1. C O M M U N I T Y
Local Group
Publishes Cookbook
The ArkAppella Show Chorus
of Sweet Adelines International
has collected recipes from group
members, family and friends and
compiled them into a keepsake
cookbook.
Chorus members are selling their
one-of-a-kind cookbooks for $10. The
cookbooks may be purchased from
any member of the organization and
will also be available this weekend at
the Frisco Festival in Rogers.
All proceeds will go to the group’s
Carnegie Hall show.
The cookbook contains 284
well-loved recipes, including
appetizers, main dishes, desserts
and many others. Recipes include
the contributor’s name, enabling
purchasers to find the recipes of
family and friends.
The chorus will also be selling
three flavors of salsa (Vidalia Onion
and Peach, Mild Green Chili and
Peach Chipotle) for $5 per jar.
Information: call 501-733-0587
or e-mail Pamela_Moncrief@yahoo.
com.
Corvettes To Be
On Display
The Northwest Arkansas Corvette
Club will display more than 100
vehicles on Saturday at Pinnacle Hills
Promenade in Rogers.
The display will be from 10 a.m. to
3 p.m. Interior streets will be closed
during this event.
Information: call the mall
management office at 936-2160.
Physical Activity
Will Be Topic
Amanda Townsend from the
University of Arkansas will share
information Thursday about
maintaining good health in children
through physical activity.
The free parenting class offered
through the Northwest Arkansas
Child Care Resource and Referral
Center will be from 6 to 8 p.m. in
room 112 of The Jones Center in
Springdale.
J U S T F O R F U N D S
Home Tour
Planned For Weekend
The 20th annual Highlands Home
Tour will be Saturday and Sunday.
The tours will take place from
10 a.m. to 5 p.m. Saturday and from
noon to 4 p.m. Sunday.
Tickets to the event are $8 per
person when purchased in advance
and $10 per person the day of the
tour. Tickets may be purchased
at the Highlands Church, which is
sponsoring the tour.
All proceeds will benefit charitable
agencies and organizations in the
area and abroad.
Information: 855-2277.
Great Strides
Slated Saturday
The Arkansas Chapter of the Cystic
Fibrosis Foundation will sponsor the
Northwest Arkansas Great Strides
walk on Saturday at the Bentonville
Plaza in Bentonville.
Registration is at 9 a.m., and
the walk begins at 10 a.m. Event
activities include the walk, live
entertainment, Kids’ Corner activities
and games, food and other festivities.
Information: call 501-371-0233 or
visit greatstrides.cff.org.
Kidney Walk
Set For Saturday
The Northside Rotary Kidney
Walkathon is slated for Saturday at
Gulley Park in Fayetteville.
Registration starts at 8 a.m., and
children’s sprints begin at 9 a.m. The
two-mile walk starts at 10 a.m.
More information is available at
www.kidneywalkathon.org.
— STAFF REPORT
TODAY IN HISTORY
1939 — “The Wizard of Oz,” which would
become one of the best-loved movies in
history, opened in theaters around the
United States.
THURSDAY IN ‘OUTDOORS’
BIKE THE SLAUGHTER PEN
BENTONVILLE TRAIL HAS ROUTES FOR RIDERS OF ALL LEVELS
WE WANT TO HEAR FROM YOU
To report local stories or events,
contact Features Editor Debbie Miller at
872-5029.
OUT&ABOUT
6A LIFE
WEDNESDAY, AUG. 25, 2010
THEMORNINGNEWSBENTONCOUNTYDAILYRECORD
STAFF PHOTOS SPENCER TIREY
To showcase the new Tyson Foods Culinary Learning Center at NorthWest Arkansas Community College, Executive Chef in
Residence Lou Rice created a gourmet lunch for visitors on Aug. 18.
W
hen you’re a
mother of three
with a little
experience under
your belt, you should really know
better. But recently I made a
classic rookie mistake. I didn’t get
around to shopping for the kids’
school supplies until the night
before said supplies were due at
school orientation. Dumb. Very
dumb.
There I was in an aisle
swamped with desperate
shoppers, just like me scrambling
for a few packs of No. 2 pencils
and Elmer’s glue. The scene
looked much like a crowded toy
store on Christmas Eve, minus the
“peace on Earth and goodwill to
men.”
When you wait until the night
before to shop for school supplies,
you not only have to wade
through throngs of people, you
also have to deal with shortages.
I needed a certain type of red
folder specified by the kids’
school. It was supposed to have
pockets and metal prongs to hold
the paper inside. But all the smart
parents who’d planned ahead had
already bought all the red folders
with metal prongs, leaving me
with boxes and boxes of no-prong
folders to sift through in shame.
I and my fellow procrastinators
searched through the leftovers,
hoping perhaps one or two
pronged folders would magically
surface.
