Did you say green onions? Or maybe leeks?

Believe it or not, it’s garlic!

Here at Harvest we give a little cheer when “green garlic” starts coming into the kitchen. Not only because we love its tender, grassy, sweet pungency - but also because, since we source regionally, when the garlic starts to green we KNOW spring is on her way.

So what IS “green garlic?”

Sometimes you might see it labeled as “spring garlic” or even “new garlic.” We even found one post calling it “baby garlic” which isn’t too far off if you think of it as simply “immature.”

This is the same garlic that might later be dried and cured – acquiring the segmented cloves and that papery skin that is such a pain in the you-know-what to remove. (Actually, we have some nifty tricks to do that – maybe we’ll share those someday.)

The flavor of green garlic is well… garlicy! But it’s milder without the sometimes bitter bite of aged garlic, and gets even sweeter when it’s cooked.

Green garlic can be chopped for salads much as you would a scallion, it can be sauteed, or even pickled! We’ve been loving it in sauces – last week Nick featured a pan-roasted red fish, chochoyotes, calabacitas, and poblano with a green garlic emulsion. (No one actually died – but it WAS pronounced “to die for!”)

Green garlic also showed up on the menu with a special appetizer - Gluten free gnocchi with razor clams, spring vegetables (fiddlehead fern, yellow foot chanterelles, and ramps), with a preserved lemon brown butter, and green garlic sauce.

And this week Nick decided it was time for some RED meat paired with the fresh taste of green garlic – tonight’s specials include grilled creekstone farms 10 oz ribeye, creamy Parmesan polenta, garlic sautéed Swiss chard, rosemary brown butter, green garlic sauce.

So maybe that’s given you an idea of what you want for dinner. If you’re off to the market, look for green/spring/fresh/baby garlic with white, unsegmented bulbs, unwilted tops, and NO mildew.  You can store it in the ‘fridge for up to five days max, it won’t cure like mature garlic and you don’t want to let it go to waste, it’s too good!

So, mystery solved! (And appetites whetted, right?)

If you decide to experiment with green garlic in your kitchen please let us know what you come up with.

And if you decide to join us for dinner and try the green garlic that’s coming out of our kitchen, please, let us know what you think!

The post Can You Guess What This Is? appeared first on Harvest St. Louis.

April is the perfect time to explore new flavors!

Spring hasn’t quite gotten her feet under her yet, so we’re not ready to launch a new seasonal menu. And we’re so ready for Winter to be gone that we’re craving something new and fresh.

We’ve invited the perfect partner to join us in helping you discover new flavors, AND new food and wine pairings.

Big John Caudill of Sheridan Vineyards

For our April Wine Dinner, Chef Nick is being joined by Chef “Big John” Caudill of Sheridan Vineyards. Big John has been the Chef and Ambassador for Sheridan since 2003.

Not only are Sheridan Wines outstanding (if you care about ratings just take a look HERE) but, from the beginning, owner Scott has been dedicated to sustainable farming practices – allowing for low yields as the vineyards mature in order to deliver rich, full wines each and every year.

Join us for a reception prior to the dinner seating, sample the appetizers and experience Sheridan’s 2011 Crossfork Creek Rose. At 7:30 we’ll take our seats for the first course. Guests will have the opportunity to chat with Big John and learn more about wine making and wine pairing.

The cost is $65 per person for appetizers, a five course dinner and five wines.  Call (314) 645-3522 to make reservations.

Printable April Wine Dinner Menu

Wine Pairing Dinner with Sheridan Vineyard’s Chef Big John

Tuesday, April 16, 2013

Reception

∞∞∞∞∞∞∞∞

First Course

∞∞∞∞∞∞∞∞

Second Course

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Third Course

∞∞∞∞∞∞∞∞

Fourth Course

The post April Wine Dinner Featuring Sheridan Vineyard’s Chef Big John appeared first on Harvest St. Louis.

Finally! We’re having Easter weather just in time for our Easter Brunch.

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 usual 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.

