Clayton hot spot Billie-Jean is hosting a global chef for a one-night dinner later this month.
Chef C. Barclay Dodge will cook a special menu at the restaurant the night before Thanksgiving. Dodge, who owns Aspen, Colorado–based Bosq restaurant, has an extensive résumé, including stints in North Africa and Spain. In the latter, he worked for celebrity chef Ferran Adrià at world-renowned restaurant El Bulli.
Dodge and Billie-Jean owner Zoë Robinson first crossed paths in Aspen, where Robinson occasionally vacations. Dodge's wife, Molly, a St. Louis native, is Robinson's hair stylist in Aspen.
Dodge’s dinner menu for Billie-Jean reflects his world travels and passion for foraging. One of the hors d’oeuvres will be a black sesame rice cracker studded with smoked salmon, recado negro, squash purée, and dried flowers from a biodynamic medical garden.
A sampling of other courses and Dodge's descriptions follow:
First Snow
A nod to first snowfalls of the season that lightly cover freshly fallen leaves. Steak tartare is served under a pile of crisp maple leaves and brown butter powder.
Bass Cooked in Bark, Cauliflower, Ink
Filet of bass is lightly cured and cooked wrapped papillote-style in the bark of wood along with finely shaved cauliflower, served with a sauce made of ink and truffle.
Celeriac Cooked in Hay & Soil, Maitake, Country Ham
Colorado celery root cooked buried in biodynamic soil (extremely rich in organic matter and organisms) and hay from the same farm. The flavor that comes out of the the soil and hay is our terroir, it is our flavor…very important. The celeriac is served naked, nestled in a mousse of la ratte potatoes, garnished with spoonfuls of hazelnut “soil" (finely shaved hazelnuts and leek ash) and lamb’s quarter “lichen.” Thin slices of smoked country ham drape the celeriac and clusters of mistake mushrooms are tucked here and there. There’s probably more, just leaving room for improv.
The price for five courses including wine and beverages is $150 per person not including tax and gratuity. For reservations, call 314-797-8484.
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Editor's Note, November 6, 12:20 p.m.: The event is now sold out, but there is a wait list in the event of cancellations.
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Dodge’s guest appearance comes at a good moment for Billie-Jean. The restaurant has thrived since Robinson and longtime chef Ny Vongsaly opened its doors late last year. Billie-Jean, which is named for Robinson’s parents, serves contemporary twists on global dishes, making it an ideal place for Dodge to showcase his international training.
“Our guests are adventurous and curious. I want them to have an incredible time, and I think that will happen. I’m pretty jazzed about it,” Robinson said.
