Montelle Winery’s breathtaking valley views from atop the Osage Ridge make an unforgettable dining experience. Photo courtesy of Montelle WineryWarm weather, blue skies and a tank of gas are all the ingredients I need to satisfy my cravings for culinary adventures.
These adventures are best found off the interstate along the backroads that wind through small towns and villages; places where everything from haute cuisine to down-home cooking flourish; destinations where farm markets thrive with wineries, distilleries and brew pubs; spots to eat, sip and shop, each promising flavorful experiences that will entreat you to return for a second helping.
Missouri’s star agritourism attractions are its vineyards and wineries that dot the backroads throughout the state. There are over 130 wineries, of which many offer unique dining venues, such as Montelle Winery. Located in the Missouri River bottoms off Missouri Route 94, Montelle’s winemaker and owner Tony Kooyumijian has recently opened its Parliament Room, the new location for this year’s wine dinners. The terraced decks, which have the best sunset in the valley, are nestled within the winery’s woodlands. It remains a favored spot to sip and nosh items offered at the winery’s Klondike Café.
Cross back over the Missouri River on Missouri Route 19 into Hermann, and take the backroads south. Just outside of town, situated on Frene Creek, is Missouri’s oldest family-owned winery, Adam Puchta. Seventh-generation vintner, Chef Parker Puchta, has added fun interactive dinners to the calendar. The must-try for foodies and hipsters: the Cook Your Own Steak Night, held monthly, June through October. The concept is simple. Bring your own steak, or order a slab of prime rib, then step up to the fire pits and grill. Beyond the firepits, the winery provides all the fixins’ (spices and utensils). To complete the meal are optional side dishes, beer, wine slushies and of course, wine, available for sale.
I often prefer impromptu picnics. The best is assembled on the fly, with delicacies purchased from roadside stands, markets and shops. Consider filling your basket with artisan-made, German-style sausages from Hermann WurstHaus. Owner and head wurstmeister, Mike Sloan, can suggest the perfect mix of Missouri-made cheeses and condiments to complement his award-winning wursts, hams and smoked turkey. The only thing missing is “a loaf of bread, a jug of wine and thou,” the ultimate ingredients to complete a romantic roadside picnic.
Gourmets will want to add Stone Soup Cottage to their dining bucket list. Housed in a charming farm cottage and barn in Cottleville, Missouri, the James Beard-nominated Stone Cold Cottage is the creation of Chef Carl McConnell and his wife and co-owner, Nancy. Stone Soup Cottage has become the outpost for haute cuisine in St. Charles County. Menus change monthly and are served la russe, meaning multiple courses. While multi-course dinners may sound pretentious, Stone Soup Cottage is not. The dress code is relaxed. Dress business casual or dress up. Either way, you’ll fit in comfortably at what’s considered to be one of the area’s most stylish dining venues. However, you need to plan ahead and book early. Tables book well over a month in advance.
Two favorite dining adventures are located off the backroads in Calhoun County in Illinois. Begin with crossing the Mississippi River on the Golden Eagle Ferry. River ferries run seasonally, seven days a week, however, I recommend a weekend trip. That’s when farm and orchard roadside stands pop up along the way to the Wittmond Hotel. The Wittmond dates back to 1847, when it first opened as a trading post, before morphing into a hotel and eatery in the 1860s. Dinner is a step back in time – served family style in overflowing bowls, with platters of fried chicken, dumplings and roast beef. A similar menu is served at another historic outpost, Diamond Mineral Springs.
Photo by Suzanne Corbett
Located about 30 minutes from the Gateway Arch near Highland, Illinois, Diamond Mineral Springs is surrounded by farmland. Back in the day, the “Springs” was a chic destination spa hotel, where guests indulged in mineral waters, restful surroundings and bountiful tables. The spa is gone, but the dining remains. Family-style dinners are served in the original hotel dining room, with fancier fare, such as Chilean Sea Bass and succulent steaks offered at the adjacent Back Porch. Both menus feature the Spring’s famous Foot-Hi Pies.
