Monday, March 30, 2009



farmers' table
Saturday, April 25th

reservations 816-221-7559

start with aperitif and hors d’oeurves as you mingle and visit with Thane from Thane Palmberg Farm, DeSoto, Kansas

be seated for five courses of all local culinary delight

Thane Palmberg Farm spinach trio - mousse, soup and flash fried spinach

house made cannelloni stuffed with house made Campo Lindo Farm chicken sausage, house made Green Hills Dairy ricotta and Organic Way farm arugula


warm Missouri Northern Pecan encrusted La Ferme du Bonheur goat cheese topped with Beau Soli Farm pea shoots tossed in house made red wine vinegar

Green Dirt Farm spring lamb stew nestled in a house made bread bowl

finish with Organic Way Farm blackberry roulade drizzled with Lisa’s mint puree

reservations from 6pm to 9pm 816-221-7559
5 courses - $45 vegetarian option - $45 wine pairing - $20

Sunday, March 29, 2009


Saturday, March 7, 2009

FARMERS’ TABLE
"Thus, food is a product both natural and cultural, and good cooking must be said to begin with good farming."
Wendell Berry; excerpted from "A Nation Rich in Natural Resources." Home Economics

Saturday, March 7th

start with aperitif and hors d’oeurves as you mingle and visit with Jeff and Marge Adair from
New Grass Bison, DeSoto, Kansas

be seated for five courses of all local culinary delight

house made calzone stuffed with Good Shepherds Turkey Ranch turkey, Morningland Dairy white cheddar cheese and Organic Way Farm tomatoes

warm Rains Farm tamworth bacon dressing tossed with Platte Prairie Trading Farm spinach and spaghetti squash

Good Nature Family Farm cream and Platte Prairie Trading Farm sweet potato panna cotta

New Grass Bison strip steak roulade filled with Organic Way Farm fox grapes and La Ferme du Bonheur goat cheese

finish with Sante Fe Trails honey cake served with Bob’s blueberry ice

reservations from 6pm to 9pm 816-221-7559
vegetarian option

Friday, March 6, 2009