Food & Wine
Living Green Celebration
An evening of eco-dining in appreciation of the SLHL Living Green Showhouse
BY
J. Elinor Lerch
PHOTOGRAPHY
Greg Rannells

“We use the freshest, local, seasonal ingredients at Harvest.”
- Steve Gontram, owner


Host Eric Janssen chats with guest Angie Brekrus of Crescent Plumbing while enjoying appetizers at the event at Harvest.




Local basil and heirloom tomato flatbreads with housemade mozzarella; Citrus martinis; St. Isidore Farm baby beet salad with Goatsbeard Farm blue cheese and confit of duck with a sherry vinaigrette.


After appetizers, autumn-inspired tables were set for dining with natural accessories and fresh flowers arranged in a scooped-out squash.

Take the backdrop of autumn with its spectacular golden canvas, add fresh, local, seasonal foods presented with eco-rich flair, and you have the perfect setting for a naturally inspired party. And for one special evening at Harvest in the Clayton-Richmond Heights corridor, fall’s traditional color palette was infused with Earth’s most friendly color – green! 

Eric Janssen, president of Janssen Building and Development, and builder of the premiere St. Louis Homes & Lifestyles Living Green Showhouse, hosted a celebratory dinner party in appreciation of the sponsors and vendors participating in the Showhouse.

The SLHL “green” Showhouse, in partnership with ASID and benefiting Cardinal Glennon Children’s Medical Center, is set to debut this fall at the Tapawingo Golf Course. Environmentally responsible details abound in the 5,600-square-foot geothermal home, a marvel of efficient technology and design.

The host believed the thank-you party should reflect his company’s own commitment to eco-minded living. Harvest, the venue for the earth-friendly celebration, was an inspired choice.

Owner Steven Gontram said, “Over the last 12 years, our reputation has been established by utilizing local, organic ingredients as much as possible. We were the first restaurant to do entirely seasonal cuisine in St. Louis, actively changing our menu each season to reflect what’s available in the market and  always looking for peak flavor.”

Executive chef Nick Miller says this emphasis on local ingredients is “one of the best things” about his six years at Harvest. “It’s so inspiring to have the chance to do creative, seasonal menus with the freshest ingredients.” In a superb presentation that delighted the eye and the palate, he executed the local theme brilliantly with a party menu that included smoked Missouri rainbow trout and grilled Missouri rack of lamb.

The chef’s food artistry was complemented by fall-inspired table settings from designers and owners Connie Novotny and Marcia Herrmann of The Final Touch. Fresh flowers in scooped-out squashes were created by Connie for the tables, and soft candlelight reflected the celebratory mood. “Candles make any gathering special, but it’s important to choose carefully. With a fabulous menu like this one, you don’t want scented candles competing with the aromas of the wonderfully prepared food,” says Connie.”

Nick’s culinary magic inspired at least one guest to consider duplicating her favorite menu item at home. Angie Brekrus, a product specialist with Showhouse sponsor Crescent Plumbing, loves to cook and thought the local baby beet salad was “just fabulous!”

Asked if he had any favorite recipes, Nick said, “The Harvest bread pudding is a signature dish.” Steve Gontram agreed, saying that the brioche bread pudding is the most popular menu item.  For cooks who want to indulge in this classic comfort food at home, Nick suggested always using brioche (a rich French bread with a high egg and butter content) and added, “don’t overcook it!”

Join SLHL for Cooking School at our Living Green Showhouse. Catered by Harvest.









 


Green Cuisine

Prepared by Chef  Nick Miller of Harvest  
 
Appetizers:
•    Local Basil and Heirloom Tomato Flatbreads with Housemade Mozzarella

•    Scallops Wrapped in House-Cured Pancetta with Rosemary Oil

•    Smoked Missouri Rainbow Trout on Brioche Toast with Local Watercress  and a Red Onion Crème Fraîche

Salad: St. Isidore Farm Baby Beet Salad with Goatsbeard Farm Blue Cheese and Confit of Duck with a Sherry Vinaigrette

Entree: Grilled Missouri Rack of Lamb and Braised Lamb Shoulder with Wild Mushroom Gnocchi, Sweet Pipérade, and a Rosemary Natural Sauce.

Dessert: Warm Brioche Bread Pudding with Bourbon-Currant Sauce and Vanilla Whipped Cream
 


Executive Chef Nick Miller of Harvest

Design Tips from the interior design team at The Final Touch. www.shopthefinaltouch.net

•    Lighten up! Beeswax, soy and organic candles are earth-friendly and party-ready.

• Get your message out - Send invites in sustainable style by crafting personalized invitations using recycled materials.

•    Have a garden?  Show it off indoors with centerpieces fashioned from fall flowers or a fresh harvest of fall vegetables.

• Say goodnight with style – Have the evening’s recipes printed on recycled paper and tied with a raffia bow for every guest to take home.