Henrik, who holds a Bronze Medal in the Culinary Arts, will demonstrate his techniques for preparing “Roast Rack of Lamb Provence,” and Clark will lead viewers through preparations for a special dinner party.
Clark Trim, Hospitality Executive of Colonial Wines and Spirits
Clark Trim is passionate about great food, great wine and great celebrations. Since purchasing Colonial Wines & Spirits in January of 1992, he has worked to transform the store into one of the state’s premier shopping destinations.
After serving in Europe with the United States Army, Clark began his quest to learn all he could about wine and food. For a period that spanned a decade, he was in the heart of wine country in Germany, France, Italy and Spain, advancing his hospitality, culinary and wine education.
Upon graduating from the Army Club Management Academy, and the Armed Forces Culinary Institute, Clark received an Advanced Hospitality Management Certification from the University of Houston’s Conrad Hilton College of Hotel and Restaurant Management. He is certified by the Culinary Institute of Herlan, Holland with a Certification in Culinary Masterpieces.
Clark is also a Lifetime Master Gardner, a former member of the Arkansas Humanities Council, a former board member for the Thea Foundation and on the Advisory Council for the University of Arkansas Pulaski Tech Hospitality and Culinary Management Institute.
Henrik Thostrup, Executive Chef of Colonial Wines and Spirits
Henrik Thostrup developed a keen interest in food and wine at an early age in his native Denmark. It’s easy to see why; Henrik’s family has been in the Danish hospitality industry for almost 10 generations, owning restaurants, hotels and bars.
His studies in culinary arts steered Henrik to an Executive Chef designation and earned him a Bronze Medal in the Culinary Arts. These qualifications led Henrik to become Chef for the United States Air Force Officers’ Club at Sonderstrom Air Base in Greenland, where he met Clark Trim. Henrik’s career took him to Germany, where he continued to hone his culinary skills in food and wine across Europe. He’s lived in Little Rock since 1992.