This article also partially published in Northwest
Arkansas Living™ Magazine
Apartments Edition |
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Honor & Grace: |
Saluting Arkansas Icons; |
2007 Arkansas Business Hall of Fame |
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| ... General and newly minted democratic Arkansas Governor Mike Beebe spoke
a few words of greetings and said that the honorees had committed their, "time,
talent and treasure to the state of Arkansas," and that he was, "honored to be
there." The evening was truly designed to honor, celebrate, and pay tribute to the
hard work of the hours' honorees. The Menu
The
dimly lit ambiance mirrored that of an atmosphere resembling a fine French restaurant.
White table cloths, off white pearl plates which appeared to be mid to top line china (I
did not ask nor turn them over so I am without answer or clarity as to if the plates were
actually china), silverware fit for a king and place settings which would even make Martha
Stewart blush embellished the tables for each of the |
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| events seven-hundred plus guests who were seated at about five to ten
persons per table. But before we go on, I must pause a moment and comment on the attire
and accessories of Arkansas' high society titans.
No one missed the memo because everyone came dressed to impress. I must report to you that
all in attendance rose to the occasion and looked the part. From sequins to tuxedos, bow
ties to diamond rings all threads and accessories were those of the finer things. Those in
attendance were visibly |
| successful, members of the club, and ready to honor and mint five new
inductees in the best way that money, time, and circumstance could allow, now on to the
delicacies. |
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The three course meal began with a salad, and two dressing options, Creole Mustard
Vinaigrette or Ranch dressing. The main course consisted of, "Blackened Beef
Medallion (with Bordelaise Sauce - lol what I like to call "booze-y-zee" sauce)
and Seared Jumbo Shrimp with Remoulade Sauce." Dinner rolls with "Duck
Butter" were also served to fancy anyone's bread desire(s). A final dessert course of
either "Southern Pecan Pie with Bourbon Carmel Sauce or Chocolate Chip Bread Pudding
with whiskey Sauce," were offered to the distinguished guests. My personal favorite
was the Chocolate Chip Bread Pudding - I was surprised that I liked it because it did not
appear to be my style. But hey we all have to try new things from time to time right? The
dinner was prepared to picture perfect specifications. Towards the end of the dinner
course, the wait staff which were dressed in clean pressed black pants with oh so bright
white shirts adorned each table with your choice of a fine red or white 2004 "Talus
Collection Lodi Merlot" (wine). Bottomless water and/or coffee flowed all ... |
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