May 2022 Feast Magazine

may 2022

Now

available, two-day tickets at...

www.dogwoodcanyon.org feastmagazine.com / m ay 2 0 2 2

Hit the trail and explore some of the finest brews in the Ozarks.

Sign up for the Coffee Trail mobile platform and start sampling the brews at the best locally-owned purveyors of handcrafted coffee and tea in the Springfield, Missouri area.

Savor the flavors of at least 10 different vendors and get a free limited-edition Ozarks Coffee Trail Mug!

SpringfieldMo.org

Point your smartphone camera at this QR code or go to springfieldmo.org/ozarks-coffee-trail to find out more about the Ozarks Coffee Trail.

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RIVERFRONT DINING IN THE HEART OF OZARK

ESTABLISHED FINLEYFARMSMO.COM |

OZARK, MO

@ FINLEYFARMSMO

may 2 02 2 / feastmagazine.com

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/ 11 / the dish S’mores Toast at Milque Toast Bar

/ 12 / on trend

Pop-Up Picnics

/ 14 / the mix The Garden of Eden

/ 16 / hot blocks The Katy Trail

/ 18 / healthy appetite Campfire Hasselback Potatoes with Onion Jam and Gorgonzola Butter

/ 21 /

one on one Danny Collins of 37 North Expeditions

/ 22 /

mystery shopper Mulberries

/ 25 / one on one

Andrew Longres of Acre

/ 26 / quick fix

Matambre with Chimichurri / 27 / pro picks Craig von Foerster of Harvest Restaurant

29 summer bucket list Seize the season with our food-lover’s guide to getting outdoors.

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▶ stl | 05/20-22 | Downtown Washington Art Fair & Wine Festival Fri., May 20 through Sun., May 22; Downtown Washington, Missouri; downtownwashmo.org This unique festival in the heart of Missouri wine country draws visitors each spring from across the Midwest. On Friday and Saturday, visitors can enjoy a wine tasting with more than 50 wine options or buy a bottle and browse the Art Fair. There will be live music and delicious food all weekend long. Finish the weekend with Sip & Savor Sunday, a food and wine pairing event designed to provide seasoned oenophiles or first-time guests with a truly memorable experience.

◀ stl | 05/22 | Feast Face-Off Sun., May 22, 1pm; $12; 9 Mile Garden, 9375 Gravois Road, Affton, Missouri; stltoday.com/ourevents Join Feast and the Missouri Pork Association for an epic face-off featuring restaurants from across the state. Champions will be crowned, barbecue samples will be eaten and we’ll toast to the winners of our barbecue bracket with cocktails and live music.

▶ stl | 05/28 | Schnucks Cooks: Matambre with Chimichurri Sat., May 28, 3 to 6pm; $55; Schnucks Cooks Cooking School, 12332 Manchester Road, Des Peres, Missouri; nourish.schnucks.com/web-ext/ cooking-school In this class, we will learn how to make the most of your grill to prepare some traditional Argentine dishes including matambre with chimichurri, Argentine corn cakes (humita), grilled Provel cheese (provoleta) and dessert empanadas.

▶ stl | 09/18 | Feast & St. Louis Post-Dispatch Go! Magazine Par Tee Sun., Sept. 18, 1pm; $20; Family Golf and Learning Center; 3717 Tree Court Industrial Blvd., Kirkwood, Missouri; tixtoparty.com/e/feast-go-magazine-par-tee-2

The Brewster Kaleidoscope Society presents:

Kaleidoscopes

May 12 to May 15 2022 Open to The Public Saturday, May 14 9am to 4pm Sunday, May 15 12 noon to 4pm

Sheraton Westport Chalet Hotel St. Louis Be dazzled by Kaleidoscope artists, retailers and collectors from around the world! The Expo envelops you in the world of kaleidoscope artistry, granting you an all access pass to wherever your imagination may lead you. Come meet the artists, take a class, or purchase your own one-of-a-kind kaleidoscope!

Kaleidoscope THE ART FORM

FOUNDRY ART CENTRE 520 N. CENTER, ST CHARLES MO 63301

NOW THROUGH MAY 13 2022 10 AM- 6PM TUESDAY - THURSDAY 10AM - 5PM FRIDAY & SATURDAY CLOSED SUNDAY & MONDAY

For more information, and to learn how to become a member, check the BKS website.

Join Feast and St. Louis Post-Dispatch Go! Magazine for a Sunday afternoon of food and beverage sampling at Family Golf and Learning Center. Guests will enjoy samples and outdoor games while walking along the Family Golf and Learning Center's par-3 nine-hole golf course. may 2 02 2 / feastmagazine.com

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Inspired Local Food Culture /

midwest

June 10–11, 2022 A free two-day event for aspiring and experienced food business owners!

may

Volume 12 / Issue 05

Join us for sessions on: • • • • • • • •

Local Procurement 101 Funding opportunities panel Small business triage session Legal issues-Mobile vending Restaurants 101 The Business of Wine Farm-to-table events And more!

2022

Keynote speaker A. Elizabeth Sloan, Ph.D. Contributing Editor, Food Technology

Workshops • Resource Fair • Networking Opportunities An introduction to MCPL's Culinary Center (Fall 2022)

Register in advance: mymcpl.org/FoodBiz Hosted at Mid-Continent Public Library’s Midwest Genealogy Center Community Hall 3440 S. Lee’s Summit Road, Independence, MO Presented in partnership with: Support provided by:

niche publications

EDITORIAL

Editor in chief

Editor in chief

Emily Adams, eadams@laduenews.com

Heather Riske, hriske@feastmagazine.com

art director

managing editor

Dawn Deane, ddeane@laduenews.com

Mary Andino, mandino@feastmagazine.com

sales vice president of sales

Kevin Hart, khart@stlpostmedia.com media Strategist

Erin Wood, ewood@feastmagazine.com

Contact Us Feast Media, 901 N. 10th St., St. Louis, MO 63101 314.475.1260, feastmagazine.com

Distribution

@

To distribute Feast Magazine at your place of business, please contact Rich Hudson for St. Louis, Jefferson City, Columbia, Rolla and Springfield at rhudson@post-dispatch.com and Jason Green for Kansas City at distribution@pds-kc.com.

digital editor

Kasey Carlson, kcarlson@feastmagazine.com Kansas City Contributing Editor

Jenny Vergara St. Louis Contributing Editor

Mabel Suen Springfield Contributing Editor

Tessa Cooper Columbia Contributing Editor

Jessica Vaughn Martin editorial intern

Charlotte Renner fact checker

Meghan Baker Proofreader

Alecia Humphreys Contributing Writers

Aubrey Byron, Amy Feese, Teresa Floyd, Rogan Howitt, Lauren Quick, Shannon Weber, Gaby Weir Vera

ART Art Director

Alexandrea Povis, apovis@feastmagazine.com Contributing Photographers

Zach Bauman, Tessa Cooper, Teresa Floyd, Dean Groover, Nate Luke, Paige McDonald, Ben Nickelson, Pilsen Photo Co-Op, Scott Schaefer, Jennifer Silverberg, Cheryl Vaughn Contributing illustrator Feast Magazine does not accept unsolicited manuscripts, photographs or artwork.

Submissions will not be returned.

All contents are copyright © 2010-2022 by Feast Magazine™. All rights reserved.

Kasi Yalon

Reproduction or use in whole or in part of the contents, without the prior written permission of the publisher, is strictly prohibited. Produced by the Suburban Journals of Greater St. Louis, LLC.

on the cover Cooper’s Landing in Columbia, Missouri, by Scott Schaefer table of contents Dinner at Rivers Lodge & Hunt Club by Pilsen Photo Co-Op

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join city wide & our 2022 quarterly partner, gateway trout unlimted, in helping:

editor’s letter

S

everal summers ago, I had

If you’d rather leave the fishing and

the opportunity to attend

hunting to the pros, consider booking

a farm dinner at Green

a table at chef Andrew Longres’ Acre

Dirt Farm, the renowned sheep’s milk

in Parkville, Missouri, when it opens

creamery located in Weston, Missouri,

this spring. As contributing editor

about 40 miles outside of Kansas City.

