A personal letter from Krissie Miller to everyone who has made Harvest special.

—

It’s always hard to say goodbye to something you’ve given your heart to, even when you know it’s time for something new.

Harvest has been a part of Nick’s heart and soul since 2002 when he took a job as a line cook and worked his way up to Executive Chef in 2006. And it’s been part of  mine since 2001.

When the opportunity presented itself to own Harvest, it felt like the natural move for us.

(Read a beautiful tribute to the history of Harvest, written by our friend and original Harvest co-founder, George Mahe.)

Nick and I decided to buy Harvest because we wanted to keep the tradition alive. We loved the food, loved the staff (still the best staff anywhere) and we loved the clients. Everyone who made Harvest what it was became our family, and working with them and feeding them became our life.

As time went on, what people want from the experience of dining has changed. Trends are toward upscale food in more casual settings, outdoor seating has become more and more of a factor when people choose a place to dine.

Which was good news for Nick, but not for the traditional Harvest model. Because Nick loves bringing innovation to more causal fare. The new trends give him plenty of opportunity to showcase what our local farmers and artisans bring us as well as the smoked meats and house-made mustards and relishes that are his private passion, but they don’t translate as easily to the type of menu we’ve always offered at Harvest.

Two years ago when we began to see the downturn we made up our minds to stick it out. But after a lot of soul-searching about what we want, and a lot of examining trends in the industry to understand what our clients want, we decided that the best choice for us was to bid Harvest a very fond farewell so that we could step back to regroup and give ourselves space to decide what dream we are going to pursue.

Whatever that dream is, we know it will be based on the same philosophy of fresh, seasonal fare, locally sourced and created with love.

This article did a great job of summing up our inspiration for both the quality of the food, and the impact on our environment. So even though it used Harvest as an example, you can be sure that any dream we have will also be based on these same criteria.

The hardest, of course, is saying goodbye to the people. We’ve had an individual conversation with each of our staff and those may be (I hope WILL be) the most difficult conversations we ever have to have. I can’t thank them enough for their love of Harvest, their loyalty to us, and their fanatic devotion to excellence.

Without our friends in the business we couldn’t make our vision of farm-to-table, sustainable, local, seasonal fare a reality. Our thanks to each of out farmers, vendors and purveyors that we have had over the years.

And of course, to all of you. Whether you dined with us once, or frequently, you are the reason we hung in there as long as we have, and the reason we’ll be fashioning our dream restaurant so that we can serve you in the future.

The post Fond Farewells and Thank Yous appeared first on Harvest St. Louis.

There have been many odes written to mothers and Mother’s Day. But the best gift of all is the time together. Over fresh, seasonal fare. Being served and cared for like the queen she really is.

All you need to do is make a reservation.

Mother’s Day Brunch Menu

May 11,2014

WHOLE LEAF CEASAR 7
Shaved Parmesan, Garlic-Parmesan Croutons

MIXED ORGANIC FIELD GREENS 6
Balsamic Vinaigrette, Herbed Goat Cheese Toast

COBB SALAD 12
Guanciale, Grilled Chicken Thigh, Red Onion, Maytag Blue Cheese, Avocado, Cherry Tomatoes
Honey〜Preserved Lemon Vinaigrette

MUSSELS 10
Skillet Roasted, Garlic Oil, Parsley, Lemon

SHRIMP & GRITS 12
Jumbo Prawns, Creamy White Cheddar Grits, Barbeque Sauce

CURED & SMOKED ORGANIC SALMON 11
Toasted Sesame Bagel, Harissa Cream Cheese, Cucumber-Caper Relish

BELGIAN WAFFLE 8
Blueberry Lavender Jam, Lemon Mascarpone

OUR SLINGER 14
One Hour Farm Egg, Grassfed Beef〜Black Bean Chile, Sausage Patty, Sweet Potato, White Cheddar

“ITALIAN SAUSAGE” SEITAN HASH 12
One Hour Farm Egg, Sweet Potato, Butternut Squash, Sage Brown Butter, Kale

CORN FLOUR FLATBREAD 10
Bacon, Breakfast Sausage, Roasted Potatoes, Scrambled Eggs, Chipotle Crème Fraiche

BRAD’S SPRING QUICHE 13
House Smoked Ham, White Cheddar, Ramps, and Kale

COUNTRY FRIED GRASSFED DELMONICO & EGG 17
Spinach, “White” Sausage Gravy, Roasted Red Potatoes

SIDES

Buttermilk Biscuits with Sausage Gravy 6

House Cured and Pecan Smoked Bacon 5

Roasted Red Potatoes 4

Reservations recommended 314.645.3522

The post Mother’s Day Brunch – 2014 appeared first on Harvest St. Louis.

