EATS & DRINKS

Honeycomb Kitchen Shop | 2021

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By Case Dighero | Photos by Meredith Mashburn

 

Downtown Rogers continues to prove its virtue and value as one of Arkansas’ most highly sought-after communities; thoughtful growth and development have created a genuine neighborhood vibe there.  It’s a community in the truest sense — people gathered at one place and time for no reason other than they want to be there, and it shows in not only the people living there, but also in those creating business and art in and around the downtown area.

Friends Melissa Turpin and Dana Smith took a chance on downtown Rogers several years ago with the launch of Honeycomb Kitchen Shop on East Walnut Street, an archetypal small business designed to enrich the neighborhood with a passion shared by both: cooking.

Shrimp and Grits

Latte

The following are products available at Honeycomb Kitchen Shop that I use in my home and professional kitchens: Messermeister 8-inch Chef’s Knife, Smithy No. 10 Skillet, OXO Digital Instant Read Thermometer, OXO Box Grater with Removable Zester, Tag Blue Cottage Stripe Hand Towel and the Black Walnut Locally Made Cutting Board.

This recipe, to be featured at an upcoming cooking class at the Honeycomb Kitchen Shop teaching kitchen, is one to try at home.

Honeycomb Kitchen Shop is first and foremost a specialty retail space featuring high-quality, singular culinary tools, utensils and cookware, but Turpin and Smith have also worked hard in creating a reputation for hosting and executing some of the most impressive virtual and hands-on cooking classes in this part of the country. The pair has recruited the best of the best in chefs from across the region, but with the new expansion that has doubled their size and capacity, they hope to bring talent from all over the country.

The store itself is perfect for perusing, with stratifications of tools and gadgets sure to put even the most discriminating foodie into kitchen accessory nirvana. It’s simply another reason to make downtown Rogers an important destination for you, your family and friends this week…and be sure to tell them that Case sent you.

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THAI YELLOW CURRY NOODLES WITH BACKYARD PESTO  THAI YELLOW CURRY NOODLES WITH BACKYARD PESTO  SERVES 4 TO 6 | COOK AND PREP TIME 25 MINUTES

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INGREDIENTS


10.6 ounces BLUE ELEPHANT Yellow Curry Sauce

1/2 cup water

Kosher salt

10 cups or about 2 bunches fresh basil leaves

1/2 cup finely grated parmesan, plus additional for sprinkling

1 1/2 tablespoons pine nuts

2 garlic cloves, chopped

1/2 cup extra virgin olive oil, plus additional for drizzling

1 pound spaghetti pasta

Case Dighero is a culinary and cultural influencer, and contributing food editor for Citiscapes, working and residing in Northwest Arkansas for more than 20 years. Join Case for interactive cooking lessons as he guides participants through these recipes and more ! This virtual experience includes a Zoom link as well as recipes and locations to purchase ingredients. Visit www.edibleculture.net to learn more.

TECHNIQUE

In a medium saucepan, add the pouch (10.6 ounce) of BLUE ELEPHANT Yellow Curry Sauce and combine with 1/2 cup water; bring to a simmer then turn to low.

To make the pesto, bring a large pot of salted water to a boil. Place a wide-rimmed colander into a large bowl of ice water near your sink. Working in two or three batches, quickly blanch the basil for about 10 seconds. Then, using a large slotted spoon, move the basil to the colander of ice water and allow to cool completely. Set aside 1/2 cup blanching water, and reserve pot with remaining salted blanching water.

Hoist colander from ice water to drain basil. Gently squeeze excess water from basil, then transfer leaves to paper towels. Yield should be approximately 1/2 cup blanched basil. Allow to cool for 10 minutes.

Place blanched basil, 1/2 cup parmesan, pine nuts and garlic in a food processor. Blend until well combined, adding blanching water if needed. Pulse until pesto is smooth and thick — probably about 1 minute.

Transfer pesto mixture to a medium bowl, then blend in 1/2 cup oil. Season to taste with salt.

Return water in pot to a boil; add more salt. Cook spaghetti until al dente. Spoon 1/2 cup pesto and the yellow curry sauce into a large bowl. Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding more pesto and cheese accordingly. Season with salt if needed, then divide curried spaghetti into bowls. Top with additional pesto and cheese.

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