Gaston’s White River Resort offers a Guest Chef Night featuring two of Arkansas finest this Saturday, March 17. Located on the banks of the White River in Lakeview, Gaston’s is a first-class fishing resort.
The dinner begins at 6 p.m., Captain seating only, at a cost of $38 (gratuity not included). The menu is:
Appetizer – Sage Dusted Trout Meniurre
Soup – Roasted Red Sweet Pepper Bisque with Feta Cheese and Fresh Chives
Entrée – Beef Tenderloin served with Spanish Mashed Potatoes, Baby Carrots, and Smoked Cherry Wood Truffle Butter.
Dessert – Crack Pie with Strawberry Salsa
Wines – Post Families Chardonnay or Merlot
Sounds yummy, doesn’t it? Bon appétit!
Here are the bios of the guest chefs:
Chef Coby Smith was born and raised in North Little Rock. He began his career in the food business at the age of 14 in his brother’s restaurant franchise, Back Yard Burger. Smith completed a few years of college before returning to the culinary field, his true passion. He graduated from the American Culinary Federation School of Apprenticeship Central Arkansas Chapter in 2005 and became the first Executive Chef of Aydelotte’s where he received five stars from the Arkansas Times.
In 2002, he received the award for Best Appetizer at the Great Chefs Event benefiting the Kidney Foundation. He began working for Chef Rob Best at Simply the Best Catering in 2005 and coordinated many large catering events, including some for former President Bill Clinton. In 2009 he became a Certified Executive Chef.
Recently Smith made appearances in the cooking segments on Good Morning Arkansas. Currently, he is the Executive Chef of Fox Ridge Retirement Communities where he oversees Fox Ridge Chenal, North Little Rock, and Bryant Retirement properties.
Chef Jason Knapp began his food career in 1997 at Waffle House and worked many other kitchens such as Pleasant Valley Country Club and Sonny Williams Steak Room. Knapp was offered a position at the Arkansas Governor’s Mansion as the Sous Chef, and one year later graduated from the Central Arkansas Chapter School o f Apprenticeship with the American Culinary Federation. He served at the Governor’s Mansion for five years under the guidance of Chef Don Bingham.
From 2007-2009 Knapp served as the Executive Chef for governor Mike Beebe and First Lady Ginger Beebe. In his eight year stint at the mansion he served anywhere from 2 to 2,000 guests on any given day and served unique individuals such as Frankie Avalon, Jamie Farr, Ted Nugent, Ted Danson, and Judge Rienholdt.
In 2008 he earned the honored title of Certified Executive Chef by the American Culinary Federation. He moved on to Pulaski Technical Collge in 2009 to run The Big Rock Bistro on the main campus. He competes yearly in The Diamond Chef event and has won the title of Apprentice of the Year in 2000, Sous Chef of the Year in 2005, and Chef of the Year in 2009.
Knapp is also an instructor with classes at Kitchen Co., Williams Sonoma, and Eggshells Kitchen Co. He also serves a monthly guest on Good Morning Arkansas. Currently is Executive Chef at the University of Central Arkansas.