Jenny Vergara explores in her story on

Among the rolling hills of the Missouri

p. 25, the menu is heavily informed by

River bluffs, we snacked on Green Dirt’s

Longres’ experience growing up on his

exquisite cheeses, sipped on wines made

grandparents’ farm, where he learned to

with heritage grapes from TerraVox and

hunt, fish and cook outdoors. With dishes

mingled with the farm’s friendly sheep

like ricotta cappelletti with braised

(affectionately known as “the ladies.”)

rabbit and spring peas, the chef hints at

I still look back at that night fondly, as

his time outdoors while also flexing the

enjoying artisan cheeses on the very

skills he acquired in fine-dining kitchens

farm where they were produced made

such as The French Laundry.

for quite a special experience, and one I’m eager to repeat.

As we gear up for summer, this issue is meant to serve as a food-lover’s guide to

If you’d like to experience something

getting outside across the region. You’ll

similar, flip to p. 29, where contributing

find our picks for eating and drinking

editors Tessa Cooper and Jessica Vaughn

along the Katy Trail (p. 16), a list of

Martin share our summer bucket list. In

pop-up picnic services that make dining

addition to spotlighting several farms

outside a cinch (p. 12) and, of course,

offering their own on-site culinary

plenty of fresh summer recipes inspired

experiences, the list of must-dos

by the outdoors. I hope this issue will

includes recommendations for hiking,

motivate you to have your best – and

kayaking, fishing, foraging and even

most delicious – summer yet.

glamping across the region. Whether you’d rather pitch a tent after a day of

Cheers,

learn more at:

mountain biking or dig into a charcuterie board from the comfort of your own luxury tent, you’ll find something to love in our carefully curated guide.

Heather Riske

editor@feastmagazine.com may 2 02 2 / feastmagazine.com

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PROMOTION

SMILES FOR SUNSHINE AND BERRIES Spending time outside, especially on sunny days, does wonders for my mood.

Now that the days are lighter, longer and chances of snow are slim I can tell my winter blues are fading. Besides getting my daily dose of sunshine, another way I boost my mood is through the foods I eat. New studies have found that eating more fruits and vegetables can help improve our emotional well-being.

Even better, all fresh fruits and vegetables make the Good For You list. Adding more produce to your cart can increase your Good For You numbers, just look at your receipt when you check out.

Fresh berries are a staple produce item on my grocery list. My girls are constantly asking for berries at their meals and snacks, not only because they love to eat raspberries off their fingers, but their sweet flavor is irresistible and complementary to just about anything we are eating. From yogurt to salads or made into a simple salsa, it’s easy to add these sweet fruits to your plate.

Even though I keep a stock of berries in my fridge year round, nothing quite compares to enjoying them at the peak of their season. Strawberries are just now coming into season, with raspberries, blueberries and blackberries to follow shortly after. So as we welcome summer and berry season, give your mood a boost and step outside to soak up the sun with a big bowl of fresh berries. It’s Good For You and will be sure to put a smile on your face.

FRESH BERRY SALSA AND GRILLED CHICKEN SERVES 4 4 chicken breasts ½ tsp garlic powder Salt + pepper, to taste 1 cup blueberries ½ cup blackberries, halved

½ cup strawberries, hulled and chopped ¼ cup diced red onion ¼ cup aged white balsamic vinegar ¼ cup chopped mint 1 small serrano pepper, seeded and diced

PREPARATION Heat grill to medium and oil grates. Pat chicken dry and season with garlic powder, salt and pepper on both sides. Grill chicken 8–10 minutes; flip and grill 5–8 more minutes or until chicken reaches 165 degrees. Remove chicken from grill and rest for 5 minutes.

In a medium bowl, combine remaining ingredients for berry salsa. Season with salt and pepper if desired. Serve chicken topped with berry salsa.

scan here

SPONSORED CONTENT BY

ALLISON PRIMO Opt in to Good For You or learn more at schnucks.com/goodforyou 10

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SCHNUCKS REGISTERED DIETITIAN

the dish

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on trend

/ the mix

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/ mystery shopper / QUICK FIX

At Milque Toast Bar in South St. Louis, a spread of sweet and savory offerings brings the best flavors of each season together atop perfectly prepared toasts.

The eclectic eatery originally debuted in 2015, and its seasonal menu features wholesome rotating toast topping options such as truffle egg salad, housesmoked brisket and an indulgent take on a classic campfire favorite: s’mores.

According to chef-owner Colleen Clawson, the comforting treat has been there since the very beginning, inspired by her son’s insatiable sweet tooth.

Take the campfire classic to new heights with this decadent loaded toast.

Written by Mabel Suen Photography by Paige Mcdonald

“It’s a dearly beloved dish by my son, Xavier, who, when younger, was motivated by how to get more Nutella in his life,” she says. With that in mind, the decadent dish features thick-cut Bridge Bread Bakery brioche slathered generously with Nutella and topped with brûléed mini marshmallows that get their distinctly tasty char from a trip under the broiler – and sometimes a fiery kiss from a kitchen torch. A garnish of crumbled graham crackers and dusting of powdered sugar make it the toast with the most.

“It has that nice burnt sugar smell that marshmallows get and it’s super toasty.

It’s crunchy and gooey and crispy and chewy all at the same time,” Clawson says. “I think what makes it special is the nostalgia it conjures. That, and it’s pretty indulgent and sweet in a way that feels a bit over the top, like you really shouldn’t eat the whole thing, but you totally are going to.”

The dessert certainly encapsulates the ethos of Milque Toast Bar, which Clawson likes to define with a quote about its namesake dish from renowned food writer M.F.K. Fisher: “A warm, mild, soothing thing, full of innocent strength.”

2212 S. Jefferson Ave., St. Louis, Missouri, milquetoastbar.net

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P OP-UP Written by Lauren Quick photo courtesy of Pop Up Picnics Kansas City

As demand for open-air gatherings has increased over the past few years, businesses around the region are now specializing in pop-up picnics – complete with the food and drink of your choice, from impressive meat-and-cheese spreads to teaready cakes and petit fours.

During a time when event planning was scarce, inventive individuals were able to find a new outlet for their skills. “I call myself a microevent stylist because it’s more than just a picnic,” says Tiffany Anderson, owner of Posh Style Pop-Ups in St. Louis. “It’s a work of art for me.”

The experience often features beautiful tablescapes, customized menus and even tents or bubbles in the setting of your choice. Whether for a gathering with friends, intimate dinner for two, bridal shower or graduation party, you’ll collaborate on a time, place, theme and menu details with your picnic planner, then simply show up to enjoy a curated outdoor experience.

▲

Pop Up Picnics Kansas City

Go for a traditional picnic experience or mix it up with Picnic N’ Chill movie nights for up to 20 people. Available for the pool or lake, the Floating Picnic will help you achieve an island experience in middle America; it features a floating heart-shaped basket made in Bali, grazing boards from local vendors, fresh fruit, floating Bluetooth speaker and even waterproof card games and floating glow lights for night swims. Plus, through their Be. A. Nice. Human. Project., a portion of profits are donated to a local charity. popuppicnicskc.com 12

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The next time you’re planning an outdoor get-together, consider booking one of these pop-up picnic planners.

