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Gaskins on Emma- Bert Jones, Lisa Provencio-Jones, and Executive Chef Sam Walker
Manage episode 444337102 series 3554722
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On episode #33 of the Flavors of Northwest Arkansas Podcast, we have a fun interview with Gaskins on Emma owners Bert Jones and Lisa Provencio-Jones and Executive Chef, Sam Walker.
First, though, we’ve got news from Black Apple Hard Cider. We talked with co-owner Leo Orpin back in August and he told us that some changes were coming. Those changes are almost done, and we hear what they’re adding. It opens in a week and a half…
Just down the road in downtown Springdale, Bauhaus Biergarten celebrated their 2nd anniversary last weekend. They had a ribbon cutting, happy hour, polka music and a German-styled pig roast as a part of the weekend celebration. Many luminaries showed up, including Springdale Mayor Doug Sprouse. We hear from him and Co-Owner/Executive Chef Jennifer Hill-Booker about their 2 years in the community.
Sidenote- Check out the Flavors of Northwest Arkansas Facebook and Instagram pages to see our video of the celebration weekend.
Gaskins on Emma opened their doors in late June, and have been gaining momentum ever since. Of course, the original Gaskins restaurant is called Gaskins Cabin Steakhouse in Eureka Springs, which is also owned by the Jones family. We’ll get a history lesson on the Gaskins name and its colorful past.
Also, you’ve got to hear how Lisa and Bert met. It’s a great story, and let’s just day that Bert had lady luck on his side. And how did they get into the restaurant business in Arkansas?
And after that, what led them to want to open in Downtown Springdale? Turns out they’d been looking for a while in Northwest Arkansas.
Chef Sam Walker is their Executive Chef at the Emma location and he is someone who had been on their radar for some time. You’ll hear the story.
And what about the food? Of course they’re very well known for their prime rib and steaks, but we’ll also hear about bone marrow and their famous Burgundy mushroom soup, and if you’re looking for the recipe for that soup… well… I wouldn’t hold your breath.
Final note: there’s some explicit language in this one.
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