Dine with Art at The Hive at 21c Museum Hotel Bentonville    #GreenPenguin

Dine with Art at The Hive at Museum Hotel Bentonville

Pimento Cheese with bacon jam and toasted white bread    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Pimento Cheese with bacon jam and toasted white bread Refined country cooking by Chef Matthew McClure Photography by London Lindqvist Styling by Forghani Claerbout

Ham-brined Porkchop with sweet potato puree, braised greens and pecan relish    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Ham-brined Porkchop with sweet potato puree, braised greens and pecan relish Refined country cooking by Chef Matthew McClure Photography by London Lindqvist Styling by Forghani Claerbout

Local War Eagle Organic Grits with mascarpone cheese    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Local War Eagle Organic Grits with mascarpone cheese Refined country cooking by Chef Matthew McClure Photography by London Lindqvist Styling by Forghani Claerbout

Sour Apple Cotton Candy    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Sour Apple Cotton Candy Refined country cooking by Chef Matthew McClure Photography by Lindqvist Styling by Claerbout

Arkansas native executive chef Matthew McClure

We caught up with busy executive chef Matthew McClure from The Hive in Bentonville and came away with a pickled egg salad recipe, one of his signatures.

Chocolate Custard with caramelized bananas, roasted banana sorbet and peanut    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Chocolate Custard with caramelized bananas, roasted banana sorbet and peanut Refined country cooking by Chef Matthew McClure Photography by Lindqvist Styling by Claerbout

The Windsor with Absolut Ruby Red, St. Germaine and grapefruit juice      Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

The Windsor with Absolut Ruby Red, St. Germaine and grapefruit juice Photography by Lindqvist Styling by Claerbout

The Hive | 21c Bentonville

Chef Matthew McClure brings the best out of local ingredients with his refined country cooking at Bentonville's The Hive, located at Museum Hotel.

Braised Greens, an assortment of mustard greens, collard greens, turnips and kale braised with onion, bacon, brown sugar and cider vinegar    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Peek behind the scenes at The Hive, downtown Bentonville's newest dining destination.

Pickled Shrimp with by salt-cured country ham, mustard greens and crispy cornbread    Refined country cooking by Chef Matthew McClure    Photography by @Magnus Lindqvist  Styling by @Monica Claerbout

Pickled Shrimp with by salt-cured country ham, mustard greens and crispy cornbread Refined country cooking by Chef Matthew McClure Photography by Lindqvist Styling by Claerbout

Cocktails on Cocktails at The Hive | 21c Bentonville

The Hive - Refined country cooking in Bentonville, Arkansas

"Buzzkill" by Johnston Foster is an exhibition now on display that covers all of the Hive | 21c Bentonville

"Buzzkill" by Johnston Foster is an exhibition now on display that covers all of the Hive

The Hive is proud to partner with 21c for extraordinary events.    With catering by Arkansas native Chef Matthew McClure

The Hive is proud to partner with for extraordinary events. With catering by Arkansas native Chef Matthew McClure

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