In this episode of the Flavors of Northwest Arkansas podcast, we’re back in downtown Springdale as we interview Mitchell Owen, co-owner of Zelli Pasta, a homemade pasta and Italian Market on Emma.

It started out as a product of the pandemic, as like many, they were cooking quite a bit at home. When they were deciding on what to make and sell, pasta wasn’t their initial plan.

Mitchell tells us about what it took to get Zelli open and the first thing they ordered to start the business.

As the store grew, so did the offerings, especially on the retail side once they found the proper distributors and could make it work.

On the pasta side, Mitchell will tell you what they use to make theirs, what kind they make, and why making pasta to sell didn’t work out so much at home before the store. Also, humidity plays a big role in pasta-making. Who knew?!?

They’re also about to expand, and Mitchell breaks a little news about a new product coming soon… We hope you check out this edition of the Flavors of Northwest Arkansas podcast!

On this week’s edition of the Flavors of Northwest Arkansas, it’s podcast number 20! Yup, we’re geeked about that. What better time than episode 20 to do our first BBQ interview? That exactly what we did with Jordan Poole (not the NBA player) of OZ Smokehouse in downtown Rogers.

Jordan’s originally from Memphis, but his BBQ isn’t. It’s not Texas Style, nor is it KC style. He calls it Ozark BBQ and has interesting reasons for it.

Jordan also has a past as a competition BBQ-er, even made a name for himself in it. In one competition, he finished very high and could’ve finished higher had it not been for a famous judge. He tells the story.

How many people do you know that have fired their wife? Well, kind of. Jordan has, and it’s actually a funny one.

The very first day of service for OZ Smokehouse was for Bikes, Blues and BBQ and they were right in the middle of the action. Also? They almost burned down on the first day. Mercy… Jordan will explain.

We hope you check it out & enjoy #20!

On this edition of the Flavors of Northwest Arkansas podcast, we’re having our “Best of the Flavors of Northwest Arkansas” episode.

We hear a segment from our very first interview, which was with Lance Corbin of Pesto’s by Lance. Lance is a natural storyteller and I was nervous and hoping that my battery would hold out as I hadn’t used my equipment for an interview before. He carried me like a pack-mule.

Our “Best of” Mike Engleman Home Pro Tip of the Week is from Darwin Beyer at Meiji in Fayetteville and it is YUM.

We round out the podcast with William Mauk from Bienvenue in Springdale. William has an amazing culinary past and he talks about moving to NWA and working towards getting Bienvenue off the ground.

We hope you give it a listen!

On this week's edition of the Flavors of Northwest Arkansas Podcast, we have a little bit of a different one for you, as we were invited to the VIP night at the LeRoy Lounge in Fayetteville on Dickson Street, and man, what a scene it was…

But before we get to that… a little about the LeRoy. It’s a dining and entertainment experience. By that we mean that they have duckpin bowling… it’s bigger in the northeast and to my knowledge, doesn’t exist in NWA… They also have 2 sports simulators and 2 gaming media lounges, as well as a few classic dart stations…

Also, we got to sample some of the food and what we had was very, very good… We also sampled a few of the drinks from the drink menu, which were great and creative! I’ll definitely be going back for both and hopefully some games as well.

There were dignitaries from all around Northwest Arkansas there that night. We talked with Ted Belden, co-owner of the LeRoy, as well as some awesome influencers. We talked with Amin and Brittany from NWA Transplants and Samantha from Munchin with Mantha. Had a ball with both of them. Also had a ball with KNWA’s Jason Suel who not only works a stone’s throw from the LeRoy but has a history with its building.

We hope that you check it out!

On this week’s edition of the Flavors of Northwest Arkansas podcast, we have a great chat with Trisha Walden and Billie Sparks from the First Seat Pub, Barley & Vine and the Captain’s Seat but not before saying goodbye to my dad, Mike Engleman, who passed away on Father’s Day. My sibling’s and I talk about Dad in the kitchen before I talk to Trisha and Billie. Dad wasn’t necessarily a kitchen maestro… The 3 of us have fun stories.

Speaking of fun stories, Trisha and Billie are Bentonville’s Thelma and Louise. They’re a great duo, and with Trisha’s husband Sean, they’re a force.

They told us about opening all 3 restaurants, some of the hilarious names on the menus, surviving Covid, and at times, it devolves into a comedy routine… and I was so there for it.

Hope you listen to this week’s Flavor’s of Northwest Arkansas podcast #RIPDad

On this week's episode, We talk to Mallory Files, the 26-year-old dynamo behind Ozark Charcuterie, and man has she been keeping busy.

If you follow her on Instagram, you’ve seen what her day-to-day looks like. You’ll also see where she went viral and in a blink of an eye was over 30,000 followers. She’ll tell us what caused that, who exactly her target audience is, and what she learned from it. There’s some exceptionally valuable social media branding advice in there- don’t miss it.

Also, what’s a grazing table and why is it so aptly named? She talks about it, and how hard it is to set one up, and speaking of, she tells us her craziest order of all time.

Finally, there’s big news, as she’s expanding her business and she’s taken a BIG leap- she also breaks some news about it with us! We hope you check it out!

This week, we’re at Blu in Bentonville, where we’re talking fresh fish and the career of its owner/operator, Barry Furuseth.

Barry has always been in the fish business, going all the way back to his childhood cleaning fish for tourists on the Minnesota lake where he grew up.

After a few years of college, he decided to get back to work, and back to fish. He sold fish door-to-door, and as he put it, absolutely loved it.

He continued to sell fish on the west coast, first in the Bay Area, and then in LA. At both places, he was a fish wholesaler and made long-lasting contacts from the captains of the boats.

He then moved to Arkansas. He’ll tell us how he ended up here – it’s a good story.

Also, he tells stories about getting Blu off the ground, which turned into much more than he thought it would. Speaking of that, he has more restaurants with more in the works.

And those fish contacts from the boats back in the day? He still has them, and they send what they catch to Bentonville…. Fast.

And finally, Barry has some sound business advice for us.

He’s an awfully busy man, who was just getting over bronchitis when we spoke, but he powered through for us, and we’re thankful that he did. We hope that you give it a listen!

On this week’s edition of the Flavors of Northwest Arkansas, we hop down to Fayetteville to talk to the venerable Maudie Schmitt at Café Rue Orleans.