March 2011: The Rieger Hotel Grill & Exchange
Thanks to the more than two dozen guests that attended The Rieger event. Chef Howard Hanna and staff served up a delicious 4-course meal with a rum-based punch at the reception preceding the dinner. The photographs by Paul M. Ingold are a visual treat of the night’s fare.
The dinner began with a dish of sweet potatoes topped with local farm fresh egg, goat cheese, and a drizzle of balsamic vinegar. The acidic vinegar offset the sweetness of the root vegetable for an inspired flavor pairing. The tang of goat cheese cut the richness of the egg yolk.
A petite but hearty serving of tagliatelle al coniglio, featuring Rare Hare Barns rabbit, followed. The dish was a touch salty but rustic and appealing. The main event arrived next. Chef Howard Hanna entered the dining room with a whole section of slow-roasted porchetta. This heritage breed pork from Paradise Locker Meats was carved tableside and served with family-style sides of local polenta, slightly coarse in texture but creamy to taste, and braised tuscan kale.
For the finale, the servers brough out sformato, a light, mousse-like ice cream that used candied Missouri Northern Pecans, cream from Shatto, and eggs from Campo Lindo.
The group savored local and regional flavors appropriate to the late winter/early spring season.
Join us for the next event at Green Dirt Farm in April.
Check out more photos from this event here.