HAPPY HOUR HAPPY HOUR ARTISTS ARTISTS with the with the
Stop by our Bentonville location from 5:00-6:30 p.m. to mingle with this quarter's local artists, grab a drink, and stroll through the gallery.
THURSDAY, OCTOBER 30TH
5:00 - 6:30 PM | 402 SW A ST. BENTONVILLE, AR
FINDING A HOME YOUR FAMILY CAN
Spoiled for Choice: Welcome to Bentonville
Last year, in this food and drink issue, we showcased several Bentonville concepts that were brand new. At the time, Bar Kapu, Junto, Hardwater, and a couple others were just coming online. I thought, “Man, we talked about every new restaurant in town. We should’ve saved something for next year.”
Well, wouldn’t ya know it, there are more. From exciting new concepts to expanding local favor ites—not to mention the long standing staples—there’s no doubt that we’re spoiled for choice in the coming year on which restaurant to head to during an evening out in Bentonville.
Growing up in the rural Ozarks, food was the welcoming embrace of a community. Things like church potlucks, late night river-side fish fries, or a smoked turkey on Thanksgiving were all ways to say ‘we’re happy you’re here.’ It’s been engrained for centuries that there’s something special about sitting down to a meal together.
In its own way, the food scene in Bentonville is accomplishing the same. Bentonville is rolling out the welcome mat with a seemingly endless horizon of exciting new places to gather, laugh, indulge, and learn about one another.
For this issue, we of course wanted to acknowledge the new investments in our palettes, but we also wanted to go back to the source. I encourage you to pay special attention to our feature story about FarmHand Bentonville and the work they are doing to support the next generation of farmers growing sustainable, healthy, delicious food that you can enjoy in some of your favorite restaurants right here in Bentonville.
Whether it’s a night in with friends and family or a night out making new friends over food and drinks, take a moment to savor the effort that so many are putting into the sustenance that we enjoy. Cheers!
WYATT
LAYMAN, PUBLISHER
@BENTONVILLECITYLIFESTYLE
October 2025
PUBLISHER
Wyatt Layman | wyatt.layman@citylifestyle.com
MANAGING EDITOR
Michelle Bazis | michelle.bazis@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Claire McFarland | claire.mcfarland@citylifestyle.com
PUBLISHER ASSISTANT
Katriel Daniels | katriel.daniels@citylifestyle.com
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Amanda Schilling
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
1-7: People of Bentonville
Photography by Claire McFarland
Peptides: Your New Secret Weapon!
Available at Premier Aesthetics & Wellness
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It’s simple. Book a consultation with our expert team and discover the peptide protocol that’s right for you.
Premier Dermatology Hosts Fall Open House
Stop by Premier Dermatology Bentonville for its Fall Open House on Thursday, October 23rd, from 127 pm. This is your best opportunity of the year to snag amazing deals on the Premier’s top-tier skincare products and treatments. Guests will also enjoy live demonstrations, giveaways, consultations, food, and drinks while they learn more about Bentonville’s leading dermatology and aesthetic clinic.
Thaden School Hosts Community Dinner
Hosted by Thaden School’s Parent Advancement Council, the Community Dinner brings together the Thaden School community and the broader Northwest Arkansas community to celebrate the rich array of local farms, food, and culinary talent that reside in our little corner of Arkansas while raising funds for the school. Proceeds from ticket sales contribute to the Annual Fund.
Photography by Thaden School
Peel Compton Foundation Welcomes New Leaders
The Peel Compton Foundation is proud to announce recent staff promotions and additions that strengthen its leadership team across the organization’s community spaces: Site Managers Dietrich Thurston – Peel Museum & Botanical Garden, Andy Szymczak – Osage Park, and Assistant Site Manager, David McNiel – Osage Park. These individuals bring extensive experience, dedication, and passion for conservation, education, and community engagement.
