Farm-to-Table Dinner (1 Ticket)
In partnership with Origami Sake & 501 Prime, Fat Rabbit Farms is proud to host our first farm-to-table dining experience on June 29th. A short farm tour and reception will begin at 4:30pm. Dinner among the gardens to follow.
Who is Origami Sake?
Ben Bell, a proud Arkansan, has dedicated 15 years to perfecting the expertise of sake & sake brewing, culminating in the establishment of Origami Sake - Arkansas's first sake brewery.
According to Ben, it all started when he was working as a wine specialist in Little Rock. One day, a unique-looking sake caught his eye, and he took it home to try. That experience left him intrigued, but also sparked a thought - since Arkansas is the "rice state," why not bring sake production here? That idea stuck with him and has been his driving force ever since.
After his first sake experience, Ben's passion for the Japanese drink led him to travel to Hanamaki, Japan, where he spent two years working as a sake brewer - a rare accomplishment for an American. Upon returning to his home state of Arkansas, Ben was determined to use his newfound skills to open a sake brewery. He soon met Matt Bell, who shared his enthusiasm and saw potential in Arkansas as a hub for sake production.
The key to making their vision a reality was finding a grower willing to specialize in sake rice. Luckily, they didn't have to look far - Isbell Farms, located near England, Arkansas, had been growing Japanese rice varieties for decades.
The founders of Origami Sake are proud to be brewing a 100% Arkansas-made product and are determined to lead the rediscovery of sake in America. They believe that being based in a small state is no hindrance and that their passion and commitment to quality will make Origami Sake a compelling choice for customers.
Learn more about Origami Sake here.
FEATURING THE CULINARY TALENTS OF CHEF JAKE OF 501 PRIME
Jake Lee began his culinary career with midnight food parties as a teenager in his mother’s kitchen in Little Rock, AR. He began his formal training with farm to table cooking at the New England Culinary Institute in Montpelier, Vermont. Utilizing the schools extensive internship program Lee moved to New Orleans where he worked under James Beard award winning chef Alon Shaya. Lee then chose to move to Charleston, South Carolina where he cooked under award winners Mike Lata and Jason Stanhope and was able to delve deeper into the relationship between farmer and chef.
Jake has worked closely with farmers embracing the ingredients they can provide and encouraging stronger bonds between his community and restaurant. Jake moved to Hot Springs in 2019 and has worked at 501 Prime since his arrival. He is committed to building the relationships between the restaurant and our areas local purveyors, using as many locally sourced ingredients as possible. While fine dining is a passion, Lee finds simple, elevated dishes to be his favorite things to create.
In partnership with Origami Sake & 501 Prime, Fat Rabbit Farms is proud to host our first farm-to-table dining experience on June 29th. A short farm tour and reception will begin at 4:30pm. Dinner among the gardens to follow.
Who is Origami Sake?
Ben Bell, a proud Arkansan, has dedicated 15 years to perfecting the expertise of sake & sake brewing, culminating in the establishment of Origami Sake - Arkansas's first sake brewery.
According to Ben, it all started when he was working as a wine specialist in Little Rock. One day, a unique-looking sake caught his eye, and he took it home to try. That experience left him intrigued, but also sparked a thought - since Arkansas is the "rice state," why not bring sake production here? That idea stuck with him and has been his driving force ever since.
After his first sake experience, Ben's passion for the Japanese drink led him to travel to Hanamaki, Japan, where he spent two years working as a sake brewer - a rare accomplishment for an American. Upon returning to his home state of Arkansas, Ben was determined to use his newfound skills to open a sake brewery. He soon met Matt Bell, who shared his enthusiasm and saw potential in Arkansas as a hub for sake production.
The key to making their vision a reality was finding a grower willing to specialize in sake rice. Luckily, they didn't have to look far - Isbell Farms, located near England, Arkansas, had been growing Japanese rice varieties for decades.
The founders of Origami Sake are proud to be brewing a 100% Arkansas-made product and are determined to lead the rediscovery of sake in America. They believe that being based in a small state is no hindrance and that their passion and commitment to quality will make Origami Sake a compelling choice for customers.
Learn more about Origami Sake here.
FEATURING THE CULINARY TALENTS OF CHEF JAKE OF 501 PRIME
Jake Lee began his culinary career with midnight food parties as a teenager in his mother’s kitchen in Little Rock, AR. He began his formal training with farm to table cooking at the New England Culinary Institute in Montpelier, Vermont. Utilizing the schools extensive internship program Lee moved to New Orleans where he worked under James Beard award winning chef Alon Shaya. Lee then chose to move to Charleston, South Carolina where he cooked under award winners Mike Lata and Jason Stanhope and was able to delve deeper into the relationship between farmer and chef.
Jake has worked closely with farmers embracing the ingredients they can provide and encouraging stronger bonds between his community and restaurant. Jake moved to Hot Springs in 2019 and has worked at 501 Prime since his arrival. He is committed to building the relationships between the restaurant and our areas local purveyors, using as many locally sourced ingredients as possible. While fine dining is a passion, Lee finds simple, elevated dishes to be his favorite things to create.
In partnership with Origami Sake & 501 Prime, Fat Rabbit Farms is proud to host our first farm-to-table dining experience on June 29th. A short farm tour and reception will begin at 4:30pm. Dinner among the gardens to follow.
Who is Origami Sake?
Ben Bell, a proud Arkansan, has dedicated 15 years to perfecting the expertise of sake & sake brewing, culminating in the establishment of Origami Sake - Arkansas's first sake brewery.
According to Ben, it all started when he was working as a wine specialist in Little Rock. One day, a unique-looking sake caught his eye, and he took it home to try. That experience left him intrigued, but also sparked a thought - since Arkansas is the "rice state," why not bring sake production here? That idea stuck with him and has been his driving force ever since.
After his first sake experience, Ben's passion for the Japanese drink led him to travel to Hanamaki, Japan, where he spent two years working as a sake brewer - a rare accomplishment for an American. Upon returning to his home state of Arkansas, Ben was determined to use his newfound skills to open a sake brewery. He soon met Matt Bell, who shared his enthusiasm and saw potential in Arkansas as a hub for sake production.
The key to making their vision a reality was finding a grower willing to specialize in sake rice. Luckily, they didn't have to look far - Isbell Farms, located near England, Arkansas, had been growing Japanese rice varieties for decades.
The founders of Origami Sake are proud to be brewing a 100% Arkansas-made product and are determined to lead the rediscovery of sake in America. They believe that being based in a small state is no hindrance and that their passion and commitment to quality will make Origami Sake a compelling choice for customers.
Learn more about Origami Sake here.
FEATURING THE CULINARY TALENTS OF CHEF JAKE OF 501 PRIME
Jake Lee began his culinary career with midnight food parties as a teenager in his mother’s kitchen in Little Rock, AR. He began his formal training with farm to table cooking at the New England Culinary Institute in Montpelier, Vermont. Utilizing the schools extensive internship program Lee moved to New Orleans where he worked under James Beard award winning chef Alon Shaya. Lee then chose to move to Charleston, South Carolina where he cooked under award winners Mike Lata and Jason Stanhope and was able to delve deeper into the relationship between farmer and chef.
Jake has worked closely with farmers embracing the ingredients they can provide and encouraging stronger bonds between his community and restaurant. Jake moved to Hot Springs in 2019 and has worked at 501 Prime since his arrival. He is committed to building the relationships between the restaurant and our areas local purveyors, using as many locally sourced ingredients as possible. While fine dining is a passion, Lee finds simple, elevated dishes to be his favorite things to create.