The Sunday Benefit Brunch will be the featured event of Sunday, brought to you by Flintco and BlakeSt. With a performance by the Cherokee Indian Baptist Choir, guests will be invited to dine on delicious food prepared by BlakeSt’s Executive Chef, Simon Brown, listen to live music and learn about the work of Partnership With Native Americans, their new campaign, and food sovereignty. During the brunch, guests are encouraged to explore the silent auction with a number of items up for grabs. As the only paid-ticket event of the celebration, all proceeds from the event will benefit Partnership With Native Americans and their on-going work to help build strong, self-sufficient Native American Communities.
Sunday, October 6th | 9:00 AM - 11:00 AM
Museum Location: Main Tent
In addition to the brunch, there will be a Silent Auction to further raise funds to support Partnership with Native Americans.
MENU
Appetizer:
Arepas with Fresh Tomato Salsa
Salads:
3 Sisters Salad with Apple Cider Vinegar (Fall Squashes and Beans)
Celery Root Salad
Green Tea Roasted Turkey Kale Salad, Blue Cheese, Toasted Pecans, Maple Vinaigrette
Entrée:
Bison Chili
Chicken Conjee
Corn, Basil and Cheddar Frittata, Mojo Verde
Sweet Potato and Pecan Hash
Succotash
Dessert:
Mini Bacon/Normal Cinnamon Rolls
BlakeSt’s Excutive Chef
Simon Brown
Originally from Dundee, Scotland, Chef Simon Brown, relocated to the United States in August 2011. Landing first in Louisiana and then recruited to Mississippi by two of his peers, Simon worked his way through the south before making the move to Bentonville, Arkansas in early 2019, where he continues to live out his version of the American Dream.
Simon developed a passion for cooking during high school when he was working as a dishwasher. He developed a fascination with the way the chefs worked – “I remember I asked the head chef what it took to be a chef. He slapped me on the back of the head and told me not to be so stupid. I obviously didn’t listen!” Not to be deterred, Simon received an Associate Degree in Professional Cookery from Dundee College in 2003, however, he credits the majority of his education to the school of firsthand experience. Simon has worked in many acclaimed establishments through the duration of his professional experience including former restaurants Étain and La Vallée Blanche in Glasgow, Scotland, Restaurant Cotton in Monroe, Louisiana and Seafood R’evolution in Mississippi where he was recruited by celebrity chefs John Folse and Rick Tramonto to open the restaurant in 2014. He has received numerous awards throughout his career including Young Scottish Chef of the Year in 2008 and the 2018 Certified Angus Beef Culinary Innovation Award. Simon is also a 2019 Chaîne des Rôtisseurs Chef Inductee.
Simon credits his culinary foundations and desire to constantly advance his knowledge to some remarkable mentors, including Paul Whitecross, Barry Fleming, Shawn O’Connor, Bruce Price, and Neil Clark. Family also plays a substantial role for Simon who gives a nod to his mother as a consistent source of strength, support and inspiration.
As Executive Chef at BlakeSt, Simon is an essential part of the opening team. He spearheads the culinary department – everything from management of dining-related financials to the club’s food menus. Additionally, he ensures that all members’ dietary needs are catered to and works tirelessly to lead his team to success. Simon’s approach to the workplace is relaxed and goal-driven. “I love to teach,” says Simon, “if you have no cooking ability but the right attitude, passion and motivation, I can teach you”. For BlakeSt’s menus, he focuses on sustainability, nutrition and seasonality. Locality is of supreme importance for Simon who sources the majority of his ingredients from farmers in both Bentonville and the surrounding Northwest Arkansas area.
When he’s not in the kitchen, Simon enjoys being active and exploring nature with hobbies such as mountain biking, snowboarding, skeet shooting and fishing. He cherishes his time with his wife Jen and their two-year-old Ewan.