Rob Connoley plans New Year's Eve bash at Bulrush

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Courtesy Bulrush

Bulrush’s slider: venison and pork bologna served with pickles and cheese on a house made bun

It’s been a busy year for chef Rob Connoley, opening a critically acclaimed restaurant and getting the foodservice nod at the new café in the High Low literary arts center in Grand Center. Now, Connoley is capping off 2019 with a rocking New Year’s Eve party.

The fête will run from 6:30 p.m.–1 a.m. at Bulrush, Connoley’s foraging-forward restaurant. Tickets will include a fresh oyster bar, Missouri caviar, carved roasted pork, and vegetarian options such as foraged mushroom terrine with winter oyster mushrooms and housemade Missouri white bean tempeh roast.

A three-course Ozark tasting speed dinner from Connoley and sous chef Justin Bell will be followed by Connoley’s favorite pastries and sweets. Guests will take home a special gift at the end of the evening.

Connoley and his team decided on a speed dining concept for the party because people “aren't interested in sitting in one place for two hours on New Year’s Eve and would prefer the ability to do a bunch of different things,” he says.

When guests arrive, they’ll sign up for a specific time period. When that time comes, six or eight guests will sit at the same time and be served three courses in 30 minutes. Then they can move on to another station or listen to the band. Musicians Nick Pence and Colin Blair, who are best known for their old-time fiddle tunes and harmonies, will perform from 7-9 p.m.

Bulrush hospitality manager Shannon Haubrich will create alcoholic and spirit-free drinks, which are included in the ticket price. Guests can also order drinks from the menu or enjoy glasses of champagne.

Tickets are $195 per person and can be purchased via Bulrush’s reservation system. Guests who buy three tickets get the fourth for free.