When one thinks of the south, particularly the Arkansas Ozarks, a culinary diaroma may not come to mind. But nothing could be further from the truth. As Northwest Arkansas continues to grow by leaps and bounds, so does its food scene. As a chef and food author of ‘An Ozark Culinary History’, I truly believe that this little region hidden in the hills, will continue to reveal itself for the gem it’s always been.  More and more people will come to experience it, from its arts, to its outdoor adventures to its evolving repertoire of dining options.

Historically, the Ozarks were pocket hidden onto themselves. Railroads and telegraph lines reached these mountains fifty years later than the rest of the country. People of the Ozarks, were of a hearty frontiersmen nature, growing up to live off the land and all the fish and wild game it could provide - very much isolated from the rest of the country. The Cherokee and Osage tribes fought over this corner of Arkansas as a coveted hunting source. Even with the ample flora and fauna our forests served up for early settlers’ diets, few people were daring enough to Grave, the wilds of the unforgiving mountains, and dense hardwoods.

Those that did eventually settled, built homes, farmed corn and set about growing most of our nation’s apples from the 1890s to the 1920s. They sustained and rebuilt after a bloody civil war, and made it through the throes of large-scale scarcity, poverty and depression - as did much of the south- continuing to live heavily off the land, as they always had.

We fast forward to a time of discovery. Large scale big business, corporations, small town charm and the nation’s best bike trails and art scene are now drawing in our modern-day adventurers and seekers of a solace in the hills. Small town America is finding its celebrated again, coupled with a return to our roots and nature. And with changing people groups come changing food scenes within the small pocket. Multiple nationalities and types of cuisine find their place in a NWA restaurant, as well as traditional Ozark fare like fried catfish, hush puppies, hand pies, and fried chicken.

It’s my job as a historian, chef and past art consultant to combine all of the elements of our wonderful Ozarks into a fantastic culinary journey. As the founder of Ozark Culinary Tours, I love taking people through our charming downtowns on guided food experiences to try just these things. From catfish tacos at The Flying Fish to strawberry hand pies at Bentonville Tacos & Tamales, we really taste bites of our Ozark heritage. In Rogers, we see a fusion of new flavors, with empanadas from Havana Cuban Grill to roast beef and blue cheese sandwiches from Nola’s Pantry. On tour we also explore our historic apple-centric town of downtown Springdale, stepping into Black Apple for a cider tasting, and sampling pizza from a classic fixture of downtown Springdale, the Odd Soul. Regardless of our locale, including charming Siloam Springs to downtown Fayetteville, history, arts and culture can be found around every corner. While the food scene may be expanding from where it began, the Ozarks’ will continue to hold dear some of the roots and culinary traditions that made it truly its own cuisine from onset. It’s my hope that we will see twists to the originals to keep up with an ever-evolving palate amongst our residents. Regardless,  it’ll be a tasty ride, and I’ll be there to help others enjoy it every bite of the way.

To reach me for a tour or food question:

Chef Erin Rowe

479-888-0975