Columbia

▪ CoMo Picnics With rotating seasonal tablescapes along with signature and specialty designs – think Coastal, Down to Earth, Princess Tea Party or Wine N’ Dine – CoMo Picnics offers plenty of options if a custom theme feels too intimidating. Enjoy Graze by Carrie charcuterie boards, Mackenzie’s Blakery macarons, 4 Points Catering, Wishflour Bakery or even a s’mores kit for two from J’Aimie Le Chocolat. comopicnics.com

Kansas City

▪ Bellafête You and up to 11 of your closest friends and family can dig into a More Cheese Please KC charcuterie board at a picnic customized with themes, décors and colors from Kansas City’s Bellafête. Add on dessert from Dolce Bakery for an extra-sweet gathering. bellafetekc.com

▪ Wonder & Whimsy Events Wonder & Whimsy Events’ signature canvas bell tents are as much about striking aesthetics as they are shelter and shade. Grazing KC provides beautiful snacking boards to enjoy inside the all-season tent, or you can set up a staff meeting with lunch from restaurants such as Caffetteria Modern Café in Prairie Village, Kansas. wonderandwhimsyevents.com

Springfield

▪ Private Picnic Co. This 417-land planning team can accommodate a range of gatherings, from intimate weddings to Friendsgiving to little ones’ birthday parties. Enjoy snacks or a multi-course menu with treats from vendors like Xurros Spanish-style churros, Star Cakes and more. facebook.com/privatepicnicco

St. Louis

▪ Alpaca Picnic The distance between a kids’ picnic party and a Botox or facial picnic collaboration with Metro Medspa is shorter than you might imagine, and Alpaca Picnic does both. Choose from picnic themes including Unicorn, Tea Party and Frozen, or customize your own. Enjoy your own food and drink or order dishes from The Conscious Kitchen, Charcu in the Lou or Bravo Boards STL. alpacapicnic.com

▪ Blush & Co There’s no shortage of upscale options with Blush & Co, like bubble tents to keep you cozy in cooler months, custom menus or snack boxes or even a saxophonist for a hyper-romantic proposal. Sourcing vegan-, gluten-free or allergy-friendly treats is no problem – Royally Baked vegan catering, SweetArt and Yummy Sweetcakes have all collaborated with Blush & Co. blushcoevents.com

▪ Posh Style Pop-Ups With an event-planning background, owner Tiffany Anderson was excited to pivot to pop-up experiences after attending an outdoor brunch picnic in Washington, D.C. She calls herself “the love guru” because she particularly enjoys smaller groups and intimate dinners where she partners with chef Dave K. Chandler II to build out custom menus for her Posh Platters. poshstylepopups.com may 2 02 2 / feastmagazine.com

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Inspired by a low-ABV cocktail known as “The Vatican,” this herbal concoction

The Garden of Eden

has a little something for everyone. Sweet, sour, bitter and herbal all at once,

Serves 1

the recipe makes a short drink, but you can easily add soda water for a longerlasting, highball-style cocktail. Suze, a heavy-hitting bitter gentian liqueur, mixes with Génépy Le Chamois, a floral alpine liqueur, and blanc vermouth, which adds sweet herbal notes. Lemon, simple syrup and a basil leaf round out this bright, refreshing trip to The Garden of Eden.

Story and recipe by Rogan Howitt, beverage director, Good Spirits & Co. in Springfield, Missouri Photography by cheryl vaughn

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/ mystery shopper / QUICK FIX

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½ ½ 1 1 ¾ 1

oz Suze oz Génépy Le Chamois (or Green Chartreuse) oz blanc vermouth (such as Dolin) oz simple syrup oz lemon juice small basil leaf

/ preparation / Add all ingredients to a shaker tin with ice; shake vigorously until diluted and ice-cold, up to 20 seconds. Using both a hawthorne and a mesh strainer to catch basil particles, strain into a chilled coupe. Garnish with more basil and a lemon wheel.

To make your own simple syrup, simply combine 1 cup of sugar with 1 cup of boiling water, stirring until sugar has dissolved.

THANK YOU!!!

“STL Top 100 Restaurant”

Ian Froeb, St. Louis Post Dispatch www.5starburgersstl.com 8125 Maryland Ave, Clayton, MO 63105

314-720-4350

may 2 02 2 / feastmagazine.com

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The Katy Trail State Park is a shining example of what is possible when rails-to-trails projects make their way into existence. The former railroad turned multi-use trail system features 240 miles of crushed limestone trail, making it possible to travel almost the entire width of Missouri exclusively by bicycle, foot or horseback. Almost completely flat and traffic-free, the Katy attracts sport and recreational cyclists alike, but the true gems are the wineries, restaurants, bed and breakfasts and campgrounds you’ll find along the way. Although wineries and restaurants abound near the park, the elevation change from flat trail to hilltop winery can sometimes make for a grueling end to a casual bike ride. Here, we’re rounding up the best places to grab a drink or bite without leaving the trail system or its sea-level elevation. –Aubrey Byron

cooper's landing

holzhauser's bar & grill

stop here

Good News Brewing Co.

Holzhauser’s Bar & Grill

The Corner Restaurant & Bar

Defiance and Augusta, Missouri Good News Brewing Co. got its start serving craft beer and wood-fired pizzas in O’Fallon, Missouri. But it was the brewery’s expansion to Defiance and, most recently, Augusta that helped it gain the adoration of hungry, beer-loving bikers. After a long ride on a hot day, these breweries, located within a stone’s throw of the Katy in both towns, are a beacon of relaxation along the trail. goodnewsbrewing.com

Portland, Missouri Located inside an unassuming, paint-chipped white building in the small town of Portland, Missouri, Holzhauser’s is not for those looking for an elaborate meal or exquisite linens. At the smoke-filled bar, you’ll find fried foods galore and domestic beers on draft. While you may get a few looks for wearing bike shorts in this beloved neighborhood bar, no one will bat an eye when you fill the table with $5 hamburgers, breaded tenderloin, popcorn shrimp, jalapeño poppers and fried pickles. facebook.com/Holzhausers

Rhineland, Missouri Less than a mile wide, Rhineland is one of the smallest towns along the Katy, but hidden among the population of 150 is one of the best-kept secrets of central Missouri. Head to The Corner Restaurant & Bar to fill up on biscuits and gravy, steak and eggs or satisfy a craving for Bloody Marys, coffee and beer all at the same time. Don't miss the daily specials, which may include a breakfast buffet, fried chicken dinners or catfish filets. facebook.com/The-Rhineland-Corner-Restaurant-BarCatering-112615080930793

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The Blufftop at rocheport Rocheport, Missouri Once you’ve stopped to catch your breath outside Les Bourgeois Vineyards in Rocheport, Missouri, follow a winding path up the hill to the newly rebranded trailside vineyard retreat, which combines a winery, distillery, full-service restaurant and tasting room, wine garden and guest houses.

The short hike feels both charming and secretive, and the path’s reward is a crisp bottle of Chardonel, a basket of pretzel bites (the salt is great for sweat loss!) or the irresistible wine slushie.

Enjoy your libations on a patio with stunning views overlooking the river. missouriwine.com

A HIGHER STANDARD FOR CARTRIDGES Each Teal Cannabis cartridge contains 500 milligrams of premium cannabis extract.

Filled with premium distillate and all-natural terpenes, our cartridges come in a variety of strains that range between 70% and 85% THC potency. the blufftop at rocheport

NEW Our new live resin cartridges are officially here and are all single-source live resin derived from premium Missouri cannabis strains.