74.95*
*Must call and schedule prior to October 31, 2025
ARTICLE AND PHOTOGRAPHY BY
MICHELLE BAZIS
FarmHand Co-Founders and Owners
LOCAL INCUBATOR HELPS BUDDING FARM BUSINESSES
FARMHAND BENTONVILLE EXISTS TO GIVE NEW FARMERS A SEAT AT THE TABLE
Grown from the Red Barn Farm rubble of the 2024 summer tornado, FarmHand Co-Founders and seasoned farmers, Dominic and Riley Silva, have pooled community support and experience to bridge gaps in local farm-to-table partnerships while offering access to land and equipment, as well as invaluable mentorship for budding farmers who simply want a seat at the table.
of Porch Life Farms: Dominic and Riley Silva
“The ultimate goal of farming is not the growing of crops but the cultivation and perfection of human beings.” Japanese Farmer, Masanobu Fukuoka
WHAT BROUGHT YOU TO BENTONVILLE, AND HOW HAS IT COMPARED TO OTHER AREAS OF THE COUNTRY YOU'VE WORKED/LIVED?
"Bentonville is among the friendliest places in the country. What specifically has shocked me about Bentonville is how much opportunity there is here. There are limited opportunities for young, aspiring farmers in other parts of the country. Land ownership is nearly impossible, and salaried farming jobs are few and far between. We have been able to accomplish things here in three years that would've taken at least ten in other parts of the U.S.The small farm community in Northwest Arkansas is spirited, headstrong, warm, and innovative. The people here make the hard times bearable and the good times raucous."[Riley & Dominic Silva]
EXPLAIN THE POST-TORNADO TRANSITION BETWEEN THE RED BARN OPERATION AND WHAT IS NOW FARMHAND.
“The farm was destroyed Memorial Day weekend, 2024. In September, we learned that Red Barn Farm would be retired by its owner at the end of the year. But the farm owner took a chance and encouraged us to take over the farm's lease. We took over the lease of the farm in February of 2025, and he donated a significant portion of the farm's equipment, tools, and materials to our incubator program, FarmHand. Now, we're working our tails off to make him proud; to take chances on promising people who just need help getting started.” [Riley & Dominic Silva]
FarmHand Bentonville
FarmHand Bentonville
WHAT FARMS DOES FARMHAND SUPPORT TODAY?
“We are currently supporting three different farms. We specifically help aspiring commercial farmers because we want to continue to strengthen the wider food system in Northwest Arkansas. Our farmers are small business owners; they positively contribute to our local economy, food network, and culture. While each of our farmers has their own niche, we also collaborate to fill sales accounts in ways that benefit all of us.” [Riley & Dominic Silva]
WHAT DOES THE NEXT PHASE OF FARMHAND LOOK LIKE?
“We hope to connect our local farm network to local chefs in a streamlined and effortless way - a current gap in our local food system. But more excitingly, we are working on developing our food donation program. Partnering with for-profit farms to feed our neighbors is a much more nimble way of filling this need. Other nonprofit farms that grow for hunger relief have to cover the overhead involved with running a farm, whether they're producing well or not. By working with independent farmers, we can help aspiring farmers achieve their dreams while utilising donations and grants to their greatest and best use. We are working to secure local and federal funding for these efforts so that our farmers can confidently donate nutrient-dense fruits and vegetables to chef-driven feeding programs like Rethink Food, For the Love, and The Northwest Arkansas Children's Shelter.” [Riley & Dominic Silva]
“Through our partnership with FarmHand, we gain affordable access to land and tools. This allows us to keep our overhead low while building our business.”
Orthodox Homesteading Founders, Philip and Ciera Nelson
WHAT INSPIRED YOUR DESIRE TO RUN YOUR OWN FARM?
“Ciera has an extensive background in the restaurant industry and growing produce, but was particularly inspired to open and operate a small farm after working with fine dining and Michelinstarred chefs. The continued observation was the lack of local premium specialty produce, and the need to import (fly in) many of these ingredients from the other side of the world. With NWA’s growing fine dining food scene, the need for premium, locally grown, specialty produce became evident to us.” [Philip and Ciera Nelson]
SHARE SOME EXAMPLES OF HOW FARMHAND HAS SUPPORTED YOUR GOALS.
