Since 1959, Bost has been providing choices and opportunities in Western Arkansas for individuals with developmental and related disabilities so that they may live, work and play in the community.

Chef & Winemaker Dinner - NWA


We are very excited to continue the success of the Inaugural Chef & Winemaker Dinner in Northwest Arkansas!  The Second Annual Chef & Winemaker Dinner in Northwest Arkansas will be held on Thursday, April 13, 2017 at The Hive at 21c in Bentonville.  This dinner will feature Chef Greg Baker of Tampa, FL., Chef Matthew McClure of The Hive at 21c, and Thomas Houseman, of Anne Amie Winery in Carleton, OR.  

Sponsorship opportunities are available.  Please contact Alexa at 479-652-5201 or Jeanne at 479-652-4553 if you would like to discuss a sponsorship.

All proceeds from the Northwest Arkansas Chef & Winemaker Dinner will be used LOCALLY in Northwest Arkansas so Bost, Inc. can continue providing quality services and supports to the individuals we serve.

Click on the link below to see what the event was like in the past!



Chef Greg Baker

Chef-Owner: The Refinery and Fodder & Shine

5137 N Florida Ave

Tampa, FL 33604

(813) 943-3208

Twitter: @gregsbaker

Instagram: @Greg_Baker

Clearwater, FL raised Greg Baker set his sights on Western Culinary Institute in Portland, OR directly out of high school. He chose to leave the sunshine and white sandy beaches (and a fully paid college tuition) for diverse farmland, abundant adventurous eaters and an awesome punk rock scene. It would be in Portland where he would find his love and cement his

 respect for the elegance of Poor Man Food. Forging partnerships with local farmers for nearly a decade, Greg took these lessons back home to Tampa Bay where he would single handedly change the culinary scene by putting faces to farmers and daringly utilize all aspects of proteins. To do this successfully, he was forced to change his menu every week. In the beginning, there were only crickets; with each week passinghe forged a new food climate in an area known for little culinary creativity. He now boasts thousands of food fans that travel from all over to enjoy his creations. But Baker remains very humbled by his success often being quoted “I’m just a dumb kid who cooks.”

Baker opened The Refinery with his wife; Michelle, in 2010 in the historic neighborhood of Seminole Heights, Tampa. His menus incorporate the flavors of the vast countrysides from across the globe, mixed with classical French technique all the while keeping in mind Florida’s rich cultural history. He is known for resurrecting nearly lost Florida ingredients and cooking techniques, for whole animal butchery, whole vegetable use, and for being an avid defender of farmer worker rights and policy reform.

Both The Tampa Tribune and The Tampa Bay Times consider the Refinery one of the most prized restaurants of Tampa Bay. Chef Greg and The Refinery has been named in Bon Appetit , Southern Living, Conde Nast Traveler,, Esquire Magazine, New York Magazine, The Local Palate, USA Today, The Washington Post, Edible Tampa Bay and Garden & Gun Magazine as well as countless local and national online and weekly publications. Southern Living Magazine named The Refinery Best 100 Restaurants in the South 2014. Celebrity Chef Mario Batali included Greg in his most recent cookbook; America: Farm to Table, for his work with local pig farmers. Greg currently can be read at Food Zagat rated The Refinery ‘Best Restaurant’ 2012 - 2015. The James Beard Foundation named The Refinery as a semi-finalist Best New Restaurant in 2011 and named Baker a semi-finalist for Best Chef South in 2012, 2013, 2014, 2015 and 2016.



Matthew McClure

The Hive at 21c

200 NE A Street

Bentonville, AR


Twitter:  @matthewrmcclure

Instagram:  @matthewrmcclure


Matthew McClure was born and raised in Little Rock, Arkansas, where hunting, fishing and his grandmother’s cooking ignited his passion for food. After studying at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No. 9 Park under the direction of Barbara Lynch.

After years in Boston, Matt was eager to get back to his home state to reconnect with the ingredients and foodways of his childhood. He returned to Little Rock where he worked under Lee Richardson at Ashley’s at theCapital Hotel, developing stron

g relationships with local farmers and producers and rediscovering the agricultural resources of his home state.

In 2012, Matt joined the opening team of The Hive, located at 21c Museum Hotel Bentonville. At The Hive, Matt showcases the refined, country cuisine of the High South, focusing on the local ingredients of Northwest Arkansas and the region’s traditional methods of cooking. The menu at The Hive is reflective of the geography and culinary landscape of the region, and showcases Matt’s longstanding commitment to support local farmers and purveyors. Matt was a James Beard Award semi-finalist for the “Best Chef: South” award in 2014, 2015, 2016, and 2017, and was awarded Food & Wine Magazine’s “The People’s Best New Chef” award for the Midwest in 2015. He is also an active member of the Southern Foodways Alliance. 


Thomas Houseman, Winemaker

Anne Amie Wineries

6580 NE Mineral Springs Road

Carleton, OR  97111


Thomas’ winemaking career unofficially began in the basement of his parent’s home in Hampton Roads, Virginia. His Welch’s grape juice and orange juice concentrate wines are lost in time, but we’re sure they’d be showing well if any remained. Thomas narrowly escaped blindness from this stage of his life and went on to New York City, where he pursued a career in modern dance. Traveling the globe performing was great but it did not get him much free beer. So, he bought a book and taught himself to brew.

With the creativity of a dancer, the eye of a scientist, and the encouragement of friends who loved the free beer, the passion forfermenting reemerged. Thomas left the stage and went back to school at CSU Fresno in the enology program. It was there he fell in love with Pinot noir. And, across the globe he embarked again, first to California’s Anderson Valley, then to New Zealand, and finally to Oregon. After four years at Ponzi Vineyards, Thomas saw the opportunity to express himself at Anne Amie Vineyards where he is happy he can still usewords like balance, grace, fluidity, elegance, power and style- words that once described his dancing, now describe his wines.

In his free time, Thomas still brews, having dragged his equipment across the US. Yoga and running have replaced dance, but winemaking remains the common thread that started in a basement and continues at Anne Amie.


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