Gourmet Rivalry

Saline County’s Bonner Cameron recently brought his gourmet game to Central Arkansas’ most deliciously fun rivalry. The executive chef of Bistro Catering & Gourmet Take Away in Bryant was one of six chefs to compete in this year’s Diamond Chef Arkansas benefiting Pulaski Technical College. Held in April, the event was modeled after the television show “Iron Chef.” Cameron didn’t take home the coveted winning title this year, but “win, lose or draw, it’s not about me,” he said. “It’s about helping the students who benefit from Pulaski Tech.”

In 2012, Cameron was a finalist at Diamond Chef, competing against Chef Jason Knapp. Knapp also was a finalist this year, but he was defeated by Donnie Ferneau, chef at The 1836 Club in Little Rock. The event was held for the first time at Pulaski Tech’s Culinary Arts and Hospitality Management Institute, located near the Pulaski-Saline county line. A mystery ingredient was revealed just moments before the chefs were timed for 60 minutes. This year, they were given 40 pounds of sirloin. Cameron prepared sirloin medallions and shitake mushrooms with a shallot red wine demi-glaze sauce. And that was just one of the courses he prepared.

“It’s a great event and a lot of fun,” Cameron said, noting he would welcome the opportunity to compete next year. “It’s an honor to be a part of Diamond Chef.”

Cameron’s love for cooking began as a boy when he would help his father grill and smoke meats. He grew up in Houston, where he earned his culinary arts degree from the Art Institute of Houston. Working for fine dining establishments, Cameron learned the trade from top chefs at well-known hot spots. He was honored in 2008 as “Up and Coming Chef” in Houston’s My Table Magazine and featured in Nation’s Restaurant News.

His adoration for Arkansas grew and grew as he spent years visiting his mother and siblings here. In 2011 on his last visit, he was dining at YaYa’s Euro Bistro in west Little Rock and felt compelled to turn in his resume. A few months later, he moved here to work at YaYa’s, and he established himself in the community, participating in Diamond Chef and supporting several nonprofits such as CHI St. Vincent and Arkansas Children’s Hospital. In 2013, he and his partner, Crystal Deer, opened Bistro Catering.

They established the business in Saline County because of the growth opportunities available, Cameron said. The Gourmet Take Away part of the business was added in the summer of 2014. With a vision to create “impeccable food of the highest quality,” Cameron said Saline County was ready for a business like Bistro to provide something different from the chain restaurants. “Everyone has been so welcoming here, and I think they are happy to have someone like us in the area,” he said. “We run it like a restaurant. All orders are cooked to order and we are affiliated with Chef Shuttle, so people can even have their food delivered.”

The Take Away menu changes seasonally. Local ingredients are used as much as possible, and Cameron said he likes to order seafood from Houston. According to Cameron, a popular Saline County menu item is the Romano crusted chicken with bianco sauce. The entrees feature different fish – Cameron’s favorite to prepare – as well as beef, chicken and vegetable plates. Creative pasta dishes include lobster ravioli, and risotto with charred corn, apple smoked bacon and scallions. The appetizers are like a trip around the world with items like blanco queso, bruschetta and gnocchi, NOLA gumbo, and hummus and pita.

A future goal is to have a few tables for dining in and wine offerings, Cameron said. With his catering and restaurant business established, Cameron said he sees himself teaching more in the future. “I enjoy having people work for me who are also enrolled in culinary school,” he said. “It’s fun to teach people who want to learn. Pulaski Tech is a great establishment and I want to help out the school in any way that I can.”