Kitchen Culture Community
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In this new opportunity we decided to be true to our roots and develop a concept that reflects our true values and pride from where we come from.
We don’t like labels. This applies to our kitchen. We do not consider ourselves as traditional food, or farm to table. We are a team of people trying to honor our culture through what we know: food. We are a blend. We are our own kind of hybrid restaurant. But we have filtered our concept into these three very important words: Kitchen, Culture, Community.
I was raised in Bay, Arkansas and my wife is from Ecuador. Since both of us have been far from our home we came up with this idea out of nostalgia. Certainly, all of these factors encouraged us to create this concept. We have the advantage of being surrounded by great farm lands. Analyzing traditional food from both of our homes, we can say that techniques and flavor profiles are very different, but much of the product is the same. Taking all these parameters in hand we created our concept. It is a blend from both of our cultures offering delicious food in a modern take and standing strong to our values of respect and caring for the source from where our product comes. Respect for the product is key for our cuisine, blending both of our cultures and offering the best of both countries by using seasonal products from responsible sources while offering an exceptional experience for our customers reflected in our food and service.
We are a restaurant inspired in a place close to our heart, home. We believe in the importance of being true to our roots, using local and seasonal ingredients found from both of our countries in order to offer the best of our culture. We strongly believe in the importance of product from responsible sources empowering local farmers and sustainable cuisine. We will offer a unique culinary experience full of creativity and tradition exploring product and different cooking techniques from both our countries. We will create a culture of equality, inclusion, and responsibility for our company and customers.
It is important for us to put emphasis that our cuisine is based on seasonal products and sustainability, empowering our community using products from the community. Our farmers will always be our first source for local product. We will also use Ecuadorian products in order to offer a beautiful blend of cuisine. Having a bond with our providers is key for our essence in our restaurant.
What to expect?
Seasonal Menu / Craft Beverages / Community Empowerment
Hope you all join us in this new adventure.
With lots of love,
Half Ecuadorian / Half Southern
"We are a restaurant inspired in the importance of being true to our roots, a blend between Ecuadorian and Southern Cuisine. Offering a unique culinary experience by believing in local and seasonal product from responsible resources found from both of our countries in order to offer the best of our culture with a modern and sustainable in take. We are Roots. We are Kitchen, Culture, Community.
History in a cup
By Emilia Endara
Just that sweet smell... You can tell it is November. In South America, especially in Ecuador, it is starting to rain, the weather is cold, time for a sip, put a coffee apart, it is time to try that purple nectar, that sweet and sour drink, it is history in one cup, is colada morada.
Day of Death
October and November first days in Latin-American culture are straight attached to the celebration of faith, the beliefs in God and the beginning of the wealth in agriculture. We are talking about the Prehispanic period when indigenous communities prepared in these months to welcome the rain, the beginning of the seedtime which means rebirth and ends in the harvest, which represents death.
Every year, in this period, looking at the harvest cycles, Ecuadorian natives exhumed their relatives which were mummified together in the same grave. Their beliefs stood that their dead relatives needed to be honored by the first sowing, a ritual that celebrates the lives of their loved ones that are no longer with them on earth. And in a way of offering, the communities gathered seasoning fruits and llama blood -a sacred animal- and gave it to the dead ones.
These traditions were considered profane by Spaniards when they conquered the region in 1500. Indigenous communities had to look for an alternative to keep their roots. And it is that syncretism between culture and culinary that colada morada takes place, as a symbol of indigenous rituals that were prohibited by the Spanish conquest.
Colada Morada is a magical drink, a flavor mixture between seasoning fruits, purple corn, Andean spices, and the most important ingredient, love. All served in a hot mug, after hours of preparation and shared with bread fresh out of the oven. But not regular bread, it is about tradition, remember? These biscuits have the shape of a mummy, it is a representation of our loved ones that are dead, those who were exhumed before the Spaniards arrived, and now have to be remembered in a dough, which it changed too because our Ecuadorian ancestors made them with squash, but after the conquest , the wheat arrived and the ingredients were different.
Years passed but in Ecuador we keep our traditions alive. Each November 2th in our country is the Day of Death. Nowadays, families gathered, spend the day cooking this delicious sweets; others keep the tradition of visiting their dead ones in the cemeteries and you can even find indigenous eating next to the graves and offering food to their dead relatives. But beyond our culinary roots, is one thing that makes this season special... I think I said it before... Yes, it is love. This unique bond that reunites families, relive traditions, keeps in memory the ones that left us physically, it tastes sweet, right? That's what colada morada is all about.
It is a purple berry that grows in the mountains, in the north and south of Ecuador. It is really hard to find now so other regions use mortiño, which is really similar and gives that special color to this sweet beverage.
Samaniego, J. M. (2019, 26 agosto). La historia de la colada morada y sus beneficios. Cultura Científica. https://culturacientifica.utpl.edu.ec/?p=3964
Hot and Sugar... Drink me please
Little spice, sour as life, but sweet as love. Warm for a cold winter, pleasant as home, but mischievous and tricky if you don't sip it. All that mix in a little glass, then cheers and cheer up!
