Grant's Farm to Table Experience

February 27, midnight

Grant's Farm - Carriage House and Bauernhof Tent (314) 843-1700

Mardi Gras might be on a Tuesday, but this month, Grant’s Farm is extending the festivities a few days longer. Grant’s Farm’s very own Chef Sam Niemann will be cooking up a delicious Cajun-themed dinner at this month’s Grant’s Farm to Table Dining Experience on Thursday, February 27, from 6:30 to 9:30 p.m.

The evening will begin with a cooking demonstration by Chef Sam, who will take guests on a culinary journey to New Orleans and share tips on how to incorporate beer into the dining experience, either as an ingredient or the perfect pairing. The menu will feature Cajun-inspired dishes, including: Budweiser-seared boudin sausage, Cajun gumbo with Andouille sausage, Mesquite-grilled chicken with bell peppers, sweet onions, okra and wild rice, Spicy BBQ shrimp on a bed of cheesy grits, New Orleans-style jambalaya, Fried oyster po-boy minis with chipotle aioli, Crab cake sliders crowned with voodoo sauce, mouthwatering bread pudding with a 10 Barrel Brewering S1nist0r Black Ale sauce and Authentic New Orleans-style beignets.

This month’s Grant’s Farm to Table Dining experience will include interactive food stations with recommended beer pairings from Anheuser-Busch, including the new Bud Light Seltzer, Breckenridge Brewery’s Avalanche Amber Ale, Four Peaks Brewing Co.’s Kilt Lifter and 10 Barrel Brewing’s S1nist0r Black Ale. Guests will also enjoy live entertainment from solo musician Rocky Santhuff against the backdrop of the historic Bauernhof.

Tickets for the experience are limited, so it’s recommended guests book early. Tickets are $50 per person and are available online at For visitors who cannot make it to this month's dinner, Grant's Farm will host monthly Grant's Farm to Table Dining Experiences through April. Each dinner will take place on the last Thursday of the month, and will feature a unique seasonal theme, live entertainment and, of course, delicious food and beer.