Chef John Richardson serves up more fresh, organic meals from local farm produce making guests rethink "what's cooking" for breakfastThis summer has had an abundance of amazing produce and Chef John has been "on his toes" creating our breakfasts.
Each week when we pick up our share from the Community Supported Agriculture (CSA) program at Greene's Country Store, John is put to the task of creating breakfast items from what he has been given. In a way it's a very intricate puzzle that needs to be solved. Watching him work each week is so interesting as he develops his menu items.
This particular week was very interesting and the guests absolutely loved every morsel!
Of course everyone loves getting to eat fresh Missouri tomatoes ripe off of the vine. John took some delicious Heirloom Tomatoes and made them into a wonderful first course.
Many people might be puzzled about having a salad as a starter for breakfast. But the fact is having fresh vegetables is always a great way to start your day. The first course was a big hit.
Last up was Cinnamon Chip French Toast topped with a Crème Anglaise and Toasted Almonds.
The kitchen was SO quiet while everyone savored breakfast. We love it when people find out they love "what's cooking" here -- not your average breakfast!
We can't wait to see what he has in store for guests next!