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Episode 106: Brent Hale is Big and Sexy and Bringing Comfort Food and Great Sandwiches to Northwest Arkansas

Spread the Ozark love

IANWA - Big Sexy Food with Brent Hale

IANWA Open [0:11] It's time for another episode of I am Northwest Arkansas, the podcast covering the intersection of business, culture, entrepreneurship, and life in general here in the Ozarks. Whether you are considering a move to this area or trying to learn more about the place you call home, we've got something special for you. Here's our host, Randy Wilburn.

Randy Wilburn [0:41] Hey folks, and welcome to another episode of I am Northwest Arkansas. I'm your host, Randy Wilburn and I'm excited to be with you today. I'm here with Brent Hale from Big Sexy Food and Sammich Love here in the downtown Springdale area. I've always told you, one of the things I love doing is trying to connect with all the different people that make Northwest Arkansas special. And I'm glad to be focusing on an organization, a company right here in downtown Springdale, an area that's actually revitalizing itself as we speak. Even during the pandemic, this whole corridor, especially on Emma Street, is changing daily. Every time I drive down, Emma, I see changes. I see things being taken down, things being built up, so a lot is happening here and Brent is really at the center of it. And what I really like about Brent, and I will let him tell his story, is that we connected via Facebook. He kept reaching out to me to share some of the many things he was doing in the community and I said, I have got to tell this guy’s story. And so finally, we were able to come together. So, without further ado, from Big Sexy Food, how are you doing today?

Brent Hale [1:46] Not so bad. You know, it's been a heck of 2020, but ‘21 is here, and we're looking for a brighter future. So, thanks for having me. I appreciate you coming out today.

Randy Wilburn [1:55] It is my pleasure. And certainly, as I said, any chance that I get to get out of my studio in my home and actually sit down with somebody, whether socially distant or not, which most of the time it's always socially distant, even sometimes with a mask on like we are now. The reality is it's just nice to be in front of real live people and not looking at somebody on a screen.

Brent Hale [2:17] Every time somebody walks through the door, I get a little more excited to meet someone new. As you said, a year of even partial isolation was more than this social butterfly really wanted to do.

Randy Wilburn [2:29] Tell me all about it. So, listen, I would love for you to tell the audience and we always start off with one of the same questions because I believe who we're talking to matters more than anything else. I would love for you just to share with the I Am Northwest Arkansas audience your superhero origin story?

Brent Hale [2:44] Well, we go back a long way. So, we'll try to give the cliff notes version. I moved to the Northwest Arkansas area about twelve years ago from the Dallas Fort Worth area. In the Dallas Fort Worth area, I had a catering company that I ran for almost nine years called Dining by Design and that was my first venture into food. As that company wound down, we were doing mostly high-end catering in some Dallas execs’ homes, that kind of thing- dinner party style events. When I moved here, I didn't immediately jump back into the food business for the first ten years of my Northwest Arkansas life. I was a business owner, but I was an insurance agent of all things. So, most people who know me now, who did not know me then, refuse to believe that fact, but it is true. I had an agency in Springdale for ten years and started Big Sexy Food about five years ago. Our purpose was to pick up where I had left off, do that in-home dining experience, and then fall back into the food truck scene. We had some clients asking us to do some events and some, let's say obscure places that didn't have full kitchens, would be a little more difficult. So, we started looking at the option of a food truck to execute those events. And then, when posed with the question of what we do with the food truck when it's not in service, I didn't want to put it in storage. So, we started the food truck with a small menu at the Yacht Club in Fayetteville, a great little food truck park right off 71. And we were there for a year and it got so busy that we couldn't use the food truck for any events. And so, we said, well, if this is working, let's do it. I just wanted to cook food and didn't care how it happens, so we started the food truck. Since then, we've grown and been at our most busy. We've had three food trucks on the road at any given time and we still have three food trucks. We only have one in operation right now. And this past year, when they shut everything down in March for COVID and we had to shut down and only did to-go’s, we did the unspeakable and opened our first brick and mortar restaurant, Big Sexy Food, where we're sitting today. We had open Sammich Love here in downtown Springdale right off Emma about a year and a half ago. But it has only been in business for about five months when they shut us down and knowing that Sammich didn't have the brand recognition yet, we split the restaurant in half. And so now at the 107 on Emma, you come into Arkansas smallest deli, Sammich Love, or you can come into Arkansas sexiest restaurant Big Sexy Food. So, we have two restaurants in one kitchen. It's a weird concept, but it works for us and we have never been normal, so why start now. We have grown even more. We have a couple of other food-based programs that we have under our belt. We have our Fancy Pants catering as our weddings and events catering group. We have prepped NWA, which is our meal prep program. We are just trying to make a little bit of a difference in the food world here and, more importantly, just create food that people love and bring people back time and again for it.

