November Kitchen Table Dinner Featuring Chef Travis McConnell

Description

11.7.26 November Kitchen Table Dinner Featuring Chef Travis McConnell

$130.00

For our November Kitchen Table Dinner Sponsored by Jacobs and Co. we are excited to welcome back Chef Travis McConnell. Chef Travis leads the Artisan Butchery Program at Brightwater, teaching students that the key to success in the food industry lies in understanding the entire food system, from farm to table. His approach emphasizes the importance of honoring ingredients, respecting the work that goes into producing them, and recognizing the value of every part of the animal.

True to his philosophy and craft, Chef Travis’s menu will explore the versatility of whole-animal cooking, highlighting the creativity, skill, and care that go into making the most of each cut. Paired with the rich flavors and the abundance of the seasonal fall harvest, his thoughtfully crafted dishes will showcase how quality ingredients, expert technique, and a respect for the process can come together to create a memorable dining experience. We look forward to welcoming Chef Travis back to our kitchen for an evening of exceptional food and a celebration of the connection between the people, practices, and ingredients that bring a meal to life.

Seating is limited, so secure your tickets for dinner with Chef Travis McConnell on Saturday, November 7, at 5:30pm!

Featured Chef: Travis McConnell is an accomplished chef, and currently leads the Artisanal Butchery Program at Brightwater, a Center for the Study of Food. This program is offered within the Brightwater Meat Institute and was designed by Chef McConnell to teach whole animal butchery, the craft of charcuterie, and the business practices essential to running an artisanal butchery operation. In collaboration with small family farms within the region, the program aims to support local producers and train the next generation of butchers and processors through hands-on learning. Taking a unique social entrepreneurship approach, students then learn and apply their skills within an educational setting.

Chef McConnell’s vision is to cultivate a new model of artisanal butchery that serves local communities and fosters sustainable business practices in the butchery and meat processing industry.

Travis received formal training at the New England Culinary Institute, and has previously held the positions of Executive Chef at Pressroom and Recipe and Development Chef at Ropeswing Hospitality Group. He has worked at well-known establishments including Higgins Restaurant & Bar in Portland, OR, Boccalone Salumeria in San Francisco, CA, Revival Bar + Kitchen in Berkeley, CA, and The Capital Hotel in Little Rock, AR. It was at each of these businesses that he developed a love for the craft of whole animal butchery & old-world meat curing.

Event Details:

Saturday, November 7 | 5:30 pm

Multi-course dinner by Chef Travis McConnell

- Chef will create a fresh, farm to table multi-course meal with seasonal ingredients from the Apple Seeds garden.

- Enjoy drinks and conversation with other guests.

- Join our chef in the kitchen to watch the dinner preparations.

- Share in the farm, food, and good company.

*Dress for the Fall weather.  Stroll outdoors in our garden, then join us inside our cozy kitchen for dinner seating. 

The dinner takes place at the Apple Seeds Teaching Farm in Fayetteville, AR.

These dinners are rain or shine. All Kitchen Table Dinner series events are fundraisers with limited seating; we cannot offer refunds for tickets purchased. 

Your participation in Apple Seeds' events supports our mission to ignite a lifelong love for fresh food for students across Arkansas!