“FarmHand provides a whole host of benefits that are invaluable to us as a small business. Through our partnership with FarmHand we gain affordable access to land, tools, wash/prep/pack stations, greenhouse, and refrigeration. This allows us to keep our overhead low while building our business. We also benefit greatly from continued mentorship from FarmHand. Riley and Dominic have helped us learn how to use equipment and answer questions like how to calibrate our seeder, and which local markets to pursue.” [Philip and Ciera Nelson]
“Being half Korean, that cultural immersion draws me to its cuisine as a farmer. I plan to grow asian varieties and create products like kimchi.”
WHEN DID YOU START WORKING WITH FARMHAND AND HOW DID YOU HEAR ABOUT IT?
“Riley and I used to be co-workers at Cobblestone Farms in Fayetteville. Her expertise with farming was a true gift to be around. When I decided to apply to Farm School with the Center of Arkansas Farms and Food (CAFF), she was their Field Instructor, and finally, I had the chance to learn directly from her. Knowing Riley, I knew she was conjuring up some super ambitious yet beautiful thing for the local food system so I kept an open ear to any updates happening at Red Barn Farm (now FarmHand). When I heard about FarmHand and that applications were being accepted for beginner farmers, I thought it would be a perfect opportunity for me as a novice farmer living in Bentonville.” [Bradley and Julia Gavrielides]
SHARE A LITTLE ABOUT YOUR FARM BRAND AND YOUR PLANS FOR ITS PRODUCTS/SERVICES.
“I grew up in Atlanta, Georgia, surrounded by a strong Korean community. Being half Korean, and having that cultural immersion specifically draws me to its cuisine as a farmer. Thankfully, vegetables play a central role in Korean cooking, which makes it easier to envision both farming plans and value-added products. I plan to gradually grow Asian varieties, create value-added products like kimchi, and see what the market demands are over the next couple of seasons.” [Bradley and Julia Gavrielides]
East of Eden Founders, Bradley and Julia Gavrielides
East of Eden: Bradley, Julia, and Eden Gavrielides
“What inspires me most is the chance to cultivate not just crops, but experiences—whether it’s through fresh vegetables, flowers, or products that bring people together.”
Bloom Table Farm, Desiree Garnier
WHAT INSPIRED YOUR DESIRE TO RUN YOUR OWN FARM?
“Growing up on a homestead in south Arkansas was my first inspiration to farm. After working in PR/marketing, event production, and the art non-profit sphere, I realized I wanted to channel that same creative energy into something more tangible, something that connects people to their community and the food and flowers that nourish and inspire them. Farming felt like both a fresh start and a way to honor traditions—growing with the seasons, working with my hands, and creating something beautiful and nourishing to share. What inspires me most is the chance to cultivate not just crops, but experiences—whether it’s through fresh vegetables, flowers, or products that bring people together.”
[Desiree Garnier]
WHAT'S NEXT FOR YOU AND YOUR FARM?
“Right now, the exciting part is just getting started. My next steps are securing funding, preparing the land, and planting the first crops that will shape Bloom Table Farm. From there, I’ll be working toward officially launching Bloom Table Beverage Bar and Bloom Table Flower Bar, bringing the farm’s harvest into drinks, flowers, and experiences. Together, these three pieces create a full-circle experience: food and flowers grown on the land, transformed into goods and services that nourish, delight, and connect people. The longterm vision is to keep expanding in ways that stay true to that mission of cultivating beauty, wellness, and community through the farm.” [Desiree Garnier]
HOW HAS FARMHAND SUPPORTED YOUR GOALS?
