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Nov 23, 2014
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘farm to table’

The Scoop: “Green” restaurant Prasino opens in St. Charles

Tuesday, April 23rd, 2013



St. Charles welcomes yet another restaurant. Prasino opened its doors yesterday at 1520 S. Fifth St., next to recently opened churrascaria chain Tucanos Brazilian Grill. Prasino, which means “green” in Greek, is based on a concept of sustainable dining, which encompasses local sourcing, green design and eco-friendly kitchen practices. This is the fourth Prasino location; the others are all located in Illinois, including Chicago, La Grange and Rosemont.

The restaurant offers a contemporary, farm-to-table American menu created by the company’s executive chef Jared Case. However, Case explained that Tony Marchetto, executive chef at the St. Charles location, will have many opportunities to put his own mark on the menu. For instance, today’s soup special of ginger sweet potato with a five-spice scented pork dumpling (pictured) is Marchetto’s brainchild. Marchetto hails from BC’s Kitchen; prior to that, he worked in the kitchen at sister restaurant Cardwell’s at the Plaza.

Although the menu is similar to menus at other Prasino locations, local ingredients as well as St. Louis’ own food culture will lend elements of distinction to the fare. The barbecued pork steak with a sauce prepared using Fitz’s root beer is one example of a dish unique to the St. Charles location. Prasino will pay homage to this town’s love affair with toasted ravioli when it begins to offer oversize, baked house-made T-ravs; and a waffle cone with house-made ice cream (pictured) recognizes St. Louis’ claim to fame as the birthplace of the ice cream cone. Gooey butter cake? Already on the menu.



Among the sustainable design features in the 280-seat interior (with alfresco seating for an additional 100) are: seats made from recycled seatbelts, wood reclaimed from a warehouse in Missouri, lighting fixtures made from recycled cardboard and reclaimed cement blocks used to outfit the bar.

Case added that Prasino looks for opportunities to reduce the environmental footprint of its kitchen with energy- and water-saving appliances and bio-diesel recycling of spent oil. Prasino also uses eco-friendly cleaning materials.

This week, doors at the restaurant open at 11 a.m. Beginning April 30, Prasino will commence its regular hours of operation, serving breakfast, lunch, dinner and late night.

The Scoop: Norah’s Crafted Foods & Spirits debuts at Renaissance St. Louis Airport Hotel

Monday, May 7th, 2012

The Renaissance St. Louis Airport Hotel, located at 9801 Natural Bridge Road, has a new restaurant. Norah’s Crafted Foods & Spirits is now open in the newly renovated space previously occupied by Italian steakhouse T-Bone Trattoria. Norah’s features contemporary American cuisine with a focus on locally sourced ingredients. According to a press release, the farm-to-table restaurant “aims to source as much as it can from local farmers markets and works with purveyors from the greater Missouri and Illinois areas for meat, produce, cheese and jam.” (Click here for a look at the dinner menu.) On the beverage side, local beers get a nod while cocktails get splashed with fresh juices.

You know the table – how ’bout the farm?

Tuesday, June 8th, 2010

060810_ofallanparks“Farm to table” – that phrase has lately become quite common. Now area foodies can investigate its first component at the end of this month, when the O’Fallon Parks & Recreation Department sponsors a tour of a pair of Missouri farms prominent in the locavore movement.

The tour, scheduled for June 29, focuses on Overlook Farm and Vesterbrook Farm, both in Clarksville, a 90-minute drive northwest of St. Louis. Over time, those two Pike County spreads have devoted themselves to organic and sustainable practices, thanks to their proprietors, Overlook’s Nathalie Pettus and Vesterbrook’s Mike and Carol Brabo.

The Tuesday tour, which is scheduled to run from 9 a.m. to 5 p.m., doesn’t involve just a visit to the two farms, by the way. Participating foodies can also look forward to lunch at Overlook’s Clarksville Station Restaurant, a visit to Clarksville proper and a wine tasting at Crown Valley Port House.

The tour costs $70 for O’Fallon residents and $75 for others. The deadline to register for it falls this Sunday, June 13. Potential participants should go to the department’s Web site, visit either the department’s offices at 400 Civic Park Drive or O’Fallon’s Renaud Spirit Center at 2650 Tri Sports Circle, or call 636.474.2732.

For more information on the tour, e-mail pcreech@ofallon.mo.us or call 636.474.8121.

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