Farm to Table Dishcrawl Takes You to the Source of Your Food
Tomato stuffed with laughing bird shrimp from Tripel Brasserie. | Mabel Suen
This time around, Dishcrawl St. Louis isn't exploring a neighborhood -- instead, you'll get up close and person with your food for the Farm to Table dinner. Three local chefs will be preparing locally sourced food tonight, September 16, alongside the farmers they work with at Urban Harvest STL (1631 Doctor Martin Luther King Drive).
Each chef will prepare a tasting trio with the ingredients available this week. Max Craft, executive chef at Tripel Brasserie (1801 Park Avenue; 314-678-7787) is making choucroute garnie (house-made kraut, Krakauer and crispy belly), ratatouille with fairytale eggplant and sunburst squash, chicken liver parfait with heirloom tomato jam.
Ron Beuchele of the Capitalist Pig (2727 South Twelfth Street; 314-771-8230) is serving up pork conserva with green tomato agrodolce, roasted maple and bourbon pork belly with pickled peach compote and chile-braised pork shoulder tacos with black bean and hominy salsa. Edward Farrow, executive chef at Panorama (1 Fine Arts Drive; 314-721-0072) will prepare costini of Cornish game hen, butternut squash, sage and St. James Pioneer Red Ozark Mountains wine gastrique, fall harvest apple-rosemary push-pops, Missouri pecan sweet potato cheesecake and Cordillera chocolate-dried chile Tootsie pops. Urban Chestnut (3229 Washington Avenue; 314-222-0143) is providing Libations Local craft beer as well.
There are still a few tickets left -- they're $55 each and include food and drink, available here. The next dishcrawl is October 5's Battledish: St. Louis.
1801 Park Ave., St. Louis, MO