“FarmHand has helped me understand my goals for my farm business and take the first steps to make it a reality. I've had assistance in writing business and crop plans. I've found great inspiration in FarmHand's current programs and the ones on the horizon.” [Desiree Garnier]
Collect Locally Crafted Kitchenware
VISIT WISHING SPRING GALLERY TO SHOP HAND CRAFTED KITCHENWARE FROM THESE AND OTHER AREA ARTISTS
I think the kitchen is referred to as the heart of a home because it's where recipes are handed down, cultures are shared, and memories are made. Each meal can be as simple or layered as we'd like, and the wares we use to serve our friends and loved ones can elevate the experience. Considering cooking as an art, why not look to your artistic neighbors for your canvas? The sentiment was enough to inspire Bentonville's Chef Matt Cooper, James Beard Award-nominated and owner of Conifer, to ask David Johnson of Bear Hollow Pottery to craft the plates for his new immersive, farm-to-table concept, Ryn. Add new layers to your dining experience by collecting from these local makers available at Wishing Spring Gallery. 8862 W McNelly Rd, Bentonville
1. John Dyas Cup 2. Robin Morris Oil Dispenser 3. Joseph Watkins Spotted Elder Box 4. Joyce Haynes Bird Oil Dispenser 5. Alison Cockrum Pourover and Steve Wilson Mug 6. Susan Hacker Decorative Bowl 7. Norie Allen Dishes 8. John Dyas Plate and Cup 9. Will Johnson Blue Pot with Lid WishingSpringGallery.net
CATERING With Care
JEREMY AND KARLA PUTTS CATER TO CULTURE, COMMUNITY, AND HEART
ARTICLE BY MICHELLE BAZIS
PHOTOGRAPHY BY MICHELLE BAZIS
Catering With Care
Jeremy and Karla Putts Cater To Culture, Community, and Heart
Veteran Jeremy Putts and his wife Karla didn’t imagine they’d retire to Arkansas, and turn a side-project into a full-time catering business…while living out of an RV.
The couple behind Carmelita Catering met in California towards the end of Jeremy’s 20-year career with the Marine Corps. A native of Eureka Springs, Jeremy and his Mexicali-born wife felt led to leave everything behind in Southern California to start a fresh chapter in Northwest Arkansas.
“We had a BBQ food truck in San Diego called Devil Dogs BBQ,” Jeremy said. “We sold the business and left everything but our RV, our dogs, and some clothes to move to Arkansas. I had some land in Eureka and we were going to build, but it wasn’t the right fit, so we went a different direction.”
“We weren’t supposed to be working,” Karla added. “We were supposed to be retired, but being the Marine that he is, he just jumps right in and figures it out. We were living in an RV in Cave Springs, and one day he came home and said, ‘I got a 300-person catering gig.’”
The couple operates their Carmelita Catering business like a true partnership – Jeremy manages menus and develops new recipes, and Karla handles client-facing hospitality, translating ideas into creative experiences.
“The first wedding we did, the couple wanted tacos, and their grandparents wanted familiar food,” she shared. “We made a BBQ bar and taco bar, and whatever people felt during that event blew up. Guests shared their experience, and we contracted four more weddings.”
It’s this merging of cultures that comes naturally to the couple, but has a profound impact on clients with families like their own. Instead of picking sides, Carmelita Catering finds creative ways to blend backgrounds so everyone feels included.
“I want to know what makes the meal connect with you, your family, and your guests,” Karla explained. “We have clients who met in California; he is from Korea and she is Chinese, and we made a menu that blends their backgrounds and their love of Mexican food from California.”
“Another couple shared how they both enjoyed making pasta in their kitchen while they were dating. We played to that element of their love story, and the guests who were closest to them could recognize that.”
JEREMY AND KARLA Putts
CATERING WITH CARE
Carmelita Catering Founders, Jeremy and Karla Putts
Translating love stories and heritage into an edible experience is only half of the Carmelita Catering process. Once a menu is created, the couple looks to their community to source their ingredients. Much of Carmelita’s produce comes from Prairie Woods Farm – a small, USDA Certified Organic, family-owned farm in Sulphur Springs. For specialty items like tortillas, Carmelita Catering purchases from Bentonvillebased Mama Z’s.
“It’s the experience and quality that distinguishes our catering service from others,” Jeremy said. “You can taste the difference in our food because we make everything fresh and source local as much as possible. We try to keep everything within the community to support our neighbors.”
For intimate events, the Carmelita Catering experience can include live cooking demos or unique activations like torching crème brûlée or prepping a traditional Hawaiian Kālua pig.
“For private events of 50 people or less, I’ll typically cook on site and use your kitchen; basically putting on a
show,” Jeremy said. “It’s interactive and fun to see your food prepared in front of you.”
