Sunday, May 8, 2011

The Middle Ages in Ozark Stone.

The wind sighs through the cedars in the Ozark hills, stirring branches in the trees. A persistent high pitched tap echoes through the area… tink, tink, tink. A few voices are heard here and there, but other than the sound of sheep and the occasional bark of a dog, there’s little else.

Just over that rise, there are people working, people in trimmed shirts, hand-constructed leather shoes and hats. A rope-maker shows young boys how to weave fibers together to form yarn that’s then woven together into a stronger length of rope. The potter works the clay for mugs and bowls. The softer sound of chisel on wood can be heard coming from a shelter, where the carpenter is working. There’s a hiss down below, where the blacksmith has just dropped a horseshoe into water.

And in the center of it all, on a cleared and slightly muddy hillside, a wall. But more than a wall -- a series of walls and circular stone constructions about shoulder high. In the center, a giant wheel with an arm. There’s a well here, too. And if you let your imagination fly, you can dream of these walls growing to 25 feet in height, with towers soaring up to 45 feet and a Lord’s Tower that will reach 70 feet. You can just see where the drawbridge will be lowered, where ladies and lords will one day pass on a terraced green within.

But for now, there’s the constant buzz of activity as masons set stones carved on-site by hand, slowly but surely assembling a French fortress in the Ozarks.



Michel Guyot
Château de Guédelon
But this isn’t the Middle Ages. Though the bastion on the side of the hill is being constructed from stone milled on site by laborers working by hand, it’s a product of the 21st Century, not the 13th. It’s the brainchild of French entrepreneur Michel Guyot. He’s been involved with other fantastical projects, including the restoration of a number of castle ruins throughout France and the construction of a medieval-esque castle called Guédelon in Burgundy.

Marc and Solange Mirat
Marc and Solange Mirat, two French citizens who have lived in the Harrison area for over two decades, visited Puisaye in September 2008 and were mightly impressed with Guédelon. They offered to sell land they owned in Lead Hill to Guyot for the purposes of building this citadel on American soil. In June 2009 ground was broken, and today the project of building the Ozark Medieval Fortress is well underway.

Underway is the correct term; it takes a bit of a dreamer to be able to visualize what the fortress will look like in 20 years. But those plans are right there when you enter the park.

I traveled to Lead Hill this April to visit the new wonder rising in the area, expecting to find an architectural project underway. What I truly discovered was a fledgling community out to tackle an impossible task, teaching others about life in the Middle Ages at the same time.

***

Medieval James
The first person most people meet along the way is Medieval James. I asked him for his full name, and he insisted he’s just Medieval James.

James is the historian at the Ozark Medieval Fortress. He knows everything there is to know about the structure being built and the time it represents.

“For the purposes of the fortress, it’s the year 1226. 1226 is the first year of the reign of King Louis IX of France, who later became ‘Saint Louis‘ and the namesake of the city of St. Louis. It is the middle of the High Middle Ages, a century before the Black Plague.

“Castles were being built all over Europe at this point. There were 15,000 castles in Europe built during this time.”

James gives his talk in a small house just past the visitors center, giving each crowd a good idea of what the castle is and will be. There are diagrams on the wall, three of them -- one showing how the foundation of the fortress was set out in 2010, one of how it should look in 2020 and a third showing near completion in 2030. It’s a long ranging project that will see a polygon plan rise along the hillside.

“Now, it’s not a replica of something else. The architect Christian Courvisier put this plan together with the elements of several extant medieval French castles, but it’s not identical to any castle you might visit.”

James started the tour down a path made from crushed limestone, a by-product of the stone carving process. If the castle had been built in France, it would have been made from locally available stone. Because the fortress is being built in the Ozarks, it’s being constructed from site-quarried Arkansas magnesium-laden limestone. “It’s hard to chisel,” James says, “but it will last millennia.” Since the path needed to be gritted to make it ADA accessible, using the dust and debris from the stonecutting operation was the logical choice.

The stonemasons are experts in their craft, using the quarry there to cut the precise stones needed for the outside of the walls, the carved stones that will decorate the inside and the broken stones that are used as fill between the outsides of the five-foot thick walls. They’ll progress a bit further each year. At the end of last season, they sealed the top of the walls as they were with a wet concrete solution. That layer is chipped away and construction has been started afresh on this year’s progress.

