LITTLE ROCK — COOKBOOK SIGNING
Whitney Miller, cookbook author and Master chef, is making the rounds in central Arkansas this week.
Miller will be at the Culinary District, 510 Ouachita Ave., Hot Springs from 1-3 p.m. today, signing copies of her book Modern Hospitality: Simple Recipes With Southern Charm. For more information, call (501) 624-2665.
Miller will be at Pulaski Technical College Arkansas Culinary School, 13000 Interstate 30, Little Rock from noon to 3 p.m. Thursday, with a cooking demonstration and book signing. For more information, call (501) 812-2860.
WHAT A LAMB
We hear Whole Foods in Little Rock is the place to go for lamb right now. The market is the exclusive U.S.
retailer of Icelandic lamb.
It is considered by many to be the best in the world.
The grass-fed sheep graze on land that is “wild and untamed” and treated with very little, if any, pesticide.
According to information provided by Whole Foods, the sheep are the direct descendants of those taken to Iceland by the Vikings and have not been crossbred with imported species.
As of deadline, lamb shoulder blade chops, ground lamb and semi-boneless leg of lamb were available, starting about $8 a pound. The season is short and supply is limited, so we recommend calling ahead, (501) 221-2331.
IN THE SPIRIT
We know it’s a little early to be thinking about Christmas. But that’s exactly what we thought of with our first sip of Bacardi’s new spiced rum, Oakheart. The smoky rum reminded us of whiskey with notes of vanilla, cinnamon and nutmeg, which made us think of eggnog.
The amber-colored rum is a blend of Bacardi Superior and Bacardi Gold and is aged in charred white oak barrels. We enjoyed it straight up and in cola over ice. But we think it will be amazing come winter in eggnog, whether homemade or store-bought.
Food, Pages 35 on 10/26/2011