Slow Food St. Louis does a lot to promote sustainable, local food in the area -- unfortunately, nonprofits tend to be strapped for cash. That's why the annual fundraiser is so important; it provides funds for things like biodiversity microgrants and educational programs. On the bright side, Slow Food is bringing together fifteen of the city's top chefs to prepare a plethora of hors d'oeuvres using as many local ingredients as possible for The Art of Food, Friday, September 20 at Lumen (2201 Locust Street; 314-241-5757).
It's actually crazy how many awesome chefs they have this year. Cassy Vires of Home Wine Kitchen and Table will be making beet mousse with radish noodles and salmon roe. Kevin Nashan of Sidney Street Cafe is serving sweetbread corn dogs with peach ketchup. Josh Galliano from The Libertine is cooking up pumpkin burrata with black walnut butter and bok choy, while Wil Pelly of Sanctuaria will have egg white tortillas with chili tomato chutney and lime queso fresco. Gerard Craft from Niche is making Hen of the Woods with fermented potato, slightly dried peach, chorizo butter and arugula yogurt.
Grace Dinsmoor of Nico will serve rabbit sausage with Hen of the Woods mushroom, Amontillado sherry, sage brown butter sauce and pickled huckleberry. Mark Sanfilippo from Salume Beddu is cooking up mixed roasted meatballs in sugo rosemary with garlic focaccia salumi platters. Entre's John Perkins will have chicken and waffles, while Strange Donuts is serving Perennial Peach Berliner Weisse and Missouri peach doughnuts. Agi and Aaron Groff from 4 Seasons Bakery will have Apfel-Kaesekuchen with caramelized apple cider sauce, homemade creme fraiche and an oatmeal pecan crisp. Josh Allen of Companion Bakery is bringing Caraway pretzel cheese croissants using aged cheddar from Marcoot. And that's just some of the menu!
Advance tickets are on sale here until noon on Friday, September 20. Tickets are available at the door, too. It's $65 for early entry at 6 p.m., $40 for general admission at 6:30 p.m. and $25 for late admission at 8 p.m. -- food will probably be left, but it's not guaranteed.
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