Arkansas Cooks

Saturday, February 4, 201211:00 a.m. until 1:00 p.m.Annunciation Greek Orthodox Ballroom1100 Napa Valley Drive

Little Rock, Arkansas 72211

Call 501-626-9914 for more information

Featured Guest: Toni Burrows owner and head chef at Hole In the Wall

Now in AmityRoad, Oak St Exit. Moving soon to downtown Conway, Markham St. In the Old Gin Building.

Open Mon. - Friday 10:30-2

Phone #- 501-205-1325

Th Pepperidge Farm folks have a great Cinnamon Swirl Bread that works great for a make a head French Toast. Here us the recipe.

1 loaf (16oz) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes

3/4 cup dried cranberries

6 eggs, beaten

3 cups 1/2 & 1/2 or milk

2 t. vanilla extact

Place bread cubes and cranberries in greased 3 qt. shallow baking dish. Mix eggs, 1/2 & 1/2  and vanilla. Pour over all. Cover and refrigerate 1 hr. or overnight. Uncover and Bake at 350 degrees F for 45 min. or until golden brown and set in the center. Serve like french toast! Serves 8

Outstanding in the field is really a bus that tours around the country setting up great dinners in fields and farms that then supply the food for amazing dinners! Lee Richardson from the Captial Hotel along with his team served up  amazing food for central Arkansas on the Scott Heritage Farm in Scott AR. Home to Jody Hardin and Barbra Armstrong. My mother Bev Twedt, and Ihad an unforgettable time! There was also a dinner the next day at Whitton Farms in Tyronza, AR. These were the only two Arkansas stops.Go to outstandinginthefield.com to find out more!