At Harvest, we care about the carbon footprint we are leaving behind, and do what we can to reduce it.

Here are the tips we recently offered as part of an Earth Day event, we thought you might find them meaningful.

1.) Power it up – restaurants need a lot of power. We were the first restaurant in St. Louis to use wind power through Ameren’s Pure Power program.

2.) Use and repurpose – our used cooking oil is reclaimed by St. Louis Bio-diesel Club to be used in making alternative fuel sources.

3.) By local – not only is it good for local economy, we’re also protecting the environment from the impact of transporting it.

4.) Look for free range – animals that roam are part of the natural cycle of the earth.

5.) Use it all – we purchase whole animals and make our own custom cuts in-house to insure freshness and reduce waste.

6.) Be adventuresome – rather than just using the more common and popular cuts of meat, or only parts of the vegetables, our chefs put their talents into creating seasonal menus and daily specials that make the most of every part of the freshest ingredients available.

7.) Shop ethical – we care about where our food comes from, whether we’re serving it to you or eating it at our own table. We shop with suppliers who treat their workers, neighbors, land, and animals in an ethical manner.

8.) Avoid endangered species – we find plenty of wonderful seafood options without serving endangered fish.

9.) Eat seasonal – it takes energy to grow produce out of season or ship it long distances, and it is never as flavorful or nutrient-filled as what is grown regionally in season.

10.) Box it up or put a cork in it – no need to throw away what you can’t eat. We’re always happy to send you home with a (recyclable) box of goodies or to cork your wine bottle so that you can enjoy your leftovers later.

The post 10 Tips for Dining in Comfortable Elegance with a Clear Conscience appeared first on Harvest St. Louis.

It’s always a pleasure to pair Chef Nick’s kitchen creations with the best that the wine world has to offer.

When we also have the opportunity to welcome the Vineyard owner, it’s more than double the pleasure.

So we’re thrilled to announce that Dan Chapel, of Cardwell Hill Cellars, will be joining us for our May Wine Dinner which will feature a Five Course pairing menu.

Please join us to welcome Dan, and enjoy his incomparable wines.

Cardwell Hill Cellars Wine Dinner

~ With Special Guest Dan Chapel ~

May 14, 2014

Rye Crusted Halibut
Arugula, Asparagus, Pickled Spring Garlic Vinaigrette
2012 Estate Bottled Pinot Gris

Alaskan Salmon
Fingerlings, Ramps, Guanciale, Morels
2012 Estate Bottled Rosé from Pinot Noir

Pekin Duck Breast
Spring Vegetable Panzanella, Raspberry Citronette
2011 Willamette Valley Pinot Noir

Live Springs Farm’s Berkshire Porcetta
Creamy Parmesan Polenta, Mustard Greens, Fennel Soubise
2009 Estate Bottled Pommard Block Pinot Noir

Marcoot Cheddar Cheese Curd Panna Cotta
Macerated Strawberries and Rhubarb, Black Pepper Sables
2012 Estate Blanc de Noir

$75 Per Person

Tax and Gratuity Not Included

Reservations at 314-645-3522

(Photo Comp. Credit Passport Unlimited)

The post Cardwell Hill Cellars Wine Dinner – May 14, 2014 appeared first on Harvest St. Louis.

This week’s tasting menu reads like an “Ode to Spring.”

And well it should, because although the nights are still a little crisp, the flowering trees and greening lawns tell us that Spring is indeed here.

Here as well is this week’s tasting menu.

Tasting Menu
April 24 &25

Chilled Avocado Soup
Smoked Salmon, Cucumber, Chipotle Oil

Hudson Valley Foie Gras
Belgian Waffle, Blueberry〜Lavender Jam
Lemon Mascarpone

Tortelloni
Dry Cured Pecan Smoked Ham, Ricotta, Spinach, Ramp Butter

Grassfed Angus Ribeye Cap
Fingerling Potatoes, Baby Carrots, Bacon Fat Hollandaise

Caramel Custard Pie
Cinnamon〜Golden Raisin Compote, Salted Pecans

$50 Per Person

Wines Paired With Each Course

$30 Supplement

Tax and Gratuity Not Included

No Substitutions Please

Thank You

The post Tasting Menu Welcomes Spring – April 24 and 25 appeared first on Harvest St. Louis.

Easter Brunch has become a Harvest tradition – but the menu is anything but traditional.

