Icon (Close Menu)

Logout

Chef Matthew McClure Headed to DerbyLock Icon

2 min read

There’s another honor for Matthew McClure, the executive chef at The Hive restaurant in the 21c Museum Hotel in Bentonville. McClure has been named a semifinalist in the James Beard Foundation Awards’ best chef in the South competition for four consecutive years.

In May, he will be taking his cooking skills to Louisville, Kentucky, after he was invited to participate in the Taste of Derby celebration that takes place a few days before the most famous horse race in America. McClure said participating chefs represent a local or state racetrack so he will be officially representing Oaklawn in Hot Springs.

“This event is a pretty big deal,” McClure said. “Our flagship property is in Louisville, and I’ve worked there during the Derby. The Kentucky Derby just takes over the city. It’s the biggest event of the year, by far, for that area.”

McClure, who has been at The Hive since 2012, said he has been invited before to cook at the Taste of Derby but this is the first year he has been able to take organizers up on the offer.

“I was always opening property or my wife was having a baby,” McClure said. “It was always some pretty big life event that kept me from doing it.”

McClure said he hasn’t decided what he plans to make for the event, which is expected to serve more than 1,000 people. The local culinary school provides students who help with the plating of the menu items.

“I have some R&D to figure out what I want to do because I want to make sure I represent well,” McClure said. “If [spaghetti with hot dogs] is what we do, it’s going to be the best damn spaghetti with weiners that you’ve ever had.”

Send this to a friend