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!

Summer's Bounty -- a bumper crop of goodness

Chef John keeps things fresh by canning today's harvest for tomorrow's table

This summer has had an abundance of "goodies" from our garden and from our CSA (Community Supported Agriculture) program through Greene's Country Store in Lake St. Louis.  Our herb garden has really loved the weather, and all of our varieties of basil have been "basking in the sun" prior to settling in a delightful morning breakfast recipe.

Our tomato plants have become gargantuan towers, overflowing with "just-about-ripe" beauties.  We've never met a tomato we didn't like :-)

Chef John has been busy taking items from our CSA as well as the garden and canning them so that our guests can enjoy this goodness all year long.

We're looking forward to trying all of the varieties of foods he has canned so far!

Fresh From The Farm

We joined Greene's Country Store's Community Supported Agriculture Program (CSA) for the Inn this year.  Once a week we pick up a delicious harvest of locally grown, organic produce and products such as eggs, pastas, fruits, vegetables, breads, jams, etc. 

Chef John Richardson will take what was in that week's share and creates wonderful menus based upon what is in season.

Our guests have been raving about John's menu items. They're excited to have creative breakfast cuisine, locally grown produce, and the opportunity to watch him create it in our open kitchen where he explains what he's making.

Wonder what he'll cook up next week??!!

Yum....