Three Story Coffee Jefferson City, Missouri If you’re sick of instant coffee and ready to venture off the trail, this quality coffee shop is located conveniently next to Red Wheel Bike Shop, one of the few full-service bike shops near the statewide park. While reaching downtown Jefferson City will require venturing a few miles off the Katy, you’ll find a spur trail all the way across the river, with Three Story Coffee sitting next to the Missouri River on Main Street. It does take a slight hill climb to get to the bridge, but your reward is a refreshing coldbrew latte to sip while you service your bike. threestorycoffee.com

Flat, ceramic, tapered mouthpiece

Manufactured in ISO- and CGMP-certified facilities

Borosilicate glass tank

All oil formulations are free of cutting agents and additives

Proprietary porous ceramic coil

three story coffee

No-leach SUS304 stainless steel

photography by scott Schaefer

Cooper’s Landing boone county, Missouri Just outside of Columbia, Missouri, Cooper’s Landing is the only spot along the entire Katy Trail where you can camp directly on the Missouri River. With plenty of large stone firepits and picnic tables, you can watch the sun set over the water while you sip a canned craft beer from the lengthy list. Combine that with music and a revolving schedule of local food trucks, and you’ve found the perfect place to pitch your tent. If you spot Nuu Thai, recharge with the egg noodle stir-fry. Don’t be deterred by crowds; many people hang out at the bar in the evening only to make their way home and leave the best campsites for the cyclists. cooperslandingmo.com

ELEVATE YOUR EXPERIENCE Ask your budtender about Teal Cannabis today and scan the QR code to follow us on social. @tealcanna

may 2 02 2 / feastmagazine.com

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The school year is coming to an end, which means it’s time to get outside, go camping and dine al fresco.

mpfire a c

Hasselback Potatoes wit h on ion jam an d gorgonzol a b utter

To experience the great outdoors, I will happily sacrifice my bed to sleep in a tent, but I refuse to surrender to boiling water dumped into foil-lined bags. With a crispy texture and flavorful toppings like sweet onion jam and Gorgonzola butter (packed ahead in Mason jars for speedy service), these smoky baby potatoes are sure to delight your senses more than instant mashed potatoes.

Story and recipe by Gaby Weir Vera, private chef, Columbia, Missouri Photography by ben nickelson

serves 6 Onion Jam 2 large sweet onions, finely chopped 1 tsp kosher salt 2 Tbsp olive oil 1 Tbsp salted butter ¼ cup balsamic vinegar ¼ cup granulated sugar 1 lemon, zested and juiced Gorgonzola Butter ½ cup (1 stick) salted butter, room temperature 2 ounces Gorgonzola, crumbled Potatoes 1½ lbs small baby yellow potatoes 2 Tbsp olive oil 1 tsp kosher salt / preparation – onion jam / In a medium saucepan, add onions, salt, oil and butter; increase heat to medium and cook onions until soft, about 10 minutes. Add balsamic vinegar, sugar and lemon zest and juice; continue to cook for about 15 minutes over medium heat until liquids have reduced and thickened.

Transfer to an 8-ounce Mason jar and refrigerate. / preparation – gorgonzola butter / In the bowl of a stand mixer fitted with the paddle attachment, add butter and cheese; mix until butter and cheese crumbles are evenly combined.

Transfer to a 4-ounce Mason jar and refrigerate.

PRO TIP Both the onion jam and Gorgonzola butter can be made up to 5 days ahead.

/ preparation – potatoes / Start the coals or campfire wood. Place a potato on a cutting board parallel between two chopsticks; thinly slice potato until chopsticks stop you from cutting the potato all the way through. Repeat, cutting slices as thin as possible, from one end to the other; repeat with remaining potatoes. Transfer sliced potatoes to a large cast-iron skillet; drizzle with olive oil and season with salt. Cover skillet with a lid or foil and place on grill. Roast potatoes, tossing from time to time until tender on the inside and crispy on the outside. / to serve / Spoon Gorgonzola butter over each potato, followed by onion jam.

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2022 FESTIVAL SEASON May 21 – June 26

carmen

She was a force of nature. He got swept up.

the magic flute

It’s open season for enchantment.

awakenings

An eye-opening tale of love, loss, and longing.

harvey milk

Hope will never be silent.

music as the message: sing on, sing on!

A celebration of Black Music Month.

center stage

Rising stars, under the stars.

ExperienceOpera.org | (314) 961-0644

may 2 02 2 / feastmagazine.com

19

PROMOTI ON

PRESENTED BY

HEART-HEALTHY AND VERSATILE, SOY PRODUCTS CAN FIT INTO MANY MEALS S P O N S O R E D C O N T E N T BY K AT H E R I N E L E W I S PHOTO PROVIDED BY SITEMAN CANCER CENTER

EDAMAME

SOY MILK

TEMPEH

TOFU

In a lot of ways, edamame — soybeans that are picked when they’re soft, before they’ve matured — are the perfect snack.

They’re healthy and easy to prepare; they can be eaten hot, cold or somewhere in between; and squeezing the beans out from their pods is just enough work to get you to slow down and really savor them. Edamame has loads of protein, fiber and good-for-you fats, as well as vital micronutrients, like magnesium, folate and copper.

Get creative with toppings: A sprinkle of chile flakes and a squeeze of lime can work wonders.

Among the most popular plantbased beverages on the market today, soy milk is made from just soybeans and water, so it’s a terrific option for people with sensitivities to lactose and dairy.

It brings more protein per serving than coconut, rice or almond milk, and it’s one of the best sources of omega-3 fatty acids that does not come from animals. When possible, pass on the flavored varieties made with sugar.

Like tofu, tempeh is a vegan product made from soybeans.

But in tempeh the soybeans are fermented, giving it an earthy, nutty flavor and making it easier to digest. Whereas tofu is soft, smooth and pressed into spongy blocks, tempeh is firmer and grainier with a cakelike texture.

It also has more iron, fiber, potassium and protein than tofu.

Tempeh is an eco-friendly, hearthealthy alternative to ground beef.

Try it in stir-frys, tacos or chili.

One of the most common complaints about tofu — that it doesn’t taste like anything — is actually one of its greatest assets.

Tofu’s texture depends on how it’s cooked (baked, pan fried, grilled), and its flavor comes from whatever it’s cooked with.

Want it spicy? Marinate it in Sriracha. Craving something Indian inspired? Swap out chicken for tofu in tikka masala.

Tofu is a relatively low-calorie source of protein brimming with antioxidants, and with just a little creativity and know-how, can fit into an infinite number of dishes.

Crispy Peanut Butter Tofu MAKES 2 SERVINGS 1 block extra firm tofu ½ tsp salt 3 Tbsp flour Sesame seeds

PEANUT SAUCE ½ cup vegetable broth 1 Tbsp sesame oil 1 Tbsp honey ¼ cup peanut butter 3 Tbsp soy sauce 1 Tbsp minced garlic

YOUR HEALTH TIPS Although soy products such as tofu and tempeh can make healthy high-protein substitutes for red meat in just about any meal, it might take a little convincing to get some people on board.

common flavors), but it’s usually plain and packaged based on its texture, from soft (or silken) to extra firm. Soft is best for recipes that call for tofu to be crumbled (like sauces) while extra firm is ideal when tofu is to be fried, baked or grilled. In any form or firmness, tofu absorbs the flavor of whatever it’s cooked with.

“It’s really versatile,” Dart says. “It classically fits into many Asian meals, like stir-fries, but it can also replace meats in other dishes, like sandwiches, salads and egg scrambles.”

“Tofu has been made fun of over the years in the U.S., but it’s certainly never deserved it,” says Hank Dart, a Washington University public health expert at Siteman Cancer Center.

“There can be a bit of a learning curve when first starting to cook with tofu, both in how best to work with it and how best to season it. But with some tips from recipes, socialmedia videos and friends, it doesn’t take long to get the hang of it, and you may just become inspired to see all the different ways you can fit it into your weekly menus.”

Dart points out that soy products are a good source of healthy fats, vitamins and minerals, and they may help improve cholesterol levels and reduce the risk of heart disease. They may also help lower the risk of breast cancer, especially when eaten in childhood.

Sometimes labeled “bean curd,” tofu can come seasoned (teriyaki and five spice are two

“Whether you already follow a largely plantbased diet or are just starting to think about

PREPARATION

HANK DART

Washington University public health expert at Siteman Cancer Center PHOTO PROVIDED BY SITEMAN CANCER CENTER

adding more plant-based dishes to your weekly meals, tofu and other soy foods are great options to place in your shopping cart,” Dart says. “Though it may take a little extra effort to prepare, it can really be worth it.”

Drain and dry tofu by placing in between paper towels or a kitchen towel. Place a heavy skillet on top until the towels absorb the tofu’s extra liquid.

Cut tofu into 1-inch pieces.

