What you missed.

Mouth watering tomato salad

On Tuesday, August 25th, we had one of our monthly “Know Your Farmer” dinners – featuring the lovely produce of Earthdance Farms.

That night we heard from Molly Rockamann (founder of Earthdance), as well as watched a short film on the history of the Mueller Farm (the land in which Earthdance is now located).

Then everyone enjoyed a four course meal:

-purple tomatillo soup, with or without chicken (from Earthdance: purple tomatillos and jalapenos)

-tomato salad with genovese basil and flowers (from ED: heirloom tomatoes, basil, nasturium, bachelor buttons, and borage)

-omnivore: chicken milenese with wild argula pesto and veggie lasagne (from ED: wild argula, crocknecks, zucchini, basil)

vegetarian: squash samosa and veggie biryani (from ED: crocknecks, zucchini, swiss chard, jalapenos, tomatoes)

-melon sorbet with strawberries and sweet cinnamon basil pesto (from ED: moon and stars melon, white wonder melon, strawberries, cinnamon basil)

 

I hope you can join us for our KNOW YOUR FOOD CELEBRATION in September honoring our anniversaries (one year for the cafe and two years for Local Harvest Grocery.) 

Sept. 16-19 we will host two “Know Your Farmer” dinners per evening-6 and 8 p.m. seatings by reservation.  At least two farmers or food producers will be on hand to talk with diners and enjoy a fantastic meal prepared using fresh, local foods.  $25 vegetarian and $30 for omnivore. Wine and beer pairings are an optional addition.

On Sept. 20th we will host a big “Anniversary BBQ” at the cafe featuring live music, great food and lots of Schlafly. 

For reservations for any of the farm dinners call 314.772-8815.

 

Chef’s Tasting!

i have been a bit quiet lately. vacations mixed with a great increase in business is my excuse.

as maddie mentioned a few weeks ago – spring is here – beginning the most exciting seasons of produce. we have already seen some lovely buttery spinach and finally the asparagus was trimmed and sent to us. slowly the sprouts are growing into plants, that willl soon bear the wonderful fruits of summer.

we can’t wait!!

for about two months, we have been offering saturday night chef’s tastings. basically i go to the market in the morning and create a four course meal from whatever inspires me. it requires a bit of trust, as you never know what you will be eating until it is on the plate in front of you. for a while the slim produce pickings made my job extremely difficult – you can only be so creative with potatoes and parsnips.

but last week was the first time i could truely say there was a beautiful bounty at the market. it was very inspiring.

here is what i made for 6 very trusting people:

-roasted asparagus with toasted walnuts and lemon zest

-crowder pea stew topped with lightly sauteed pea shoots

-black radish salad with pickled beet vineagrette, topped with radish sprouts

-celery root mash with braised celery

-lamb meatballs stuffed with goat cheese, served with roasted rhubarb and a rosemary brown sugar butter sauce

we all had a great time (me cooking and them eating).

i am so glad spring is here.

-clara

 

Joe Pollack believes in us…

we were recently reviewed in Joe and Ann Pollack’s blog – i would say it was pretty good.

you can view it here.

we also got a nice little piece in St. Louis Magazine, on page 199. check it out.

and last, but not least, we have settled on a set menu for our dinner service, there may be a bit more tweaking, but this is generally how it will look. please stop by and sample some of our offerings.

Winter Dinner Menu

Starters
Savory Bread Pudding (served with hot pepper peach jam) – 4
Cheese & Antipasto Plate – 8
Hummus & Crostini – 4
Marinated Olives – 2

Salads
Small – 4     Large – 7
Winter Salad (roasted apples and dates served on mixed greens with goat cheese
& white wine vinaigrette)
House Salad (mixed greens, house-pickled beets, goat cheese, pecans)

Entrees

Green Plate Special – 8
Changes Daily

Rustic Puttanesca with Meatballs – 10
(classic Italian sauce of tomatoes, olives, onions, capers with carrots, locally grown lima beans, house-made meatballs using local pork & beef, served over locally grown rice)

Stockpot Special – 10
(house-smoked Missouri grass-fed brisket, with carrots, celery, onions, in a rich broth, served with roasted potato halves)

Open-faced Brisket Sandwich – 11
(house-smoked Missouri grass-fed brisket, served hot on a Companion roll with smoked Gouda cheese, with cole slaw & a cup of vegan chili)

Vegetarian Lasagna – 8
(fresh, locally-made lasagna sheets layered with spinach, zesty sauce, mozzarella & ricotta cheeses)

Chili with Toasted Cheese – 8
(house-made black bean chili topped with grated raw cheddar, onions, chiles, chili raita, served with 3 cheeses on toasted Companion bread)

Dessert

Chocolate Cheesecake – 4

 

Dinner Menu 12/6

since yesterday’s menu was so delicious, we decided o stick with it….

you can read it here.

keep doing it local,

clara

 

Dinner Menu 12/5

come join us for some yummy food…and don’t forget to come by tomorrow for Patricia Corrigan’s book signing (more info below).

