17 Nov 2011 What’s cooking at the Clinton Presidential Center

by Jan Spann

With only 13 Presidential Libraries in the United States, the Clinton Presidential Center is an Arkansas treasure – one built to be an institution of learning. That mission doesn’t stop with governmental or historical lessons. Education for both adults and children has become a dynamic aspect of the kitchen as well.

The restaurant – Forty Two – sits below the main entrance, looking out at green lawn and the Arkansas River and seems miles away from the nearby interstate.

The events and food/beverage staff takes the education directive seriously, so foodies of all ages will find something to tempt their taste buds. Third Thursdays feature “Around the World” – executive chef Stephen Burrow selects a region, and the staff then develops food, beverages and entertainment to conjure up the atmosphere.

The 100 seats are quickly filled with local residents and visitors eager to sample the four- to five-course meal. December’s destination is Cairo, Egypt. Previous destinations have included Portugal, Finland and Belgium. The 2012 schedule begins with Mykonos, Greece, and includes New Orleans, Barcelona, Dusseldorf and Native American cuisines. (Sign up for emails at dineatfortytwo.com.)

Forty Two also offers a monthly cooking class for 30 adults. The kitchen portion can be hands-on learning or observation-style during preparation, then all proceed to the dining room for a four-course tasting with wine pairings.

Stephen Burrow moves into his half-year mark as executive sous chef, after serving as sous chef for more than two years. Burrow started as a restaurant line cook about five years ago and quickly decided to attend Le Cordon Bleu College of Culinary Arts in Austin, Texas. He and his wife Jordan wanted to return to Arkansas so their son, Brayden, would be closer to family. That family now includes Brayden’s younger brother, Hunter.

Burrow notes that a good chef is one who works well under pressure, because the best laid plans can go awry. “When that happens, take a deep breath and figure out the options,” Burrow said.

And the Clinton Center staff has plenty of opportunities to shine under stress. While the restaurant serves lunch only, weddings and catering events serve 1,500 meals weekly. Whether it’s a bride’s luncheon, a visiting dignitary event or a first-time diner’s meal, each menu and experience receives thoughtful consideration to be something to remember.

The restaurant’s menu changes with the seasons and includes herbs and vegetables grown in custom built stainless steel bins designed to blend with the patio they surround. The garden has been Burrow’s charge since he joined the staff and is a partnership with The Good Earth nursery.

“I keep in mind what’s growing as I plan the menus so patrons have fresh options,” Burrow said. Burrow had two compost bins built and installed this fall and plans to increase productivity and sustainability in other waste areas as well.

One focus of the Clinton Foundation is fighting childhood obesity through its Alliance for a Healthier Generation, and that has been the impetus for programs connecting children and food globally. The Clinton Presidential Center offers one-week full-day cooking camps in the summer. Children ranging from fourth grade to eighth grade enjoy baking, cooking and tasting combined with other activities to keep the kids moving and learning.

The Alliance for a Healthier Generation involves celebrities like Rachel Ray and includes an approach for healthier school lunches, working with leaders in the food industry and focusing on more physical activity and better healthcare benefits for children. For more information, visit the Alliance on the web at healthiergeneration.org.

Feeding into the education mission, Chef Burrow and team lecture middle school and high school students through the Student Chef Series to teach what it entails to have a career in culinary services, stressing the importance of nutrition. They also work with students from Pulaski Technical College Culinary School.

“The restaurant’s clientele is predominately from another state or another country, and that encourages me to try diverse foods and styles,” Burrow said. “I want young people to recognize that food can be fun and tasty and also healthy.”

That comment also applies to the eponymous Forty Two patron as well, as the former president’s palate has migrated from burgers and fries to a full vegan menu. On President Clinton’s last visit, Chef Burrow developed vegan dishes that the casual diner can try as well.

The new pedestrian bridge that links both sides of the River opened in October, with food and fun stations from one end to the other. Staff members envision more options to expand activities such as bicycling tours and encouraging bikers and walkers to explore the 30-acre campus. You can learn more about what’s happening at the website: clintonpresidentialcenter.org.

Chef Burrow looks forward to growing in his craft, which recently garnered him the Arkansas Hospitality Association Iron Chef 2011 title. The food and banquet team, including catering director Crystal Herring and their boss Michael Selig, collaborate on possibilities limited perhaps only by time.

And Chef Burrow, who has accomplished all this at age 23, has a promising future that invites each of us to learn more about what’s cooking at the Clinton Presidential Center.