and an assortment of in-season vegetables from the market.
We are wrapping up the evening with dessert highlights, a grilled peach, and Little Rock’s own Loblolly Creamery vanilla ice cream.
Having chefs use their creativity and expertise in bringing together special products from all over the region inside a gorgeous restaurant is only the tip of what we can do for the local food system.
A lot of passionate people have come together to create a wonderful experience. I bet it won’t be the last!