All around me there were
irritable fathers on cell phones
talking to mothers who were
dictating the school supply list.
“No, they don’t have any red
folders with prongs left,” I heard
one say. “I’ll just get the kind
without prongs. What? Why can’t
I get the kind without prongs? It’s
still a folder! Well, they don’t have
any. What? Red pens? No, they’re
all out of red pens. I’ll just get red
crayons. Well, why not? They’re
still red!”
By the time I left the store,
the school supply aisle was a
shambles. A bin of folders without
prongs spilled out on the floor
and hurried shoppers dodged the
mess as they continued their futile
quest. I left the store two supplies
short of a completed list which
meant I had to make a last-ditch
attempt to find them at another
store first thing this morning. I
berated myself all the way home
and swore I’d never wait until the
night before ever, ever again.
There’s a saying that goes
“When you know better, you do
better.” And experienced parents
learn, often the hard way, that
there are a few mistakes you just
don’t want to make more than
once. Along with shopping for
school supplies the day before
school, here are a few other
rookie mistakes that make my list:
SEE ROCKWOOD PAGE 7A
Back-To-School Teaches A Lesson
MOM MAKES
ROOKIE
MISTAKE
R O C K W O O D F I L E S
GWEN ROCKWOOD
rockwoodfiles@cox.net
By Debbie Miller
DMILLER@NWAONLINE.COM
BENTONVILLE
S
tart off with a fresh
organic green salad that
includes strawberries
and toasted almonds
served with a honey-vinaigrette
dressing and croutons with
boursin cheese.
Follow it up with the entree
— apricot- and Brie-stuffed
chicken served with grilled
asparagus and a champagne
cream sauce atop a red rice and
barley grain blend.
And for dessert: chocolate
cheese cake with a ganache
glaze served with an orange
and cinnamon sauce on the
bottom.
This was no ordinary lunch
fare.
NorthWest Arkansas
Community College Executive
Chef in Residence Lou Rice
served guests from the
community the gourmet
selections on Aug. 18. The
meal was prepared and served
as part of an introduction to
the Tyson Foods Culinary
Learning Center inside the new
Shewmaker Center for Global
Business Development.
The meal was billed in
printed invitations as a
Culinary Showcase. At least
one guest thought the event
lived up to the showcase name.
“I was really impressed
with the facility and the chef
and what we learned ... about
program opportunities,”
said Springdale Mayor Doug
Sprouse.
Rice hoped his guests came
away from the event with not
just a sense of opportunities
for culinary classes, personal
enrichment courses, team-
building offerings and business
and industry training. He also
wanted them to know more
about the new Shewmaker
Center for Global Business
Development. The center’s
official dedication on the
Bentonville campus is at noon
today.
The chef prepared the meal
served by a group of staff
volunteers whose regular
college duties include such
responsibilities as working
with donors, serving as
administrative assistant to the
college’s chief executive and
coordinating special events.
College President Becky
Paneitz said the Aug. 18
luncheon was one in a series
of pre-dedication events that
allowed the college to show
off its new building and to
share information about its
offerings.
SEE TASTE PAGE 7A
In Good Taste
COLLEGE INTRODUCES COMMUNITY TO NEW CULINARY CENTER
NWACC Executive Chef in Residence Lou Rice, center,
teaches Tonya Mankin, left, and Meredith Brunen how to prepare
the salad dishes for a gourmet lunch showcasing the college’s new
Tyson Foods Culinary Learning Center on Aug. 18. The culinary
center is located in the new Shewmaker Center for Global Business
Development on the school’s Bentonville campus.
WEB WATCH
NORTHWEST ARKANSAS
COMMUNITY COLLEGE
CULINARY TRAINING OPTIONS
www.nwacc.edu/
corporateLearning/CulinaryArts.
php
About Chef Lou Rice
www.cheflourice.com
SOURCE: STAFF REPORT

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CONTINUED FROM PAGE 6A
Leaving the house with
a baby and no backup baby
outfit — When you make this
mistake, cruel fate will step in
and give your baby a terrible
poopy diaper “blow-out”
which will inevitably travel
all the way up the baby’s back
and between his small shoul-
der blades, soaking through
his clothes and onto yours.
Forgetting to buy batter-
ies for Christmas morning
— There’s nothing quite like
kids thrilled by new pres-
ents which they have no
chance of trying out until the
stores open the next day. Fun
times.
Thinking you can potty-
train your kid when you are
ready — There’s absolutely
no such thing as parents who
potty-train kids. The truth is
that the kid is going to do it
when the kid is darn good
and ready, and the parent will
simply provide the potty, the
Scooby Doo underwear and
heaps of praise whenever that
time comes. You know that
old phrase about how you can
“lead a horse to water but you
can’t make him drink”? Same
applies to toddlers and their
bowels. Parents are just along
for the ride, bumps and all.
