Guests gathered in the Hinderliter Grog Shop on the grounds of the Historic Arkansas Museum on July 26 for History Is Served, a dinner series exploring historic Arkansas food ways.
In the Grog Shop, guests enjoyed appetizers including grilled bratwurst and pickled cauliflower and a German ale made by Stone's Throw Brewing. Afterward, guests toured the Brownlee House and Kitchen before moving to the museum's cafe for dinner.
This dinner -- third in the series -- focused on German and Scottish influences in territorial Arkansas with Trio's chefs Shanna Merriweather and Capi Peck creating a modern meal based on research by the museum of the territorial period.
The sold-out meal included chilled smoked trout and watercress salad as a first course and cock-a-leekie soup for a second course, both Scottish influenced. The third course -- sauerbraten with braised red cabbage and spaetzle -- was German inspired. Sticky toffee pudding cake was served for dessert.
The final dinner in the series this year will be Nov. 15 and will explore the contributions of blacks to Arkansas' food ways. Chefs Evette Brady and Tim Morton will create the meal. Dinner series sponsors are Ben E. Keith Foods and the Historic Arkansas Museum Foundation.Gallery: History Is Served dinner series
High Profile on 08/05/2018
Print Headline: Scottish, German influences featured on museum's menu