Randy Wilburn [5:42] There's something to be said for comfort food and the accessibility of that comfort food. Those are key components.

Brent Hale [5:51] One of the funniest things this morning, I was going through my Facebook memories. I had a memory of the Northwest Arkansas Business Journal, where they did a story on Big Sexy Food when we were literally three days old. We didn't have a business plan. We didn't have any goals. We didn't know what we were doing. We were a Facebook page. But Jennifer Joyner, who is now with the downtown Springdale team, called me up and wanted to do an editorial on us. We met in what was The Steam, which is now where we sit today, which is now Big Sexy Food. So, five years ago, I sat down with a young lady I currently work with regularly in a restaurant that we now own. It's just funny how time marches on and through twists and turns, I think we are exactly where we're supposed to be.

Randy Wilburn [6:32] I love it. And certainly, kudos to you for persevering in what has been a difficult time for anybody in the service industry period, let alone restaurants. I'm always putting out the hashtag (#) #save our restaurants. I'm always working with Jeremy Gawthorpe, Matt Cooper and so many other chefs around the Northwest Arkansas area, encouraging them and spreading the news as far and wide as I can, telling people to get takeout if nothing else. You may not be able to eat like you usually did, but you can always get takeout. And I think more than anything else during this pandemic, restaurants and other eating establishments have perfected this whole process of takeout now.

Brent Hale [7:15] I think so. That’s an important fact you bring up about the community of chefs and owners in this area. And certainly, I've had my moments over the past year of wanting to throw up my hands and quit. I give up. I can't do it anymore. But it never fails when you get to that point. There’s someone else that steps up to pat you on the back and say, you got this; they don't even know they're doing it. We've had more than our fair share of those folks and I hope that I've been there for a few folks. Few people don't even know the impact they made over 2020 in my life because they just spoke encouragement at the right time. And so, we've got a great community of chefs and restaurant owners in this area that I wouldn't trade for anything.

Randy Wilburn [7:55] People know my story. I moved here like six years ago from Boston and it's a much different area. I know there's competition, but it's healthy competition, but at the same time, I think everybody's silently rooting for everybody else to be successful.

Brent Hale [8:11] Solid competition breeds better products. And so, as long as it's done in the spirit of fairness and the spirit of honesty. We serve burgers and many other places serve burgers, but that doesn't mean we are in competition. Again, together we are successful. If you start having a bunch of restaurants that aren't doing their part, then the community starts looking at that and it affects us all, so it's great to have everybody pulling their weight.

Randy Wilburn [8:41] That's perfect. As I'm sitting here, for those who are listening to this, we are sitting on the Sammich Love side. And it's Sammich, not a sandwich.

Brent Hale [8:55] Because anybody can make a sandwich, but it takes love to make a sammich.