Printable Harvest Brunch Menu

Easter Brunch

Served from 10AM to 2PM – Sunday, March 31, 2013

From the Sea

OYSTERS      3

Halfshells, Buffalo Style, Deviled

MUSSELS      10

Skillet Roasted, Garlic Oil, Parsley, Lemon

SHRIMP & GRITS      12

Jumbo Prawns, Creamy White Cheddar Grits, Barbeque Sauce

SMOKED SALMON      11

Toasted Sesame Bagel, Harissa Cream Cheese, Cucumber-Caper Relish

∞∞∞∞∞∞∞∞

From the Fields

WHOLE LEAF CEASAR      7

Shaved Parmesan, Garlic-Parmesan Croutons

MIXED ORGANIC FIELD GREENS      6

Balsamic Vinaigrette, Herbed Goat Cheese Toast

LYONNAISE      9

Frisee, Lardons, Farm Egg, Citrus-Mustard Vinaigrette

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BELGIAN WAFFLE      8

Toasted Macadamia Nuts, Bananas Foster

CREPES      9

Apple-Pecan Filling, Cinnamon Crème Fraiche

CHORIZO-FOREST MUSHROOM HASH      12

One Hour Farm Eggs, Brioche Toast

BROWN SUGAR-CINNAMON STEEL CUT OATS      10

Braised Pork Belly, Spiced Pear Butter

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The following items are served with roasted red potatoes.

CANADIAN STYLE BACON      13

Toasted English Muffin, Fried Egg, White Cheddar Mornay

COUNTRY FRIED PRIME FLATIRON & EGG      16

Spinach, “White” Bacon Gravy

MEDITERRANEAN OMELET      12

Arugula, Portabella, Red Pepper, Chevre, Tapenade

∞∞∞∞∞∞∞∞

Sides

THICK CUT BACON      5

Quarter Pound, Apple Oak & Pecan Smokes

ARTISINAL TOAST & QUICKBREAD BASKET      6

Local Honey Butter, Jam

ROASTED RED POTATOES      4

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

The post Spring Comes Just in Time for Easter Brunch appeared first on Harvest St. Louis.

Celebrations!

Whether you follow suggestions and celebrate parents and grandparents, veterans and secretaries, or presidents and women on the days designated by the calendar – or whether you celebrate them every day; the question is, how do you celebrate?

How do you demonstrate your appreciation for those people who are important in your life?

Do you send cards and buy gifts? Fly the flag or post on Facebook? Maybe, if you have a parent, grandparent, or even a president, in your life – you take them to dinner.

Today is International Women’s Day. (You knew that, right?)

But this isn’t a post about why you should take the women in your life to dinner at Harvest or anywhere else.

It’s about time. Because time, quality time, focused time, you-and-me-together time, is the most precious gift any of us have to give.

Which is why, on ANY day, we know your experience is every bit as important (if not more so) than the food. Because that is your TIME.

That’s how we celebrate YOU! Taking care of details, being friendly and attentive but also unobtrusive. Our goal is to make your TIME with us perfect, so that you can enjoy your TIME together.

No matter if you’re celebrating a recognized holiday – or just the opportunity to share a meal!

The post In Celebration of YOU! appeared first on Harvest St. Louis.

Archaeologists have found evidence that humans have been gathering around fires for over 1 MILLION years!

Of course, it didn’t take people long to figure out that food and fire were a natural combination – it tasted better and lasted longer.

The fireplace is such an iconic part of human bonding that we once referred to our treasured abodes as “hearth and home.”

So it’s no surprise that our fireside tables are in high demand when the temperatures drop.

We love to take a moment on a cold and busy evening to look at the fire across the tables of people, thinking of how we’re carrying on a tradition that started over 1 MILLION years ago – gathering by the fire to share a meal and to share our lives.

Cuisine and technology might have come a long way since then (thank goodness!) And those early fire-starters hadn’t yet discovered fermentation so they couldn’t raise a glass and toast their inginuity, but the comfort and bonding of breaking bread together while the cozy fire crackles and the glasses gleam and the aromas from the plates coming from the kitchen to the tables entices – well, that almost makes the cold, and snow and ice worth putting up with.

