Everyone, please welcome Kim Shreck, who was kind enough to write a guest post on the fabulous Slow Food-sponsored Lambstravaganza in Missouri. Kim often chimes in here with advice for vegetarian dishes, but the below post is her first forray back into the the carnivore world in years. Enjoy!
Dear What I Made For Dinner readers:
Mr. Hillebrand demonstrated his commitment to all phases of food production by standing amid his sheep in their grazing field, hoisting a clump of grass above his head at the beginning of the tour of his farm, declaring, "It is here where
Slow Food is good, clean, and fair food. We believe that the food we eat should taste good, that it should be produced in a clean way that does not harm the environment, animal welfare, or our health, and that food producers should receive fair compensation for their work.
We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.
Josh Galliano of Monarch, one my favorite St. Louis chefs, forever cemented his place in my affections when he attempted to give all the credit for this wonderful dish to the teen aged Hillebrand daughter (below, holding the brown kidd), who milked the goats for the feta garnish to his leg of lamb, leaving her beaming with pride as she was applauded by ~85 happy diners.
The fifth and sixth lamb dishes were both superb. Another favorite St. Louis chef, Gerard Craft of Niche, demonstrated why he continues to win most of the "best of" awards, as well as why he was a finalist for the James Beard nomination for Best Midwestern Chef earlier this year. His "Faggotini" (or little purses) of lambs' tongue floating in a delicate lamb and mint broth and topped with crushed cocoa nibs put a whole new spin on the pairing of lamb and mint, as well as mint and chocolate.
Chef Lou Rook of Annie Gunn's made some heavenly, soft-as-butter and equally rich, lamb chops cut from whole racks. Words cannot describe how perfectly simple and simply delightful this dish was, so hopefully the picture speaks for itself.
A tough act to follow, to be sure, but Christy Augustin, also of Sidney Street Cafe, did not disappoint with her lovely pistachio cream-filled pate choux served with local strawberries, jam, and honey. One must admire not only the