Randy Wilburn [9:00] I love that. And I'm looking over at and I made the mistake of coming here and not having eaten lunch. So, I'm looking at all these amazing sandwiches like Spicy Clucker, Mr. Rubin, and Ricky Ricardo. I love the names. I want to get into the food that you serve in a minute, but I want to talk about something because, again, the thing that really struck me about you was that every time I saw you posting something, you were figuring out a way to give back. It wasn't so much about expanding your brand or selling a lot of food, you were more giving back to the community. I was just curious to know where that comes from and what has compelled you to focus on that?

Brent Hale [9:42] So, I've always wanted to build a brand that gave back, so I view it as building our brand and that's a big part of who we are and who we want to be. I've always had the mentality of the more successful we are, the greater good we can do, and the more help we can provide. If I had to give credit to anyone, I would probably give credit to my mom. She raised me to listen to that voice and when that voice says do it, you do it, you don't ask questions. If it's seeing someone on the street that's homeless, and you got to go in your pocket, it's not up to me to determine why they're homeless, should they be homeless, or could they do this? If I'm told to give it, I need to give it and I've tried to do the same with my son. And so, I probably have to give credit to Moma on that one; she did good on that aspect. We have always wanted to be that group that has that community effect above and beyond our regular day job.

Randy Wilburn [10:42] Certainly, I wanted just to highlight that because I think it's important. I've noticed more and more restaurants, restaurant owners and chefs have been focused on giving back. I'm sure you've heard of it, but Get Shift Done has started a program from the Dallas Fort Worth area, and they've expanded. At the time that I last did an interview with them, it was about 13 different cities around the country, where they were able to make opportunities for restaurants to hire unemployed service workers to come back and work so that they could create food to provide for those that needed it, the food insecure, and so many others. These are all things that were born out of necessity during the pandemic.

Brent Hale [11:31] Earlier on, when they were closing schools, especially in Springdale, there's a large portion of kiddos on the free or reduced meal plan. That was one of those things, we said, look, we are already making sandwiches, we can make sandwiches for kids. We started offering that, and again, it wasn't anything great. It’s not like they were coming in and getting Filet Mignon, but it was something we could do. So, we did that here, and then out of our food truck location in Rogers. It was a very small thing that we could do to make sure that nobody went hungry. And that has always been a policy of ours, too. If you need something to eat, let me know. We are not going to let anyone go hungry; there's no reason for that. It was just something that we could do in the meantime until the schools were able to mobilize their efforts. Springdale schools mobilized fast, and they did a great job. So, we did what we could in the interim, and they picked it up and ran with it really well. We did a couple of 100 grilled cheese sandwiches and took them out to the unemployment line, and when that was happening, and nobody knew how to get unemployment and the lines were long, these people were very frustrated. A grilled cheese sandwich and a bottle of water go a long way. Some of that came out of wanting to do the right thing. Some of that came out of having nothing else to do, and we needed to keep ourselves busy so that we didn't get caught up in the depression. We fought through that and kept ourselves busy, so we didn't sink into being lazy with anything.

Randy Wilburn [13:12] I think that's a good point. I know a lot of people that I've talked to have, as they say with idle hands, the devil's playground. So, I think the reality is, even when you don't know exactly what to do, just get out there and do something because it can and will make a difference. I want to talk a little bit about your cuisine and what has inspired that and just share with us a little bit. Let's break it down into two areas because I know people listening to this will be like, where should I go? I mean, technically, you could come to one location and try out both things but talk a little bit about Sammich Love.