Certainly you’ll love the Belgian Waffle with Blueberry Jam and Lemon Mascarpone, but you’re just as likely to fall in love with “Our Slinger” or the Corn Flour Flatbread. Our version of country fried steak is a Grassfed Delmonico served with Roasted Red Potatoes, extra “yum factor” for a classic favorite. And you may think Salmon on a bagel is traditional for lunch, but the topping of Harissa Cream Cheese takes it up a few notches.

For those who avoid meat but love flavor, we’re offering our “Italian Sausage” Seitan Hash.

But we know a lot of you wouldn’t feel like you’d had a proper brunch without bacon, so we’ve added Chef Nick’s House-Cured Pecan Smoked Bacon to the Sides Menu.

Of course, Easter isn’t just about the food, any more than it is just about the colored eggs, the chicks and bunnies, or the big hats.

But here at Harvest, we take the food part of Easter seriously – bringing you the best the season offers in both traditional dishes and more unusual fare.

So whatever Easter means to you, we hope you’ll share it with us.

Reservations for Brunch are not required but highly recommended, call us at 314.645.3522 to schedule.

We will reopen at 5PM with our regular Dinner Menu.

Easter Brunch Menu

April 20, 2014

WHOLE LEAF CEASAR      7
Shaved Parmesan, Garlic-Parmesan Croutons

MIXED ORGANIC FIELD GREENS      6
Balsamic Vinaigrette, Herbed Goat Cheese Toast

COBB SALAD      12
Smoked Guanciale, Grilled Chicken Thigh, Red Onion, Maytag Blue Cheese, Avocado, Cherry Tomatoes
Honey〜Preserved Lemon Vinaigrette

MUSSELS      10
Skillet Roasted, Garlic Oil, Parsley, Lemon

SHRIMP & GRITS      12
Jumbo Prawns, Creamy White Cheddar Grits, Barbeque Sauce

CURED & SMOKED ORGANIC SALMON      11
Toasted Sesame Bagel, Harissa Cream Cheese, Cucumber-Caper Relish

BELGIAN WAFFLE      8
Blueberry Jam, Lemon Mascarpone

OUR SLINGER      14
Farm Egg, Grassfed Beef〜Black Bean Chile, Sausage Patty, Sweet Potato, White Cheddar

“ITALIAN SAUSAGE” SEITAN HASH      12
One Hour Farm Egg, Sweet Potato, Butternut Squash, Sage Brown Butter, Kale

CORN FLOUR FLATBREAD      10
Bacon, Breakfast Sausage, Roasted Potatoes, Scrambled Eggs, Chipotle Crème Fraiche

BRAD’S SPRING QUICHE     13

COUNTRY FRIED GRASSFED DELMONICO & EGG      17
Spinach, “White” Sausage Gravy, Roasted Red Potatoes

SIDES

Buttermilk Biscuits with Sausage Gravy      6

House Cured and Pecan Smoked Bacon      5

Roasted Red Potatoes      4

The post Easter Brunch 2014 appeared first on Harvest St. Louis.

We’re hungry for Spring, aren’t you?

Our latest Winter Menu is a reflection of good things to come. We’ve added a Carrot Ginger Soup topped with a Spring touch of Mint Chutney, and the Bratwurst now featured on the Appetizer Menu is made brighter with Apple and fresher with a Caramelized Onion Soubise.

We’re really excited about our newest Flatbread too. This Masa Flatbread is topped with Chef Nick’s Grassfed Beef Chorizo, Marcoot Cheese Curd, Peppers, Onion Chipotle Creme Fraiche, and Cilantro. It is absolutely delish!

The always-popular (and rarely on the menu elsewhere) Black Angus Hanger Steak is still offered, but we have some new favorites in the Pekin Duck Breast with a Roasted Cauliflower Risotto and Tomato Jam and the Seitan “Sausage” Hash. Chef Nick has really maser this “non-meat” offering and we’ve had “non-vegetarians” raving over it, but it can easily to transformed into even a vegan choice at your request.

You can see the full MENU HERE, but remember, this is a “transition” menu and won’t be available for long. Because Spring IS coming and that means fresh new goodness and a menu change at Harvest!

The post We’re Calling it Our “Pre-Spring” Menu appeared first on Harvest St. Louis.

Valentine’s Day is always a favorite at Harvest. Maybe it’s because we love lovers. Maybe it’s because everything we do here is a labor of love. Or maybe it’s just because it gives Chef Nick an excuse to work his magic in the name of love!

