“This has always been my dream.” Chef Kevin Willmann created Farmhaus restaurant in St. Louis to showcase his passion for using the freshest ingredients grown locally.
Willmann’s food represents the bounty of the region with ingredients grown in Missouri and Illinois and from the Mississippi River that flows between the two states. He espouses a “nose to tail” philosophy, using every part of the animal on his menu. Willmann prepared a six-course dinner for National Press Foundation journalists who traveled to St. Louis to learn about food and farm sustainability. With each course, the chef discussed the local derivation of the ingredients.
This program is funded by Monsanto, Organic Trade Association, AARP Foundation, American Farm Bureau Federation. NPF is solely responsible for the content.