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It’s Playtime at Bixby’s Exhibition-Inspired Cocktail Party

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Dine on Sophisticated Versions of your Childhood Favorites, Take a Trip Down Memory Lane and Share the Joy of a New Toy with A Child in Need

In conjunction with the Missouri History Museum’s current exhibit, Bixby’s is throwing a special Act Like A Kid | Benefit A Kid cocktail party. To ensure all local children can act like a kid this holiday season, guests are asked to bring a new, unwrapped toy to be donated to a child in need. In return, Bixby’s will give you a complimentary signature cocktail and a gift card to enjoy lunch at the restaurant in 2017! Purchase your tickets today!

The details for the event are as follows:

WHAT: An evening of sheer fun and nostalgia, guests dine on sophisticated versions of their favorite childhood foods with heavy hors d’oeuvres from Bixby’s chef! Act like a kid, but sip responsibly from the full cash bar and enjoy Bixby’s signature cocktail of the evening, The Time Traveler.

Straight from the curator, hear the stories of the kids who played with these toys, the adults who bought them, the child-rearing experts who judged them, and the people who invented them, before heading on an after-hours tour of the exhibition: Toys of the ‘50s, ‘60s and ‘70s.

WHEN:     Act Like A Kid | Benefit a Kid on Tuesday, November 29, 2016 from 5:30-7:30 p.m.

WHERE:  Bixby’s, located on the second floor of the Missouri History Museum

COST:       The price is $25 for Missouri History Museum Members and $30 for non-members. The price includes heavy hors d’oeuvres, one complimentary signature cocktail per adult and insider insights from the curator. Tours of the Toys of the ‘50s, ‘60s and ‘70s exhibition are free.

MENU:

Deep Dish Pizza
roasted mushrooms, truffle oil

“Better than Kraft” Swiss Cheese Fondue
apple, pear, bread and vegetable dippers

Pigs in a Blanket
a side of hot mustard

Cloudy with a Chance of Swedish Meatballs
cream sauce

Mom says Eat Your Veggies
seasonal crudité & French onion dip

GAME Changing Dessert Trio
Scrabble Sugar Cookies, Candy Land cupcakes, Domino brownies

3 Ways to Use Kohlrabi, Cabbage’s Cousin

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3 Ways to Use Kohlrabi, Cabbage’s Cousin

By Nancy Stiles

Feast Magazine: In Season

A cousin of cabbage, kohlrabi can be eaten cooked or raw and comes in green and purple varieties. Chefs love it for its crunchy texture and hint of spice.

Bixby’s

Bixby’s executive chef William Volny is excited to bring back kohlrabi this month in several preparations at the lunch-and-brunch spot inside the Missouri History Museum in St. Louis. Kohlrabi “scallops” replace the restaurant’s popular seasonal root veggie tart: Volny cuts the kohlrabi a little bigger than a normal scallop, sears it in butter on both sides and finishes it in the oven, as it’s a little dense. The “scallops” sit atop a butter bean-kohlrabi purée in a housemade tart crust, topped with braised kale, capers, lemon and a drizzle of parsley oil. They’re served with quinoa, roasted carrots, Brussels sprouts and a red- and green-kohlrabi slaw in a tarragon vinaigrette. “It absorbs a lot of flavors around it so you can work with it and make it taste differently,” he says. Volny also made kohlrabi fritters for the brunch Benedict this spring; look for that to make a comeback in the fall.

