Country Chef, City Chef Highlights Farm-to-Table at the Restaurant at the Cheshire
Spit-roasted Rain Crow Ranch pork loin with local strawberry and herb compote. | Nancy Stiles
Restaurants in St. Louis are embracing the farm-to-table trend -- being in the heartland does have its perks. Still, we are an urban center, which can mean that "local" is anywhere within 300 miles. Chef Adam Lambay at Chaumette Winery (24345 State Route WW, Ste. Genevieve; 573-747-1000) doesn't have that problem, given that he's cooking in rural Ste. Genevieve. Lambay has teamed up with Rex Hale at the Restaurant at the Cheshire (6300 Clayton Road; 314-647-7300) for two Country Chef, City Chef dinners at their respective restaurants.
We checked out the first meal at the Restaurant at the Cheshire this week, and trust us, the photos will make you want to reserve your spot when it's Chaumette's turn.
The ingredients were locally sourced, of course, and each dish was paired with one of Chaumette's latest vintages. The next dinner will be August 17 with a stop at Baetje Farms (whose Bloomsdale cheese was featured in one of the dishes). Keep an eye on Chaumette's Facebook page for more information on round two. It'll start at Baetje at 4:30 p.m. and move to Chaumette at 6:30; tickets are $65 per person.
Lentil Baetje Farms goat cheese salad with young mustard greens and pistou vinaigrette. | Nancy Stiles Goan shrimp curry. | Nancy Stiles Grilled Hinkebein Farm elk chop with Baetje Farms bloomsdale and Norton reduction. | Nancy Stiles Cherry crisp with County Line Farm pecan and chocolate cherry custard.
Here's the full menu:
Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.
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