In a mixing bowl, add tofu and sprinkle with salt and flour. Mix well until tofu is fully covered. Place tofu in preheated air fryer at 400°F and cook for 15 minutes, flipping halfway through. (Or bake in an oven at 400°F for 15 to 18 minutes.) In a medium mixing bowl, combine all peanut sauce ingredients. Add crispy tofu to peanut sauce and mix thoroughly. Sprinkle with sesame seeds and serve over rice or noodles.

NUTRITION INFORMATION Per 1 serving

siteman.wustl.edu/YDR

20

feastmagazine.com / m ay 2 0 2 2

250 calories, 11g carbohydrate, 6g protein, 1g fat

ONE ON ONE /

ONE on

SPRINGFIELD, MO.

with Danny Collins / co-owner, 37 North Expeditions Upcoming

Events to Check Out

Written by Charlotte Renner photography by dean groover

✴ Goat Hike and Winery:

Danny Collins and Cristina Bustamante created 37 North Expeditions as a way to help people get outside and appreciate the Ozarks – with a social twist. The guided adventure company believes that “the outdoors should be for everyone,” offering a variety of activities including kayaking, horseback riding, hiking, biking, fishing, backpacking and more throughout the beautiful Ozarks in Springfield, Missouri, and northwest Arkansas. Each trip ends with a special dining experience, whether you’re settling down at a local craft brewery, enjoying a meal made by a local private chef or gathering around the campfire as your adventure guide cooks up your meal.

May 15, May 22, June 4, July 3, Aug. 7 and Sept. 4

You’ll have the unique experience of following a group of pack goats along the way on this 3.5-mile hike around Devil’s Den State Park in Winslow, Arkansas, ending the day with drinks and conversation at Sassafras Winery.

✴ Horseback Riding and Winery: May 8, May 15, May 28

Ideal for newbies and experienced riders alike, this trip starts with an hour-long guided ride through the fields, woods and creeks of the Ozarks. The day finishes with a complimentary tasting at Bear Creek Winery with pizza, charcuterie and more available for purchase.

✴ Overnight Beginner

Backpacking Adventure: June 4-5

Explore 9 miles of the Ozarks Highlands Trail on this overnight expedition.You’ll be backpacking through picturesque creeks and seeing incredible views – the best part is, 37 North will provide all camping materials and meals during the trip.

How did 37 North get started? I grew up in a very adventurous family. We were going hiking or floating any chance we got. I moved out to New York after graduating college and got a job at a very corporate architecture firm. I started to guide for an adventure company in the New York region.

I did that for a few years on the side and got opportunities for bigger stuff such as Kilimanjaro summits and Machu Picchu treks. I just fell in love with that world and decided I wanted to make a career change into outdoor tourism. I ended up landing a job as an expedition manager at National Geographic’s Unique Lodges of the World in Ecuador. I was not there all that long because my father got diagnosed with terminal brain cancer in 2017; he was pretty young. My fiancé (now wife) and I moved back to the Ozarks region to be with family throughout the process. I had taken how beautiful this region is for granted, like a lot of

people do. That was kind of the fundamentals for 37 North – we remove the barriers on opportunities to get people outside. We started with two guiding principles: One, the outdoors should be for everyone. The second guiding principle is this alternative form of socialization.

Like, how can we try to capitalize and use the outdoors as a means to meet new people and enjoy connecting to nature, yourself and others?

How does incorporating food and drink make these outdoor adventures more approachable?

Almost every one of our events deal with some sort of social environment. A lot of that has to do with food especially; it just brings people closer together. I think it’s a lot about relaxing, even more so in a social setting that allows us to volunteer and talk more about what just happened. I also think that our role we have found is to make the

eating and drinking experience just as unique as the outdoor activity experience. We’ll do outdoor catered brunches, private chef meals on top of a mountain or we’ll go find those very unique places like breweries or wineries that are in outdoor settings. Some have great outdoor decks and spaces, and there’s a few of them that we can either float or hike right into.

What is your favorite food memory from 37 North? We had a private overnight float trip where we actually camped along the river. We had a private chef we work with from Ropeswing Hospitality Group create this unbelievable stew and vacuum-seal it for us so we could bring it in our kayaks to cook over the campfire. We’re in the complete middle of nowhere and we’re having a meal from one of the top restaurants in town. I think that was a really eye-opening experience –

that we can give ourselves a luxury food and dining experience on a riverside. Everybody was just absolutely dumbfounded by the food itself.

How has 37 North grown since you founded it? In 2021, we actually brought around 4,000 people on different expeditions with us.

Something we’re really focused on right now is how to use the outdoors as a social outlet, but also as a way to help with some of these societal issues we have: things like the mental health crisis and depression. We’ve been having conversations and partnerships with people from the healthcare industry and youth groups to try to help us get people engaged in the outdoors more. We’re kind of taking that step into, how can this be something to help solve some of these societal issues versus just being something to do for fun? may 2 02 2 / feastmagazine.com

21

the dish

/

on trend

/ the mix

/

hot blocks

/

healthy appetite

/ mystery shopper / QUICK FIX

The fruit that may be lurking right under your nose (or hovering above it.)

If you’re fortunate enough to have fresh mulberries, great!

You’ll need 3 cups, and you can skip the rehydrating step.

Use as much mulberry purée and lemon curd to ribbon as you’d like; this recipe makes plenty of each.

If you’re intimidated by swirling, there are plenty of videos online to show you how to nail it.

What Is It? Mulberries are tiny delights, speckling their trees with sweet-tart white, red or purple-black fruit in May and June around the Midwest. They’re everywhere and nowhere; catch them in parks, wooded areas and quite possibly your own backyard, like me. You may find them popping up for a few weeks in farmers’ markets around the area, but your best bet is to check with a local forager who knows how to find and harvest them before the birds do.

What Do I Do With It? I encourage popping mulberries right in your mouth like I used to as a child; there’s nothing more summery. But if you want to keep them around a bit longer, make them into jam, use them in muffins or quick breads or mix them up in a multi-berry pie or tart. They’re lovely with yogurt or ice cream, too; here, mulberries’ natural sweetness is a lovely counterpoint for tangy-tart buttermilk and lemon.

Story and recipe by Shannon Weber, Writer and Recipe Developer, aperiodictableblog.com / Photography by jennifer silverberg

22

feastmagazine.com / m ay 2 0 2 2

Buttermilk Ice Cream with Mulberry-Lemon Swirl Serves 6 3 1¾ ¾

2 ½ 1½ 2 ¾ 2 2 5 to 6

cups water cup dried purple or white mulberries, stemmed cup granulated sugar juice of 1 lemon, strained oz cream cheese, room temperature tsp kosher salt cups heavy cream, divided Tbsp cornstarch cup granulated sugar Store-bought or Tbsp light corn syrup homemade work cups fresh buttermilk equally fine here. If oz lemon curd you’re going the storebought route, look for / preparation-mulberry swirl / the Dickinson’s brand.

Bring water to a boil in a medium saucepan. Remove from heat; add mulberries, cover and let sit for 30 minutes to rehydrate. Strain excess water, add sugar and let sit for 1 hour. Add lemon juice and bring to a bubble over medium heat; reduce to let simmer, about 20 minutes until thickened. Transfer to a blender to purée; set aside to cool.

/ preparation-buttermilk ice cream / In a medium mixing bowl, combine cream cheese and salt; set aside. Whisk ¼ cup heavy cream with cornstarch; set aside. In a large saucepan, combine remaining heavy cream, sugar and corn syrup; cook over medium heat, whisking frequently until sugar has dissolved and mixture begins to bubble. Remove from heat, add cornstarch slurry and cook over medium heat for 3 minutes, whisking constantly, until mixture has thickened. Remove from heat; pour slowly over cream cheese mixture, whisking constantly until smooth and combined; whisk in buttermilk. Prepare an ice bath and set bowl inside to cool, about 30 minutes. Remove and place in refrigerator to chill, at least 6 hours or overnight. Remove from refrigerator and spin in ice cream maker according to manufacturer’s instructions. While ice cream spins, stir lemon curd and mulberry purée to loosen: If purée is too tight, add teaspoons of water to thin slightly.