Bixby’s, 5700 Lindell Blvd., at the Missouri History Museum, Forest Park, St. Louis, Missouri, 314.361.7313, bixbys-mohistory.com

Gilardi’s Ristorante

Chef-owner James Martin takes pride in showcasing local vegetables on the menu at Gilardi’s Ristorante in Springfield, Missouri’s historic downtown, especially those he grows himself in the restaurant’s two gardens. He recently planted kohlrabi that he’ll harvest in the spring, but for now, his kohlrabi Parmesan is made from veggies sourced from local farmers’ markets. Martin starts by making kohlrabi patties that are breaded in a basil-oregano panko blend and then seared in clarified butter. He tops the patties with fresh marinara and mozzarella before finishing them in the oven. “I wanted to do something different with kohlrabi, and that just came out,” Martin says. “I think a couple glasses of wine probably helped me, as well!” He says customers often come into Gilardi’s asking what to do with produce they see at the farmers’ market but aren’t sure how to cook at home, like kohlrabi. “If you’re a new cook or someone who hasn’t cooked with [kohlrabi] before, just follow the recipe, and it’s very easy.”

Gilardi’s Ristorante, 820 E. Walnut St. Suite A, Springfield, Missouri, 417.862.6400,gilardisonwalnut.com

The Maine Course

Each week, chef-owner Kevn Minnick gets between 40 and 60 pounds of fresh seafood delivered to The Maine Course in Quincy, Illinois. “Whatever we buy, we buy,” he says, whether it’s a whole, 25-pound octopus, geoduck clams or Copper River coho salmon, the latter of which ran as a recent special. The whole fish was served with a green pepper-eggplant couscous and topped with a salad of kohlrabi, heirloom tomatoes, pomegranate drinking vinegar and Hawaiian-smoked sea salt. The kohlrabi was peeled, julienned and served raw, though Minnick “crisped it up” first in some ice water. “The only things we don’t make in house are ketchup, bread and mustard,” he says. “We make everything else.” Minnick says he takes an artistic approach to food – he has a degree in ceramics from Oklahoma State University – but he doesn’t like to call The Maine Course fancy, as he’s a “shorts, T-shirt and flip-flops kind of guy.” Don’t let that fool you: Snag a spot at the chef’s table for a one-of-a-kind meal or sample one of the 215 bottles of whiskey on offer.

The Maine Course, 626 Maine St., Quincy, Illinois, 217.222.6244,mainecoursequincy.com

Enjoy Bixby’s Bottomless All Summer Long

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Come celebrate Bixby’s new summer hours with Bixby’s Bottomless, starting this weekend! Enjoy bottomless mimosas, Bloody Mary’s & sangria for $7, Saturdays & Sundays from 1:30PM to 3:00PM. What better way to kick off the summer?!

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Join Us For Easter Brunch!

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Enjoy Sweethearts Lunch with Your Valentine!

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Join us at Bixby’s for our Valentine’s Sweetheart Menu, available February 8th through 13th, from 11AM to 2PM. Whether you’re planning a romantic afternoon with your sweetheart or a ladies’ lunch out, Bixby’s Sweetheart Lunch is sure to please. The Sweetheart Lunch offers a three-course prix fixe menu with scrumptious choices for everyone, including:

FIRST COURSE:
Soup du Jour  |  Kale Caesar Salad  |  Mushroom Flatbread  |  Pear & Prosciutto Flatbread

SECOND COURSE:
Maple Glazed Pork Tenderloin with Creamy Missouri Polenta  |  Chicken Roulade  |  Braised Winter Vegetable “Bolognese” with House Made Linguine

THIRD COURSE:
Chocolate Flourless Torte with Dark Chocolate Sauce  |  Assorted Gelato/Sorbeto

To make a reservation, please call 314.361.7313 or visit bixbys-mohistory.com. Reservations recommended.

Yogurt Recipe

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Bixby’s Yogurt Recipe
Yield: 1 quart

Ingredients:
800 grams Whole Milk
40 grams Natural Yogurt (with live active enzymes)

Directions:
1. Set water bath to 109F/43C
2. Using a double boiler, heat milk to 180F/82C
3. Cool milk in ice bath to 110F/43C
4. Take a small portion of cooled milk and entire quantity of yogurt and blend well or until completely smooth
5. Combine all ingredients, blend until smooth
6. Portion out into containers
7. Place container of yogurt in water bath
8. Incubate for at least 5 hours
9. Transfer product to refrigeration and cool over night
10. Label, date, refrigerate

A Caffeine-Filled Journey

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Bixby’s and Kaldi’s Coffee Roasting Co. teamed up for a coffee-infused dinner on November 11, 2015, celebrating Missouri History Museum’s new coffee exhibit & coffee’s great history in St. Louis.

