Have you visited one of the Cornerstone Pharmacy locations in Central Arkansas? If not, you should! Not only do they carry The Resident Chef, but they sell brands such as WooHoo! Snack mixes, Mud Pie, and Royal Standard. They also sell a wide variety of unique gifts not limited to: Arkansas-made products, gourmet foods, inspirational items, candles, jewelry, scarves, bags, baby items, and home decor.They truly have something for everyone. They are your one stop shop for any pharmacy or gift needs you may have.
In 2002, Tracee and Kenny Harrison opened Cornerstone Pharmacy at the corner of Cantrell Road and Rodney Parham Road in Little Rock. Over the last ten years, they have partnered with other like-minded pharmacists to become a network of independently owned stores around the state of Arkansas.
Built on a foundation of faith in God and a genuine love of people, the Cornerstone Pharmacy name has come to represent unparalleled customer service with all the modern methods of pharmacy care. No matter which location you choose, their priority is to help keep you and your family healthy all year long. Stop in and see them. They would love to see you! You can even order your prescriptions online!
4220 N. Rodney Parham Road, Suite 101, Little Rock, AR 72212 [in the Simmons Plaza (formerly Metropolitan Plaza)]
1811 Rahling Road, Suite 110, Little Rock, AR 72223
1 Stagecoach Village Dr, Suite 8, Little Rock, AR 72210
2609 McCain Blvd, North Little Rock, AR 72216
5328 JFK Blvd, North Little Rock, AR 72216
8470 Edgemont Road, Greers Ferry, AR 72067
5008 Kavanaugh Blvd, Little Rock, AR 72207 (Kavanaugh Pharmacy)
Store Phone Number: 501-223-2224
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Check out some of their TRC displays!
I found my thrill………. at Mulberry Mill!
Did you know that this weekend is National Mom-and-Pop Business Owner’s Day? Here at TRC, we love our customers! We want to celebrate our customers who sell TRC products by honoring them on our blog! Every other week, we will post a feature on one of our awesome customers.
Our biggest customer is Mulberry Mill in Branson, Missouri, located in the Grand Village Shops. It is a family ran business owned by Chad and Therese Hamlet. They have been in business for almost 20 years. This unique store has a wide variety of lines and merchandise including gourmet foods, candles, home fragrance products, trendy home and garden décor, art, wall hangings, scarves, jewelry, designer fashions, accessories, and luxurious bath and body products.
The Resident Chef is one of the top selling lines at Mulberry Mill. Enjoy food at its finest in The Mulberry Mill’s tasting room, which is stocked with delicious gourmet foods. They stock all the TRC products as well as other gourmet lines and sample 20+ products in the store everyday. Cheeseballs, dips, soups, drinks, jams, coffees, pastas, and sauces are just a few of the specialties they offer. Free samples are offered daily. Come and relax and indulge in the ultimate shopping experience.
2800 West Highway 76, Branson, MO 65616
Store Hours: Monday through Saturday: 9:30am-7:30pm and Sunday from 9:30am-6:00pm.
Check out the TRC displays @ Mulberry Mill!
Get yer coffee here folks!!
We are having the first ever coffee sale here at TRC, please join us through this weekend for $2.00 of each jar of coffee! You’ll love the easy to make drinks that we offer, each jar contains enough for 8 servings, that is unless you want to use the mix as a wonderful coffee creamer too!
Check out some of the wonderful drinks that we have to offer, from teas to coffee, iced or hot – we got you covered!
- 1 package The Resident Chef Drunken Onion Dip Mix
- 2 lbs of beef stew meat, one inch cubes
- 2 Tablespoons oil
- 1 can of cream of celery soup
- 1 can of cream of mushroom soup
- 1 cup dry red wine ( I like cabernet or merlot)
- 3 to 4 cups sliced fresh mushrooms
- In a large stockpot or skillet over medium/high heat, heat the oil and add the beef. Cook until meat is browned on all sides. Drain any remaining oil in the pan. Stir in both cans of soup, the red wine and the entire bag of Drunken Onion Dip Mix, bring this mixture to a boil over medium heat. Reduce heat, cover and simmer for 1 1/2 hours or until the beef is tender. Stir in the sliced mushrooms and cook up to 30 minutes longer. I like to serve this over egg noodles or rice.
- You can also make this in a crock pot! Brown the meat and then place all ingredients in crock pot for up to 8 hours on low - absolutely easy and delicious!
Hi there fans and friends of The Resident Chef Page! Well today is the big day…I am headed off to Dallas market for the BIG market of the year. We are excited and a little nervous, as we are in our new home in the gourmet market now. Things will be a little different for us this time.
We have always been in the Cash & Carry section at Market Hall for quite a few years, we loved it there and met some amazing folks, but as with all things in life, it was time to move on.