Tiles drying in the sun
It’s not just the stonemasons that have their work cut out for them, cutting and carving and hauling up the rocks that will build the castle. The potter has a real challenge -- creating a workable tile from Arkansas red mud and then creating the 12,000 tiles over six years to cover the roofs on the towers and abodes within.

James takes us past the construction of a paper factory house and past picnic tables set up for visitors down to a model of a wooden fortress, a starting point for the tour. There he explains the difference between a castle and a fortress. “The fortress in the early Middle Ages was purely for protection. No one lived there. The wooden fortresses were built first to protect people before the castle was finished. See, when the Roman Empire fell everything went into chaos. You had the barbarians -- barbarian meant ‘bearded one,’ in the first years. Infidels in the 700s. In the 900s you had the Vikings from the north. You needed to be fortified against these invaders.

“Now, the Europeans knew how the Romans protected themselves by putting up a picket fence around their encampments. The French developed a certain sort of building of these fortresses called a Motte and Bailey -- or mound and courtyard. This was a tall fence surrounding a tower that could be up to 120 feet high, all made of wood.”

He took us from the model into a wooden fortress built right on-site, a demonstration of what would have been built before the castle itself. The wooden sections of fence were pulled tight together, just tight enough you could see through the planks to see who was coming.

“It took 500 years to get to here… 500 years of wooden fortress building. They might last 10 years. Then around 1000 A.D. there was this return of the Roman idea of building with stone. That’s where we come to the castle -- a house to be protected.”

***

We progressed down the path to the first workshop, where sheep grazed in a pen on the right side of the path and a shelter was set up on the left. This is where we met Catherine Koehler, one of the many resident artists who work at the Ozark Medieval Fortress.

Catherine is an expert in fiber arts and medieval illumination who‘s moved here from Mississippi. She, like Medieval James, has studied extensively in her field. Her undergraduate work at the Memphis College of Arts paired with her longtime experience as a medieval re-enactor with the Society for Creative Anachronism have well prepared her for this sort of work.

She described her dress to the crowd following Medieval James. “This is typical of what a French woman would have worn in the Middle Ages,” she told us, “an underdress and an overdress, and something covering the head.”

“Is it hot?” one of the visitors asked.

“It can be, but you get used to it. It reached 115 degrees in the sun this past summer and I was still in layers.”

“It was cooler back then, wasn’t it?” my photographer asked.

“A lot of people think so.” She went on to describe how clothes were colored. “There were dyes that came from all sorts of things -- like this green, it’s dyed from rosemary. We use some stuff here from elsewhere, like cochineal, but we try to grow most of what we use. There are some dyes like madder that we aren’t allowed to plant here, so we get that dye sent to us.”

She showed us how to use a drop spindle to make thread and talked about how felt was made. Catherine also shared with us later about the sheep. The day we came by two new baby sheep were introduced to the flock, and as we discovered they weren’t contained by the fences.



My photographer is apparently a good sheep catcher.

I sat down with Catherine after work to talk about the project and asked her what it was like to work on the site.

“We work five day shifts now,” she told me. “But last year, I worked 10 days on and four days off. It can get really hot. But the castle is amazing.”

Catherine does all sorts of demonstrations, not just for the tours but for individuals who come back through to learn a specific skill, like a little looming or some medieval-style calligraphy or illumination. Every day she’s out there in her layered dresses, another cog in the wheel of life at the fortress.

***
The Stone Quarry

James took us along a three quarters of a mile path, stopping at stations along the way. He pointed out brush piles left to draw animals for hunting and a raised bed garden. He showed us how medieval carpenters used a 13-knot rope to construct buildings and take measurements.


He took us past the quarry where stones for the castle are chipped away. And then, right past the stable, we looked out from under a canopy of trees and saw the vast white construction ahead of us.

This is what you see today, a castle in the making. The stone walls have been constructed to anywhere from four to eight feet high in the past year on a long inclined slope. You can see where the surface has been taken down to the rock -- the unique Ozark limestone bedrock meant there was no need for a foundation to be dug out of the dirt.


