What better way to spend a breezy, fall afternoon than sharing a table full of locally grown food? From artisan cheeses to hearty root vegetables – many farmers are working to bring fresh products straight to your plate. The farm-to-table movement lets you enjoy the rich fruits of the land around you while keeping goats, chickens and cows happy and healthy. Making good use of the Midwest’s vast plains and rolling hills sustains our communities and allows you to taste the flavor of a Missouri-grown tomato or the richness of a Chambourcin pour.
From the vineyards of the Ozarks to the fine dining of our cities, chefs and farms across the region are working diligently to put the highest-quality, fresh ingredients on your table. These local restaurants and purveyors are dedicated to serving the best farm-to-table ingredients the Midwest has to offer.
Enjoy the taste of local farms in Boundary’s Heirloom tomato salad and Amish Chicken. Tomatoes are sourced from Tony’s Family Farms. The local farmer delivers tomatoes regularly to Boundary, as well as peppers, squash, peaches and a variety of seasonal produce. The Amish Chicken is sourced from Miller’s Poultry-Indian, the most established all-natural chicken producers in the United States, raising antibiotic and hormone-free chicken with the freedom to roam.
7036 Clayton Ave., St. Louis, Missouri, 314-932-7818, boundary-stl.com
The Black Pasta with summer succotash, carrot puree and herbs at Café Sebastienne — located conveniently inside Kemper Museum of Contemporary Art — features ingredients grown at New Roots for Refugees. "As we aim to tell the collective story of food in the Midwest, part of this mission is trying to convey the stories of the people that have come to this city through difficult circumstances. Their story is part of Kansas City’s story and it’s important for us to tell it,” says chef Rick Mullins.
4420 Warwick Blvd., Kansas City, Missouri, 816-561-7740, kemperart.org/café
Cleveland-Heath serves upscale comfort food in a casual environment. Nestled in downtown Edwardsville directly on Main St., the chefs at Cleveland-Heath know how to keep it local. The food is sourced from local farms and vendors such as Rensing’s farm pork, Rustic Roots chicken and eggs, Marcoot Creamery, Excel Sodas and others. From the ingredients to the environs to the plate, at Cleveland-Heath you’ll feel right at home.
106 N. Main St., Edwardsville, Illinois, 618-307-4830, clevelandheath.com
The Cider House
The Cider House brings in professional chefs to prepare exclusive farm-to table dinners right at their family-owned and -operated farm. Each chef creates a custom menu with ingredients from their own farm and orchard, along with others farms from the area. Guests can see how an item is prepared while enjoying artisan bread with goat cheese, local music and wine pairing by nearby Aubrey Vineyards.
27808 S State Route 7 S, Garden City, Missouri, 816-925-0884, theciderhouseevents.com
Edg-Clif Vineyard will feature local foods for the Harvest Moon Dinner, Oct. 11. The farm-to-table focused dinner will feature award-winning Chambourcin wines and Edg-Clif craft beer to be served alongside venison, artisan cheeses, root vegetables, local breads and caramelized pumpkin for dessert. Nestled in the Ozarks, at Edg-Clif you can enjoy both the produce and scenic beauty Missouri land has to offer.
10035 Edg-Clif Dr., Potosi, Missouri, 573-438-4741, edg-clif.com
Green Dirt Farm
Dinners at Green Dirt Farm include artisan cheeses made in-house using healthy, happy animals and lamb raised on their own farm, as well as seasonal produce from neighboring farms. Rather than having a set menu, each dinner is a unique celebration of the products of the season as envisioned by the individual chef. In addition to healthy animal care, Green Dirt works to farm responsibly in order to preserve top soil.
1099 Welt St., Weston, Missouri, 816-386-2156, greendirtfarm.com/farm-events/farm-dinners/farm-table-dinners
Volpi Foods has been handcrafting charcuterie in America’s heartland since 1902. They are known for their unparalleled dry cured meat and twists on specialty foods. They never take shortcuts and ensure quality at every step of the process. Volpi believes in ensuring all livestock and the environment are treated with respect, and they work directly with family farms in the region to secure the freshest ingredients. Volpi crafts food with care, from their family to yours.
5256 Daggett Ave, St. Louis, Missouri 63110, volpifoods.com
Duck Ravioli at The Order features local ingredients, such as Fromage Blanc from Edgewood Creamery, Providence Farms duck confit and Urban Roots butternut squash. “I love utilizing any local ingredient possible. This goes deeper than just a better product with better taste, it creates a community and helps fund local farming,” says chef Caleb Stangroom. Chef Stangroom works personally with farms near Springfield to put seasonality on the plate.
305 E Walnut St., Springfield, Missouri 65806, 417-851-5299, theordersgf.com