Regional Foods at Taste for the Arts
Organizations linking farmers and their produce with specialty chefs are springing up across the United States. They all share a philosophy which fosters a relationship supportive of local agriculture and also create a special culinary experience for people who come to enjoy the foods.
We strive to work with farmers with all our events sponsored by Hermann Farm & Museum.
We decorated the Country Fair with corn stalks and locally grown pumpkins, and served freshly squeezed lemonade and apple cider at or fall harvest event. We are hosting classes on how to make artisan cheese using local milk products from goats and cows, and at our December winter events you'll find us simmering locally grown root vegetables and meat products in cast iron while making our Lewis and Clark Bison stew. Chestnuts from a Missouri grower were roasted over an open fire at Christmas time.
This Summer we embrace this philosophy again by providing a similar venue for this culinary network to continue with the foods offered at this year's Taste For the Arts. We'll be serving locally harvested foods from area producers and food grown within 50 miles of the event, which exemplifies not only arts of the region, but foods of the region as well.
Menu To Be Announced
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