In any case, our Valentine’s Day Prix Fixe menu is sure to make your hearts beat a little faster. And that, we hear, is a good thing when you’re out with the one you love.

Valentine’s Day Prix Fixe Dinner

February 14th, 2014

Celebratory Sparkling Wines

Lucien Albrecht Cremant d’Alsace, Brut Rose, NV

Rose By the Glass

Veuve Clicquot, Brut, 375mL, NV

the yellow label everybody knows

Peillot, Bugey-Montagnieu, Brut, NV

 crisp caramel yellow apple

Jean Lallement, Reserve Rose, Verzenay-Grand Cru, NV

 beautiful grower Grand Cru Champagne

Nicolas Feuillatte, Brut, “Palmes d’Or”, 98

an incredible vintage champagne

Gloria Ferrer Sonoma Brut, NV

green apple and lemon peel

Valentine’s Day Martinis

Coco Puffs Martini

RumChata, Patron XO, 360 Double Chocolate Vodka

Chocolate Martini

Dutch Chocolate Vodka, Vanilla Vodka, Godiva Liqueur, splash of Bailey’s Irish Creme

The Harvest Martini

Ketel One Vodka, Aroma of Vermouth, Maytag Blue Cheese Stuffed Olives

First Course

a choice of the following:

Lamb Agnolotti

Ricotta, Beets, Tarragon

Forest Mushroom Pot Pie

 Aromatic & Root Vegetables, Mushroom Cream

Lobster Arancini

 Lobster Sauce, Oregano, Arugula, Preserved Lemon

∞∞∞∞∞∞∞∞

Second Course

a choice of the following:

Warm Baby Spinach Salad

Bacon Lardons, Farm Egg, Red Onion, Citrus Mustard Vinaigrette

Whole Leaf Caesar Salad*

Roasted Garlic Croutons and Wisconsin Parmesan

Chicken & Mushroom Soup

Shiitakes, Cornbread Dumplings

∞∞∞∞∞∞∞∞

Third Course

 a choice of the following:

Angus Strip Steak*

 EVOO Yukon Potato Puree, Creamed Winter Spinach,  

Rootbeer Roasted Shallot Veal Reduction

 ~add Hudson Valley Foie Gras $15 supplement~

Dayboat Scallops*

 Grapefruit, Braised Fennel, Almonds and Olive Oil

EIEIO Farm’s Lamb Duo*

Parmesan Pudding, Flowering Kale, Balsamic Butter, Tomato Jam

Seitan “Sausage” Hash

 Butternut Squash, Brussels Sprouts, Sweet Potato, 1 Hour Farm Egg, Sage Brown Butter

∞∞∞∞∞∞∞∞

Dessert Course

a choice of the following:

Warmed Brioche Bread Pudding

Bourbon Currant Sauce, Vanilla Whipped Cream

Goat Cheese Cake

Warm Brandied Mandarin Sauce

Dark Chocolate Tart

White Chocolate Ganache, Local Strawberry Mousse

$65 per person

Tax, Gratuity and Beverages not included

* Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

The post Labor of Love – Valentine’s Day 2014 Prix Fixe Menu appeared first on Harvest St. Louis.

It’s been about 15 years since Adam and Dianna Lee decided to leave their jobs, their families and their native Texas and head for California’s Sonoma wine country in pursuit of a dream.

It made sense, to them at least, since they fell in love over their love of wine – Pinot Noir, to be exact.

They launched Siduri Wine in 1994 and their first offering met with great critical success. (That’s an understatement – get Adam to tell you the story of how they got bold enough to get a sample of their wine to Robert Parker who gave it a 90-point rating! You’ll also want to ask what “Siduri” means and why they chose the name. Or you can read about it HERE.)

That was enough – they were all in! They now produce single vineyard Pinots from more than 20 different vineyards. All are  unfiltered and unfined. All are exquisite.

In 1998 they teamed up with Dianna’s family to found Novy Family Wines. It didn’t take long for them to establish Novy as a top producer.

Adam is not only known as a stellar wine maker, he’s also known as a great story teller. So not only can you expect an unforgettable evening of great wine and food, you’ll also be privy to Adam’s legendary stories featuring some of the true characters of the wine world!

Join us for this special evening and enjoy the marvelous combination of food, wine and delightful company!

