The Weekly Dish: Urban Harvest's Farm To Table Dinner, Lunch At The Libertine And Fresh Fish At Vin De Set
Urban Harvest STL is hosting their first Farm to Table Dinner, a special event to benefit its efforts to transform underutilized inner-city spaces into productive food-based platforms, including FOOD ROOF, a rooftop farm being built Downtown this fall. Farm to Table takes place on Mon., Sept. 16 at Urban Harvest STL’s Downtown community garden, located just north of City Museum. Three local chefs will partner with three local farmers to provide a tasting trio created with fresh produce, meat and dairy. From Ron Buechele, owner of Capitalist Pig BBQ, and Todd Geisert of Todd Geisert Farms: Pork conserva with green tomato agrodolce, roasted maple and bourbon pork belly with pickled peach compote and chile-braised pork shoulder taco with black bean and hominy salsa. Max Craft, executive chef of Tripel Brasserie, will provide a trio dishes with a blend of Bavarian, French, German and Flemish influences—all using locally-sourced ingredients. From Edward Farrow, executive chef of the new Panorama Restaurant in SLAM, and Clair Rudolph of Double Star Farms: Crostini of cornish game hen, butternut squash, sage and St. James Pioneer Red Ozark Mountains wine gastrique, fall harvest apple-rosemary “push-pop,” Missouri pecan-sweet potato cheesecake and Cordillera chocolate-dried chili “Tootsie Pop.” Local craft beer has been donated by Urban Chestnut Brewery. Tickets are $65 per person and can be purchased through Dishcrawl.
It may be 90 degrees outside right now, but we need to talk about Thanksgiving STAT. That is, if you’re planning to serve the freshest bird possible at your Turkey Day feast. Local, pasture-raised turkeys are available to St. Louisans, processed and delivered the day before Thanksgiving by Peace Valley Poultry in West Plains, Mo., but you have to order them now. You can put in your order by contacting Kenneth West at email@example.com.
After nine months as its catering and banquet chef, D. Scott Phillips has been named executive chef of Balaban’s Wine Cellar & Tapas Bar in Chesterfield. Phillips’ plan for the new menu is to return to the classic recipes that made the original Balaban’s in the CWE world-famous—such as the smoked trout pancake and beef wellington—with an emphasis on quality, flavor and presentation. Previously, Phillips was the executive chef at the now-shuttered and sorely missed Provisions Gourmet Market in Creve Coeur.
1772 Clarkson Road, Chesterfield, 636.449.6700
For those who have been suffering from mid-day Libertine cravings, relief is here. The Libertine will serve lunch Tuesday through Friday from 11am-2pm, beginning Tuesday, Sept. 3. Some of our favorite highlights from the lunch menu include: The Galliano Fried Chicken salad, with the chef’s famous fried chicken, chopped apples, toasted pecans, shaved celery and creamy Waldorf dressing; pork shoulder ramen with pickled shiitake mushrooms and a soft-poached farm egg; porchetta bahn mi with pickled veggies, chicken liver mousse and sriracha mayo; and the Eggplant Press, with Marcoot Jersey Creamery mozzarella, tomato confit and pistachio pesto. Of course, lunchtime patrons can also get The Libertine Diner Burger, a double patty of local beef, molasses bacon, caramelized onions and housemade “Cheez Whiz” on a bacon bun. Reservations can be made by phone or online.
7927 Forsyth Blvd., 314.862.2999,
Nothing says summer like fresh seafood, straight from the grill and an ice-cold beer or glass of white wine. Vin de Set totally gets it, which is why they’ve been serving up fresh, grilled-to-order fish, prawns and oysters flown in courtesy of Bob’s Seafood every week all summer long for its Thursday Fish Market. If you haven’t partaken so far, you still have time; Last catch is Sept. 20. Grab a seat on their rooftop patio, pick from five fresh varieties of fish and seafood and watch the tableside grilling spectacular. Make your reservations now, and check the restaurant’s Facebook page every Thursday morning after 11am for the week’s catch.
2017 Chouteau Ave., 314.241.8989
If you’ve recently dined at The Ritz-Carlton St. Louis, we hope you saved room for dessert. Pastry chef Nathaniel Reid is whipping up some divine treats in the hotel’s kitchen, and now you can choose from a sweet selection of retail offerings, available 24 hours at a kiosk adjacent to the hotel’s front desk. Choose from house-made jams at $7 a jar (pineapple-vanilla, strawberry and chocolate-raspberry); white, milk and dark chocolate bars at $12 for 3.5oz each; or sea salt caramels, milk chocolate-covered blueberries, chocolate-covered macadamia nuts and cappuccino almonds for $15 per package.
100 Carondelet Plaza, Clayton, 314.863.6300,