The Capital Hotel in Little Rock, Arkansas announces a Town & Country Culinary Weekend featuring Chef Josh Feathers of Blackberry Farm in Walland, Tennessee and Chef Lee Richardson of Ashley’s Restaurant at the Capital Hotel. Dates for the weekend are September 17-19.
Chef Feathers hails from Blackberry Farm, a luxury resort situated on a pastoral 4,200-acre estate in the Great Smoky Mountains, near Walland, Tennessee. He is an East Tennessee native who finds his culinary inspiration in his native foothills region. He discovered his passion for culinary arts in Naples, Italy while stationed overseas with the United States Navy. As sous chef for the Commander in Chief of Southern Forces in Europe, Chef Feathers prepared formal dinners and ceremonies for numerous dignitaries. Chef Feathers moved back to the United States to begin his next assignment with the Secretary of the Navy. Heads of State, Senators, Foreign Ambassadors and the Navy’s distinguished guests have all experienced the gastronomic talents of Chef Feathers. Chef Feathers joined the Blackberry Farm culinary team nine years ago, serving as Pastry Chef, Sous Chef and Executive Sous Chef, rising to Corporate Chef in 2007.
Chef Lee Richardson attained a degree in psychology from the University of Colorado, before following his heart back to his New Orleans home and the world of restaurants. Richardson elected to embark on a traditional culinary apprenticeship as a prep cook in world-renowned chef Emeril Lagasse’s French Quarter restaurant, NOLA. Lee then joined legendary chef Kevin Graham in an avant garde restaurant bearing Graham’s name. He rounded out his “Who’s Who” tour of New Orleans kitchens with a stint at Anne Kearney’s Peristyle before becoming Chef d’Cuisine at John Besh’s celebrated Restaurant August. It was to be Richardson’s last stop before Hurricane Katrina brought him to the Capital Hotel and Ashley’s Restaurant where he has brought national attention to Arkansas’s capital with his award winning cuisine.
The partnership of Chefs Feathers and Richardson offers guests a diverse culinary experience, showcasing the bounty of East Tennessee and Arkansas regional ingredients in styles ranging from rustic fare to haute cuisine. The Town & Country Culinary Weekend begins on Friday, September 17 with a Smoky Mountain Throw-Down dinner on the grounds of the Historic Arkansas Museum. A cooking demonstration featuring Chefs Feathers and Richardson will be held on Saturday morning. A five course Town & Country dinner will be held Saturday evening featuring specialties from both Ashley’s and Blackberry Farm and wines from Robert Craig Winery in the Napa Valley.
Weekend packages including overnight stays at the Capital Hotel are available or guests may register for individual events by contacting Lee Ingold at lingold@capitalhotel.com. For more information, visit www.capitalhotel.com or call 501.370.7015.
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