In the center -- a huge Roman crane. James told us “about 1000 (A.D.), carpenters and stonemasons rediscovered the Roman crane. It’s sort of like a hamster wheel, where a man walks -- not runs, just walks -- and a series of ropes and pulleys raise and move these heavy stones.”

There’s also a well already there, created from the spring at the center of the castle. As it would have in medieval times, it will provide water to the castle once it is built.


I think I was expecting something a little smaller, more like a mansion or large house. But the enclosure is immense -- wider than a football field and fully half as long, more in some places. The rains over the winter have filled the base of the two gate towers. It’s a climb from the bottom of the hill up through the future courtyard to the round bases of the towers and the larger Lord’s Tower that will one day reach 70 feet into the Ozark sky.

The work is already evident -- such as the meticulously carved stones over doorways and the sills of the archer’s slits. The basis of the staircases that will carry people up to higher levels in the towers and the abode that will be constructed there are still being built up.


At this point, little is off-limits. The masons pack up for the day around 1 p.m. and the guides prohibit walking on top of the bare walls. But that’s about it. They suggest you don’t fall in the well.


All around the castle are shelters, lean-tos and stands where artisans work and share with visitors. There’s a massive oven downhill for cooking crusty loaves of bread. The blacksmith’s shop is full of iron pieces and lengths of metal, horseshoes and primitive tools recently forged. There’s a basket weaver, and up the hill you’ll find the potter, if not working at the wheel then tending to the firing of an earthen kiln.

There’s a rope-maker who shows how to weave fiber into strands into string and stronger ropes, a carpenter, a station where you can choose to illuminate your name or a favorite saying. For a small fee you can weave your own wool bracelet or carve your own piece of stone. All the while artisans and volunteers work on the castle, on the tools to create the castle and what will decorate it in years to come, and on the basic needs like sustenance and clothing for this small community.

***

Will you see knights at the Ozark Medieval Fortress? James shares his views on the knights.

“This construction would have been the home of a knight, but a knight was just a warrior who worked for a lord. The term is “vassalage.” It’s a pyramid social system based on the exchange of loyalty and service for protection and land. At the top is the King who owns everything. Below the King were the lords, then their mounted warriors, the knights. The knights owned this land and took care of it and the people on it -- in exchange, they were expected to do their military service to the king -- which might mean they’re away for a while. Real knights aren’t like what you see in movies like ‘A Knight’s Tale.’ ”

***

It’s been just two years since ground was broken on the project, and already there have been visitors from as far away as Italy and Belize, Germany, Italy and Switzerland, Poland and Brazil. The castle has a growing popularity amongst locals here in Arkansas; during my travels I’ve heard from people who have raved over their visit and from others who are trying to fit a visit into their schedules.

The flag marks the well's location.
There is a small problem that the project faces though -- and that’s money. Because the owners are French, they can’t apply for the same sort of not-for-profit status that might help a similar effort created by Americans. They’re having to rely on the generosity of 14 investors, fees for those who come to the fortress and whatever else they can piece together. When you’re talking about a crew of several dozen artists in residence, administrative costs and advertising, that’s a lot of money to recoup.

But everyone I spoke with at the Ozark Medieval Fortress has the highest hopes on its success. For them, failure is not only off the list of options, it’s an impossibility. I’m looking forward to visiting again and again to see the raising of this remarkable castle, to watch it grow and see who comes to observe its progress. Perhaps by the time my child is an adult she’ll be able to tell people how a group of artists and innovators grew a castle in the Ozark hills and merged Southern hospitality with the age of chivalry.

***

The Ozark Medieval Fortress is open 10 a.m.-6 p.m. Wednesday-Saturday and 1-6 p.m. Sunday.
Tickets: Adults $18
Children 6-16 $9
Children under six are free
$2 for the tour
Discounts available for groups
Season passes $45 adults/$22.50 kids

(870) 436-7625
www.ozarkmedievalfortress.com
GPS coordinates N 36 26.176, W 93 3.736

For a neat inside view on how the Castle is progressing and about the Middle Ages, check out the great blog Medieval James has put together.  It's an excellent read.

