|
|||||||
|
|||||||
 |
|||||
 |
CLICK HERE FOR THE DINING GUIDE GO LOCAL By Cristy Miller Chef Eric Kelly of Scape American Bistro shares top picks for supporting local farms and businesses—all items he offers in his two Central West End eateries. According to Chef Eric Kelly of Scape American Bistro, we're in a "new era of dining." Diners are not only demanding more local ingredient-driven menu items, but also organic and vegetarian (and even gluten-free) options as well. What was once a niche market is now mainstream, with fine dining establishments from New York to L.A. adjusting their menus and embracing this sustainable movement. And it's been happening locally as well, with chefs all over St. Louis committing to go organic. Recently, Chef Kelly debuted a new menu that focuses on vegetarian and organic food; here he shares his top picks—from wine to produce—for going local.
|
{ Chef Confidential } SCAPE RESTAURANT
Known for its sophisticated contemporary American fare, Scape American Bistro in the Central West End recently launched a new menu that offers organic and vegetarian fare. Next to items like avocado egg rolls and duck confit, diners can now order raw and vegetarian entrees and starters like watermelon salad with fresh horseradish and longans (a tropical fruit similar to the lychee) or Portobello mushroom pave with white asparagus vinaigrette and cauliflower cous cous. Each month, Chef Kelly also features two raw food entrees, like "raw lasagna" made with sun-dried tomatoes, mushrooms, spinach and basil layered with cashew cheese and corn sauce (48 Maryland Plaza, Central West End, 314.361.7227). |
 |
||
 |
|||||
When it comes to charcuterie, Chef Kelly goes to Volpi Foods on The Hill. This third generation, family-owned company handcrafts authentic Italian meats like salami, prosciutto and pancetta. The company, which began in 1902 and has now become a global corporation, is a beloved St. Louis staple known for its recipes, curing methods and distinct Old World flavor. At-home chefs can order or pick up items from Volpi Italian Deli on The Hill or online at volpifoods.com (5250 Daggett Ave., 314.446.7950).
Whether it's with a meal or unwinding after work, Chef Kelly's pick for Missouri-grown grape is the Norton. He recommends the Norton from Mount Pleasant Winery in Augusta. The rich, full-bodied flavors of berries and oak pair well with steak or filet, such as the steak au poivre and hashed brown potatoes dish at Scape. Located about one hour outside of St. Louis, Augusta was the first appellation wine district in the U.S. and now boasts 16 grape varieties and international award winning Augusta Ports, as well as the Norton. For more info or to purchase wine, log on to mountpleasant.com or call 1.800.467.9463.
Chef Kelly's go-to honey is sourced from Creech Beekeeping Supply, a locally owned honey company that operates out of Chesterfield. Chef Kelly uses the 100% pure Missouri honey in vinaigrettes on Scape's menu and sells it in Crepes: etc. Chef Kelly prefers local honey's higher quality and says it's better for the environment as well (314.283.7242).
Fresh tomatoes are used throughout Scape's and Crepes: etc's menus, and for locally grown tomatoes, Kelly calls on Thies Farm and Greenhouses. In their fifth generation of farming, the Thies family specializes in a variety of produce and has over an acre of greenhouses for annuals and perennials, including 27 varieties of the tomato plant. The farm has two locations and a third in the works in St. Louis, so going local has never been easier. For more info, log on to thiesfarm.com.
Ask Chef Kelly where he gets his haricot vert and other vegetables and he'll smile and tell you it's R Pizza Farm. This organic Illinois farm's half-acre pizza-shaped land is divided into wedges that represent an ingredient for pizza; whole grains, tomatoes, cheese, meat and vegetables and even herbs. The produce is grown without pesticides and the livestock is free-range. You can buy R Pizza Farm products at outdoor markets in Ferguson and Ellisville, MO, or subscribe to receive in-season product through their community-supported agriculture program (618.466.5950).