Scoop a layer of buttermilk ice cream into a freezer-proof container; drop teaspoonfuls of mulberry purée and lemon curd throughout.

Add another layer of ice cream, then layer with more mulberry purée and lemon curd. Slide a thin knife through to form ribbons; place in freezer until hard-frozen, at least 6 hours or overnight. / to serve / Scoop right from freezer into bowls or cones; serve immediately.

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Hand Crafted Wines 100% Real Fruit Lightly Spritzed Perfect for Summer @drink.swirl

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Sunday: 11:00am–5:00pm Monday: Closed Tuesday – Saturday: 11:00am – 10:00pm

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ONE ON ONE /

ONE on

PARKVILLE, MO

with Andrew Longres / chef-owner, Acre Paint a visual picture of what Acre will look like once it is open. The restaurant is located on a corner, so the sign will wrap around the building so it can be seen from the front door and the side of the building. Framing the front door will be racks of wood, and an outdoor patio that seats 30 runs the length of the restaurant.

Once guests come inside, the host stand will be to their left, along with our dry-aging machine that will be able to hold 220 pounds of beef. The bar and private dining room are to the right, with room to sit and enjoy a cocktail made from a local spirit or glass of wine or beer, and there will be a wood wine rack that looks like a giant tree by the bar. In fact, we used the name Acre to focus our color scheme and patterns for the restaurant around trees, leaves and nature. The colors in the dining room are neutral, featuring soft grays, tans and greens, with charcoal-colored chairs and dark wood tables. The kitchen will be bright white with our live-fire hearth and a long counter that will have a few chef’s counter seats where guests can watch us cook.

Written by Jenny Vergara / photography by zach bauman

Chef Andrew Longres grew up on his grandparents’ farm, Rolling Acres in Liberty, Missouri, where he learned to hunt, fish and eventually cook outdoors while gaining a true appreciation for seasonal and local ingredients. Now, after cooking at acclaimed fine-dining restaurants like the now-shuttered Bluestem and The American in Kansas City and The French Laundry in Yountville, California, Longres is finally ready to open his own restaurant in homage to the farm where he spent his childhood. Located in the Parkville Commons Shopping Center, Acre will serve modern Midwestern cuisine, featuring ingredients strictly sourced from the region and prepared on a live-fire, Argentine brasero-style hearth that can be seen from the dining room. Although Longres’ culinary roots may be refined, Acre, set to open late spring, will be a casual affair, serving as a go-to neighborhood spot.

The centerpiece of both the restaurant and cuisine at Acre is a live-fire stove with an open hearth.

What are the challenges of cooking with live fire in a restaurant? Cooking food over fire is the most primal and ancient cooking method, but in a restaurant setting with restaurant chefs, it takes time to learn how to make the wood and fire work to your advantage.

Fire is a living organism, and every day, it changes.

People think because they see fire in our kitchen that everything is cooked with fire. Fire can cook food too fast, and may even burn it, which can create a lot of unwanted smoky flavors in the food. Instead, we are cooking with the hot embers that remain after the wood has burned and the flames have died down. As a chef, you use hand fans to literally fan the flames to dial the heat up or down, just like a chef would turn the knob on a gas stove up or down depending on what they were cooking. We will be using local Missouri oak, walnut and hickory to keep our hearth burning. Right now, I estimate we will use a cord of wood a week at Acre.

All ingredients used at Acre are grown or raised in the Midwest. Why was that important to you? In my career, I have been able to cook with a wide variety of ingredients – the best of everything, shipped in from all over the world. It is easy to make a delicious dish with those imported ingredients, but it is not very sustainable, nor does it really represent the culture or cuisine found here in the Midwest. Some may see it as a restriction I am putting on myself, but I see it as a way to get creative in how we showcase all the beef, pork, fish, duck and game we have right at our fingertips here. We have farms less than 30 minutes away that grow incredible local produce. I want to support those farmers and make dishes that are seasonal and reflect the place we live and the food we eat.

6325 Lewis St., Parkville, Missouri, acrekc.com

ricotta cappelletti

Known as “little pasta hats,” the ricotta cappelletti are filled with housemade ricotta, braised rabbit, spring peas and sweet fennel, glazed in a sweet fennel cream and garnished with sweet peas and shaved fennel with fronds.

aged rib eye

The 58-day aged rib eye is grilled and dressed with sel gris then served with asparagus.

hoe cakes

A lighter version of cornbread, the Midwestern hoe cakes are griddled in the pan, then flipped and covered in maple syrup, sea salt and macerated spring berries. may 2 02 2 / feastmagazine.com

25

the dish

/

on trend

/ the mix

/

hot blocks

/

healthy appetite

/ mystery shopper / QUICK FIX

Matambre with Chimichurri A combination of two Spanish words – matar, which means “to kill,” and hambre, which means “hunger,” – matambre literally translates to “hunger killer.”

The traditional Argentine dish features flavorful flank steak stuffed and rolled with boiled eggs, peppers, chorizo, olives, Cotija and herbs for layers of flavor and a beautiful presentation.

Written by Amy Feese Photography by Jennifer Silverberg

In this class, we will learn how to make the most of your grill to prepare some traditional Argentine dishes.

Get Hands-On Join Schnucks Cooking School chef amy freese at 3PM on SAT., May 28, at the Des Peres, Missouri, location to make the dishes on this month’s menu. Tickets are just $55 for a night of cooking, dining and wine.

RSVP

nourish.schnucks.com/ schnucks-cooking-school

or call 314.909.1704.

26

feastmagazine.com / m ay 2 0 2 2

serves 4 to 6 Chimichurri ½ cup parsley, coarsely chopped 4 cloves garlic 2 Tbsp fresh oregano ¼ cup red wine vinegar ½ tsp red pepper flakes ¾ cup extra-virgin olive oil Matambre 2 lb flank steak ¼ cup Dijon mustard ½ cup cilantro, chopped ½ cup parsley, chopped 3 cloves garlic, chopped ¼ cup green olives, chopped 4 whole boiled eggs, quartered 1 cup roasted red peppers 6 oz chorizo, cooked and drained salt and pepper, to taste ¼ cup extra-virgin olive oil

/ preparation – chimichurri / In a food processor, pulse parsley, garlic, oregano, vinegar and red pepper flakes until smooth. Season with salt and pepper. Transfer to bowl and add olive oil; let stand for 20 minutes. / preparation –matambre / Using a sharp knife, butterfly the flank steak. With a sharp boning knife and working against the grain, make a cut down the center of the flank about halfway through the meat. At the top of the cut, slice the meat, along the cut, toward you to make a pocket. Continue to slice the meat, opening up the flank and trying not to make any holes. Repeat on the other side and open up flaps. Using a meat mallet, pound out thicker parts of meat to create an even thickness; season with salt and pepper.

With cut side up, spread mustard evenly across entire surface of steak; add cilantro, parsley, garlic and olives.

Arrange eggs in three rows across steak; add a row of

MAKE THE MEAL ○ Matambre with Chimichurri ○ Argentine Corn Cakes (Humita) ○ Grilled Provel Cheese (Provoleta) ○ Dessert Empanadas roasted red peppers next to the eggs, followed by cooked chorizo in between. Sprinkle cheese on top.

Starting from left to right, roll the steak across the grain; tie with butcher’s twine every 2 inches to hold together. Season with salt and pepper and rub with olive oil.

Heat grill to 400°F. Grill for about 4 to 5 minutes per side, about 20 minutes total. / to serve / Slice matambre across the grain; serve topped with chimichurri.

pro picks /

pro

ROGERSVILLE, MO.

