Your Sneak Peek at The Next Course Menu

Listen up, foodies. This menu is about to rock your world.

The Next Course is an annual event benefitting Youth Home and it’s all about showcasing incredible food from some of the state’s finest chefs, including some insight into how to prepare some to-die-for dishes.

Scheduled for Thursday, Nov. 3, the event begins with a wine reception at 6 p.m. with the first of five courses being served at 7 p.m. in the Great Hall of the Clinton Presidential Library.

But because waiting is hard, we got a sneak peek (and taste) of the eats guests will enjoy and we couldn’t wait to share it with you. And believe us, these dishes are amazing. We’re seriously contemplating whether these chefs are involved in the dark arts because this menu is delicious black magic.

See for yourself.


First Course

Chicken fried oysters by Executive Chef Shane Henderson, CEC of Ben E. Keith

Second Course

Confit quail with arugula, brie, and a raspberry jam by Sous Chef Jordan Williams of the Clinton Center


Pork rillettes with barbecue spiced pork rinds by Executive Chef Gilbert Alaquinez of the Clinton Center

Third Course

Duck breast by Executive Chef Jamie McAfee of the Pine Bluff Country Club

Fourth Course

Sunday roast with Yorkshire pudding by Executive Chef Gilbert Alaquinez of the Clinton Center

Fifth Course

Black forest “cake” Southern style by Executive Pastry Chef Kelli Marks

What makes the night even better is that proceeds focus on Youth Home’s specific needs. Last year funds went toward much-need renovations in patient lodging, and this year’s will help build a therapeutic comfort room, a space that teaches teens how to process emotions in healthy ways through visual, auditory, olfactory and tactile stimuli.

Space is limited at The Next Course, so hurry and get your tickets now. You can purchase yours online by clicking here.

You can learn more about Youth Home and how to get involved on their website and by following along on Facebook and Twitter.

Related Articles