Monday, September 12, 2011

A Choice of Autumn Farm Dinners with Kirk's Traveling Kitchen and Claverach Farm, September 24 & 25

Autumn Weekend of Culinary Dinners at Claverach Farm & Vineyard
We brought on the summer and now we’re ushering in the autumn with a special weekend of dinners at Claverach Farm & Vineyard. You will have two dinner options to choose from:
Saturday, September 24 at 6:00pm
Join Chef Kirk for an intimate Seven-Course Tasting Menu paired with five of the favorite boutique wines from his cellar.
Produce from Claverach Farm will provide a starting point for this refined dinner, but the overall menu will feature artisanal foods from Kirk’s favorite producers throughout the country, carefully crafted and served in the barn’s rustically elegant dining room. The evening starts at 6pm with hors d’ouevres and bubbly by the fire pit. The cost is $150.00 per person. This small dinner will have very limited seating,

Sunday, September 25 at 5:00pm
Join Kirk’s Traveling Kitchen for the first autumn installment of the Sunday Supper Series ay Claverach Farm & Vineyard.
The evening starts with a wine apertif from the property’s biodynamic winery and farm fresh hors d’oeuvres, at 6pm we’ll adjorn inside the beautifully restored confines of the “Claverach Barn,” St. Louis’ newest, and one of its most unique, special event venues. The multi-course, family-style menu will feature meat, eggs and produce from this working organic farm prepared by Chef Kirk Warner with a focus on simple cooking techniques designed to take advantage of the farm’s pristine raw materials and the barn’s large wood burning oven and roaring fire pit. The cost is $55.00 per person. (Children’s pricing available.)

Please contact Claverach Farm directly for reservations: 314-808-1651 or

Claverach Farm & Vineyard is located near Eureka, Missouri, less than 30 miles from downtown St.Louis. A detailed map with directions will be emailed to you with your reservation confirmation.

Sunny Santa Fe

Took a quick trip down to Santa Fe, NM over Labor Day weekend in order to fill my annual green chile fix. Glad to say the culinary capital of the southwest is going strong. There seems to be a youthful resurgence to many of the mainstay establishments (ie. Coyote Cafe, Harry's Roadhouse, etc.) and a slew of newer restaurants doing some great things with local products (at 7000ft. that's no small accomplishment), meaning that America's oldest capital is so much more than Green Chile Adovada now. Of the 10 or so restaurants visited, my favorite would have to be the small Tapas spot called 'la Boca'. One of my favorite dishes served at this highly recommended spot was a trio of spreads/dips served with grilled homemade tortilla. Here is my version of a red pepper spread that would work well all those local peppers out there now.

Recipe Card for Item: Roasted Pepper-Red Lentil “Hummus”

Quantity Produced: Makes 2 Cups

Sweet Peppers, Roasted/Peeled 2 Peppers
Red Lentils, Split 1 Cup
Roasted Garlic 5 Cloves
Roasted Shallot ½ Shallot
Pistachios, Toasted/Crushed ¼ Cup
Extra Virgin Olive Oil (or Garlic Oil) ¼ Cup
Curry Powder 2 Tablespoons
Honey 2 Tablspoons
Salt, Kosher To Taste
Fresh Black Pepper To Taste
Parsley, Minced (optional) 2 Tablspoons
Feta, Crumbled as garnish

Preparation Procedure-

Combine the roasted peppers (peeled & seeded), roasted garlic, shallot and red lentils in medium sauce pan. Cover with stock or water and simmer until lentils are completely tender, 15-20 minutes. Let cool and puree with remaining ingredients, minus pistachios & feta, until smooth. Stir-in pistachios and sprinkle with feta. Serve cold at room temperature with pita chips or veggies.