Craig von Foerster Providence Farm chef-owner, Harvest Restaurant written by tessa cooper / photography by dean groover

t At Harvest Restaurant in Rogersville, Missouri,

“Providence Farm produces ducks, Guinea hen and different heritage birds. Owner Wes Hunter does an excellent job, and he has progressed since we’ve known him. We started buying from him in his first year or so, and every year his varieties get even better as he refines his process.” providencefarmmo.wordpress.com

chef and co-owner Craig von Foerster decorates plates of locally sourced duck and Wagyu beef with a bounty of colorful produce. While von Foerster and his wife, Tamara, grow berries, Montmorency cherries, tomatoes, lettuce, cucumber and squash on their nearby farm, they rely on local purveyors and producers to round out the farm-to-table experience at their acclaimed restaurant.

Sherwoods Sweet Corn “They’re only at the [Greater Springfield Farmers’ Market] for about eight weeks. When I get there, I’ll count how many people are ahead of me and estimate how long I need to stand in line.

The corn is that good.” facebook.com/Sherwoods-SweetCorn-324452717990643

“I have a huge amount of respect for anybody that enters into a farming venture to produce food for the general public,” Craig says. “I buy from so many different people at farmers’ markets because many of them now specialize in one or two particular items or crops, and they are excellent.” Here, he shares three of his go-to sources.

8011 E. State Hwy AD, Rogersville, Missouri, harvestmo.com

AUG 26 THROUGH SEPT 18

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NOV 18 THROUGH DEC 30

JAN 27 THROUGH FEB 19

Willow Mountain Mushrooms “I like purveyors that I can work with and who will start to develop things that I’m interested in. [Willow Mountain Mushrooms] recently started selling oyster mushrooms and chestnut mushrooms. I use the oysters in oyster mushroom ceviche, blue cheese compote for steak and as a garnish on mushroom risotto and stroganoff.” willowmountainmushrooms.com

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and

Pd

Summer Bucket List 

written by

Tessa Cooper & Jessica Vaughn Martin



i l l u s t r at i o n s b y

Kasi Yalon



In terms of ideal Midwest weather, late spring and early summer are a fleeting sweet spot when the finicky weather of early spring is behind us, but the humid dog days of late summer are not yet here.

This season, we propose you put your good intentions and grand plans in action. Make the most of these next few weeks and fill your datebook with more outdoor leisure and good food than ever before. Go hiking and floating with friends and food in tow; pick lavender and berries; and simply bask in the sun or under the stars with a full stomach. Seize the season with this summer bucket list, but remember: It’s a time for living slow and easy. If you don’t get to everything this year, don’t fret: The great outdoors await you until next time.

H U N T & Fish

Wade into summer waters for the freshest catch of the season, made even better by your own fishing story – strictly fact or mild fiction – to share over dinner.

Rockbridge Rainbow Trout & Game Ranch

 4297 County Road 142, Rockbridge, Missouri In the heart of southern Missouri’s Ozark Mountains, Rockbridge Rainbow Trout & Game Ranch offers all its name implies and more. Wake up early to cast a line or, if sleeping in is more your style, get your fill of trout at the ranch’s restaurant, open for all three meals of the day. Visitor favorites include the Trout Trio, a sampler entrée featuring trout three ways – try blackened, almondine and batter-fried, for instance – and for dessert, a slice of freshly baked blackberry or peach cobbler. The sprawling 2,000acre property is home to a spring-fed creek and multiple species of game, including white-tail deer and turkey, ideal for sporting enthusiasts; choose to go solo or with an expert guide. In the offseason, improve your aim with sporting clays, then grab a drink and a meal at the historic Grist Mill Club, open from April to October. rockbridgemo.com

Rivers Lodge & Hunt Club

 18103 E. 2300 Lane, La Cygne, Kansas Rivers Lodge & Hunt Club in La Cygne, Kansas, embodies the earthen luxury experience many modern adventurers seek. This summer, enjoy a guided multi-species fishing excursion featuring large- and smallmouth bass, muskie and more. Whether you’re stream-fishing (available October through June) or shore-fishing (offered year-round), your guide will cook your catch for lunch; later, Rivers’ private chef will craft a signature meal and seasonal cocktails for your party. If you’re more of a carnivore than a pescatarian, plan ahead for a single or multi-day guided pheasant, waterfowl or white-tail deer hunt. Anything that’s not cooked the day of will be processed and frozen for you to take back to your own dinner table. Before and after your outings, rest up in one of the many accommodation areas on the property – choose from single rooms or whole homes, all with welcoming views of the Kansas landscape. theriverslodge.com

photo by pilsen photo co-op

may 2 02 2 / feastmagazine.com

29



Summer Bucket List

t a e

on a

farm

Produce isn’t the only thing in season at farms across Missouri this summer. When the warm weather hits, several sites welcome visitors to take a peek into the process of farming and raising livestock and to dine amid nature’s beauty. These four farms offer standout culinary experiences all season long.

Green Dirt Farm

Urban Roots Farm

Such and Such Farm

Millsap Farm

 Weston, Missouri

 Springfield, Missouri

 De Soto, Missouri

 Springfield, Missouri

Throughout the summer, Green Dirt Farm

Each farm-to-table event at Urban Roots

Reservations for private farm dinners at Such

Like clockwork, pizza aficionados flock

invites a rotating array of local chefs to

Farm in downtown Springfield, Missouri,

and Such Farm in De Soto, Missouri, historically

to Millsap Farm for the Thursday Night

create five-course Farm Table dinners on its

is an irreplicable experience. Rows of

fill up quickly. In partnership with Farm Spirit,

Pizza Club May through October. Just $15

farm just outside Kansas City. Chefs show off

tables line the greenhouses and floral

the dinners feature top St. Louis-based chefs,

gets you access to a pizza buffet featuring

inventive dishes using Green Dirt Farm’s lamb

installations hang above, while chefs

like Loryn Nalic of Balkan Treat Box or Farm

slices topped with produce grown right

and signature sheep’s milk cheeses alongside

such as Daniel Ernce of Progress and

Spirit’s own Ryan McDonald, and highlight the

on site – think spring peas, mushrooms

locally grown, foraged and produced

Katie Baker of The Gracious Plate dish up

farm’s heirloom produce and heritage meats.

and kale. Guests nosh on pizzas fired in

ingredients. Make sure to also schedule a tour

multi-course meals made primarily from

Extend your stay by reserving a camping spot

a handcrafted New Mexico-style horno

and cheese tasting to make it an educational

the farm’s produce, sometimes served as

along the farm’s creek and whip up an omelet

(oven) by the edge of the woods while live

field trip. Bonus: You’ll get a closer look at the

individual dishes and other times family-

over the firepit with Such and Such’s seasonal

music plays until the fireflies and stringed

picturesque fluffy lambs. greendirtfarm.com

style. urbanrootsfarm.com

produce and eggs. suchandsuchfarm.com

lights illuminate the night.

photo courtesy of green dirt farm

photo by tessa cooper

photo courtesy of such and such farm

millsapfarms.com

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photo by Nate Luke

photo courtesy of big muddy adventures

x r e p lo e Mountain Bike

Kayak

Be one of the trailblazers to break in the newly built

The Current River and Jacks Fork, part of the Ozark National Scenic Riverways,

Shepherd Mountain Bike Park in Ironton, Missouri. The

stake the claim as the nation’s first federally protected rivers. Due to conservation

bike park boasts multiple trails that range in difficulty

efforts, these spring-fed rivers show off clear and cool waters perfect for kayaking

and a convenient bike washing and shower station to

or floating. City dwellers can also voyage the Middle Mississippi and lower Missouri

wipe away the dirt. Or, conquer a portion of the Sac

Rivers guided by St. Louis-based outfitter company Big Muddy Adventures; certain

River Mountain Bike Trail system, which offers 14-plus

expeditions even end with a gourmet campfire dinner under the stars.

miles of interconnecting single-track trail through the woods in Springfield, Missouri. Just don’t forget to

Take a Hike

pack a swimsuit for an after-ride dip or float.