Karla shared about another client who wanted to recreate the ambiance of going to a Mexican taco shop. “We were able to grill on site, hung twinkle lights, and set up tables where we made the tortillas and served the tacos outside.”
For Jeremy and Karla, Carmelita Catering is a platform to serve more than just food. To them, the Northwest Arkansas catering market was missing a key ingredient: a company that cared about putting food on the table and what it represents: culture, community, and heart.
“For us, this is a pleasure, and you’re giving us an opportunity to serve you,” Karla said. “We try to attract people who put their hearts into everything they do. Every day, the main purpose of our catering is to bring the love of God to others.”
To book Carmelita Catering Co. for your next event, visit www.carmelitacateringco.com and browse their portfolio of upscale events on social media @CarmelitaCateringCo.
“For us, this is a pleasure – you’re giving us the opportunity to serve
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
PUMPKIN PERFECTION
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
ARTICLE BY NICOLETTE MARTIN
the CREEPY crawler
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
the METALLIC masterpiece
Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)
You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.
Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.
Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!
Applications now open for Grades K-12
Purpose in every day. Balance in every lesson. Belonging for every student.
At Thaden School, students are encouraged to explore, innovate, and think critically. Our unique approach to education combines academic excellence with hands-on, applied learning.
events
OCTOBER 2ND
Big Diamond Comedy Festival
Meteor Guitar Gallery | 7:00 PM
Get ready, Bentonville! The Big Diamond Comedy Festival—created by Sam Tallent (Comedy Central, Joe Rogan Experience) and Raj Suresh (Comedy Dynamics, AppleTV+, SiriusXM)—is taking over town from October 2–4, 2025. Brace yourself for nonstop laughs with an all-star lineup of comedians from across the USA! Now is your chance to catch top-tier comedy with your friends and family.
OCTOBER 3RD
First Friday: Haunted Holler
The Bentonville Square | 3:00 PM
October’s Haunted Holler First Friday on the Bentonville Square is set to deliver spooky thrills and family-friendly excitement for all ages. Enjoy an evening full of eerie delights, live entertainment, and festive autumn vibes you won’t want to miss. This free event, presented by Walmart, is the perfect way to kick off the season with fun and community spirit.
OCTOBER 4TH
Social Project Brewing Celebrates 4 Years
Social Project Brewing | 12:00 PM
Stop by Social Project Brewing on October 4th from 12–8 pm, to celebrate its 4-year anniversary with an unforgettable party. Guests can enjoy four exclusive brewery collaborations, big flavors, and great company. Bring a friend and toast to four wild years with many more to come.
OCTOBER 5TH
Breakthrough T1D NWA Walk
1:00 PM
Join the annual Breakthrough T1D Northwest Arkansas Walk at Razorback Gardens in Fayetteville, AR. This one-mile walk is a family-friendly event aimed at raising awareness and funds to support the mission of curing Type 1 Diabetes (T1D). Community members, families, students, and supporters are invited to join the free event.
OCTOBER 10TH
Vintage Market Days
Benton County Fairgrounds | 10:00 AM
A vibrant and upscale indoor/outdoor market featuring original art, antiques, jewelry, handmade treasures, home décor, and seasonal plants. More than just a flea market, this event offers a unique chance to explore creative vendors showcasing their talents and passions. Enjoy discovering one-of-a-kind finds in a lively and charming atmosphere.
OCTOBER 10TH
Sips & Sniffs Social: Date Your Dog Night
104 SE 6th St. Bentonville | 5:00 PM
Enjoy complimentary wine and charcuterie (with special treats for your pup or kitty, too!) as you unwind, mingle with fellow animal lovers, and celebrate the bond you share with your furry companion. Whether you’re looking to snap the perfect selfie, explore our pet-friendly activities, or just enjoy some quality downtime together, this night is all about connection and community.
OCTOBER 16TH
Wishing Spring Fall Arts Festival
CONTINUED
Wishing Spring Gallery: 8862 McNelly Rd. Bentonville | 9:00 AM
Browse fine art, ceramics, one-of-a-kind jewelry, and craft goods from area artists at Wishing Spring Gallery's Fall Art Festival. Situated across from Gnargo Bikes off Wishing Springs Trail, this three-day event features handcrafted items perfect for collecting and gifting as well as live music, food trucks, and more. This is a free event perfect for all ages.
