Chef and Butcher Travis McConnell joins Bentonville Butcher and DeliFeb 4, 2016 in Featured, General, Press Releases, Tourism
FOR IMMEDIATE RELEASE:
Blair Cromwell, VP Communications
Travis McConnell, Chef-Butcher
BENTONVILLE WELCOMES NEW CULINARY TALENT
Chef and Butcher Travis McConnell joins Bentonville Butcher and Deli
BENTONVILLE, Ark.-Feb. 2, 2016…Bentonville’s culinary scene welcomes chef and butcher Travis McConnell to Bentonville Butcher and Deli. Trained at the New England Culinary Institute in Montpelier, Vermont, McConnell’s specialty is charcuterie and butchery.
Chef McConnell’s relationship with Arkansas began at age 11 when he and his family moved to Conway. Over the years, Travis lived in eight different states and practiced his craft in California before returning to Arkansas two and a half years ago.
Impressed with the San Francisco Bay Area’s approach to sourcing and farming, McConnell moved to Berkeley in 2011 where he joined a team in the opening of a new restaurant and was an active member of the butcher’s guild. Pulled back to Arkansas by family in 2013, McConnell was the sous chef at the award-winning Capitol Bar and Grill in Little Rock and culinary consultant for Arkansas Fresh Café.
Missing the butcher’s guild and searching for a culinary scene to lend his skills, Chef McConnell was excited by what was taking place in northwest Arkansas, particularly Bentonville. Finding a community that has great potential in partnerships with local farmers and growers was at the top of Travis’s list, and a city that embraces culinary tourism and strives for national level quality and standards in its food movement was what attracted the young chef to Bentonville.
Established in 2001, Bentonville Butcher and Deli sells high quality proteins and locally made premium products. Desiring a revamp of its concept, the store’s investors chose Chef Travis to lead the effort. While the details are not quite finalized, McConnell says the butcher shop will complement the new concept. In addition to running the butcher and deli, Chef Travis has been approached by Brightwater: The Center for the Study of Food, opening in Bentonville this summer, to teach his craft to culinary students as an adjunct professor.
For more information on Bentonville Butcher and Deli visit BentonvilleButcher.com. For more information on Bentonville’s culinary scene visit BentonvilleChefs.com.
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