Brent Hale [13:48] So Sammich Love, the menu for it came from an inspiration which was Classic Old World New York-style deli, piled high with meats. I never really understood how they ever made any money on that, when you put two pounds of pastrami on it, and you're only charging me ten bucks, but okay, so it came from that inspiration. That coupled with some of my childhood favorites, and then just reimagining some of those. So, for example, we have a fried bologna sandwich, one of our best sellers and we have people come in all the time, and they're like, that's childhood. But we do ours; it’s on a brioche bun. It's stacked high. We put ruffles, potato chips in ours, and cheese. It's everything that you had as a kid, but on a sandwich. And the same thing, we have a peanut butter and jelly kebab, where we take the peanut butter and jelly and twist it just enough where it's something new and unique, but at its heart, it's still that comfort food that takes you back. We have built Big Sexy Food and all of our brands on the concept of food memories and how we, especially Americans, have so many of our memories tied to food, and how we connect over the dinner table. That used to be where you found how your day was and, that’s how Mom found out I was failing Maths- good and bad, but those food memories take us back. Music can do that. Food can do that, taste and smell. When we look at creating any of our menu items, we always want to tie it back to some form of food memory. And then if it's a new memory, that's even better, because you can create that for the future.

Randy Wilburn [15:26] Well, so tell me a little bit about Big Sexy Food.

Brent Hale [15:30] So Big Sexy Food, the menu there has evolved over the years and has now landed around, essentially, three main items. We have our burgers, and we take the burger and create it much like a chef would create a plate and put every element on that plate to be designed and eaten in a single bite, where you have the sweet, salty and acidic together. Still, instead of putting it around the plate, we simply build it up on a bun. And so, we want to create flavor-forward burgers. We have what we call our stuffies, and these are similar to a Greek Gyro style wrapped sandwich. I tell people all the time, and maybe it's not right, but I say think of a Greek Gyro and think of a fat white guy just completely appropriating all that and screwed it all up, that's what we've done. So, we've turned Greek Gyros into stuffy comfort food. And then our newest item is called a Ripper. And it's a jersey style hot dog. So, it's a footlong bacon-wrapped deep-fried hot dog and then all of our items are just filled with stuff. I mean, nothing small, you can't call yourself big sexy food and serve dainty little bites, so everything we do is fairly large. We do have some shareables, our version of appetizers, whether it's loaded mac and cheese or loaded fries, those types of things. But we try to look at how we create something that is not likely to be found on another menu. One of the best examples, my wife has been on me for a while to create a blue cheeseburger. You will find a bacon blue cheeseburger on just about every burger menu across the country, which is why it never appeared on our menu because it was too commonplace. So, we created a burger. We call it You Are My Boy Blue. And it has blue cheese, some bacon on it and sliced crisp granny smith apple, which acts as a pickled element. It's got a lot of different things and a little bit of jalapeno pepper jelly as well. We wanted to create something that was again unique, but that was still one of those that you go, okay, that's a blue cheeseburger. I like blue cheese. I'm not sure how I feel about apples on my blue cheeseburger, but I'm willing to try it.

Randy Wilburn [17:41] Don’t knock it until you have tried it.

Brent Hale [17:44] So, we try to do all of that. Our best seller is a burger called the Bacon Mac and it's our burger topped with a griddled mac and cheese, crisp bacon and then a grilled tomato. So, again, this kind of stuff you used to use as a kid, not necessarily all together but again, just flavor-forward, rich, and none of our food is what you want to eat and then have to run a marathon. It’s not our plan; it’s more of eating and taking a nap kind of food. People are surprised to see that we do have some lighter options, and we do have some really good vegetarian options. We recently added a Vegetarian Taco to our menu. That’s one of my favorite things. It's a deep-fried taco. It's filled with a couple of different styles of beans, some Mexican rice, tomato and onion, and then topped with some pickled vegetables and it's really nice. All of our burgers can be made with a veggie patty.

Randy Wilburn [18:38] Do you do beyond meat or impossible by any chance?

Brent Hale [18:42] We just do a black bean burger. We're not super advanced. We don't get a lot of vegetarians. You're welcome vegetarians; please come. Typically, they know what we serve, and so we don't get a lot of vegetarians. We have a great, very vegetarian stuff full of brussels sprouts, mushrooms, and tomatoes. It's very high in protein and very flavorful. So, we have a pretty good vegetarian option; we just don't get a whole lot of vegetarians that walk in. So hopefully, they will listen and go, hey, they have food for me. Yes, come on in. We would love to have everybody.

