On Sept. 5, three Springfield, Missouri, small-business owners will fuse their talents for a six-course dinner adorned with locally sourced flowers.
Anna Saunders of Private Chef Anna will incorporate foraged berries, florals and other foliage into the menu. Each dish will also include ingredients in myriad forms – fresh, infused, pickled, cured and candied. “I’m excited to be part of this dinner experience, which highlights the transition from summer to fall through food, especially the beauty these seasonal changes can create on a plate in terms of flavor, texture and color,” she says.
Guests will savor each bite under a canopy of flowers arranged by Locust Floral in the alleyway adjacent to the new Prairie Pie storefront. During cocktail hour, the pie shop will offer full bar service and bottles of wine for purchase while live music plays, and owner Eleanor Taylor will round off the dreamy evening with her delicious desserts. The sweets will feature everything from fall fruits to almonds and jasmine to floral garnishes.
“Eleanor’s desserts will be like nothing guests of Prairie Pie have seen before,” says Sarah Stracke, florist and owner of Locust Floral. “[They will be] a new play on pie and a plated, fine-dining concept from the baker.”
The inspiration for this event comes from a desire to celebrate the transition from summer to fall. “‘Celebrating the transition’ is more in line with how our natural environment fluctuates, which communicates change through all of our senses,” says Stracke. “Plus, I love the idea of celebrating the moment of change, embracing the fact that everything, really, is in flux.”
Tickets, priced at $170 each, are currently on sale on Prairie Pie’s website and include courses by Private Chef Anna and Prairie Pie, as well as one wild-crafted cocktail.
Prairie Pie, 307 S. Jefferson Ave., Springfield, Missouri, 417.459.8222, prairiepie.com
Private Chef Anna, privatechefanna.com
Locust Floral, locustfloral.com