IF THIS CUTTING BOARD COULD TALK....IT WOULD TELL OF A SERVICE PROVIDED FOR 70+ YEARS. IT WAS THE STRENGTH FOR TENDERIZING MEAT, THE BACKBONE FOR A FULL DAY OF PROCESSING CHICKENS, THE AM STAR FOR ROLLING AND CUTTING BISCUITS AND NO DOUBT THE BEST BUFFER BETWEEN THE KITCHEN TABLE AND A HOT IRON SKILLET FULL OF CORNBREAD. IT IS A BEST FRIEND TO THE SHARP EDGE OF A BUTCHER KNIFE AND THE LIFE SUPPORT TO STABILIZING THE SAUSAGE GRINDER. FOR YEARS,  IT WAS SOMETHING YOU COULD COUNT ON LIKE THE TASTE OF GARDEN PRODUCE IN THE DEAD OF WINTER. "CONSERVA" AS THE ITALIANS SAY, TRANSLATES AS TO PRESERVE FOOD. "OUR GRANDMOTHERS KNEW THE PHILOSOPHY BEHIND PRESERVING AND CANNING. " IT BECOMES ESSENTIAL TO PRESERVE THE GARDENS FLAVORS "IN ORDER TO SUSTAIN THE RUSTIC MEAT, GAME AND FOWL THROUGHOUT THE IMPENDING WINTER MONTHS." (From the Sierra Mar Cookbook by craig von foerster©2006) RECENTLY AT THE FARM WE HAVE BEEN DOING A LOT OF PRESERVING AS WE WITNESS THE INEVITABLE CHANGE OF SEASONS. BY CAPTURING THE FLAVORS THAT SUSTAIN US NOW, WINTER WILL TASTE OH SO GOOD.
 
"hyper-seasonal" it's more than just a catchphrase.
 
Tea, coffee & water are available and you are welcome to bring your own beer/wine to enjoy.  [ no corkage fee ]​
Seating is limited and reservations are booked in order.​
Price is per person + tax or $102.22 

$95.00 per person

Appetite required.

October 17, 2013

Capturing the Flavors that Sustain Us

Chef Craig von Foerster at The Vesta Room​

201 S Ingram Mill Road, Springfield MO

6:30 p.m.

 

at this time payment online via paypal is unavailable.

Please call or email to make your reservations.

the night of the dinner you may pay with check or credit card.

Thank you

 

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