The Winthrop Rockefeller Institute is located at the top of Petit Jean Mountain in Morrilton, Arkansas. It took me about an hour and ten minutes to get there from Little Rock.
When I arrived, I met with the other bloggers, and then we went into what I'll call their "kitchen stadium" where the seats are tiered with a curved countertop that gave us room for sampling, taking notes, and taking pictures. Robert Hall was our chef and culinary education coordinator. Here he is below with Kat Robinson of Eat Arkansas and http://www.tiedyetravels.com/.
Our seating arrangements:
http://www.bariatricbites.net/. The polenta formed a crispy crust around the firm green tomato. The remoulade and sweet red pepper topping completed it deliciously. Are fried green tomatoes just an Arkansas, or southern thing? Hmm.
For the second course, we had a mixed green salad with raspberry champagne vinaigarette, freshly picked blueberries, and black walnuts that were "almost" caramelized. So good, I forgot to get a good picture for you. Sorry.
The rice was then topped with Steak Au Poivre (with pepper). The filet mignon had a cognac beef stock reduction sauce that was so rich...so flavorful...so yummy.
Then, for dessert, we had a flourless chocolate cake with homemade whipped cream and raspberry coulis.
I love wonderful Southern hospitality! Thank you, Winthrop Rockefeller Institute!