Randy Wilburn [19:16] We don't discriminate from anyone. So, when you had your insurance agency, was it here in Springdale?

Brent Hale [19:28] It was.

Randy Wilburn [19:29] So, you've been in Springdale for a while. What would you say about the transformation that Springdale is taking place, especially downtown Springdale?

Brent Hale [19:37] When I moved here about 12 years ago, we lived in Springdale, and we heard from everyone that Springdale is growing and it's coming. Twelve years later, I didn’t see much. Springdale has just been killing it in the past two years, whether it's downtown or elsewhere. We see the downtown a little bit more because I'm here every day, but as you mentioned in the opening, they're leveling the way for new things. This time next year in Springdale, the downtown area, if you have not been down here, you won't recognize it this time next year. It's going to be a completely different deal. We've got apartment buildings that are coming up with 55 units right across the street from us. We've got another one. This one might be 70. And we've got another 150 something down on the other side, so there's a lot of residential coming down here. I think that you're going to see some really cool changes. The city leadership has done its part. The downtown team with Jill Dabbs, Jennifer Joyner, and all of their group have done just an exceptional job of programming. Even during 2020, when programming was such a challenge to create an event. They have done such a great job, and so, we were super proud to be a part of downtown that's growing like this.

Randy Wilburn [21:01] I ride through here quite a bit. For the uninitiated in the downtown Springdale area, there are a lot of things that connect Springdale to the other city, so I ride from Fayetteville through Lake Fayetteville. I ride up. I forget the name of the street, but anyway, it brings me right into downtown Springdale, right by Fat Tire. Fat Tire has a little coffee shop there. It's right around the corner from where we're recording this podcast right now. There's a lot that's opening up that even just a year or two ago wasn't here, which is really exciting.

Brent Hale [21:32] When you've seen other places that have really stepped up like the Odd Soul, which is just a block down the street from us. They started out primarily as a bar, then they decided to do pizza. They won't care if I say this, but it was very mediocre to begin with. Now they easily have a top-five pizza in Northwest Arkansas. They do an awesome sourdough crust. I love promoting and talking about our downtown neighbors, like Black Apple.

Randy Wilburn [21:59] They've been on the podcast, Leo and those guys.

Brent Hale [22:01] They have been some great makers with James James furniture. We've got a chef from Atlanta that will open up a restaurant here in the next several months. We have got a tremendous Marshallese Chef, Chef Judy. She’s going to be popping up here. We are going to give her our kitchen for a couple of nights. She's doing great food. If it's great food, it’s great food. Being one of the first chef restaurants down here, we feel a sense of responsibility. But more than anything, it's just a ton of fun to promote all these people and watch people grow.

Randy Wilburn [22:45] I highly recommend that. A lot of the things that we see happening here in downtown Springdale. It’s exciting. And I think every city, Fayetteville, Springdale, Rogers, and Bentonville, they are all seeing new growth, new opportunities, even in the pandemic; people just need to be a little patient. And, of course, with the pandemic, we need to be even more patient. I believe I have a little ability in grace for our fellow neighbors, and everybody that's struggling with this, whether you are a masker or an anti-masker, wherever you fall on the spectrum, we all need to have a little grace for each other, because I think we are all in this together. We are all dealing with this craziness. And listen, I can't take that vaccine quick enough. As soon as it's offered to me, I'm taking it so in my mind I can move past this, and I think that's where we all want to go. It's great just to hear your testimony about this restaurant, about both sides of this restaurant and about what downtown Springdale means for you guys. You would have to be blind not to see the potential for this area, especially this corridor right here on Emma.