***

UPDATE:
January 20, 2012.  Sadly, the owners of the castle have decided not to reopen it for this season.  They're looking for buyers to take over the project.  I hope someone else steps in and continues this neat project.  There's a lot of people depending on it for their jobs, and frankly it's just a really cool idea.

Friday, May 6, 2011

Old Spanish Flair at the 1929 Hotel Seville.

There is a flavor that is found at the world’s finest and most distinctive hotels… a flavor you sense the moment you walk in the door. It’s the signature of a property, and it’s what sticks with a customer long after they’ve departed.

The immediate flavor that comes to mind with the 1929 Hotel Seville in Harrison is that of a famous rock album cover… that of the 1976 album Hotel California by the Eagles. That taste of Old Spain in a contemporary setting resonates throughout the property… though honestly, that may not have been the intent.

Pieday: Chcolate cream meringue at Gimme Some Sugar.


RICH:  Five inches wide and full of custard
What makes a meringue pie greater? After sampling so many versions of chocolate, lemon and coconut meringue pies, I’ve come to expect a light and eggy foam with little sweetness, a huge contrast to the custard below. It’s always a great difference from cream pies with their whipped topping peaks and overwhelming sweetness.
Xandra Sharpe has managed to merge the toasted topped nature of a meringue pie with a creamy, almost whipped creamy foam on top of a little pie that’s going to steal your soul. It’s a fistful of pie crust, custard and white fluff that you will find yourself returning to again and again.
Several people have pointed out Gimme Some Sugar to me, a little bake shop in a little strip of shops south of Greenbrier. I just had to stop in.
It’s a very unpretentious place, just a couple of counters and a smattering of sweets. The strawberry cupcakes immediately caught my eye; I was also in the market that day for a sweet treat for my daughter, and they were just adorable. They were also very strawberry-ful (is that a word?) with a rich flavor and hints of cream cheese.
My friend Joshua had keyed me in on the Earthquake Brownies ($1.25). I’m glad for this. They’re double-layer brownies with a thick layer of caramel in-between, studded with dark and white chocolate chips. They are sticky. But they’re also yummy, with enough salt in the mixture to give that perfect sweet-and-salty bite a good brownie needs.
But the pie. Aw. I took home one of the little chocolate meringue pies ($3) to try later. And boy, that was a revelation. I was expecting another foamy egg-white concoction. Instead, I bit into the five inch pie and was met with a lovely surprise. It started with the homemade slightly salty crust, then proceeded to the thick and very rich chocolate custard. The custard was creamy instead of hard-firm, which meant it mooshed with each bite — it wasn’t a Jell-O pudding sort of pie where you can see your spoon marks afterwards. Very good.
But it was the creamy meringue that earned me the most satisfaction — both whipped and creamy. A bite pulled the creamy white stuff down into the pie — with a traditional meringue the meringue bits just fall apart. It was sweet. It felt soft on the tongue. And it was toasted.
Thing is, Gimme Some Sugar may not have a whole lot out in the case — but that’s because Xandra specializes in custom orders. I took a look around at her website and saw some really neat looking cakes. The shop’s Facebook page is currently featuring cupcake bites (cupcake pops without the stick) and chocolate covered strawberries for Mother’s Day.
Gimme Some Sugar is open Tuesday through Friday 9 a.m. to 5:30 p.m. and Saturday 9 a.m. to noon. Call (501) 679-5137 during business hours or (501) 733-9903 off-hours (within reason!) for special orders and appointments.

Thursday, May 5, 2011

Calling all bakers!