Dinner Menu
December 5, 2008

Starters
Cheese and Antipasto Plate – 8
(local salami, cheeses, various pickles & marinated olives)
Black Lentil Dip with Tortilla Chips – 4

Salads
Small – 4 Large – 7
Marinated Mediterranean Salad (cucumbers, olives, chickpeas, roasted red peppers, artichoke hearts, tossed with Ah!zeefa lentil dip and balsamic vinaigrette)

Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette)

Entrees
Green Plate Special – 8
(Vegan chili, served with a croissant & green salad)

Winter Plate – 9
(roasted beets, potatoes, and carrots served on a bed of red quinoa and topped with herb goat cheese and pomegranate)

Roasted Cauliflower and Garlic Lasagna – 8
(fresh lasagna noodles layered with roasted cauliflower, roasted garlic, house made tomato sauce, mozzarella and goat cheeses)

Pizzas – 8
Via Appia (tomato sauce, mozzarella, capicola, roasted peppers)
Athena (roasted garlic oil, olives, roasted red peppers, and feta)

Dessert
Brownies, Raspberry Chocolate Bars, Apple Spice Cake – 2
Pumpkin Spiced Bread Pudding – 4

 

Dinner Menu 11/25

sorry for the late posting – i swore i did this already…but this is what you missed…

Dinner Menu
November 25, 2008

Starters
Cheese and Antipasto Plate – 8
(local salami, cheeses, various pickles & marinated olives)
House Made Meatballs – 4
(served with roasted red pepper aioli)

Salads
Small – 4     Large – 7
Artichoke Salad (mixed greens, served with dried cranberries, red onion,
with a roasted garlic artichoke dressing)
Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8
(sweet potato soup, served with a croissant & green salad)

Indus Green Plate – 8
(spinach paneer, spicy roasted cauliflower, curry potatoes,
brown jasmine rice)

All Missouri Beef Hot Dog – 8
(served on a Black Bear bun with grainy mustard, mayonnaise, onion, cole
slaw, pickles, hot green chiles, sriracha, roasted red peppers)

Pizzas – 8
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Athena (roasted garlic oil, olives, roasted red peppers, and feta)

Dessert
Brownies, Raspberry Chocolate Bars, Apple Spice Cake – 2
Pumpkin cake with cream cheese icing – 3
Four Seasons Sweet Quick Bread – 4

 

Dinner Menu 11/24

come in for the best gourmet hot dog in south city…and some missouri beef meatballs.

Dinner Menu
November 24, 2008

Starters
Cheese and Antipasto Plate – 8
(local salami, cheeses, various pickles & marinated olives)
House Made Meatballs – 4
(served with roasted red pepper aioli)

Salads
Small – 4     Large – 7
Artichoke Salad (mixed greens, served with dried cranberries, red onion, and avocado with a roasted garlic artichoke dressing)
Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8
(roasted butternut squash & apple soup, served with a
croissant & mixed greens)

Roasted Garlic Lasagna – 8
(served with roasted brussel sprouts)

All Missouri Beef Hot Dog – 8
(served on a Black Bear Bun with grainy mustard, mayonnaise, onion, cole slaw, pickles, hot green chilis, roasted red peppers)

Pizzas – 8
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Athena (roasted garlic oil, olives, roasted red peppers, and feta)

Dessert
Brownies, Raspberry Chocolate Bars, Apple Spice Cake – 2
Four Seasons Sweet Quick Bread – 4

 

Dinner Menu 11/22

Dinner Menu
November 22, 2008

Starters
Cheese and Antipasto Plate – 8
(local salami, cheeses, various pickles & marinated olives)
House Made Meatballs – 4
(served with roasted red pepper aioli)

Salads
Small – 4     Large – 7
Autumn Salad (mixed greens, spinach, apples, goat cheese,
sliced almonds with balsamic vinaigrette.)
Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8
(roasted butternut squash & apple soup, served with a
croissant & mixed greens)

Roasted Garlic Lasagna – 8
(served with roasted brussel sprouts)

Quarter Baked Chicken – 9
(served with roasted brussel sprouts, roasted beets, and roasted potatoes)

Pizzas – 8
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Athena (roasted garlic oil, olives, roasted red peppers, and feta)

Dessert
Brownies, Raspberry Chocolate Bars, Apple Spice Cake – 2
Pumpkin Bars with Cream Cheese Icing – 3

 

Dinner Menu 11/21

Dinner Menu
November 21, 2008

Starters
Cheese and Antipasto Plate – 8
(local salami, cheeses, various pickles & marinated olives)
Marinated Olives – 4

Salads
Small – 4     Large – 7
Autumn Salad (mixed greens, spinach, apples, goat cheese,
sliced almonds with balsamic vinaigrette.)
Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8
(roasted butternut squash & potato soup, served with a
Grilled gruyere cheese sandwich & mixed greens)

Mac-n-Cheese-n-Cauliflower – 8
(served with napa caggabe slaw)

Autumn Potato – 7
(baked potato with cheese sauce, roasted cauliflower, crumbled bacon, served with roasted beets)

Pizzas – 8
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Athena (roasted garlic oil, olives, roasted red peppers, and feta)

Dessert
Brownies, Raspberry Chocolate Bars, Apple Spice Cake – 2
Pumpkin Bars with Cream Cheese Icing – 3

 

Dinner Menu 11/20

Dinner Menu
November 20, 2008

Starters
Cheese and Antipasto Plate – 8
(local salami, cheeses, various pickles & marinated olives)
Marinated Olives – 4

Salads
Small – 4     Large – 7
Autumn Salad (mixed greens, spinach, apples, goat cheese,
sliced almonds with balsamic vinaigrette.)
Side Salad (mixed greens, cucumbers, red onions, and balsamic vinaigrette.)

Entrees
Green Plate Special – 8
(roasted butternut squash & potato soup, served with a
croissant & mixed greens)

Autumn Plate – 8
(gratin of ham, potatoes, gruyere cheese, with mixed
greens & croissant)

Autumn Potato – 7
(baked potato with cheese sauce, roasted cauliflower, crumbled bacon, served with mixed greens)

Pizzas – 8
Simple Pizza  (tomato sauce, mozzarella, roasted peppers)
Roasted Garlic (roasted garlic & peppers, olive oil, mozzarella)

Dessert
Chocolate Bread Pudding with Blue Heron Ambrosia – 5
Brownies, Raspberry Chocolate Bars, Apple Spice Cake – 2
Pumpkin Bars with Cream Cheese Icing – 3