Slow Food’s Feast in the Field is a feast in every sense of the word. Claverach Farm and Vineyardonce again showcased a six-course menu from some of the best chefs in the country in their beautiful barn. Many attendees had been to Feast before but the chefs are so creative and the cause so important, guests are more than willing to come back year after year.
The night started with a cocktail and an amuse-bouche in a nearby parking area, after which patrons boarded a shuttle van that drove straight (well, as straight as you can drive through the woods) to Claverach.
select cheeses, Criminal sauce, local veggies
The evening began with a farm tour and hors d’oeuvres. Sam Hilmer showed guests his bounty as stomachs growled and glass after glass of beer and wine flowed.
We also enjoyed unique cocktails from Matt Sorrell’s new venture, Cocktails Are Go (libation education)! The beauty below is a combination of strawberry puree, basil/mint/cucumber simple syrup, and Claverach’s “green” wine.
We listened to music, perused the menu (which I’d memorized by then), and munched on bread from Companion Bakery and red raspberry butter made by a Slow Food St. Louis co-leader himself.
The chefs met and discussed the order of events for the night, then introduced hors d’oeuvres for the evening.
sweetly smoked Missouri trout, Amish shelling pea cream, Chicagoland green garlic vinaigrette, herb Yorkshire pudding
My favorite course by far. The entire thing was absurdly delicious. Both Walker and LaCasse are chefs that were featured on Around the World in 80 Plates with Clara Moore herself. I’m so grateful for their green garlic!
You can’t make a better ending to a six-course meal than this lighter than air dessert. Love that ice cream.
This meal was surprisingly light. And maybe it was the beautiful breeze flowing through the barn or the many glasses of beer and wine, but I felt more comfortable and at ease than I expected, surrounded by friends that understood the meaning of slow food.