Happening Now: Downtown Rogers Restaurant Week
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Enjoying good food while supporting local businesses is always a win-win situation. This week in downtown Rogers you can do just that during Restaurant Week. Restaurants, diners, cafes, bakeries, coffee shops and drive-ins will showcase their specialties, or tempt you with new menu items.

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You don’t need tickets, passes, coupons or anything. Just go to the participating downtown Rogers restaurants and order their special two-or-three-course fixed-price menu for breakfast, lunch or dinner.

Additionally, here are some extra events you’ll want to be a part of:

the Iron Man Bartender Contest. Area bartenders will concoct their best drinks for a panel of judges

including Jeff Price, Daniel Hintz and Case Dighero.

Thursday, April 3, 6-7:30 p.m. – Beer & Cheese Pairing

Thursday evening will feature a Beer & Cheese Pairing hosted by Ozark Beer Company, 1700 S. First St., Rogers. Kent Walker Artisan Cheeses will be paired with OBC’s locally-brewed beers from 6-7:30 p.m.

Admission is $5 per person.

Friday, April 4, 7 p.m. – Guest Chef 3-Course Meal

Chef Levi Rush of Tavern at the Tracks will make a guest appearance in the Heirloom Food + Wine kitchen.

His three-course menu will feature freshly handmade ricotta from Kent Walker Artisan Cheese.

The first course of shrimp and ricotta puff pastry will be followed by manicotti, salad and garlic bread. Dessert will incorporate ricotta and honey-broiled strawberries.

Cost is $40 per person, with limited seating available. Reservations must be made in advance at Heirloom Food + Wine, 113 S. Second St. or 479-936-8083.

Saturday, April 5, 7 p.m. – Guest Chefs 4-Course Meal

The kitchen at Heirloom Food + Wine will feature three guest chefs creating a special four-course meal. NWACC Culinary Arts & Hospitality Chef Michael Kuefner will be assisted by Will West of House of Webster and Bill Walker of Spice Solutions.

The menu will begin with fresh bread, cheeses, fruit and honey, followed by spring vegetables with pate of cranberry and pears with rice salad. The third course will feature roasted pork belly with Onyx Coffee-infused barbecue sauce, served with mushroom polenta.

Capping off the meal will be a dessert course of forest berry grits with bacon ice cream.

Cost is $40 per person, with limited seating available. Reservations must be made in advance at Heirloom Food + Wine, 113 S. Second St. or 479-936-8083.