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Bacon and Brine X South on Main: Chef Pink and Local Cuisine

  • South on Main 1304 Main Street Little Rock, AR, 72202 United States (map)

$100 (includes the meal and one drink ticket)

A Kaleidoscope at South on Main Event

EVENT HOSTS

Mary Steenburgen
Ted Danson
Matt Bell
Amy Bell
Scott McGehee
Angel McVay
Tippi McCullough
Barbara Mariani
Chris Cranford
Jennifer Cox
Linda Brown
Susan Altrui

Kaleidoscope and South on Main are honored to welcome Crystal "Chef Pink" DeLongpré(aka Crystal DeLongpre) and Courtney Rae, owners of Solvang, California based restaurant Bacon and Brine, to the 3rd annual Kaleidoscope festival for Kaleidoscopes first culinary event!  In coordination with South on Main’s Chef Matthew Bell, Chef Pink will help create a special “Farm to Table” menu for a dinner event to be held at South on Main on Sunday, August 13th from 6 pm to 9 pm.

The night at South on Main will kick off with a screening of Logo TV’s “Hungry”, an inspiring documentary following the lives of women in the restaurant industry. The screening will be followed by a conversation with Chef Pink and Courtney Rae who are both featured in the documentary.

CHEF PINK BIO

Chef Pink is the “Bacon” half of “Bacon & Brine”: a 17-year food and restaurant industry veteran, she’s worked with California Chefs and restaurants stretching from Los Angeles to San Francisco, as well as in New York and Paris kitchens. Chef Pink’s time in New York had her working with Chef April Bloomfield at both The Spotted Pig and The Breslin, while a stint in Oakland had her cooking at Camino Restaurant with Chef Russell Moore, a Chez Panisse (Berkeley) alum. In recent years, Chef Pink’s dedication to her craft and her food mission, garnered her spots on Spike TV’s “Bar Rescue”, “Man vs. Child” on fyi (TM), and Food Network’s “Cutthroat Kitchen” which she won.

COURTNEY RAE BIO

Courtney Rae DeLongpré is the “Brine” half of “Bacon & Brine”: a proponent of healthy eating with a passion for food, nutrition, and small-scale homesteading, which led to her studies of traditional, old-world food preparations, segueing to her current fermentation craft.