Screen_Captures1.jpg
It's time to step up and help end childhood hunger. The Great American Bake Sale is coming up May 14th, and you can participate right here in Central Arkansas as part of the National Food Blogger Bake Sale. Food bloggers from around the state are invited to join the effort to take place on Saturday the 14th from 9 a.m. to 2 p.m. at 6th and Main Streets in North Little Rock, adjacent to the Argenta Certified Arkansas Farmers Market.
You can participate — doesn't matter if you're a big bakery, a small one or just like to cook. Donations of cookies, cupcakes, brownies and other baked goods will all be accepted. All of the proceeds from the event will go to Share Our Strength.
I'm personally making a call-out to friends and fans of Eat Arkansas to come participate. Here's your chance to show off your own baking prowess and to meet our state's bloggers (yes, I will be there. Come harass me if you like, just donate and maybe buy some baked goods). Dust off your favorite recipe and whip it up for folks. I think it'd be awesome.
Also, if you're an Arkansas food blogger, you have a special invite to join us. It'll be a blast. The official release on the jump.
For Immediate Release
Contact: Christie Ison
Christie@fancypantsfoodie.com
Arkansas Food Bloggers Bake and Sell Goodies to End Hunger
Writers to donate 100% of sales to Share Our Strength
bake-sale1.jpg
(North Little Rock, Ark.) — May 3, 2010 — Arkansas food bloggers are taking a break from the keyboard on Saturday, May 14 to participate in the National Food Blogger Bake Sale, a team of the Great American Bake Sale benefiting Share Our Strength, an organization committed to ending childhood hunger in America. The local event is 9 a.m. to 2 p.m. at 6th and Main Streets in North Little Rock, adjacent to the Argenta Certified Arkansas Farmers’ Market. All proceeds from the sale will go to Share Our Strength.
In addition to coordinating the event, Arkansas bloggers will feature baked goods from their websites, and central Arkansas’ best professional bakers, including the Peabody Hotel, Brown Sugar Bakeshop and Blue Cake Company, will provide some of their most coveted treats. Dempsey Bakery, a new gluten-free bakery in Little Rock, will also donate cookies and cakes for the sale.
This year’s Arkansas event is chaired by Christie Ison of FancyPantsFoodie.com and Kat Robinson ofTieDyeTravels.com.
“We get to write about food as an art form,” Ison said. “At the same time, there are thousands of people here in Arkansas who are hungry, many of them children. This is something we can do to help.”
Organized nationally last year by Gaby Dalkin of WhatsGabyCooking.com, the National Food Blogger Bake Sale features food bloggers from across the country who unite to support the cause by holding bake sales in their states on the same day.
About Share Our Strength:
Share Our Strength (Strength.org), a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.  Through its No Kid Hungry Campaign, a national effort to end childhood hunger in America by 2015, Share Our Strength ensures children in need are enrolled in federal nutrition programs, invests in community organizations fighting hunger, teaches families how to cook healthy, affordable meals, and builds public-private partnerships to end hunger, nationally and at the state and city levels. In 2010, Share Our Strength’s Great American Bake Sale raised over $1 million for these activities. 
###

Burger joint of the week: The House in Hillcrest.


BUTTERY BURGER:  The Great American Burger at The House
  • KAT ROBINSON
  • BUTTERY BURGER: The Great American Burger at The House
Hopefully you’ve had a chance to peruse the new Natives Guide, covering the best burgers in Pulaski County. No? It’s worth a read.
On the list: this burger, the Great American Burger ($9.50) at The House. From bun top to bottom it’s a great example of how a good burger can be put together from fine ingredients and served up with a little pizzazz.
The House started out when it opened offering a laundry list of burgers at lunchtime. Lunch was discontinued for some time, but when it came back this burger was the sole survivor. At least, the listing was. If you get down to the nitty gritty, the burger choices are pretty vast. For instance, you have a choice of a beef patty from Wynn Farms, a turkey patty or a vegetable patty featuring black beans. There are several choices of cheeses. And there are a slew of add-on condiments that could drastically change whatever flavor you’re searching for in a burger.
But what it really comes down to is this: it’s a burger. It’s a good one. And it can be enjoyed with a Diamond Bear Root Beer or the alcoholic beverage of your choice or even a coffee drink — in one of the more comfortable lunching spots in town.
My choice of burger was the traditional beef patty, which was very lean and tightly packed. The burger comes with herbed mayo, which is a very nice touch. It also comes with tomatoes, red onion ringlets and green leaf lettuce,
all aboard a fresh baked Boulevard Bread Company bun.
Sides are varied — the day I went fries weren’t offered but I did have a choice of chips or salad. I chose the latter and received a nice, sweet dressing drizzled pile of fresh baby salad greens and croutons, a nice fresh side to the burger.
And the burger itself? Nicely crusted and lightly seasoned. I chose the Chevre cheese to add to my burger and was very pleased with the combination of richy beefy burger and tangy cheese. Maytag Blue Cheese is my other favorite here, though you also have a choice of more traditional favorites such as Swiss and Cheddar.
Better yet, the burger is not overdone. Though the patty is tight packed and a little thinner than other pub burgers, it’s cooked to a light pink in the center.
If I were to call this burger anything, I’d say it was buttery — that’s the overall combination of the bun, the patty and the cheese on me.
I wasn’t the only one eating a burger the day I dropped in. I noticed several other diners here and there customizing their own. The House may not be seen as much of a burger place, but there seem to be plenty of people purchasing them there.
You’ll find The House at 722 N. Palm (by the Hillcrest Kroger). It’s open 11 a.m.-11 p.m. Monday-Thursday, until midnight Friday and Saturday and opens an hour earlier on the weekends. (501) 663-4500. Check out theFacebook fan page… and the lunch menu.

