Simply Plated

"It is a good and noble thing to cook well"

A memorable meal from an unexpected source

Recently, I was in St. Louis for my internship. I went in with no expectations regaurding the meals that we would be eating on our own time. I was very wrong. We went to Farmhaus, a chef driven farm to table restaurant near down town St. Louis.

                

Here is their charcuterie plate with 2 different types of goat cheese, rhubard chutney, lemon preserve, a pork pie (which I didn’t expect to be as amazing as it was) porchetta and grilled homemade bread.

Excuse the quality of these pictures, it was pretty dark and I was was drinking these:

                                     

This is the John Lennon: Cranberry infused gin and vermouth with a twist.

                                         

Ozark mushroom salad made from ozark mushrooms that a woman grows and sells to all the local fine dining restaurants. The blue plate salad with quick pickled vegetables and local eggs is below. I think I need to start quick pickling my salad garnishes too.

                                    

                                 

This is their breakfast plate with that delicious local egg again, pork belly, sausage and the best corn pancakes that I’ve ever had all with a maple drizzle. We almost didn’t order this, but I’m so glad we did.      

                                                             

Here are the first crayfish I’ve ever eaten. I was given the head (some sort of right of passage perhaps?) to suck out the brains/internal organs. Usually not my thing, but I will try almost anything at least once. It was really, very good. And you sort of feel like you’re eating a dragon. I couldn’t stop singing that part in “Monster” where Nicki Minaj says “first things first I’ll eat ya brains.”

                   

Finally, dessert which had two of my favorite sweets: pecan pie and root beer flavored things. Root beer ice cream has inspired me for experimenting with various ice cream flavors. It’s incredible how they’ve almost captured the carbonation let alone the perfect essence of root beer.

Farmhaus is definitely a diamond in the rough in St. Louis.

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