Boundary is hosting a few unique guests tonight: a handful of Holstein cows.
Rolling Lawns Farm, a local family dairy out of Greenville, Illinois, is hosting a launch party at the new restaurant concept from the Cheshire Inn and executive chef Rex Hale. The fourth-generation dairy farm recently made the decision to brand its products and market them in St. Louis, breaking away from the co-op model it's been associated with for the past 30 years.
“We’re honored that chef Rex Hale has been so gracious to host the event at his restaurant,” says Michael Turley, who operates the farm with his mother, Connie. The farm is switching exclusively to local distribution.
Rolling Lawns Farms has operated continuously since 1910, milking its 120 registered Holsteins every morning and every night. The fourth-generation dairy is focused on animal care and high-quality milk.
“We want to be very accessible and transparent for those who want to know where their dairy products come from,” Turley says.
Rolling Lawns also partners with the neighboring Marcoot Jersey Creamery, an artisan cheese company. The creamery does all of the processing at its cheese plant, and Turley delivers fresh milk every other day to be bottled and delivered locally, ensuring some of the freshest milk available.
It was Amy and Beth Marcoot, in fact, who introduced Hale to Rolling Lawns.
"I was ecstatic because I've been looking for good milk since I've been here," Hale says. "It's absolutely fabulous milk. I'm really excited; I've met them and they are great people. I promise you will be seeing more of them in the near future."
Tonight's menu at Boundary will be tied to the milk, featuring fresh ricotta and panna cotta, as well as a curry soup with cauliflower.
Formerly The Restaurant at the Cheshire, Boundary opened in February, featuring a renovated space and an all-new menu.
Boundary, 7036 Clayton Ave., St. Louis, Missouri, 314.932.7818, boundary-stl.com
Editor's note: This post was updated with additional comments from Rex Hale.