OCTOBER 16TH
71st War Eagle Fair
11037 High Sky Inn Rd., Hindsville | 8:00 AM
With almost 300 booths of all handcrafted products displayed by their creators, the War Eagle Fair takes place along the banks of the War Eagle Creek. October 16-19, 2025 | Thurs.-Sat. 8:00am to 5:00pm, Sun. 8:00am to 4:00pm | ADMISSION IS FREE, Parking is $5/vehicle
OCTOBER 19TH
Blues Traveler
The Momentary | 7:00 PM
Get ready for an unforgettable night of rock and blues as Blues Traveler hits the stage for their Fall 2025 tour, joined by the Spin Doctors at the Momentary. Expect lively grooves, impressive harmonica solos, and classic hits that capture the spirit of the ’90s. Whether you’re a dedicated fan or new to their sound, their high-energy show promises nonstop music and good vibes all night long.
OCTOBER 25TH
Brews with Moos
Bentonville Brewing Company | 11:00 AM
Join Perfect Picture Pony and Bentonville Brewing Co for a unique event where you can cuddle, brush, and take photos with adorable mini Highland and Highpark cows while enjoying your favorite local brews. It’s a perfect chance to relax and share some “udderly” charming moments with friends and family. This all-ages gathering promises a memorable experience for everyone.
OCTOBER 25TH
Goblin Run 5K & Goblin Kids Fun Run
Downtown Bentonville: 2nd Street | 7:30 AM
Dress up as your favorite character and join the fun at the Goblin Run, Bentonville’s festive 5K race through downtown. This family-friendly event features prizes for the best costumes and a kids’ fun run right after the main race. Register early to guarantee your race shirt—don’t miss out on this spooktacular celebration!
OCTOBER 25TH
Rentopia Renaissance Faire
7640 SW Regional Airport Blvd | 10:00 AM
Step back in time and experience the magic of the Rentopia Renaissance Faire in Bentonville this October. Enjoy lively performances, artisan crafts, medieval games, and delicious food in a festive, family-friendly atmosphere. Whether you’re a history buff or just looking for fun, heading to the faire will be a memorable adventure for all ages.
Live Local Music
BENTONVILLE WATERING HOLES SERVING GREAT DRINKS AND LIVE MUSIC
ARTICLE
AND PHOTOGRAPHY BY MICHELLE
BAZIS
Bentonville has plenty of beautiful lounges, quirky cocktail rooms, and laid-back bars to enjoy, but nothing pairs well with a great drink and good company like live music. Visit any of these fine Bentonville establishments throughout the week to catch open mic nights, vinyl DJs, and up-and-coming talent from Northwest Arkansas.
Where To See Free Live Music
Bentonville Taproom | Live Music and Open Mic Nights | 109 S Main Street | @BentonvilleTap
Bike Rack Brewing | Follow for Live Music Calendar | 801 SE 8th Street, Suite 61 | @BikeRackBrewingCo
Trailhead Tap | Live Music and Open Mic Nights | 400 N Walton Boulevard | @Trailhead_Tap
Hardwater Cocktail Room | Live Music and DJs Weekly | 321 SE D Street Unit 101 | @HardwaterBentonville
Brothers Meethouse | Follow for Live Music Announcements | 402 SE 5th Street | @BrothersMeethouse
Bar Kapu | Weekly Live Music and DJs | 229 S Main Street #101 | @BarKapu
Meteor Guitar Gallery | Open Mic Nights, Tuesdays | 128 W Central Avenue | @Meteor_Guitar_Gallery
Loveless Cocktail Club | Weekly Live DJ Sets | 215 NW A Street Unit 170 | @LovelessCocktailClub
MANAGING EDITOR
Michelle Bazis
Michelle's background in entertainment and journalism makes her a great detective for sourcing the best experiences Northwest Arkansas has to offer. When she's not curating content for Bentonville City Lifestyle, she spends a lot of time painting, enjoying trails and local events with friends, and learning new things – like how to play the guitar.
Handcrafted Cocktail by Hardwater
