As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too.
During the interview, several key topics are covered:
- Zane's background in food & the restaurant industry.
- The restaurant's unique concept of combining a restaurant and garden center, offering guests a garden atmosphere and relaxed dining experience.
- Zane emphasis on seasonality and freshness in his menu planning, focusing on using the freshest ingredients available each season.
- The on-site herb garden at Bowood, where they grow a variety of herbs used in their dishes, ensuring the utmost freshness and flavor.
- The growth of Niche from one restaurant to a network of great neighborhood chef-driven experiences throughout St. Louis under direction of chef Gerard Craft.
We also talk through the challenges and rewards of working in the restaurant world in a few different ways:
- The misconception of the glamourous chef life portrayed online and in the media versus the hard work and dedication required in the industry.
- The importance of building relationships with local farmers and the need for flexbility at times due to complications of weather, etc.
Links Available:
- Bowood by Niche website: https://www.bowoodbyniche.com/
- A video on the on-site herb garden at Bowood: https://youtu.be/gqA877w1kpw
- Detailed show notes post & photos on additional info https://groundedbythefarm.com/seasonal-cooking-zane-dearien/
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