We’re still looking forward to Spring. How about you?

The post Baby It’s Cold Out There! appeared first on Harvest St. Louis.

Ah, Valentine’s Day!

Our hearts beat a little faster, the candles burn a little brighter, and we look forward to seeing…

YOU!

As usual, Chef Nick has put together a dreamy special four-course Prix Fixe menu – and with three or more choices for each course you’re sure to find something to fall in love with.

In addition to edible romance, we’re featuring a couple of special cocktails that are sure to get your heart throbbing!

Start your evening with a Mon Cour, a Harvest exclusive created by our own Scott McKinney, and take a moment to let the lush ruby tones of the fresh-squeezed blood orange juice delight your eyes before the combination of Absolute Vodka, Byrrh Grand Quinquine, Thatcher’s Elderflower Liqueur, and a touch of fresh lime juice  delights your palate.

End on a playful note with a Coco Puff Martini; we call it “chocolate heaven in a glass.” It features Rum Chata, Patron XO Tequila, and 360 Double Chocolate Vodka. We probably don’t need to say more, but we did in THIS POST.

Our featured bubbly will be the beautifully rosy NV Lucien Albrecht Sparkling Rose Cremant d’ Alsace; strawberry notes with just a touch of sweetness. It sets a perfect tone for a romantic evening with the love of your life.

The Main Event Menu:

First Course
choice of the following:

Creamy Broccoli Soup
Almonds, Chile Oil, Goat Cheese

Braised Rabbit
Gnudi, Bacon, Mushrooms, Chardonnay Rabbit Jus

Berber Spiced Ahi*
Bulghur Wheat Tabouleh, 25 Year Aged Balsamic, Raita

∞∞∞∞∞∞∞∞

Second Course
a choice of the following:

Warm Tuscan Kale Salad*
Turkey Bacon, One Hour Egg, Red Onion, Lemon Vinegar Mustard

Whole Leaf Caesar Salad*
Roasted Garlic Croutons and Wisconsin Parmesan

Mandarin Orange Spinach Salad
Pickled Fennel, Beets, Toasted Almonds, Red Onion

∞∞∞∞∞∞∞∞

Third Course
a choice of the following:

Grilled Beef Tenderloin Filet*
EVOO Yukon Potato Puree, Creamed Winter Spinach,
Balsamic Roasted Shallot Veal Reduction
~add Roast Hudson Valley Foie Gras $15 supplement~

Florida Red Grouper*
Red Rice, Mustard Greens, Lobster Gumbo, Okra

Duck “Reuben”
Rye Flour Gnocchi, Caraway Braised Cabbage, Gruyere Fondue,
Russian Dressing

Angus Beef Shortribs
Vanilla Parsnip Puree, Fingerlings, Swiss Chard, Cocoa Nibs

Braised Celery Root
Anasazi Bean, Maiitake Mushroom, and Leek Ragout,
Preserved Lemon, Fennel

∞∞∞∞∞∞∞∞

Dessert Course
a choice of the following:

Warmed Brioche Bread Pudding
Bourbon Currant Sauce, Vanilla Whipped Cream

Goat Cheese Cake
Warm Pear Chutney, Ruby Port Reduction

Chocolate Profiteroles
Salted Peanut Ice Cream, Caramel and Chocolate Sauces

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

The post Valentine’s Day 2013 – Prix Fixe Dinner Menu appeared first on Harvest St. Louis.

The Coco Puff Martini at Harvest

Here it is February already!

The time of year when our thoughts turn to romance, lacy hearts, long-stemmed red roses, and Coco Puffs…

Yes, at Harvest, we decided to get playful with the chocolate that comes standard with Valentine’s Day and asked Master Mixologist and Magician, Scott McKinney, to do a little romantic voodoo based on one of his favorite shot drinks; The Coco Puff.

