In 2006, Laura Lee Brown and Steve Wilson opened the first 21C Museum Hotel in Louisville, Kentucky, as a way to help revitalize downtown. 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 twenty-four hours a day, seven days a week. And so the 21C Museum Hotel was born. After success in Kentucky, they opened three other locations in Cincinnati, Durham, and Bentonville.
The restaurants in each location lend culinary muscle to the endeavor, including The Hive in Bentonville. 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. Known for his refined country cuisine, McClure’s cooking showcases the ingredients and cooking preparations common to the area. We wanted to try it for ourselves, so we asked him to share a recipe for to serve alongside the turkey on Thanksgiving Day. Enter his cauliflower casserole, a decadent dish that’s well suited for your holiday table, and is so good that you’ll want to serve it any night of the week.
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