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REPORT: An eG Gathering in STL for Bulrush


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@gfron1 We are on the yellow happiness floor: here’s a shot of the room...

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The hotel is great: there is art everywhere. I guess there is a concert tonight, plus a wedding, so the rooftop bar was packed. We may have enjoyed some tequila cocktails 🍸 up there. 

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Chris Hennes
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chennes@egullet.org

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We began with a very dessert-like course of pickled strawberry, yogurt ice cream, and a cherry amazake sphere.

 

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Rob promised that this was the only course he was going to give instructions with: that amazake sphere is white chocolate filled with a liquid, so you had to eat the whole thing at once. The splash of liquid was somehow surprising even knowing it was coming.

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Chris Hennes
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chennes@egullet.org

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The "menu"was projected onto the wall: no real indication of the order of things, but at least it helped me remember what it was I was eating at any given time! By and large the dishes were quite sophisticated, so it was a challenge to keep track of what all was on the plate.

 

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Chris Hennes
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chennes@egullet.org

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According to Rob, it just wouldn't be Ozark cuisine without some fried pies... here's an action shot of the frying. All of the a la minute cooking is done in front of you, with the seats arranged in a square around a small work area:

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Chris Hennes
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chennes@egullet.org

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And here are the pies: the gluten version had filling of charred greens, and was served with a cherry mostarda. Individually each component was good, but it was together that they really shone. This course was definitely a case where the whole was greater than the sum of its parts.

 

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The gluten-free version of this course was chickpea-based, and didn't have the greens in the filling:

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Chris Hennes
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chennes@egullet.org

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Delivered to the table looking like this:

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Opening:

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To reveal an acorn donut with turnips, a white chocolate mashed potato, a black walnut pickling liquid (I think?) and charred chard (I think). This was the most unexpected success of the evening, In my opinion. Individually the components were not all that impressive, but taken together they packed a powerful and complex flavor that worked on a number of different levels, and changed with each bite.

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Chris Hennes
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chennes@egullet.org

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We are in the midwest, after all, so even a many-course meal like this does ultimately crescendo to an entree, in this case an incredible pork coppa (fresh, not cured) served alongside a ragout of wheat berries, millet, and husk cherries. As good as the pork was, the grain medley stole the show.

 

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Chris Hennes
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chennes@egullet.org

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Just sick I had to leave early. Crisis at home successfully resolved, but I'd much rather have been up there with y'all!

 

At least I did get one excellent meal, at Vicia, although I know Bulrush would have topped it. 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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