Robert Stricklin is executive chef and assistant professor of culinary arts at the Keeter Center at College of the Ozarks in Point Lookout, Mo.
What makes Branson a great destination food-wise?
We are starting to establish ourselves with higher quality cuisine and dining restaurants. Travelers to Branson in days past only cared about cheap food that was fast, and plenty of it. Today people are showing a concern for how the food is raised and what source it’s coming from.
College of the Ozarks is privileged to be able to raise and grow so many of its own products. We raise and butcher our own pork, ham and bacon. We grind our own corn, grain and other milled products. We have hydroponic greenhouses where we are able to raise starter plans for the garden in February, as well as herbs and pest-free lettuces that are packed with flavor and true nutritional value. Our gardens provide vegetables, summer berries and tree fruits that are left to ripen to peak flavor before being picked and turned into a salad or a sweet fruit sorbet only moments later.
Why should groups dine at the Keeter Center?
The Keeter Center is a window for the college—diners will realize quickly that their experience is affected by the students who work there in exchange for their education. We are a work college, which means our students are the ones in the fields, the kitchens and the dining rooms. They work in all of these roles and yet study in a variety of academic majors, from chef training to nursing to criminal justice.
What are some of the specialties that you recommend for groups dining at the Keeter Center?
Pork pomodoro is a very popular dish utilizing both farm-raised pork as well as garden tomatoes. We feature several dishes with summer tomatoes, even green ones. Our fried green tomatoes are served with house-made jalapeno jelly.
What are a couple of your favorite local places to get a bite or drink?
Top of the Rock has an outstanding view and a multifaceted venue. One of my favorite dishes is their rack of lamb. I also enjoy going to the India Clay Oven, a smaller family-run restaurant.