The transported goodness of Steffey's Pizza.

Arkansas is blessed with a lot of good pizzas... some with a cracker crust (U.S. Pizza Company, Iriana's), some with a biscuit crust (Rod's Pizza Cellar), some Napolitan style (Za Za) and some with their own spin on Chicago (Damgoode Pies).  But I have recently followed some good recommendations to a little place in Lavaca, AR that serves up an incredibly good pizza... which could be the best in Arkansas.

The place:  Steffey's Pizza.  The pie: the Uncle Roman, a double-crusted stuffed pie baked in a 12” cast iron skillet.

Steffey’s Pizza was born in Pennsylvania in 1963, where it enjoyed some success.  But for whatever reason, business started falling off or whatever, the Steffey’s decided to pick up and move to Arkansas in 1981 and try business there.  They didn’t move to any of our major cities but to a little community outside Barling that saw little to no traffic.

It started out in a location west of the current store before being moved downtown where it thrived for a couple of decades.  The new store has been open for about three years now.  It’s clean and homey with four big pizza ovens exposed in the kitchen that’s right in front of you when you walk in the door.  There’s a game room with a pool table, old fashion Horwitzer jukebox (that plays for free) and arcade to the left, and a dining room featuring tables lit with lights ensconced in cheese graters to the right.

The store’s now run by the Steffey’s daughter Lee Ann, and while I was in there I noticed her daughter come in with a friend for a knosh.  The waitresses are all friendly and companionable and full of answers to crazy questions.  And up on one wall there’s the original Steffey’s price marquee with the original prices. 

There are so many pizzas available at Steffey’s with all sorts of toppings.  There are sandwiches, big sub sandwiches baked in the ovens.  There are nachos and breadsticks and salads.  But all these paled compared to that one specially featured
pie in the middle of the menu.


There’s just one size for the Uncle Roman, and you choose the toppings ($18.95 for one or two, $20.95 for three or four, $22.95 for more or a specialty) .  This pie was ordered up with ground beef, mushrooms, a provolone-Cheddar mix and roasted red bell peppers.  The sauce inside was light.  The cheeses glued top and bottom crust together, and both crusts were brushed on the outside with butter and Parmesan cheese and maybe a little cornmeal. 

The surface of the top crust was crunchy and hearty, not soggy or tacky in any way.  It almost crackled under the fork (this is without a doubt a fork-full pizza), the nicely cooked mushrooms and peppers giving way under the fork without hinderance.  The beef is well spiced, too. 

Egads, I have a new favorite pie… this deep-dish monster is over an inch thick, and the more I ate the more I liked it.  I even tried it with both the offered condiments; the parmesan cheese was good as expected, but the ranch dressing offered was a completely separate and strange experience I could totally get behind, creating an almost sandwich-like flavor.

I bet if you wanted ranch dressing instead of red sauce you could get it.  Different offerings on the menu include barbecue sauce, mustard and olive oil as options.

Steffey’s Pizza really differs from Arkansas pizzas in one very specific way.  The crust is not a cracker crust.  It’s not a biscuit crust, either… it’s almost a flatbread, yeasty but barely so with such a nice flavor, like the outer crust of a French bread loaf.  I look forward to going back and trying a traditional pie at some point.

There wasn’t even a hope of that on this visit.  I managed to eat a quarter of it and was pushing it at that -- I wanted nothing more than a nap after that.  Which is a shame, because Steffey’s offers chocolate covered cannoli for $1.69 each ($3 for 2) and they looked perfect -- sweet but small, about all someone could likely manage after being overcome by the Uncle Roman.

