The menu for the evening consisted of smoked chicken, grilled twice baked potatoes, grilled bacon wrapped green bean bundles, grilled Mexican corn on the cob and for dessert, grilled banana bread ice cream sandwiches.
Out of the 10 courses, 9 featured wild game as the star of each dish, the tenth being a special dessert. The goal was for each course to reflect Prasino’s style of highlighting fresh products.
Happy fall y’all! Admittedly, I love summer, but if I’m honest with myself, fall is my favorite season. There’s just something about the changing of the leaves, tasty comfort food, and the smell of a crackling fire in the fire pit that puts me in the mood to entertain. Recently I decided to do just that! Fall entertaining for me is super casual-- no formality at all.
STREETSCAPE: At what restaurant can we find you? CHEF PETE: At Erio’s Ristorante, which I’ve owned since 1971. My wife, Joan, bakes most of the desserts. STREETSCAPE: What inspired you to become a chef? CHEF PETE: I love cooking and eating Sicilian food. My mom loved cooking and I was with her in the kitchen all the time, along with my two sisters, in Sicily. We never went out to eat… we cooked from what we had on the farm. We loved going to the fish market two to three times a week, thoug...
What is your position there?
Chef Tim: The Family Arena in St. Charles County, Executive Chef.
StreetScape: What inspired you to become a chef?
Chef Tim: I loved cooking when I was a kid. When I was 15, I was persuaded by a few friends of mine to be a dishwasher at a restaurant in Kirkwood. Cartier’s was the name. I quickly realized I love the business and worked my way up to the Kitchen Manager by the age of 18.
Farm to table has become a very popular movement nationwide and I recently decided to host my own farm to table dinner party. I took a trip to the local farmer’s market to see what I could come up with, and after spending a couple of hours browsing the various vegetables, the flower shop, and doing some sampling, I came up with a wonderful fall menu. Some of my favorite vegetables are harvested in the fall, and not only are they flavorful, they make a pleasing presentation with their beautiful...