News release says Mike Selig, late of the late Vermillion, is the new food and beverage director at Forty Two, the restaurant and catering operation at the Clinton Presidential Center.
Now if they could just figure out a way to open up a cocktail hour patio, I know some people displaced by Vermillion's closing who'd claim a table.
Veteran chef and restaurateur Mike Selig joins Forty Two, the on-site restaurant and caterer at the Clinton Presidential Center, as Director of Food and Beverage.
Selig is a veteran restaurateur who has worked more than 30 years in the food and catering business. "Mike is so talented. With his combination of experience and enthusiasm, he is the perfect fit for Forty Two," said Stephanie S. Streett, executive director of the William J. Clinton Foundation. "We are lucky that we have world-class talent right here in Little Rock, we didn¹t have to look far to find the best."
Forty Two's cuisine, offering local favorites with a creative flair, complements Selig¹s professional and artist-like food profile.
The new menu at Forty Two features an exciting assortment of the restaurant's most popular favorites such as the Presidential Club as well as a host of new lunch-time dishes. New items include zesty black bean soup, hearty patty melts and savory Cuban sandwiches. Additionally, there will be daily specials that feature seasonal and chef's choice items.
Previously, Selig was the owner and chef of the ever-popular Vermillion Water Grille located in the River Market District, and Vermillion Bistro in West Little Rock.
"This is a once-in-a-lifetime opportunity for me,"said Selig. "It's a privilege to be affiliated with President Clinton and the prestigious Center he has created here in Little Rock."
Selig received a degree in culinary arts from Johnson and Wales University in Rhode Island, one of the nation¹s leading culinary schools. After school, he spent time working with Hyatt Hotels in Washington, D.C., as well as Lansdowne Resort in neighboring Virginia. His love for Little Rock was rekindled in 1996 when he became executive chef at the Excelsior Hotel (now the Peabody).