Tuesday, February 22, 2011

Chef Chris Bork of the Mud House

Posted By on Tue, Feb 22, 2011 at 2:00 PM

Page 2 of 2

Bork began by finding local farmers and vendors. When he wants to serve smoked pork, he does the smoking himself. Relishes, marmalades and soups are prepared with seasonal ingredients. Pastries and quick breads are served warm from a tiny kitchen that recently received a complete overhaul, complete with the addition of hoods and new ovens. What he doesn't prepare in-house, Bork buys from local purveyors. Crusty and tart loaves of bread, for instance, come courtesy of Five Bistro's baker, Alex Carlson.

Guests chowed down on a main course of roasted local prime rib with fingerling potatoes at a recent Mud House "Chef Night Dinner. - HOLLY FANN
  • Holly Fann
  • Guests chowed down on a main course of roasted local prime rib with fingerling potatoes at a recent Mud House "Chef Night Dinner.

Next came the Chef Nights. On two evenings each month, the Mud House keeps its doors open past the usual sundown closing time and offers a multi-course tasting menu, served family-style. A recent Chef Night featured a poached egg with truffle oil, ham fat and chorizo purée, abd local prime rib with demi-glace and roasted fingerling potatoes. Highlights from the upcoming March menu include bacon consommé with clams and roasted leek, roasted scallops, pork belly with caramelized fennel and a very cheeky homemade "pop tart." Reservations sell out quickly; the waiting list last month nearly matched the Mud House's 35-seat capacity for service.

The Mud House offers family-style seating at tables that used to be bowling-lane surfaces. - HOLLY FANN
  • Holly Fann
  • The Mud House offers family-style seating at tables that used to be bowling-lane surfaces.

The arrival of spring will bring regular dinner service. "We're hoping to start dinners in April," Bork says. "It takes money and it takes time, but I'm excited.

"More and more people are looking at us as a restaurant that serves coffee instead of a coffee shop that serves food," the chef elaborates. "We're more and more food-driven, every day that passes."

Tags: ,

Best Things to Do In St. Louis

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

© 2019 Riverfront Times

Website powered by Foundation