November 03, 2009

Back of the House at the Terrace View

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The two sous chefs at Terrace View are left-to-right, Nick Cox and Casey Kohler. Cox attended to L’Ecole Culinaire to study the culinary arts, while Casey studied at St. Louis Community College at Forest Park. And, for all those interested... astrologically, they’re both under the sign of Aquarius.
The two sous chefs at Terrace View are left-to-right, Nick Cox and Casey Kohler. Cox attended to L’Ecole Culinaire to study the culinary arts, while Casey studied at St. Louis Community College at Forest Park. And, for all those interested... astrologically, they’re both under the sign of Aquarius.
Weighing the rib eye as he cuts, Nick Cox preps in the kitchen between the lunch and dinner crowds.
Weighing the rib eye as he cuts, Nick Cox preps in the kitchen between the lunch and dinner crowds.
All of Terrace Views steaks are from local (Missouri or Illinois) farmers. They are grass-fed, organic and no hormones or antibiotics have been used on the cattle. The rib eye is from Raincrow Ranch in Doniphan, Missouri.
All of Terrace Views steaks are from local (Missouri or Illinois) farmers. They are grass-fed, organic and no hormones or antibiotics have been used on the cattle. The rib eye is from Raincrow Ranch in Doniphan, Missouri.
Casey Cox takes a few burgers with cheese off the grill in order to be plated. Salmon is on the grill behind him, and the large pot of duck confit simmers on the stove-top.
Casey Cox takes a few burgers with cheese off the grill in order to be plated. Salmon is on the grill behind him, and the large pot of duck confit simmers on the stove-top.
Burgers, under the heat lamps, about to meet with their plate-mate, the fries!
Burgers, under the heat lamps, about to meet with their plate-mate, the fries!
Mmm… French fries and a burger. The menu item, Liluma’s Grassfed Burger, is served on its house-made bun with horseradish slaw and warm cheddar. You can always order it sans cheese.
Mmm… French fries and a burger. The menu item, Liluma’s Grassfed Burger, is served on its house-made bun with horseradish slaw and warm cheddar. You can always order it sans cheese.
Server Tommy Ng bringing the burgers out to the dining room. The choreography of the kitchen here is always a delicate dance.
Server Tommy Ng bringing the burgers out to the dining room. The choreography of the kitchen here is always a delicate dance.
Sous chef Nick Cox burning off the alcohol of the Domaine de Canton with VSOP Cognac (a French liqueur) for the salad dressing of the Terrace View’s 50-Mile salad.
Sous chef Nick Cox burning off the alcohol of the Domaine de Canton with VSOP Cognac (a French liqueur) for the salad dressing of the Terrace View’s 50-Mile salad.
Cox then adds cinnamon and cloves to the reduction and emulsifies it with extra virgin olive oil.
Cox then adds cinnamon and cloves to the reduction and emulsifies it with extra virgin olive oil.
This week, in the 50-Mile salad (and it often changes weekly, since all the fresh ingredients come from within 50 miles of St. Louis) is pumpkin, as seen above, fennel, arugula and house made ricotta cheese with freshly grated cinnamon.
This week, in the 50-Mile salad (and it often changes weekly, since all the fresh ingredients come from within 50 miles of St. Louis) is pumpkin, as seen above, fennel, arugula and house made ricotta cheese with freshly grated cinnamon.