You’ll find Steffey’s on the west side of Lavaca on the main drag, across from the sno-cone place and east of the Y intersection of Highways 96 and 255 at 627 West Main.   They’re open 10:30 a.m. to 9 p.m. Monday through Thursday, until 10 p.m. Friday and Saturday and it’s closed on Sunday.  (479) 674-2300.

P.S.  It was even better the next day.


Steffey's Pizza on Urbanspoon

More sushi in the Rock: Tokyo House.


ALMOST READY:  The new Tokyo House
Tokyo House, a sushi and seafood buffet, is moving into the location formerly home to Rockston's, Gaucho's and other restaurants at 11 Shackleford Drive (behind Cozymel's). The restaurant should be open in about two weeks, according to the folks I cornered on site.

Wednesday, May 4, 2011

Biggest doughnuts in the state -- at Craig Family Bakery.


KEEP IN MIND:  Thats a cafeteria-style tray
  • GRAV WELDON
  • KEEP IN MIND: That's a cafeteria-style tray
It’s easy to want to talk about food that stretches the limits. The biggest this or that usually creates waves… whether or not it’s especially the tastiest of anything. Yet sometimes large food deserves notice.
That’s the case at Craig's Family Bakery in Van Buren, where the large doughnuts have caught my attention… and the tiny gingersnaps have stolen my heart.
The doughnuts… there really is no better way of sharing the image of the doughnuts without the photos. They are monsters, eight inches or more across, glazed and yeasty. They’re proportionally flatter than regular doughnuts but they’re still thicker than their counterparts. I would estimate one of these sunuvaguns is worth six regular doughnuts. They are huge.
And when you go to order one, if you mention they’ll cover it in chocolate for you — they aren’t kidding. Takes them just a minute or so to drizzle a thick chocolate glaze on top.
But the doughnuts are just one big thing there. They also have these ginormous cinnamon twists in the case that are easily breakfast for two people.
They have regular doughnuts, Long Johns, sweet rolls, cookies and such. And then there’s something stranger. See, Craig's Family Bakery could be known for the big stuff, but they also offer tiny versions of this and that. Such as the tiny yet tasty two-bite cinnamon rolls, maybe two inches across and just as tasty as a full sized one. They are decadently good.
There are doughnut holes — chocolate drizzled ones, brown sugar dusted ones. There are fudgy no-bakes and iced sugar cookies and Toll House cookies. And then there are the ginger snaps — delicate circles of ginger-scented goodness wrapped like a cannoli around a delicate cream filling. 99 cents for something truly beautiful… and if you like cannoli, they have those, too.
For the amazing show and wonder of the many items inthose bakery cases, you aren’t going to spend a whole lot. For testing purposes, I acquired one large doughnut (with the volunteered chocolate glaze), a chocolate covered Bavarian filled Long John, a tiny cinnamon roll and a ginger snap. The Long John was creamy but with a firm dough that more resembled what you might get with a loaf of bread. And the doughnut got sliced up and shared with several people… and still there was left-overs.
You'll find Craig's Family Bakery at 805 Fayetteville Road on top of the big hill in Van Buren. It's open 6 a.m.-6 p.m. Tuesday through Friday, until 2 p.m. on Saturday and 1 p.m. on Sunday. (479) 471-8800. They also have a Facebook page.
Craig's Family Bakery on Urbanspoon

Tuesday, May 3, 2011

Before the food trucks came, there was Paizi's.

I’ve had a few people mention to me this truck selling gyros in the Toys-R-Us parking lot in Fort Smith. My photographer even mentioned it to me. So yeah, I had to go check it out.

What I discovered was Paizi’s Gyros, an old favorite in a new place… an old favorite I usually enjoy only once a year. Usually in October.

Monday, May 2, 2011

OMG pizza at Steffey's Pizza in Lavaca.