Scott finally settled on equal parts (one ounce each) of Rum Chata (a Cream Liqueur with Carribbean Rum,) Patron XO Tequila, and a chocolate vodka. But not just ANY chocolate vodka, after trying the combination using other vodkas, he chose to use the 360 Double Chocolate Vodka.

Scott McKinney pours a perfect Coco Puff Martini

Not only is 360 Vodka distilled FOUR times, then filtered FIVE,  it’s distilled right here in Missouri! Weston, Missouri, to be more precise. But we’d pour it at Harvest no matter where it was made.

The 360 in their brand really does indicate their commitment to going green. The bottles are reusable – perfect for storing vinegars, oils, or even dishwashing liquids, and if you don’t need the cap you can request a prepaid envelope and return it. They’ll donate $1.00 to Global Green USA for every cap they receive – to date they’ve received more than 50,000!

Of course, at Harvest, we think it makes it a little more special that it’s a product of Missouri, and that it’s a company that cares about going green. But all that aside, what we care MOST about is taste – and the Coco Puff Martini has it!

So Scott’s choice of vodka is just “icing on the cake” (not to mix our breakfast and dessert comparisons!) As the description on 360 Vodka’s site says “This is chocolate to the intense degree. Think a vodka can be too chocolatey? You’re kidding, right?”

Of course, our expert bartenders know how to shake, swirl and strain that perfect martini – with just the right amount of sparking ice crystals and froth.

This isn’t a cloying sweet drink. It’s more of a smooth, spicy, sexy glassful of fun.  And it will be one of our featured cocktails for our Prix Fixe Valentine’s Day Menu.

So revert to childhood – in a very grownup kind of way – and end your evening at Harvest with a Coco Puff Martini!

The post Romantically Playful Chocolate Goodness appeared first on Harvest St. Louis.

We are so excited to announce that we have begun a “mini facelift” on Harvest.  We were beginning to reveal our age a little too much through our looks,  and  while it’s good to be known for longevity, no one wants it revealed in their face.

We have added a few fresh coats of paint, some new beautiful fabrics and new lighting. While this is only the beginning, we think it has made a considerable difference.

We are so excited about our photo shoot tomorrow with St. Louis’s beloved photographer, Caren Libby. Watch for new pictures soon.

The post New Year, New Look! appeared first on Harvest St. Louis.

It’s hard to believe that 2012 will end next week, but at least the world didn’t end last Friday!

If you haven’t decided what you’ll be doing between the end of the work day and watching the ball drop, we can help.

Chef Nick has been deep in conference with our suppliers (many of them, as you know, right here in Missouri) about what divine delicacies will be at their best for ourNew Year’s Eve menu. He finally let the rest of us in on the secret, and it’s exquisite! At $65 per person, we’re likely to sell out. We turned away people for our Thanksgiving Prix Fixe dinner. And, while we love selling out, we hate turning away our favorite people, so reserve now.

Take a little time to drool over the menu then give us a call at 314-645-3522 to make sure your New Year’s Eve table is waiting for you.

The post New Year’s Eve 2012 – Prix Fixe Menu appeared first on Harvest St. Louis.

It’s always fun doing something for the first time, isn’t it?

I know we’ll never forget the first time we walked into Harvest as owners! Even though we’d been associated with the restaurant for years (Nick had been Executive Chef for more than eight years before we bought it) it was a whole new world realizing it was OURS!

Since then we’ve continued the commitment to bringing fresh, fabulous ingredients directly from the farm to our tables. Many of our ingredients are regionally sourced, and we choose organic as much as possible. Chef Nick prepares a lot of our sausage, bacon, condiments and seasonings right here in the restaurant because he feels better knowing exactly what goes into the dishes we serve you.

We make that commitment not only because that’s how WE like to eat, but because we believe it’s how YOU choose to eat as well.

Because, from the time our kitchen staff starts prep, to the time our serving staff sets the tables, to the time when everyone has been served and we’re making everything perfect for the next evening’s service – we know it isn’t about us. It’s all about YOU!

The post It’s All About YOU! appeared first on Harvest St. Louis.