Heaping Spoonful

The Buttered Biscuit is one of the most compelling success stories on the Northwest Arkansas food scene, growing from concept to four booming restaurants in about four years. Sam Russell, co-founder, co-owner and CEO, and Hunter Kissinger, director of operations, called the Heaping Spoonful hotline to explain how their mini-chain has gotten so large so quickly -- and where they're headed from...

John Harpool, executive chef and general manager at Bocca in Fayetteville, Arkansas, stopped by to tell Heaping Spoonful listeners how he parlayed a mild interest in food as a kid to a successful career -- and why his restaurant is committed to making everything from scratch, including all pasta, salad dressings, bread and desserts.

Ryan Hamra stopped by the Heaping Spoonful studios to tell how his expected career -- running his family's group of Wendy's restaurants -- was derailed by his father's death when Ryan was in high school ... and how he parlayed what he learned there and afterward to launch successful Blue Coast Burrito and Potbelly Sandwich Shop outlets in Little Rock, Arkansas.

Sally Mengel didn't even intend to have a real "business" when she first started making ice cream to sell in the Green Corner Store in 2011. But what a business she and her team have built, selling ice cream and other sweet treats in the Loblolly Creamery shop next door and at locations all across Arkansas. She stopped by to tell Heaping Spoonful how that all happened!

Chef Andre Poirot stopped by the studio to tell listeners the details of his long and fascinating career that has taken him from his home country of France to London, Bermuda, New Orleans and, for the last 18-plus years, to Little Rock, Arkansas, where he now serves as executive chef at 42 Bar and Table in the Clinton Presidential Center.

Sam Walker, executive chef at Theo's in Fayetteville, Arkansas, called the Heaping Spoonful hotline and explained the many steps along his impressive career journey -- from deli counter worker at Fresh Market to high-profile roles at several south Florida upscale restaurants.

Ben Brainard stopped by to tell Heaping Spoonful listeners how seeing a pressing need in the market -- a top-quality breakfast option in west Little Rock -- led him to partner with renowned chef/restaurateur John Currence to open the state's first Big Bad Breakfast.

Noted Arkansas food writer Kat Robinson stopped by to tell her unlikely story of how she became a TV news producer and later transitioned to become perhaps the most prolific and influential chronicler of the Arkansas food scene.

Brayan McFadden sat down to talk about being as chef at Brood & Barley in North Little Rock, AR, and how his Philadelphia culinary roots are evident in the restaurant's fun and eclectic menu. Like with the mussels, octopus and "the stupid burger".

Lisa Provencio-Jones and her husband Bert Jones, came to the Heaping Spoonful satellite studio in Eureka Springs, Arkansas, to tell the historic story of the beginnings of Gaskins Cabin in 1864, how it morphed into a restaurant in the 1980s and what they've done to elevate it as one of the top steakhouses in Arkansas.

Kelly Lovell and Walt Todd of Count Porkula dropped by the studio to tell the story of how they morphed from business careers to cooking barbecue for friends to launching a food truck and soon will open their third bricks-and-mortar location in Central Arkansas.

Tommy Shaffer grew up in the Eureka Springs area, and after being thrust into an unexpected role as a cook at his first restaurant he has thrived ever since, first working his way up to executive chef at the Crescent Hotel and now serving as executive chef at Rogue's Manor, one of the resort town's top dining destinations.

Tamsye Nosal and Melody Williford, sisters who own the three American Pie locations in Central Arkansas, stopped by the studio to tell how they parlayed their years of experience in the pizza business into quickly growing their business after they established it in 2004.

Brian Van Sickle was the first guest featured during our Heaping Spoonful road trip to Eureka Springs, Arkansas. We set up our studio at the historic Crescent Hotel, where Brian serves as assistant general manager in charge of all food and beverage operations. And man do they have plenty of those!

Matt Fuller of 501 Prime in Hot Springs, Arkansas, graced the Heaping Spoonful studio with his presence as he explained what led him to leave south Florida for Hot Springs and how his first successful venture -- Central Park Fusion Cuisine -- led him to move across town and open a high-end spot focused on prime steaks, fresh seafood, and an amazing wine list.

Susie Powell of Hoots BBQ in McGehee, Arkansas, stopped by the studio to tell how a retired farmer and his retired dentist office worker wife decided to ditch the easy life after three years and open a huge restaurant with a huge menu that is drawing fans from a huge distance.

Karen Carrier, owner of a handful of popular and eclectic Memphis establishments, called the Heaping Spoonful hotline to tell her story, which includes an amazing start to her food service career in New York that only picked up steam when she came home to Memphis. 

Chuck Taylor, who along with his wife Pam owns and operates Taylor's Steakhouse in Dumas, called the Heaping Spoonful hotline to tell the story of how they succeeded wildly despite a super risky business proposition: serving top-quality, well-aged steaks in a metal building outside a tiny town in southeastern Arkansas.

Tomas Bohm sat down in the Heaping Spoonful studios to tell his unlikely story of how a young man from the Czech Republic went from home to Asia to Arkansas, and the winding path that led him to open The Pantry and then The Pantry-Crest, two of Little Rock's most popular restaurants.

Suzan Boscarolo and Blair Wallace, co-owners of Ciao Baci, stopped by to tell Heaping Spoonful listeners how their quaint eatery in the Hillcrest neighborhood of Little Rock, Arkansas, continues to thrill its fans with exceptional food and drink for more than 20 years.

Flo Bruzatori dropped by to tell how her family immigrated to Arkansas from Argentina and in 2017 began highlighting family recipes and other classics on their menu at Buenos Aires Café and Grill in downtown Little Rock.

Todd Gold, Director of Food and Beverage at Saracen Casino Resort, dropped by to tell Heaping Spoonful listeners how the casino is putting Pine Bluff, Arkansas, on the map for fine dining -- think Kobe beef! -- and setting the curve with its Vegas-style buffet!

Alan Leveritt, publisher of Arkansas Times, stopped by the Heaping Studio studios to talk about the history of his 48-year-old publication and its role in casting a spotlight on the top restaurants and chefs in Arkansas, primarily through its Readers Choice Awards.

Phil Brandon stopped by the Heaping Spoonful studio to tell the somewhat far-fetched story of how an electrical engineer by trade ends up establishing the first legal distillery in Arkansas since Prohibition and the incredible boost to his business winning high-profile awards for Rock Town's bourbons has provided.

Kim Daly of City Hall Cheesecake called the Heaping Spoonful hotline to tell the heartwarming story of how besides creating renowned cheesecake, her three north Mississippi establishments have given dozens of down-on-their-luck people second, third or more chances to turn their lives around.