The Mississippi River Dinner series at the Four Seasons Hotel St. Louis continues next month with a collaboration between two executive chefs and a focus on regional cuisine.
Chefs Kelley Schmidt (Four Seasons St. Louis) and Martin Morelli (Four Seasons Minneapolis) are partnering to create a menu that utilizes local cuisines from each region along the Mississippi River. Dakota-raised bison – a nod to Schmidt, who hails from Mandan, North Dakota – will be served alongside Minnesota wild rice and duck, all brought together with live-fire roasting fueled by Missouri oak.
The dinner, on Friday, Sept. 22, is designed to showcase the culinary artistry of both the visiting and host chefs from Four Seasons properties that sit along the Mississippi.
The evening begins at 6 p.m. on the Cinder House terrace at the Four Seasons with passes canapés, a bespoke cocktail and the opportunity for guests to interact with the chefs. Dinner, a multi-course meal served family-style, will be served in the Cinder House dining room. Dessert from Four Seasons Minneapolis executive pastry chef Eddy Dhenin will be among the offerings. There will also be an option to pair wine with each course.
The full menu includes:
Cocktail
- St. Louis – Sparkling Lemon Drop – Hendrick’s gin, limoncello, moscato, lemon juice, club soda
Appetizers
- Minneapolis – Mini Juicy Lucys – a Twin Cities culinary icon with Beef Sliders, Marieke Smoked Gouda, B&B Pickle, Dijonnaise
- St. Louis – Smoked Missouri Trout Tartine; house-baked baguette, pickled mustard seeds, chive
Starter
- St. Louis – Dakota Bison Carpaccio; choke cherry, arugula, brioche crostini
Entrees
- Minneapolis – Spice Crusted Dakota Duck Breast with Birch-Infused Duck Jus, Dirty Wild Rice with Honeycrisp Apple
- Baby Kale – shaved kohlrabi, walnut, Wisconsin bleu cheese
- St. Louis – roasted acorn squash, citrus, aromatic spices, walnuts
Dessert
- Minneapolis – Olive Oil Cake; Labneh Gelato, citrus segment, clementine, olive oil snow
The Mississippi Dinner experience (the second of two) is $125 per person. An optional sommelier-curated wine pairing is available for $75 each. Reservations are required via Open Table.
