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The Libertine: Local chef gets exotic by keeping ingredients local

Restaurant: The Libertine, 7927 Forsythe Blvd., Clayton, Mo. 63105

Person of interest: Executive Chef and co-owner Josh Galliano, 36, is a native of New Orleans and currently lives in Okawville, Ill. He went to culinary school in London. He builds his menu around local meat and produce, so the menu changes with the seasons to reflect what is fresh and available during that time. The restaurant bakes its own bread and has an extensive cocktail selection.

What to know: Galliano is famous for his Southern fried chicken — it takes a week to prepare — and it’s available every second Sunday of the month. Galliano has received numerous awards including Food & Wine magazine's People’s Best New Chef, Midwest, and was a 2014 semifinalist for the mid-west James Beard Foundation Award.

Phone: (314) 862-2999

Web: libertinestl.com

Yelp: The Libertine on Yelp

Urbanspoon: TheLibertine on Urbanspoon

Cuisine: New American, Cajun influenced

Specialties: The menu is locally sourced and changes with the seasons.

Most popular dish: The Crispy Pig Tails appetizer has garnered rave reviews on Yelp.

Entrée price range: $11-$30

Dress code, reservations, busiest times: The dress code is casual. Reservations can be made by calling (314) 862-2999 or via their website.

Hours: 5-9 p.m., Tuesday through Thursday and Sunday; 5-10 p.m., Friday and Saturday.

Make it yourself: Galliano shares his recipe for Down South Breakfast.

Creole cream cheese, quick pickled rhubarb, lime, granolaServes 6

1 gallon skim milk

1 cup buttermilk, preferably Bulgarian style

1/4 rennet tablet, crushed

Heavy cream, as needed and preferably Kalona organic brand

1. In a heavy bottom pot, heat the milk, buttermilk and crushed rennet tablet to 80 degrees F. Once the dairy mixture reaches that temperature, removed the pot from the stove and cover. Leave the pot in a warm place for about 5 hours.

2. Once the allotted time is over, strain the cheese curds through a cheesecloth-lined strainer set over a bowl. Allow the curds to drain, preferably in a refrigerator. Continue to drain the curds until the texture resembles soft cottage cheese.

3. Reserve the whey for another use, and place the cheese curds in an airtight container. Before putting the lid on the container, drizzle the heavy cream over the top of the curds. Store in the refrigerator until ready to use.

2 stalks rhubarb, peeled

2 Tbsp Pok Pok Som Tamarind Vinegar

1 Tbsp Honey

1 tsp Szechuan peppercorns, crushed

1. Slice the rhubarb crosswise about 1/4-inch thick. Place the rhubarb pieces in a small Ziploc bag.

2. In a small pot, heat the vinegar, honey, and peppercorns to a simmer over medium heat, then pour the liquid into the Ziploc bag with the rhubarb. Press out any excess air, then seal the top.

3. Allow the rhubarb to cool at room temperature, then transfer to a refrigerator until ready to use.

1 1/4 cups rolled oats

1/2 cup almonds, chopped

1/4 cup sunflower seeds, not salted

2 Tbsp benne seeds

2 Tbsp light brown sugar

1/2 tsp cinnamon, ground

1/4 tsp ginger, ground

2 Tbsp cane syrup or sorghum molasses

1/4 tsp Kosher salt

2 tsp canola oil

2 Tbsp grated coconut

1. Mix together all of the dry ingredients in a bowl. In a separate bowl, mix together all of the wet ingredients.

2. Combine the wet and dry ingredients together. Spread this mixture onto a baking tray lined with parchment paper.

3. Bake in a 250 F oven for 45 minutes. Stir occasionally, and when done cooking, allow the granola to cool to room temperature.

3 limes

6 Tbsp sugar

Water, as needed

1. Peel the limes using a speed peeler. Juice the limes.

2. Blanch the lime zest 3 times, each time starting with cold water and shocking the peels in ice water after each cooking instance.

3. Place the blanched lime zest in a blender along with the sugar and the lime juice. Puree these ingredients together until a smooth paste forms. Some water may be needed to help form the puree.

4. Transfer the lime curd to a squeeze bottle and reserve in a refrigerator until ready to use.

Extra virgin olive oil

1. Make a small spiral in the center of each plate with the lime curd.

2. Place a small mound of the Creole Cream Cheese in the middle of the plate, directly over the lime curd. Make dots of the lime curd around the Creole Cream Cheese.

3. Sprinkle the granola over the cheese.

4. Place an equal amount of rhubarb on each plate, about 10-12 pieces on each plate.

5. Pour a thin ribbon of extra virgin olive oil around the cheese.

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