Oh! Yes, that is Canelazo.
Quito is the capital city of Ecuador, sits high in the Andean foothills at an altitude of 2,850m. Its mild and cold weather makes people look for warm places to stand with friends and family. Specially in December, the month of its foundation when the celebration is just around the corner. And when you mix cold weather and parties, only one thing happens...quiteños look for hard liquor. And what do quiteños drink? So many things, but especially canelazo.
Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Ecuador, Colombia, Peru and northern Argentina. Its preparation is different in each region, but in Quito is traditionally made with homemade aguardiente, naranjilla juice, a local and sweet fruit, and aromatic spices. This mixture has a unique smell, so sweet and tempting that you can't skip trying it. But as innocent as it sounds, don't fool yourself, you can get dizzy really fast. This drink is so popular that street vendors sell it during the holidays in Quito. You can find canelazo everywhere and for just a dollar.
But more than a simple drink, is a tradition. It is not exactly clear where or when canelazo came from, but history tells that in the XVI century, in the colonial period people started to drink this beverage in celebrations. And until now, quiteños keep this practice. And that is what these holidays in Quito represent, the cherish of the culture, the bond with family and friends, the love of a city that takes you to the past and a canelazo that tastes like home.
Join us this December 14th for our Ecuadorian tasting menu. We will take you on trip through the regions of Ecuador highlining traditions and food from Quito, Ecuador. Lets celebrate Quito, " La Luz de America"
¡ Que Viva Quito !
Newman's Farm Heritage Berkshire Pork
Located is South-Central Missouri, David and Kristin Newman have one of the oldest Berkshire genetics pork in the United States. Their pigs are free range, they are raised outdoors. On April of this year we stumble across their website thanks to our friend Allen Williams. My husband, our little boy and me decided to drive to Missouri. One hundred forty three miles and one sleeping baby after we arrived to their family farm. We sat around their coffee table and talk about our love for pork. Maybe was something about being in the Ozarks or just the fact of watching these animals in their true nature, made us fall absolutely in love with this place. Their knowledge and care are reflected in every detail of their operation. Their values, sustainability and hard work are the engine, but nothing compare to the love, care and passion that made us want to work with them even more. We are glad and proud to say they were our first star farm to become part of our Roots Community. I think their sense of family and community made us seal the deal. Sharing the same beliefs and values made just a perfect match. Lets not forget the fact their pork is just something we lack of words to describe, is just one of those things you need to experience by yourself. Hands down to Newman's farm for having the best pork in the country. They don't need an introduction, ladies and gentleman here is Newman's Farm Heritage Berkshire Pork.
By Chef Paula E. Lowe
For more information you can click on the following links
BEAUTOX ART BY BEAU JONES
Beau Jones is a local artist from Jonesboro, Arkansas known also as BEAUTOX. He started his business back in 2015 and has been a full time artist since. His work, primarily abstract, displays a variety of subjects in different mediums. He participates in juried shows throughout the US. His art influences scale from Picasso, Basquiat and Andy Warhol. He is an award winning artist and has plans to move to a bigger city to pursue his career further on the near future. Now he is the proud owner of his own gallery P E R S P E C T I V E in downtown Jonesboro. We are very proud and glad Beau is part of our Roots' community . You can enjoy his art on display at his gallery and at our dining room walls. All Beau's artwork at our dining room is available for purchase. For more information you can go to the following links.
Facebook: Beautox Art - Home | Facebook
P E R S P E C T I V E
P E R S P E C T I V E - Home | Facebook
Roots Community Table Series
Six hands - One kitchen - One Menu - One table
Michael Quessenberry from Jim Quessenberry World Champion BBQ
January 13th 2020
Roots Community Table Series is a space where our farmers, guests, and community can share and talk about we all love, food. We will always have guest where they will be able to showcase their craft on one unique tasting menu. For our first Community Table we partnered with Michael Quessenberry from Jim Quessenberry two time World Champion BBQ and Newman's Farm Heritage Berkshire Pork. Both representing a family tradition of hard work and love for what they do.
We had the opportunity to talk with Michael and Lee Quessenberry, and between smokers, pork and dry rub we shared laughs and knowledge while we took a glance back into the Quessenberry family stories. From the suitcase that will always come back from Ireland to local BBQ competitions anecdotes , we can assure you they are the epitome of BBQ legacy. We are thankful and very proud to have shared this amazing dinner with ya'll. Here is for more hogs and more Quessenberry BBQ my friends.
For more info and social media go to
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Join our Team
We’d love to have you join our team! Please use the form below to apply. Feel free to send in your resume even if you don't see the position you're looking for listed.
Send us a message and we’ll get back to you as soon as possible. You can also reach us by phone at (870) 336-1212. Looking forward to hearing from you.