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Ah, Farmhaus. There are a lot of laid-back restaurants in this city, but few that pull off that vibe while also executing near flawlessly on a daily basis. Few chefs are as serious about the seasonality/farm-to-table movement as owner/Exec Chef Kevin Willmann, and few who better plan--and even agonize over--what goes on the menu. His staff--and especially GM Eric Scholle-have consumed large quantities of his most likely sustainable and organic Kool-Aid.
That's why I have little doubt that Farmhaus' upcoming Nose to Tail Dinner could be one of the more significant dining events of the year. And it gets more interesting: in collaboration with Willmann, the six-course tasting menu was assembled by Chef de Cuisine Andrew Jennrich, especially relevant because Jennrich comes to St. Louis via Chicago, a city, according to Scholle, "even more 'pork-centric' than our own."
Scholle has observed that fine-dining menus in Chicago showcase offal and odd cuts of pork more so than their counterparts here. His impression is that "there's more of an emphasis on whole hog butchery and old world techniques of preservation," something Farmhaus is emulating. Scholle said that "Farmhaus currently features pork 11 different ways on its normal dinner menu, and the number has been as high as 18, which shows the great versatility of the pig." It therefore seems natural that Farmhaus has taken the lead on presenting this kind of dinner.
The Nose to Tail event will be different in two ways: it will introduce diners--even accomplished eaters--to unfamiliar parts of the animal as well as provide an opportunity to pair the courses with either craft beers or wines, all personally selected by Scholle. So for diners who insist that pork is not "wine food," well, Scholle has you covered.
The menu and pertinent details are below.
Farmhaus Nose to Tail Dinner
3257 Ivanhoe
Tuesday, August 21, 6:30 PM
$110 pp (includes tax and gratuity)
Any questions, contact eric@farmhausrestaurant.comi
For reservations: http://www.brownpapertickets.com/event/261055
