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pillows and an underground dinner

John and I have an ongoing game where John makes the bed and arranges the pillows in an artistic fashion then titles his creation.  He was particularly proud of this installation called Hiding Pillow.  Here's a shot of the artiste with his creation (c 2012).  As John explained it to me, the large pillows are turned around in their quest to search for their young, fellow pillow.  Eagle eyes will be able to spot where the pillow is hiding.

In other news, we attended an Underground Dinner last night.  This underground food craze is all the rage across the US though we've only recently learned of it.  The couple sitting next to us were treated to dinner by their brother who runs underground dinners in Jackson Hole, WY.  The crew that puts on underground dinners in St. Louis is known as entre.  Here's how it works.  We signed up for entre's mailing list and received an email a month ago, asking us if we wanted to join their dinner June 15 or 16.  We signed up for June 15.  Yesterday at midday, they sent us the location and revealed the five course prix fixe menu awaiting us that evening.
The location was Kuhs Farm, known for a three-tiered garden built by German POWs during WWI and their horse rescue program through which we met the great-great granddaughter of Secretariat last night.  The first photo shows John and I on the farm grounds with the confluence of the rivers behind us.  Mercifully, the bluff overlooking the river resulted in gentle breezes to compensate for the 90+ degree weather.  The second photo reveals part of the three-tiered garden.  In the third photo, you can see the May Pole-like decor with Moroccan-themed lights to accent the Moroccan-themed meal.
For all those foodies out there, here's the menu:
signature cocktail: blackberry infused aquavit, moroccan spiced simply syrup, lemonada and mint.
(the menu, is themed around the idea of a summer bbq but with moroccan inspired flavors.)
course one: trio of deviled eggs: za'atar, smoke and vadouvan
course two: watermelon, harissa, chickpeas
course three: chilled pea and mint soup, preserved lemon
-intermezzo- orange blossom water push pop with gooseberries
main: "bbq" chicken with red charmoula, grits and rainbow chard (served family style)
dessert: goat milk panna cotta, allspice candied lemon peel, blueberry and sesame brittle.
And, finally, you can see John enjoying his push pop at the family-style long table where we ate.  John opted for a beer pairing and I went for the wine pairing.  I'll be reviewing the meal and experience on yelp.  John and I agreed, overall, it was four (out of five) stars.  The experience was unbeatable.  Who even knew this place existed so nearby?  It was a mere 30 minutes from our home.  The food was good but there were a number of items that didn't appeal to our palates.  The signature cocktail was aMAZing and definitely worth replicating.  When they say, "moroccan spiced," they mean cinnamon and cayenne.


Unknown said…
cinnamon cayenne - now there's a pairing

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