Monday, September 22, 2014

Fall Firsts

Today we had 2 firsts -- a corporate retreat and a huge bonfire!  Both were great!

Saturday, September 20, 2014

"Welcome Oktoberfest" Beer-Pairing Dinner was a great success!

Chef John Richardson, Guest Chef Patrick Peterson, and Ferguson Brewing Company Brewmaster, Ryan Landolt create a winning combination for a culinary feast!

An intimate, sixteen person beer-pairing event, was held in the Gallery of the Inn to welcome Oktoberfest.   The inaugural event sold out in a little over a week's time, featuring five hand-crafted beers paired with five delicious courses.

A big thanks to Ferguson Brewing Company, as well as Ryan Landolt, Chefs John Richardson and Patrick Peterson, as well as Virginia Harold Photography for documenting the event.

Below are highlights from the dinner.  To view more, go to:
Virginia Harold Photography


A big thanks, too, to the following purveyors of wonderful foods --
Salume Beddu, Cottonwood River, The Chef's Garden, and Dan's Country Meats.

Our next event is scheduled for Tuesday, October 28th, a wine-pairing dinner in collaboration with Sugar Creek Winery.


Friday, September 5, 2014

Look What's Cooking....

Chef John Richardson serves up more fresh, organic meals from local farm produce making guests rethink "what's cooking" for breakfast

This 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.

The next course was not your normal "taters and eggs" for breakfast either.  John took grilled corn, red potatoes, green peppers, dill, beet aioli and 7-minute eggs to serve up the creation below.  Yum...
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!