Some 30 miles from downtown, near Eureka, is a magical land where acclaimed chefs prepare Sunday suppers in a refurbished barn, fields yield a kaleidoscope of organic produce, and rows of grapevines cling to the hills. Claverach Farms, St. Louis' purest incarnation of the slow-food movement, is the place to truly experience the often touted but not-so-often realized farm-to-table movement. The table, after all, is actually at the farm, and that's exactly where diners fortunate enough to get in on one of Claverach's Sunday suppers sit — in a barn, to be precise. While getting in on the foodie fun takes a bit of effort — interested patrons must e-mail the farm at firstname.lastname@example.org to be included on the small guest list — the reward of such efforts is some of the freshest, most lovingly produced seasonal food that the area has to offer.
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