Where We're Dining: Kitchen Kulture

2012-07-01T09:00:00Z 2014-09-07T13:31:05Z Where We're Dining: Kitchen KultureWritten by Catherine Neville | Photography by Corey Woodruff Feast Magazine | Inspired Local Food Culture/Midwest

When Chris Meyer and Mike Miller began selling food-themed shirts at the Tower Grove Farmers’ Market, they quickly decided to “pair prepared food with the shirts” to gain shoppers’ attention. TGFM vendors supply at least 60 percent of the ingredients used to create Kitchen Kulture’s rotating menu of stuffed pastas, salads, empanadas and entrées such as brined, smoked chicken breast or citrus-and-fennel smoked trout. They procure products from farmers early in the week; prep, cook and package the dishes; and then sell the prepared food each Saturday, calling attention to the farmers’ ingredients: Baetje Farms cheeses, egg yolks from Doublestar, basil from Veggie Boy. As some of the items are frozen or – like the pasta – raw, they plate a “suggested serving” example so shoppers can see how best to enjoy the products and understand the connection between the prepared foods and the market’s other vendors.

Kitchen Kulture, Tower Grove Farmers’ Market, Saturdays through Nov. 3, kitchenkulture@yahoo.com

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