Peppered Balsamic Strawberries + scenes from late spring!
My inaugural pop-up, Late Spring was even more beautiful than I could have ever imagined, largely due to the people who helped me along in the process. Before we get to these peppered balsamic strawberries, I have a few people to thank.
Lisa, I literally could not have pulled this off without you. Like very literally, you made the night so seamless and smooth. Eckert’s, and Urban Chestnut the local berries and beer were a hit. Chris, my husband who wildly supports each one of my crazy ideas. And to the guests, it was your kindness and enthusiasm and presence that made this night the one that it was. Thank you! The menu was comprised of local produce and cheese and bread and booze and beer. And, it was perfect.
LATE SPRING – May 19, 2016
pinckney bend gin, contratto bitter, strawberry shrub, retrailer chamomile syrup
union loafers baguette, baetje goat cheese, micro pea shoots
fennel, kohlrabi, celery, radish, micro greens, turmeric, lemon
arborio rice, asparagus, radish, rosy buck farm hens egg
coconut panna cotta, eckert’s strawberries, saba, buckwheat groats
art in the age rhubarb, amaro montenegro, rose water, retrailer rose syrup
And now – I’m super pumped and proud to announce that my next pop-up, Midsummer will be taking place July 14 at Living Room. I’m honored and excited to be cooking in that space. The folks of the Living Room are doing some incredible things in St. Louis. It will be an evening to sip cocktails and beer and wine and coffee and eat all the very best produce that Missouri has to offer in the dogs days of summer. If you’re a purveyor and you’d like to include your goods at my next event, send me a message. I’d love to collaborate.
To check out the menu and purchase tickets to Midsummer, click here!
Now for these peppered balsamic strawberries. This season, this summer, I’m all about black pepper and balsamic and berries together. I know that basil and berries are an obvious choice, and a favorite for most, but I urge you to skip that classic and give this trio of flavors a try. They’re sweet, but not too sweet, a tad savory and are exceptionally well-balanced. They’re delicious over a variety of things, including the coconut panna cotta I made for the Late Spring dessert course.
Local friends, I hope to see you at Midsummer. All the love, all the time, xx.
- 3 cups strawberries, sliced
- 1 tablespoon balsamic vinegar
- 1 - 2 tablespoons maple syrup (or honey)
- ¼ teaspoon himalayan or sea salt
- ⅛ teaspoon black pepper
- Mix all of the ingredients together in a bowl, and allow to sit for at least 5 minutes, while stirring occasionally.
- Serve immediately or store in the refrigerator for future use.
This post is in partnership with Eckert’s + Urban Chestnut Brewing Company; thanks for supplying those beautiful berries and delicious beers!