Brent Hale [24:04] I've heard a lot of people and I was one of them that said 2020 feels like a wasted year. It feels like we didn't get to do and accomplish what we wanted to accomplish, but again, trying to stay positive with everything. Maybe I didn't get to do and learn what I thought I was going to do, so what did I do and what did I learn because I refuse to have a wasted year. I felt like we have learned how to be creative when you're forced, which is never optimal. And no artist ever feels creative when they're under a deadline, it's very difficult, and that's where we landed. We were forced to be creative. And how do we, the key term of the year, pivot? How do we change? And, and it got to the point where there were some things where I said, we're not going to do that because that's not who I want to be. They said, well, sell grocery stuff. I didn't want to sell groceries, we're a restaurant. There are plenty of grocery stores out there. Go to Harp, they're great. They are good with that. We did a few of those things, but all in all, we just stuck to who we were. It’s like when someone passes, and we get a lot of that. How's it going? That sympathetic look. But I tell people, all things considered, I can't complain. We have been able to pay our staff and pay our bills. Our landlord has been beyond gracious. We have grown in areas that we probably wouldn't have that I wouldn't have focused on this last year, and excited to see what 21 holds. I'm okay with a little bit of a challenge here in the first quarter, but I'm ready to pack the restaurant again and hear the hustle and bustle. I know a lot of people are and I can't say enough good things about our customers. They have been supportive. And what the year we thought, but I can't complain I'm still walking around and we learned a few things.

Randy Wilburn [26:19] Well, finally, as we wrap this up, we will have you share some information so people can know how to find you and all this other great stuff. You and I have a mutual friend, his name is Nate Walls, from Secondhand Smoke and Second Helping NWA. I always give Nate a shout out whenever I can because of the impact that he's making in the community, just like what you're doing. And he has done what he's been able to do in Fayetteville and beyond. And I know that you've helped him out in some ways, and you guys have worked together on some things. I just appreciate that. It's just nice to see how the community has come together and rallied around everybody, so I certainly appreciate the support that Big Sexy Food and Sammich Love has given Nate walls and what he's doing. Because again, I think the one thing that we can all agree on is that, if nothing else, this pandemic revealed some things that I don't think we realized were a problem. In a place like Northwest Arkansas, where unemployment is extremely low and everybody around here, for the most part, works but we didn't realize how big of a deal food insecurity was.

Brent Hale [27:21] You're right about Nate. You have this guy who just wanted to start his own business, and the world said no, essentially and instead of crawling back in his shell and going to get a nine to five somewhere, he says, all right, well, then let's do it this way. He started partnering with some great local folks to truly make a difference, and what he's able to create with the things that are donated, I mean, literally, it's like the MacGyver of food in a way. The first food truck that we bought is the food truck that we retired this year, and that was bought when my great uncle passed. He left all the family a little bit of money, and some of that money went to buy that food truck. And my great uncle's name was Hugh but we all called him Shorty. He wasn't abnormally short, that was just his name. So, we bought the food truck and retired the food truck this year, and we began to look at the possibility of selling it. And as we looked at it, it was closer to the end of the year; it was a decision that was right for us. It was a business decision. But it was also a decision that we knew was going to further what Nate and Second Helping were doing, and so we were able to work out a deal to donate that truck to him. We have got Jerry Carsten with Retrofit out of Gravette; they build food trailers. He's going to do a lot of the work on that truck to get it back up to where it needs to be. With as much mobilization as Nate's doing right now, I really think that this will be very useful to him. I didn't know Nate until this all started and hadn't met Nate face to face until a few weeks before we decided to do this. But just seeing his support and the community support behind him and the great work he was doing, it was a no brainer for us to partner alongside him.

Randy Wilburn [29:17] I love hearing that. I can't tell you how often I just hear how people connect like that here in Northwest Arkansas. It's not just you. It's not just him. I've heard that refrain over and over and over again. And so, I just want people who even aren’t from here, just to understand that this is a type of place where people really look out for each other. I think you can agree we don't know each other but we connected through Facebook and what you're doing resonated with me. I feel like I just have a mission to share as many amazing stories and your hero's journey is worth hearing. So, I appreciate you sitting down with me today and sharing that. How can people get in touch with you? Can they order online?