Siduri Winemaker Dinner with Adam Lee

Monday January 20,2014

Day Boat Scallop 

Smoked Guanciale, Sunchokes, Black Garlic Emulsion, Finger Lime Caviar 

Novy, Russian River Valley, Sauvignon Blanc, 2012

Organic Scottish Salmon

Braised Oxtail Risotto, Celery Root, Meyer Lemon Foam 

Siduri, Santa Lucia Highlands, Pinot Noir, 2012 

Berkshire Pork Cheek 

Apple-Potato Puree, Fennel, Radicchio, Arugula, Pomegranate Jus 

Siduri, Sierra Mar Vineyard, Pinot Noir, 2012

EIEIO Farm’s Lamb Belly

Fingerling Potato Confit, Cheese Curds, Broccoli Rabe, Hen of the Woods Mushroom Gravy 

Novy, Sierra Mar Vineyard, Syrah, 2011 

Warm Brioche Bread Pudding 

Bourbon Currant Sauce, Vanilla Whipped Cream 

Novy, Oley, Russian River Valley, Late Harvest Viognier, 2012

$75 Per Person

Tax and Gratuity Not Included

Appetizer and Wine Reception 6:30 PM

Dinner to Begin at 7 PM

Call for your Reservation

314.645.3522

(Photos from Siduri.com)

The post Siduri Winemaker Adam Lee Comes to Harvest appeared first on Harvest St. Louis.

One of the greatest joys of our year is getting to be part of YOUR celebrations. You’ve come home to Harvest to celebrate birthdays and anniversaries, graduations and new opportunities. You’ve spent your Valentine’s Day and your Thanksgiving with us. And this is the big one – the culmination of all the celebrations of your year – NEW YEAR’S EVE 2013!

We’re ready to kick off your 2014 with Pizzazz and Style, Elegance and Comfort.

We hope you’ve had a fantastic 2013 and that 2014 will be even better!

HAPPY NEW YEAR!

New Year’s Eve

Winter Dinner

December 31, 2013

Celebratory Sparkling Wines

Kila, Cava, NV

light and crisp with floral lemon

$26

Piper-Sonoma, Blanc de Blancs, NV

great value and a clean, crisp taste

 $36

 Salon, Brut, “Le Mesnil”, 95

an incredible vintage champagne…highly rated

$315

Pierre Peters “Cuvee de Reserve” Brut, Les Mesnil-sur-Oger, NV, 1.5L

 grand cru grower champagne

 $240

Duval LeRoy, Brut Rose, NV Champagne

 crisp, balanced, classic producer

 $95

Jacquesson “Cuvee 735”, NV Champagne

 creamy floral spice

 $120

Peillot, NV  Bugey-Montagnieu Brut

 Crisp, caramel apple

 $44

∞∞∞∞∞∞∞∞

First Course

a choice of the following:

Creamy Forest Mushroom Soup

Chorizo, Kalamata Olive Emulsion, Oregano

Braised Rabbit Canneloni

House made Mozzarella Mornay, Artichokes

Iron Skillet Fried Mortadella

Brioche Toast, Quail Egg, Pistachio Mustard

∞∞∞∞∞∞∞∞

Second Course

a choice of the following:

Whole Leaf Caesar Salad

Roasted Garlic Croutons, Wisconsin Parmesan

Shaved Brussels Sprouts Salad

Apple, Walnuts, Maytag Blue Cheese, Meyer Lemon, Extra Virgin Olive Oil

Red Quinoa Tabbouleh Salad

White Anchovy, Feta, Arugula

∞∞∞∞∞∞∞∞

Third Course

a choice of the following:

Yellowfin Tuna

Apple Sweet Potato Puree, Rapini, Sunchokes, Chestnut Brown Butter

Half Cornish Hen

Roasted Breast, Fried Leg, Smoked Guanciale Stewed Lentils, Hedgehog Mushrooms, Caramelized Onion Jam

Brick Cut Angus Strip Steak

Braised Oxtail Raviolo, Grilled Radicchio, Porcini Mushroom Cream 

add Pan Roasted Hudson Valley Foie Gras $15 supplement

Ricotta Gnudi

Spaghetti Squash, Cherry Tomato Confit, Arugula, Crispy Mushrooms, Herbed Lemon Butter

∞∞∞∞∞∞∞∞

Dessert Course

a choice of the following:

Warmed Brioche Bread Pudding

Warm Bourbon-Currant Sauce, Vanilla Whipped Cream

Dark Chocolate Tart

Caramel Ganache, Black Walnuts, Espresso Foam

Saffron Rice Pudding

Medjool Dates, Golden Raisins, Currants, Chocolate-Almond Biscotti

House made Ice Cream or Sorbet

$65 per person

Tax, Gratuity and Beverages not included

The post Happy New Year – Kickin’ 2014 Off with Pizzazz appeared first on Harvest St. Louis.