Downtown Springdale's 9th Annual Street Dinner

An Evening of Flavor and Community on Emma Avenue

Join us for an unforgettable evening at the 9th Annual Street Dinner on Emma Avenue, hosted by the Downtown Springdale Alliance on Saturday, June 7. Set beneath the open sky in the heart of downtown, this beloved annual tradition transforms Emma Avenue into a stunning long-table dining experience unlike any other in Northwest Arkansas.

The Street Dinner is the Downtown Springdale Alliance’s signature fundraiser, with all proceeds supporting year-round programming that cultivates a vibrant, thriving downtown. Guests are invited to gather for cocktail hour beginning at 6:30 PM, followed by a multi-course seated dinner starting at 7:00 PM.

This year, we are proud to welcome featured Chef William Mauk of Bienvenue, whose culinary style blends classical French technique with soulful Southern roots. Known for his thoughtful hospitality and refined approach to seasonal ingredients, Chef Mauk has designed an exceptional four-course menu that pays tribute to comfort, community, and craftsmanship.

Tickets are limited and this event has historically sold out. Advance purchase is highly recommended. Tickets are non-refundable.

2025 Street Dinner Menu by Chef William Mauk

Canapés
A curated trio of small bites to open the evening:

• Deviled Eggs – elevated with housemade bacon jam and red pepper jelly for a balance of savory and sweet.
• Pork Pibil Empanadas – tender slow-cooked pork shoulder wrapped in delicate pastry, a nod to bold, slow-roasted flavors.
• Profiteroles with Pimento Cheese – a playful Southern twist on a French classic, featuring airy pâte à choux filled with creamy pimento cheese.

First Course

• Chicken Ballotine
  Served atop stewed white beans with smoked ham hock, collard greens, and sautéed mushrooms. This dish combines rich textures and warm, comforting flavors inspired by Southern staples with refined presentation.

Second Course

• Heirloom Tomato Salad
  Compressed watermelon, gem lettuce, feta cheese, and green goddess dressing come together in a vibrant seasonal salad. The dish offers a refreshing and unexpected interplay of sweet, savory, and herbal notes.

Third Course

• Glazed Beef Short Rib
  Slow-braised beef short rib paired with pommes en cresse and a summer squash ratatouille. Finished with a sesame veal jus, this entrée balances richness with brightness for a deeply satisfying main course.

Fourth Course

• Saffron and Blood Orange Crème Caramel
  A delicate custard infused with saffron and blood orange, topped with toasted almonds, candied orange zest, and saffron syrup. This final course brings the evening to a close with elegance and complexity.

About the Chef:

Chef William Mauk is the heart behind Bienvenue in Springdale, Arkansas. A classically trained French chef with roots in New Orleans, he brings soulful precision and Southern charm to every dish. Outside the kitchen, he’s a loving husband and proud father of four. Known for his passion, creativity, and down-to-earth hospitality, Chef Mauk is the kind of chef who makes fine dining feel like home.