At the Illusionist’s Table Brings Magic, Mystery, and Cuisine to Northwest Arkansas

Scott Silven 1

Potluck Arts will present a limited 1-week run of At the Illusionist’s Table, an intimate and exclusive magic and dining experience, hosted by illusionist Scott Silven.
At the Illusionist’s Table is an extraordinarily special and limited engagement with only seven seatings of 24 guests each during its run.  All guests must be at least 21 years old.

Tuesday, January 30, 7 pm
Wednesday, January 31, 7 pm
Thursday, February 1, 7 pm
Friday, February, 2 5:30 pm and 8:30 pm
Saturday, February 3, 5:30 pm and 8:30pm

The show makes its Northwest Arkansas premiere at Brightwater, A Center for the Study of Food and includes a three-course gourmet meal prepared by Chef Paul Allen and Chef de Patisserie Vince Pianalto. During the performance, Silven hosts a one-of-a-kind evening of culinary delight interwoven with illusion, mentalism, and storytelling. Guests won’t believe their eyes, ears, or taste buds as candles flicker, wine and whisky pours, and conversation stirs over the course of a magical evening.

“(Scott)Silven is a phenomenon.” – The Herald (Scotland)

Scott Silven is a modern-day marvel like no other, who strives to share the experience of true and elegant mystery in the most inspiring way. As a renowned illusionist, mentalist, and performance artist, Silven pushes the boundaries of his craft by creating stylish, smart, and critically-acclaimed performance pieces that mesmerize audiences across the globe. From an exclusive London parlor to a grand Parisian stage, and now to culinary classrooms in Northwest Arkansas, his objective is absolute: to create an extraordinary and breathtaking experience.

A childhood fascination with life’s most inexplicable enigmas guided Scott Silven to a career of illusion—studying hypnosis in Milan at age 15, gaining recognition from David Blaine at 19, and headlining one of the United Kingdom’s most prestigious theaters at 21 with stylish, smart, and critically acclaimed performances. At the Illusionist’s Table is a modern-day marvel unlike any other in the world of magic—an opportunity to savor a customized menu prepared by Brightwater’s Chef Paul Allen, sample delicious wine and whiskey, strike up conversation, and enjoy an intimate, mind-bending illusion and culinary immersion.

Chef Paul Allen began his culinary career by attending one of the top culinary schools in the world, the Culinary Institute of America in Hyde Park, New York. Upon graduation, Mr. Allen dove straight into a career as a private yacht chef, creating culinary masterpieces for the world’s most prominent businessmen, socialites, and celebrities alike. Mr. Allen is well-known in the yachting industry for his creations that are sure to ignite your culinary palate with every bite. During his time as a yacht chef, he learned your best ingredient is a local ingredient.

“You cannot surpass the quality, flavor, freshness, and overall health benefits of a local ingredient,” said Chef Allen. With this understanding, he took his passion to provide only the best and healthiest foods to his community by developing his growing business, Farm 2 Counter, Inc. Mr. Allen also founded the nonprofit, Eat Real Food in 2009 to help restaurants, farms, and communities produce high quality, sustainable products. Through implementations of greenhouses, solar power, community gardens, and digging wells, Eat Real Food has helped many businesses and communities go green, with their farthest outreach being Myanmar. Mr. Allen continues to always find unique and effective ways to help others live a better life through the culinary world.

Chef Vince Pianalto, Chef de Patisserie, is a native to Northwest Arkansas. With over 30 years of experience in the foodservice industry, he has owned and operated restaurants and bakeries in the area ranging from Italian cuisine to European style pastries and breads. During a break from being a restaurateur, he became an accredited culinary teacher for Springdale Public Schools before joining the NWACC team. Vince has had training at Cordon Bleu—Chicago, baking and chocolate training in Seattle with the lead baking chef for the U.S. Baking team, as well as experience as an owner/operator of restaurants. Expanding food knowledge to students and the general public has been a focus for Chef Pianalto throughout his career.

For tickets and more information, visit