Farm-to-Table, Snout-to-Tail Fare

When Farmhaus opened in 2010, farm-to-table wasn’t as much of a buzzword as it is now, but chef Kevin Willmann and his wife, Jessica, knew it would be the focus of their Lindenwood Park fine-dining establishment.

More than just locally sourced produce, Farmhaus is sought-after for Willmann’s daily dinner and tasting menus that highlight its butcher program, which focuses on using all edible parts of the locally sourced meat. His pig-centric “snout-to-tail” philosophy stands out on the signature butcher plate, featuring charcuterie ranging from pig-ear terrine to porchetta di testa and pig-heart pastrami, along with an assortment of local cheeses and housemade breads, pickles, jams and jellies.

Although it’s difficult to source local fish in land-locked St. Louis, Willmann is similarly lauded for his “sea-to-table” effort to get the freshest and highest-quality fish possible for his seafood dishes. He butchers fish whole in house and crafts tasty bites including mangrove snapper over nettle risotto with oyster mushrooms and tasso ham as well as entrées such as cast-iron roasted red grouper or brioche-crusted pompano.

National Acclaim and Press

Farmhaus’ take on farm-to-table has garnered chef Willmann consistent recognition outside St. Louis. He was named one of Food & Wine’s Best New Chefs in 2011, appeared on Travel Channel’s Bizarre Foods With Andrew Zimmern in 2013 and was a finalist this March for the 2016 James Beard Award for Best Chef: Midwest – a prestigious title he was also a semifinalist for in 2011, 2012, 2014 and 2015.

Most recently, in October, author Susan Schadt published Reel Masters: Chefs Casting About With Timing & Grace, which explores the sport of fishing across America and features eight award-winning chefs’ favorite fishing spots and recipes. A chapter is devoted to Willmann, who shares his experiences living and fishing in Gulf Breeze, Florida, as a young teenager and days spent fishing for cobia in Pensacola, Florida, as well as four recipes including one for char-grilled cobia with stewed tomatoes and okra.

Farmhaus, 3257 Ivanhoe Ave., Lindenwood Park, St. Louis, Missouri, 314.647.3800, farmhausrestaurant.com

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