Green Plate Special

A look at the farm-fresh ingredients of the Lucas Park Grille local market salad.

 

The farm-to-table movement in St. Louis has never been stronger—chefs and restaurants are advocating and championing local, seasonal ingredients and responsible agriculture more than ever. One of our favorites is Lucas Park Grille; over the last three years, the menu has evolved to focus on inspired, locally sourced fare, thanks in part to Executive Chef Kyle Patterson. And one of the highlights has been the Local Market Salad. Introduced on the menu in 2010, it features farm-fresh ingredients all from within 150 miles of the restaurant. Here we take a closer look at this seasonal salad.

1. APPLE CIDER VINAIGRETTE
The salad is drizzled with a light apple cider vinaigrette, which is made in house with
a combination of olive oil and garlic with apple cider from Hawkins/Schwartz Orchard in Carbondale, IL.

2. PECANS
Adding a subtle nutty sweetness and complexity in flavor are the Missouri Northern pecans tossed in; these natural pecans are certified organic and have a unique taste than other pecans.

3. ROASTED BEETS
During colder months,Chef Patterson incorporates golden or red beets from Thies Farm and Greenhouse. A versatile vegetable, the beets are roasted, adding a natural sweetness and slightly buttery flavor to this fresh salad.

4. MIXED LEAF GREENS
The foundation of any fresh salad are the greens; the Market salad combines red oak lettuce with baby romaine. Known for its brilliant color, red oak is crisp and tender and mixes well in texture and flavor with baby romaine.

5. APPLES
Sliced Winesap apples from Hawkins/Schwartz orchard are added for extra flavor—this heirloom apple has a slightly spicy and tart flavor and can be utilized throughout the winter.

6. CHICKEN
Chef Patterson prefers pastured poultry, a healthier and cleaner way of raising chickens on fresh green grass. For all his poultry needs, Chef Patterson relies on Pilgrims’ Acres near Foristell, MO, a local farm that produces only all-natural, antibiotic and hormone-free chicken.

The Market Salad at Lucas Park Grille,
1234 Washington Ave., Downtown, 314.241.7770

 

1278_484.jpgLucas Park Grille’s Local Market Salad

 

Photo credit: Photo by Jennifer Silverberg

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