September 15, 2009

Back of the House at Seasons Bistro

Go inside Seasons St. Louis French American Bistro in Chesterfield. Ian Froeb has the review here. All photos by Jennifer Silverberg.
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Father and son duo, Bill (left) and Benjamin McNabb.  They opened Seasons St. Louis with Bill’s wife (Benjamin’s mother) in March. As the restaurant name suggests, they will be changing the menu on September 22 for the fall season, but in the meantime, I photographed a four course meal with some of their favorite ingredients.
Father and son duo, Bill (left) and Benjamin McNabb. They opened Seasons St. Louis with Bill’s wife (Benjamin’s mother) in March. As the restaurant name suggests, they will be changing the menu on September 22 for the fall season, but in the meantime, I photographed a four course meal with some of their favorite ingredients.
First was an Heirloom Tomato Terrine. The beginnings of the dish: laying down the bed of mache to gently cradle the terrine.
First was an Heirloom Tomato Terrine. The beginnings of the dish: laying down the bed of mache to gently cradle the terrine.
The Heirloom Tomato Terrine is a sliced loaf of heirloom tomatoes, paper-thin prosciutto, fresh mozzarella, house-made spinach pasta, baby mache, basil oil and balsamic gastrique.
The Heirloom Tomato Terrine is a sliced loaf of heirloom tomatoes, paper-thin prosciutto, fresh mozzarella, house-made spinach pasta, baby mache, basil oil and balsamic gastrique.
The Heirloom Tomato Terrine is a sliced loaf of heirloom tomatoes, paper-thin prosciutto, fresh mozzarella, house-made spinach pasta, baby mache, basil oil and balsamic gastrique.
The Heirloom Tomato Terrine is a sliced loaf of heirloom tomatoes, paper-thin prosciutto, fresh mozzarella, house-made spinach pasta, baby mache, basil oil and balsamic gastrique.
Benjamin’s co-chef in the kitchen is Chef Josh Striplin. The two worked together at The Fox Theatre, in its kitchen, before making the jump to Seasons St. Louis.
Benjamin’s co-chef in the kitchen is Chef Josh Striplin. The two worked together at The Fox Theatre, in its kitchen, before making the jump to Seasons St. Louis.
Josh and Benjamin make the pastas fresh, in-house. Here they are preparing the third course of Shrimp scampi.
Josh and Benjamin make the pastas fresh, in-house. Here they are preparing the third course of Shrimp scampi.
Our plated third course, shrimp scampi. The scampi is a combination of Seasons’ house-made linguine, a chiffonade of fresh basil, toasted pine nuts, grated parmesan, white wine garlic sauce, house-made pesto and balsamic gastrique.
Our plated third course, shrimp scampi. The scampi is a combination of Seasons’ house-made linguine, a chiffonade of fresh basil, toasted pine nuts, grated parmesan, white wine garlic sauce, house-made pesto and balsamic gastrique.
Co-chef Benjamin McNabb relaxing, if only for a moment, on the “patio” of Seasons St. Louis in Chesterfield.
Co-chef Benjamin McNabb relaxing, if only for a moment, on the “patio” of Seasons St. Louis in Chesterfield.
And finally, our fourth course. A beautifully fresh peach cobbler. The cobbler is made from succulent local peaches, streusel topping and served with house-made vanilla bean ice cream.
And finally, our fourth course. A beautifully fresh peach cobbler. The cobbler is made from succulent local peaches, streusel topping and served with house-made vanilla bean ice cream.
Co-Chef Josh Striplin of Seasons St. Louis allowed himself to be “stolen” away from the Fox in order to come work with friend/co-worker Benjamin and his family.
Co-Chef Josh Striplin of Seasons St. Louis allowed himself to be “stolen” away from the Fox in order to come work with friend/co-worker Benjamin and his family.