So we will officially be tasting and writing orders over in the Gourmet Market across the street – we are all the way in the back, booth E-02 – Be sure to look for us, we will be sampling lots of our goods (Red Velvet Cheeseball, Cheesy Enchilada Dip to name just a couple – hungry yet?) and will probably be doing some Lemon Raspberry Tea with Vodka as the drink of the day, and probably a Fuzzy Navel with vodka thrown in there too! You know us – have to keep it fun a lively! AND – just to let you know – we are in the BEST part of the building – there is plenty of room for everyone and all the neighbors are just plain ‘ol FUN!! Come get your samples of TRC dips, cheese balls and soups, some great salsa samples from REDS Salsa right next door, your savory cracker fix and of course that terrific toffee from Two Girls Toffery. Lots of goodies to be had!!
FYI – Market special will apply from The Resident Chef – Existing customers restock with a Starter Pack or Custom Starter Pack and get FREE freight and free samples. New customers you want to get in on the TRC Starter pack and get the best gourmet line around.
Hope to see you all out and about! This time I will have my little sister, Michelle, working with me – she is excited but this will be her first time – so hope you get a chance to come and meet her. CJ will be the weekend relief and then all me on Monday and Tuesday! Remember, if you cannot get into market or can’t make it there – we would love to here from you! email@example.com – don’t forget our Facebook Page as well!
Sherri – The Resident Chef
Here is a current picture of what the booth looks like in case you need it for reference when you get there! Also, a couple of FUN pics from the last market in June 2013. Here are a couple of pics of our Red Velvet Cheesecake and Cheesy Enchilada Hot Dip – come get your samples of these new items!
- 1 Pkg. TRC Pineapple Pecan Mix
- 1 Cup Sour Cream
- 1 8 oz Pkg Cream Cheese
- 20 oz Can Crushed Pineapple, drained well
- 1 13 oz Can White Chicken Breasts, drained well
- 1/2 to 1 Cup Mayonnaise
- Mix together all ingredients. Let set overnight in refrigerator to allow flavors to enhance.
- Great on Croissants, Butter Crackers, or served with veggies.
The Resident Chef product:
Herb-Y Cheeseball Mix
Make the cheeseball (add 1 package of cream cheese) – Do not use the red/green roll packet. Place into a Pyrex baking dish. Top with a handful of Italian Cheese Blend (a Parm, Asiago, Romano blend). Pop into a 350 oven for about 10-15 minutes. Pull out and add your choice of toppings (i.e., artichoke hearts, black olives, thin sliced spinach and you can add either thinly sliced black forest ham or turkey as well). Pop back into oven and cook about 10-15 more minutes, until hot and bubbly.
Serve with baguette slices, or a nice cracker. You can also make this in a mini hot pot, place all ingredients in pot and cook.
The Resident Chef product:
Lemon Drop Cheeseball Mix
1 pound cake
1 “The Resident Chef” Lemon Drop Cheeseball
1 8 oz. brick of cream cheese
1 8 oz. tub of cool whip
Slice the pound cake three times so there are about 4 layers. Pour lemoncello over each layer of the cakes and let set until lemoncello has infused all the layers. Mix the cream cheese, lemon drop cheeseball and the cool whip in a stand mixer until light and fluffy. Take this mixture and place between each layer of the pound cake. Stack the layers, you should have pound cake, frosting, pound cake, frosting, etc. Then, frost the entire outside of the cake. Place it in the freezer to let the cream cheese harden up, only about 30mins to an hour. Slice into thin layers.
Serve with berries if you wish. Enjoy! Yummy!
The Resident Chef product:
Potato Soup Mix
1/2 Cup Butter
1 medium onion, chopped
1/4 cup chopped green onion
2 1/2 cups half & half
2 (15oz) cans cream style corn
2 (15oz) cans whole kernel corn
22 oz of prepared ‘The Resident Chef’ potato soup mix
1/4 tsp of creole seasoning
salt to taste
1 pound crawfish or shrimp peeled
Melt butter in a large pot over low heat and saute onions until clear. Pour in half & half, creamed corn, whole kernel corn, and potato soup. Season with Creole seasoning. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish or shrimp, and cook for 20 more minutes.
Great on a cold day!
The Resident Chef product:
Feisty Fiesta Dip Mix
8 oz sour cream
1 Pkg. ‘The Resident Chef’ Feisty Fiesta Dip Mix
Grilled Chicken Strips
Mix Feisty Fiesta Dip package with 8 Ounces of sour cream. Smear the prepared dip mix all over the flour tortilla, add the grilled chicken strips, onions, tomatoes, mushrooms, green peppers, and shredded cheese. Fold tortilla in half, place on a George Foreman grill or quesadilla maker until cheese has melted through. Enjoy!