Atlas Wine Dinner – 2008.09.15
Aug 15, 2008 St. Louis, events, restaurants
One thing you have to like about Atlas Restaurant is that they’re utilizing plenty of local product but not incessantly tooting their own horns about it. They’re just doing it because they think it’s the right thing to do.
Still, I was surprised to see Atlas Chef Michael Robert’s at the Maplewood Farmers’ Market Wednesday as I’d not seen him at the market before. But then maybe it had something to do with scouting for this…
Monday, September 15, 2008 6:30
A Southern France Inspired Evening
Passed Appetizers:
Anchovy in Puff Pastry
Grilled Local Sausages and Zucchini
Rabbit Rillettes with Prunes
Veuve du Vernay Brut, France N.V.
First Course:
Chilled Wild Salmon, Butter Lettuce, Sorrel Sauce
Champalou Vouvay Sec, Loire 2007
Main Course:
Standing Rib Pork Roast with
Toasted Fennel Seed, Garlic and Orange Zest, Natural Juices
Ratatouille and Local Potatoes
Domaine le Sang des Cauilloux Vacqueyras 2005
Cheese:
Goatsbeard Farm Goat Cheese Marinated
in Herbs d’ Provence, Extra Virgin Olive Oil
Chateau Thivin Côte de Brouilly, Cru Beaujolais 2006
Dessert:
Poached Pears, Chilled Honey Lavender Sabayon
$70 per person, does not include tax or gratuity
For reservations, please call 367-6800
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
August 15th, 2008 at 11:02 am
Michael is a market regular, he shows up at the opening of Bottleworks market and you roll in slightly later. Mike has shopped locally for years, normally getting to Clayton about 7:45am when we openned at 8am to be one of the first to get choice pick of produce.
August 15th, 2008 at 1:03 pm
Well there you have it then, because I was especially early Wednesday.
August 15th, 2008 at 6:48 pm
Bill, funny you should mention Atlas’ humility re: use of local produce. There was a big article out here in AZ’s local paper (that sucks by the way) about how restaurants in town are toting the slow food movement, listing farmers/producers on their menus but balking at actually serving the locally grown items. For instance, they may buy one or two cases of greens from a local guy and then ’salt and pepper’ it with greens from Sysco. Not a nice thing to do…..I am so bummed we can’t be there for the wine dinner.
August 17th, 2008 at 8:24 am
it happens…..that’s why I trully appreciated Andy Ayres diatribe on who and where he procures products.
Once in a while a chef will buy only for “special dinners”, or garnish with local…
It’s interesting to hear who is looking into buying local recently….some have an issue with needing too much (hotels, large venues)that most farmers cannot supply. I had an interesting conversation last Wed. with Bryan Young, Catering Plus….his business is so large that he cannot feasibly buy local and menu plan 6+mos out. Being able to adapt to product availability is put in a caveat on my contracts….being in league with mother nature. Larry Forgione once said it’s ingredient driven menus.
Funny, Santa Fe restaurants have not really jumped on the local foods bandwagon.
August 18th, 2008 at 9:06 am
I went in this place one time and it was amazing.
August 19th, 2008 at 8:37 am
Mike makes really good fries, some of the best in town. The soups are rich and creamy dispite the lack of cream. Both Mike and Jean add the little nuiances, ie. walnut oil to line the apple cake tin. I’ve stood and watched them cook as well as prep….pretty impressive.
And Mike’s bread is pretty dang good too.