Supper In A Cotton Field

Recently I received an invitation to attend a Supper in a Cotton Field by the River Heritage Association, a large tourism organization reaching from Festus to the boot heel. Yep, how can you pass up an invitation like that? Supper in a Cotton Field?When we pulled up at the event it was obvious this was gonna be good. We were greeted by a smiley lady, Silvey Baker, who invited us to “Go pick cotton”. Music and wine were combined with an unbelievable supper and one heck of a sunset.River Heritage Association was initially organized in 1984 with a membership encompassing the counties of Ste. Genevieve, St. Francois, Jefferson, Bollinger, Madison, Perry, Cape Girardeau, Scott, Mississippi, Stoddard, New Madrid, Pemiscot and Dunklin.34The purpose of River Heritage Association is to develop, promote and engage in tourist- related programs and promote cultural heritage, agri-tourism, tourist destinations and other tourism related entities within the region. Membership in the association is available to any individual or business interested in promoting and marketing tourism within southeast Missouri.Supper in the Cotton Field is a new River Heritage outreach. Its purpose was to promote and highlight agricultural products and diversity in southeast Missouri by presenting a farm-to-table meal using as many local and regional farm products as possible. The meal was catered by Chef Adam Glenn from The Glenn Restaurant in Mississippi County near Charleston.35We asked Chef Adam Glenn about his meal.The meal started with a fruit and cheese board. Followed by a tomato strawberry arugula salad, simply dressed with lemon juice and honey. Also a sweet corn soup made with corn from our family farm.The entree consisted of smoked prime brisket and citrus peppercorn chicken. We had apple bread pudding with cinnamon ice cream.The potato dish is of my creation in between a boulangerie and a pommels Anna. The vegetable dish with the purple delight sweet potatoes, oh Henry sweet potatoes, baby gold potatoes, kale, onions, all locally sourced from Mike Mueller’s greenhouse.Adam started cooking when he was 21. After touring a fine dining restaurant Adam put college on the side line and worked his way up the ladder at a nice restaurant. He moved to Portland to attend culinary school then worked for French master chef Phillipe Boulout for more than two years. It was that experience that was the foundation for Adam’s style.36Adam opened The Glenn Restaurant in Charleston, Missouri on February 21, 2014 and he’s never looked back. He tries to incorporate local ingredients as much as possible in all his dishes at The Glenn. Lunch at The Glenn through the week is quick and affordable and dinner is just divine with menu items such as Shrimp and Grits, Fried Green tomatoes with house made spicy remoulade, Braised pork shoulder, cornmeal crusted catfish, grilled rib-eye, shrimp étouffée,…The Glenn -dineattheglenn.comAnyone interested in joining the River Heritage Association contact Shirley Perry 573-748-5510 or email us at riverheritage@yahoo.com3231

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