THICK:  Steffeys Uncle Roman is packed with toppings inside a double crust
  • GRAV WELDON
  • THICK: Steffey's Uncle Roman is packed with toppings inside a double crust
I’ve rambled on about great pizza in Arkansas, from Za Za to Rod’s Pizza Cellar to Damgoode Pies to U.S. Pizza Company to Iriana’s to OW Pizza to… well, you get the gist. But I think I’ve made an error. I’ve left out one of the best pizzas I’ve ever had.
I suppose I can be forgiven this, since I just this weekend tried the particular pie in question. Still, the fact I’d never even heard of Steffey’s Pizza in Lavaca is pretty incredible, considering how dang good the place is.
The pie in question is the Uncle Roman, a double-crusted stuffed pie baked in a 12” cast iron skillet. It may not have been around as long as the restaurant has, but it’s made its mark with me.
Steffey’s Pizza was born in Pennsylvania in 1963, where it enjoyed some success. But for whatever reason, business started falling off or whatever, the Steffey’s decided to pick up and move to Arkansas in 1981 and try business there. They didn’t move to any of our major cities but to a little
community outside Barling that saw little to no traffic.
It started out in a location west of the current store before being moved downtown where it thrived for a couple of decades. The new store has been open for about three years now. It’s clean and homey with four big pizza ovens exposed in the kitchen that’s right in front of you when you walk in the door. There’s a game room with a pool table, old fashion Horwitzer jukebox (that plays for free) and arcade to the left, and a dining room featuring tables lit with lights ensconced in cheese graters to the right.
The store’s now run by the Steffey’s daughter Lee Ann, and while I was in there I noticed her daughter come in with a friend for a knosh. The waitresses are all friendly and companionable and full of answers to crazy questions. And up on one wall there’s the original Steffey’s price marquee with the original prices.
There are so many pizzas available at Steffey’s with all sorts of toppings. There are sandwiches, big sub sandwiches baked in the ovens. There are nachos and breadsticks and salads. But all these pale compared to that one specially featured pie in the middle of the menu.
The Uncle Roman hasn't always been on the menu — it was something that was put out on the buffet early in the week on Monday through Wednesday that caught on.
Because it takes an extra 15 minutes to cook, the folks who run the restaurant were afraid it wouldn't catch on. But people are understanding when they see that direction on the menu to expect a longer cook time.
There’s just one size for the Uncle Roman, and you choose the toppings ($18.95 for one or two, $20.95 for three or
four, $22.95 for more or a specialty) . This pie was ordered up with ground beef, mushrooms, a provolone-Cheddar mix and roasted red bell peppers. The sauce inside was light. The cheeses glued top and bottom crust together, and both crusts were brushed on the outside with butter and Parmesan cheese and maybe a little cornmeal.
The surface of the top crust was crunchy and hearty, not soggy or tacky in any way. It almost crackled under the fork (this is without a doubt a fork-full pizza), the nicely cooked mushrooms and peppers giving way under the fork without hinderance. The beef is well spiced, too.
Egads, I have a new favorite pie… this deep-dish monster is over an inch thick, and the more I ate the more I liked it. I even tried it with both the offered condiments; the parmesan cheese was good as expected, but the ranch dressing offered was a completely separate and strange experience I could totally get behind, creating an almost sandwich-like flavor.
I bet if you wanted ranch dressing instead of red sauce you could get it. Different offerings on the menu include barbecue sauce, mustard and olive oil as options.
Steffey’s Pizza really differs from Arkansas pizzas in one very specific way. The crust is not a cracker crust. It’s not a biscuit crust, either… it’s almost a flatbread, yeasty but barely so with such a nice flavor, like the outer crust of a French bread loaf. I look forward to going back and trying a traditional pie at some point.
There wasn’t even a hope of that on this visit. I managed to eat a quarter of it and was pushing it at that — I wanted nothing more than a nap after that. Which is a shame, because Steffey’s offers chocolate covered cannoli for $1.69 each ($3 for 2) and they looked perfect — sweet but small, about all someone could likely manage after being overcome by the Uncle Roman.
You’ll find Steffey’s on the west side of Lavaca on the main drag, across from the sno-cone place and east of the Y intersection of Highways 96 and 255 at 627 West Main. They’re open 10:30 a.m. to 9 p.m. Monday through Thursday, until 10 p.m. Friday and Saturday and it’s closed on Sunday. (479) 674-2300.
P.S. It was even better the next day.