- KAT ROBINSON
- THE FAMOUS: Stoby's Cheese Dip
As all good conversations are wont to do, we wandered over the landscape of Arkansas culinary history and the merits and demerits of publicizing events around these parts. I did ask a few questions, though, that you might have been searching out the answers to.
I also have my own thoughts on the subject of cheese dip, and why this event is so damn important. That you can read about over on Tie Dye Travels. More on my morning meeting, on the jump.
John chimed in. “Next year we’re going to promote regionally and nationally.”
“We hope to encourage innovators,” Nick added. I can see how that would work. We talked for a bit about how an influx of talent from other states might encourage new varieties of cheese dip — for instance, crab-infused dip from Rhode Island; new cheeses from Wisconsin; maybe even tofu-cheese dip from California.
This year’s group could spark that innovation. There are already some 50-odd chefs and individuals signed up to compete this year — and applications to enter are still being accepted. There are 100 slots open for the competition — and it’ll be divided into two categories — professional and amateur. By having it open to everyone, we might get some really neat things out there.
John concurs on the idea of cheese dip creation. “There’s no just one way to do cheese dip. Everyone has their own method of preparation, their own spices.”
The schedule’s going up later this week on the event’s website. It’s not a whole lot — a $5 donation will get you in the gate, a $10 donation gets you membership in the Southern Cheese Dip Academy and voting rights. And if you go you can watch the Hog game on the big screen at Dickey-Stephens. Can’t beat that with a stick.