Babies, and Art, and Food, Oh My!
Jul 22, 2010 St. Louis, chefs, events, farming, missouri, restaurants, sustainable agriculture
Whew! After nine months (the final few weeks of which were filled with anxiety revolving around questions like, “What the hell am I going to do with a baby?), I now have a daughter, Quinn Reese Burge. Definitely meaning to brag, Ellie did it 100% natural for both her health physically and mentally and the babies. It was amazing, but more than that, they are amazing.
Bragging about my wife and daughter out of the way, in the few moments of spare time I’ve had this week, I’ve been tracking down chefs to belatedly nail down this year’s Slow Food St. Louis Art of Food menu. It’s not quite assembled 100% (come on guys!), but I just wanted to let you know one thing:
If you’re in town this Saturday, and you haven’t got anything planned, and you care a lick about local food, you need to get your butt down there. It’s Slow Food St. Louis’s biggest fundraiser of the year and it’s the reason we’ve been able to give over $12,000 to ten small farms over the last two years to increase the biodiversity of what’s available to us locally.
And if that’s not reason enough for you to go, know this: whatever excuse you have can’t possibly top the fact that I’ll be there and I’ll have a 7 day old daughter, and Josh Galliano will be there and he will have a 13 day old daughter. (we are of course hoping this means stellar birthday parties!)
Here’s the menu thus far if you’re wavering, and I hope to see you there…
Annie Gunn’s – Lou Rook III
Roasted Viking Village Sea Scallop with Annie Gunn’s Bacon and Ratatouille.
Companion – Josh Allen
1. Panzanella “Bread Salad” – Companion Roasted Garlic Fougasse w/ local heirloom tomatoes and cucumbers (working to identify farmer this week)
2. Grilled Bread Station with assorted pestos & tapenades
Five – Anthony Devoti
Benne’s Farm Pork confit, sesame cracker, tomato jam and pickled Claverach Farm baby carrots.
Harvest – Stephen Gontram
Harvest Bread Pudding
Kakao Chocolate – Brian Pelletier
1:Bacon Caramels Made with bacon from Hinkebein Hills Farms and local honey.
2: Chocolate Dipped Double-Layer Pates de Fruits
Local Harvest Café – Clara Moore
Horseradish Pickled Heirloom Tomato Relish on a Prairie Breeze Cheese Biscuit
Monarch – Josh Galliano
Prairie Grass Farms Goat Terrine, eggplant tapenade, Greek yogurt, fennel mostarda
Niche – Gerard Craft
white gazpacho, smoked grape sorbet
Sidney Street Café
Rabbit bratwurst with Companion brioche and house made sauerkraut
Winslow’s Home
Winslow’s Farm Cucumbers and Heirloom Tomatoes with pulled Prairie Grass Farm Lamb
and dishes still to come from…
Bailey’s Chocolate Bar, Farmhaus, Franco
Tags: Annie Gunn's, Anthony-Devoti, Art of Food, Bailey's Chocolate Bar, Brian Pelletier, Cary McDowell, Clara Moore, Claverach, Companion Bakery, David Bailey, Farmhaus, Five, Franco, Gerard Craft, Harvest, Hinkebein Hills Farm, Josh Galliano, Kakao Chocolate, Kevin Nashan, Local Harvest Cafe, Lou Rook III, Mad Art Gallery, Matt Abeshouse, Monarch, Niche, Rooster, Sidney Street Cafe, Slow Food St. Louis, Stephen Gontram, sustainable agriculture, The Bridge, Winslow's Home
A Farmhaus Dinner Menu
Apr 2, 2010 St. Louis, missouri, restaurants
If you’re thinking of going out for dinner this weekend, and you’re jonesing for a little taste of Spring, and you’re not yet sure where it is you should go, may I suggest you head to Farmhaus to order the beautiful bowl-of-Spring they’re calling: Pappardelle w/ local baby bok choy, Missouri pecans, black garlic, sous vide pearl onions, local sorrel and herbs.
Where most of the time you see black garlic as big, whole clove chunks, in this dish the black garlic is mixed in meaning that if you’re like me, and you forgot exactly what you ordered, it might leave you wondering, “what the heck is that unusual but delicious flavor?” That’s black garlic my friend, and you need to go eat it before it’s gone.
Tags: Farmhaus, Pappardelle, St. Louis
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?