Wednesday, November 25, 2009

Farm to the tables at Blue Bird Bistro

Posted By on Wed, Nov 25, 2009 at 11:15 AM

click to enlarge bluebird.112509.jpg

It doesn't get much closer to the farm than the Blue Bird Bistro this week, with two events at the West Side restaurant that consistently looks to showcase local produce and meat.

The Wednesday Table Series continues tonight at 7:30 p.m. The communal dining experience is a four-course offering with a complimentary glass of Con Class Verdejo from Spain or Belluruche Cotes du Rhone from France. 

The first course is wild shrimp in natural bacon with rosemary (from the restaurant's garden) in a buerre blanc sauce. Then it's Nature's Choice Biodynamic purple and white fingerling potatoes topped with Johnson County Community College farm spinach. The third course is New Grass Bison short ribs slow cooked with Thane Palmberg Farm carrots. The meal finishes with a baked Arkansas black apple served with housemade organic sugar chard and ice cream. Dinner is $40 per person and reservations aren't necessary as long as there's a spot open in the dining room.

The Blue Bird Bistro follows that with the Farmer's Table Dinner on Saturday, November 28, between 6 and 9 p.m. This dinner features produce from Organic Way Farm in Milo, Missouri, and Nature's Choice Biodynamic Farm in St. Joseph. Farmers from both properties will be there for the cocktail hour and dining with guests at a special seating set for 7:45 p.m.  

The five-course meal features poached swiss chard with Campo Lindo chicken and Thane Palmberg glazed carrots. There's also chestnut soup from Nature's Choice paired with Beau Solis Farm oyster mushrooms and herbs from the restaurant's garden, and a salad of Busy Bee Acres Farm granny smith apple, Thane Palmberg radish and Beau Solis pea shoots. Another course features New Grass bison tenderloin, Thane Palmberg Beets and Good Nature Family Farm ricotta on JCCC farm Russian cale. The dessert: Busy Bee honey over JCCC Farm spinach cake.

For that, you need reservations, so call 816-221-7559. This dinner is $45 with vegetarian substitutions and a wine pairing (add $20) available. 

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