In 2006, Laura Lee Brown and Steve Wilson opened the first 21C Museum Hotel in Louisville, Kentucky as a way to help revitalize downtown Louisville. As modern art collectors, they sought to make art more accessible to people, and so they devised a plan to meld modern art with hospitality. What’s more, their boutique hotel / art museum combination would be open to the public 24 hours a day, 7 days a week. The 21C Museum Hotel was born. After success in Kentucky, they opened three other locations in Cincinnati, Durham and Bentonville, Arkansas. Each hotel boasts spacious exhibit space and has contemporary pieces of art peppered on the walls in each hotel room and the lobbies, restaurants and bars.
The restaurants in each location lend culinary muscle to the endeavor, including The Hive in Bentonville, Arkansas. Chef and Arkansas-native Matt McClure was named The People’s Best New Chef for the Midwest by Food & Wine magazine and was a James Beard Award semi-finalist two years running for “Best Chef: South” award. Chef McClure’s cooking showcases the ingredients and cooking preparations common to the area, and he is known for his refined country cuisine. We wanted to try his cuisine for ourselves, so we asked him to share a recipe for a dish to serve alongside the turkey on Thanksgiving Day. He responded with his recipe for Cauliflower Casserole. This decadent dish is well suited for your holiday table but is so good that you will want to serve it any night of the week.