It was great to spend the weekend with my new friend, Chef Remmi. She packed up her kitchen and came to Northwest Arkansas to visit and cook up some tasty dishes! First, she toured the Mill and tried the Bean Palace Restaurant’s famous cornbread (that she hears so much about). Then, she made her way to Crystal Bridges Museum to cook up some Shrimp & Grits with Chef Case. Her visit ended sweetly with a Strawberry Lemon Cake she baked with our contest winner, 5 year old, Makenna.
We were excited to give Remmi a tour of the historic Mill and she was eager to hear all about it. Our miller, Wes, made sure to show her the ‘ins and outs’ of the operation including the War Eagle Bridge, the undershot water wheel and of course, our mill grindstones, belts and wheels.
The organic yellow corn that Remmi milled downstairs was used to make cornbread in the restaurant upstairs. She and Wes enjoyed a portion covered with warm butter and sweet honey. Yum!
After a taste of the Mill, Chef Remmi met up with Chef Case at Crystal Bridges Museum to cook up a savory sampling of Shrimp & Grits made with War Eagle Mill stone ground grits. I had to try a spoonful! Delish!
Take a listen to Chef Case as he adds goat cheese to the grits for a smooth and creamy texture.