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Thank You – Feast in the Field!

June 4th, 2014 | No Comments | Posted in Uncategorized

A huge Thank You to all our wonderful Feast in the Field participants and donors! Especially to our Chef Wrangler Cassy Vires!

Please support these Slow & Local purveyors, chefs and producers.

Check out the event photos
Feast in the Field Photos.

Feast in the Field – Sunday, June 8th

Beer provided by Perennial Artisan Ales and Schlafly Beer, wine provided by Claverach Farm & Vineyard, and cocktails provided by Cocktails Are Go and Spirits of St. Louis by Square One Brewery.

Lamb Country Terrine with Herbs and Pickled Mustard Seed
Perennial Artisan Ales – Chef Brian Moxey

Yellow Tomato and Red Miso Gazpacho Chicken Heart and Liver Yakitori with Asian Chimichurri
Kitchen Kulture – Chefs Mike Miller & Sean Turner

Sunflower Flax Batards and Naturally Leavened Baguettes from Red Fox Bakery served with Perennial Ale Jam & Cultured Butter from Home Wine Kitchen

Claverach Spring Vegetable Crudité with Farm Egg Aioli
Claverach Farms – Chef/Farmers Joanna Duley & Sam Hilmer

Chilled Golden Beet Soup with Fennel, Zucchini and Red Potato Salad, Horseradish Lebnah and Garlic Croutons
Five Bistro – Chef Anthony Devoti
Harvest – Chef Nick Miller

Carrot Agnolotti with Pea Shoots, Mint, Mascarpone
Stellina Pasta – Chef Jamey Tochtrop
Pastaria – Chef Michael Petres

Fermented Vegetables, Egg Yolk, Black Garlic, and Strawberries
Elaia & Olio – Chef de Cuisine Josh Charles
Sidney Street Café – Sous Chef Chris Bolyard

Smoked Trout and Shellfish Terrine with Basil Ramp Puree, Bread & Butter Ramp Pickles and Shaved Turnips
Quincy Street Bistro – Chef Rick Lewis
Juniper – Chef John Perkins

Duck Confit Spring Roll with a Lemon Grass, Pea Shoot Salad, Vietnamese Vinaigrette and Ginger Beurre Blanc
Stone Soup Cottage – Chef Carl McConnell
Cleveland-Heath – Chef Ed Heath

Blue Corn Sope with Pork Tongue Ragu with Smoked Tomato, Crushed Black Turtle Beans, Claverach Shoots with pickled Vinaigrette, Fresh Cheese & Cream
Milagro Modern Mexican – Chef Jason Tilford
Home Wine Kitchen – Chef Cassy Vires

Roasted Coppa, Polenta cooked in Whey, Kale with Fennel and Calabrian Chilies, Compressed Radishes, Radish Sprout Salad, Smoked Olive Oil and Pickled Green Strawberry Vinaigrette
The Libertine – Sous Chef Josh Poletti
Element – Sous Chef Sam Boettler

Claverach Traminette Sabayon with Farm Fresh Strawberries, Rose Petals, Local Rhubarb-Beet Compote
amp; Pound Cake
Pint Size Bakery – Chef Christy Augustin
Floreat Bakery – Chef Summer Wright

And special treats from Strange Donuts & Kakao Chocolates!

Front of the House – Andre Ivanov of Elaia & Olio and students from The Culinary Institute of St. Louis at Hickey College.

Pork products donated by Circle B Ranch

Flowers donated by Flower Hill Farm & Seven Gables Farm

Music by Maple Hill String Duo

Another huge THANK YOU to Cassy Vires our Chef Wrangler, Emily Wymore and Bill Burge.

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