The good news is that I did
find those blasted red folders
with the all-important prongs.
I spotted one the next morn-
ing in a pack of 10 other fold-
ers (which I absolutely did
not need), so I snatched them
up before another desperate
parent could get them first.
Sure, I had to pay for the
unnecessary nine extra fold-
ers, but I finished the list and
learned my lesson.
GWEN ROCKWOOD IS A
FREELANCE SYNDICATED
COLUMNIST. SEND COMMENTS TO
HER AT ROCKWOODFILES@COX.
NET OR WRITE TO HER IN CARE
OF THIS NEWSPAPER. ARCHIVES
OF THE ROCKWOOD FILES CAN
BE FOUND ONLINE AT WWW.
NWAMOTHERLODE.COM.
ROCKWOOD: Columnist
Finishes List, Learns Lesson
TASTE: Personal Enrichment Courses Available To Residents
CONTINUED FROM PAGE 6A
The construction cost
of the new structure was
$8 million, funded entirely
through private donations,
said Meredith Brunen, execu-
tive director for development
for the NWACC Foundation.
Rice alluded to several
business and community
opportunities in the culinary
realm, but noted that’s only
part of what the college will
be able to offer to businesses,
individuals and students at
the new Shewmaker center.
One example of culinary
possibilities he cited is mixing
team-building activities with
learning in the culinary arts.
“Companies are always
looking for ways to bring their
employees together,” he said.
He sees the potential to
teach communication and
organizational skills employ-
ees use every day by having
the employees work together
on a food preparation proj-
ect.
For example, they get a
basket of assorted items and
have to make a meal, Rice
said. The activity requires
communication and working
together to come up with a
plan.
Or the team comes together
to construct a gingerbread
house.
During the Culinary Show-
case, he equated the concept
to using a ropes course to
encourage team-building.
The situations are a chance
to sharpen workplace skills
using a different delivery
message to get the point
across, he said. Participants
like the variety, he said. “They
enjoy the humor, the fun. ...”
“I think it’s going to be a
welcome offering to our busi-
ness community,” Rice said.
Personal enrichment
courses such as Sauces 101,
planned for Sept. 28, and
Thanksgiving Makeover,
planned for Nov. 6, are also
available to community resi-
dents.
In addition, he mentioned
the opportunities to train
individuals who work in the
culinary and hospitality fields,
noting that the center could
provide training like ServSafe,
a national food safety curricu-
lum, or could tailor the learn-
ing to suit the specific needs
of an individual restaurant
for its employees. Much of
the training in the hospital-
ity industry is expected to
be absorbed when workers
are under fire on the job. The
culinary center could offer
a different and less stressful
setting in which to learn, Rice
suggested.
“It’s a win/win for every-
body,” he said.
Rice also cited the poten-
tial for the college to provide
catering services as part of
the culinary arts and hospital-
ity department’s offerings.
He shared the recipe for
the showcase’s chicken entree
and offered some assurance
that one didn’t have to be a
chef to prepare it success-
fully.
Showcase Chicken
4 boneless and skinless
chicken breasts
4 ounces Brie cheese (outer
rind removed)
8 dried apricots
Egg wash = 2 eggs + 1/4 cup
water
Flour for dredging
1 box Panko bread crumbs
(available at all area stores)
Salt and pepper
Oil for sautéing
Cut the cheese into inch-
long slices.
C h o p t h e a p r i c o t s
very fine by hand or with a
food processor.
Lay the chicken breast flat
and place your hand flat on
top of the chicken.
Using a sharp knife cut a
slit in the thick end of the
chicken breast.
Carefully, with a gentle
motion, use the knife to make
a pocket in the breast about
2 inches deep and an inch
wide.
Stuff the newly made
pocket with a slice of cheese
and about a tablespoon of the
chopped apricots.
Season the chicken with
salt and pepper.
Dredge the chicken breast
in the flour.
Dip the floured breast into
the egg wash.
Roll the chicken in the
Panko bread crumbs.
P r e - h e a t o v e n t o
375 degrees.
Heat the oil in a skillet and
when hot, brown the chicken
on both sides (about 3 to
4 minutes each side.)
Place the browned chicken
breast on a baking tray and
place in the pre-heated oven
for 10 minutes or until a ther-
mometer reads 165 degrees.
Serve with rice and a nice
green vegetable.
Recipe serves 4.
— RECIPE COURTESY OF CHEF LOU RICE
STAFF PHOTO SPENCER TIREY
Executive Chef in Residence Lou Rice stands in the new Tyson Foods Culinary
Learning Center at NorthWest Arkansas Community College with dishes he prepared for a
gourmet lunch on Aug 18.
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