Missouri features an abundance of scenic trails. Aside from beautiful waterfalls and wooded forests, you can catch a glimpse of architectural beauties along certain

Rock Climb

routes. Gaze at a 100-year-old iconic red grist mill at Alley Spring

Traverse the outdoors from a new vantage point by

and Mill in Eminence, Missouri, or castle ruins at Ha Ha Tonka

rock climbing at Robinson Bluff in Cadet, Missouri.

State Park in Camdenton, Missouri. Choose from one of

Get your footing by opting for a guided climb along

the nearly 1,200 Missouri hiking trails recorded on the

the Red Dihedral Wall. If you’re feeling extra limber,

AllTrails app and let nature lead the way. Or, take a guided

the Lily Wall shows off taller climbs that require more

hike with Springfield-based 37 North Expeditions and

of a stretch.

end the day at a brewery or vineyard.

ore Read m 7 North about 3 ions Expedit on p. 21.

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Summer Bucket List

Experience the beauty of the great outdoors without sacrificing a plush bed and full meal. These four glamping sites borrow a page from the bed and breakfast model and don’t skimp on comfort or sustenance.

Camp Long Creek 1368 Long Creek Road, Ridgedale, Missouri  Room service, electricity, private indoor showers and outdoor baths, back decks with a view and cozy robes – the Glamping Units at Camp Long Creek have it all. There’s no need to pack the marshmallows; each guest receives a complimentary s’mores kit, and a full lunch or dinner is just a phone call away. Nutritious and hearty salads, juicy fried chicken and chimichurri kebabs are all on the menu of “backyard baskets.”

Operated by Big Cedar Lodge in Ridgedale, Missouri, this site is only a 10-minute drive from the resort’s main property. This also means you’re just a jaunt away from French cuisine at The Worman House Bistro or upscale regional cuisine at Osage Restaurant. bigcedar.com/attractions/camp-long-creek/accommodations

Hawley Farm Glamping 3406 NE Hardy Drive, Hamilton, Missouri For an off-the-grid feel with the amenities of civilization, look no further than Hawley Farm Glamping in Hamilton, Missouri. The site’s three glamping tents are 5 acres apart, and only 12 campers are allowed on the property at once. Right before sunset on the first night of your stay, a staff member will deliver a s’mores kit, start your campfire and light your Tiki torches. The next morning, you’ll receive a breakfast kit with coffee from The Roasterie in Kansas City and locally grown and made foods like Greek yogurt, bagels, muffins, cheese and fruit. hawleyfarmglamping.com

Suite Tea | Multiple Locations  | With locations in both Missouri and Kansas, Suite Tea levels up the already elevated

Forest Garden Yurts 23732 MO-413, Reeds Spring, Missouri

experience of glamping. Each tent is decorated in photoshoot-ready fashion, and

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the company offers multiple add-on experiences. We suggest the one from Pop

In Reeds Spring, Missouri, Forest Garden Yurts is an enchanting

Up Picnics KC, which will set a whimsical tablescape with fresh flowers, candles,

atmosphere for a getaway that will leave you feeling recharged and

comfortable seats and, most importantly, a charcuterie board by Graze & Gather

rested. The property also hosts a dining series by foraging educator and

KC. Suite Tea services six glamping suites at Camp Lake of the Woods in Kansas City

chef Rachael West featuring meals made with ingredients found on the

and eight glamping suites at Watkins “C” Ranch in Kansas City, Kansas. suitetea.co

campsite – think dandelion tiramisu, pawpaw pudding and elderberry-

photo courtesy of pop up picnics kc

pickled eggs. forestgardenyurts.com

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Battlefield Lavender Farm 20601 N. Rangeline Road, Centralia, Missouri  Sprawling fields of lavender await your arrival in Centralia, Missouri,

pick

blooming all the way through the month of June. Bring your friends and

book a guided tour to see the whole farm. Until then, visit Battlefield’s farm store year-round or its booth at the Columbia Farmers Market for dried bundles, jellies, lavender-infused coffee and more. battlefieldlavender.com photo courtesy of battlefield lavender farm

Danamay Farm

 4091 County Road 210, Fulton, Missouri In mid-Missouri, Danamay Farm is your destination for summer’s freshest blueberries, blackberries and honey. As is the case for most U-pick farms, harvest season varies each year depending on weather. Generally, blueberries ripen mid-June through late July, and blackberries are ready late June through late July. Keep an eye on Danamay’s website and social media (or give them a call) to see when you can head to the field. danamayfarm.com

Hummingbird Berry Farm

n ow

own culinary or aromatic lavender stems – choose a U-pick experience, or

Your

family (just leave your four-legged companions at home) to harvest your

Ditch the market aisles and savor the U-pick season, lush with fields and brambles of culinary delights ripe for gathering. From suburban gardens to rural estates, these Missouri growers are eager to share their summer harvest with you – as long as you’re up for the pickin’.

 5581 South 140th Road, Brighton, Missouri During the sweet spot of summer, come to pick blackberries and stay to watch hummingbirds feast on an array of flowers and feeders that adorn this southern Missouri berry farm. At Hummingbird Berry Farm, blackberries are the sole U-pick crop, which means you can count on a bountiful, delicious harvest. hummingbirdberryfarm.com

Thies Farm

 4215 N. Hanley Road, St. Louis, Missouri  3200 Greens Bottom Road, St. Charles, Missouri Thanks to Thies Farm, there’s no need to stray from the city for a U-pick experience. With two locations – one in North St. Louis County and another in St. Charles (a Maryland Heights location is unaffiliated) – this urban farm and greenhouse offers a variety of seasonal produce. Grab strawberries in early May; return for peaches, blackberries and raspberries midway through the season and then pick apples in the fall. Spruce up your dining table with a fresh bouquet of flowers – which you can cut by hand in the field – during the month of July. thiesfarm.com may 2 02 2 / feastmagazine.com

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

Summer Bucket List

Missouri’s forests and fields are abundant with wild edibles – tasty additions to a summer salad or splendid makings for a preserved winter treat. Though there are resources available to promote safe foraging on your own, it’s always best to learn firsthand with an area expert. Luckily, Missouri is home to several foraging pros and organizations who are excited to share their native plant knowledge.

Eating the Ozarks

First Earth Wilderness School

With Eating the Ozarks, Rachael West reminds us that “wild

The author of the 2020 guidebook Foraging the Ozarks

Missouri State Parks Wild Edibles Program

food is real food.” This slogan informs every fiber of her brand,

and founder of First Earth Wilderness School, Bo Brown is

From April to November this year, lifelong forager and chef

from foraging walks through her land along the Niangua

well-versed in making the most of Missouri’s wild edibles for

Kirsten Alvey-Mudd will lead wild edibles programming at

River to multi-course dinners served inside a glamorous

survival and also for flavor. Through his hands-on courses, set

Current River State Park. The hands-on classes, which are all

yurt nestled in a southern Missouri forest. This year, West is

in the southwest Ozarks region of Missouri, you’ll become

free and open to the public (but do require prior registration),

adding even more foraging education to her farm, planting

schooled in the art of living off the land, from starting fires

aim to show the broad uses of native Missouri plants, reaching

crops native to the area and relied on by the Osage tribe, who

and building shelter to combing the forests, riverbanks and

beyond a simple salad – think jellies, fruit butters, herbal

once made their home in the region. Some of the crops will

fields for edible jewels. This summer, Brown is collaborating

remedies, spa treatments and more. Bring your own jars and

be used for dinners and wilderness walks, but the majority

with other expert foragers and chefs to craft meals and

you’ll be able to take home samples, too. To see what classes

will be preserved and sent to the Osage tribe’s Oklahoma

workshops centered on these native ingredients. All events

are coming up, visit the Current River State Park events page.

reservation. eatingtheozarks.com

are listed on the homepage of firstearth.org.

mostateparks.com/events/park/current-river-state-park

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