Brent Hale [30:00] So that’s one of those things we learned this year. So, yes, you can go to and you can order online from either the 107 or the food truck for pick up and/or delivery. And then Sammich Love, you can order from So, lots of opportunities there. We do a lot of events out here. We do many private dinners, so Facebook is really the easiest way to follow us and you can start your order directly from Facebook. So, if you just start searching for Big Sexy Food, I guarantee you will find us. And that's really the easiest way to go about knowing what's going on around here.

Randy Wilburn [30:39] And we will make sure we put all that in the Show Notes that people know how to connect with you and can reach out. And certainly all my folks from the tribe, I am Northwest Arkansas, if you do come and meet with Brent and the rest of the great people here at Big Sexy Food or Sammich Love, make sure you let them know you heard about them on I am Northwest Arkansas. These guys will take good care of you and make sure that your bellies are full when you walk out of the door.

Brent Hale [31:02] If you walk out of here and you're still hungry, it's really your fault.

Randy Wilburn [31:08] Well, Brent, thank you so much for sitting down with me today. I really appreciate it. I'm glad I had a chance to hear your story and I know that people will like it and resonate with it. Thank you for sharing about downtown Springdale and all that's happening here, and I look forward to seeing what the future holds for you guys.

Brent Hale [31:26] It was my pleasure. Thanks for having me and thanks for coming out.

Randy Wilburn [31:28] Well, folks, there you have it, another episode of I am Northwest Arkansas. It was so cool to sit down with Brent and just hear what he's doing. As I'm saying this, I'm looking down- he's got some Kindle spices from Ezekiel Kindle here at the table at Sammich Love, so clearly this guy knows his condiments, and a big shout out to Ezekiel Kindle. It's just nice to see how all of the food love is spread around Northwest Arkansas. So really appreciate you guys listening to this episode. You can always check out this podcast or any of our episodes wherever great podcasts can be found on Apple, Spotify, SoundCloud, Google Play, just check it out. Or you can also go to Alexa and say, hey, Alexa, play the latest episode of I am Northwest Arkansas and Alexa will oblige. That's all I have for you this week. You can check out all of our great sponsors right on our website for this particular episode. And as always, And remember we come out with a brand-new episode every Monday. I appreciate you guys so much and I look forward to talking with you soon. We'll see you next week. Peace.

IANWA OPEN [32:40] We hope you enjoyed this episode of I am Northwest Arkansas. Check us out each and every week available anywhere that great podcasts can be found. For Show Notes or more information on becoming a guest, visit We will see you next week on I am Northwest Arkansas.


About the Show: 

We sat down with the Food Truck owner and Restaurateur Brent Hale to learn how he transitioned from selling Insurance full time to filling Northwest Arkansas stomachs with great food. 

Brent has food trucks throughout Northwest Arkansas and he has built a unique restaurant concept right in Downtown Springdale with Big Sexy Food and Sammich Love. In addition to Brent’s story, hear how he has helped other local Food Entrepreneurs like Nate Walls build their culinary business. 

It does take a village!

Listen to his story and how Big Sexy Food is becoming a household name here in Northwest Arkansas. All of this and more on this podcast episode. 

Important Links and Mentions on the Show*:

This episode is sponsored by*:

The Exclusive Real Estate Group – Serving all of Northwest Arkansas from Dickson St. to Bentonville Square, Broker Chris Dinwiddie, and his agents are ready to provide first-class representation for any of your real estate needs. 

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Or, if you need to move quickly, call Chris directly on his cell at 479-305-0468 and mention that you heard about him here on the podcast. 

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We use Brian’s training here at I am Northwest Arkansas, and it has transformed how we do business.  Get the FREE Course today! Or visit

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