The communal dinner began with a cocktail reception, followed by a multi-course dinner and a curator-led tour of the exhibit. “Coffee: The World in Your Cup and St. Louis in Your Cup” runs through Jan. 3, 2016.

The menu included:

Starters: Coffee-cured duck “pastrami” with blackberry jam, micro arugula, rye toast; coffee-roasted vegetable “tartare”with ricotta and crostini; coffee-infused white BBQ with pork shoulder, edible flowers and sweet potato chip

First Course: Charred shrimp, grains, herbs, peppadew peppers, oregano, coffee-black olive puree

Second Course: Pear and parsnip bisque, coffee candied bacon, slow croutons, black pepper cream, thyme

Third Course: Coffee-braised short rib, pumpkin polenta, roasted Brussels sprouts, pepita gremolata, cascara caramel

Dessert: Coffee-infused goat cheese panna cotta, port-braised cherries, pistachio

Check out the photo highlights below. Photos by Sara Ketterer Photography.

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Bixby’s, Kaldi’s Team Up for Coffee-Infused Dinner

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Bixby’s, Kaldi’s Team Up for Coffee-Infused Dinner
By Feast Magazine

In celebration of a new coffee exhibit at the Missouri History Museum, Bixby’s and Kaldi’s Coffee Roasting Co. are teaming up for a coffee-infused dinner this Wednesday, Nov. 11.

“Visit Coffee: The World in Your Cup and St. Louis in Your Cup,” which kicked off in early October and runs through Jan. 3, 2016, explores the history of coffee, both globally and in St. Louis, and its life cycle from seed to cup.

A cocktail reception will begin at 6pm, followed by a multi-course dinner at 6:30pm and a curator-led tour of the exhibit.

The menu includes:

Starters: Coffee-cured duck “pastrami” with blackberry jam, micro arugula, rye toast; coffee-roasted vegetable “tartare”with ricotta and crostini; coffee-infused white BBQ with pork shoulder, edible flowers and sweet potato chip
First Course: Charred shrimp, grains, herbs, peppadew peppers, oregano, coffee-black olive puree
Second Course: Pear and parsnip bisque, coffee candied bacon, slow croutons, black pepper cream, thyme
Third Course: Coffee-braised short rib, pumpkin polenta, roasted Brussels sprouts, pepita gremolata, cascara caramel
Dessert: Coffee-infused goat cheese panna cotta, port-braised cherries, pistachio

Tickets are $70 for non-members & $60 for Missouri History Museum Members. Tickets can be purchased here.

Original article found HERE.

Review on Trip Advisor

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At Bixby’s we take pride in serving fresh, seasonal ingredients. And we love hearing from our guests about their experience at Bixby’s. Take a look below at a recent review posted on Trip Advisor:

Cool, Delicious Break on a Very Hot Day
Reviewed August 4, 2015
By Satisfaction7

What a great place for lunch on a scorchingly hot day in Forest Park. The cold cucumber soup and blood orange sodas were very refreshing, the view of the park is gorgeous, and the main dish arugula salad was large enough to share.

This restaurant is in the Missouri History Museum, which is a great visit in and of itself. We were going to eat lunch in the Art Museum restaurant, but they are closed on Mondays. This is a great choice instead. Take the trolley around the park to get from attraction to attraction, especially on those hot, steamy summer days when walking is brutal.

Celebrate A Walk in 1875 St. Louis at Bixby’s

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Join us at Bixby’s as we Celebrate A Walk in 1875 St. Louis with heavy hors d’oeuvres and a curator-led tour of the exhibit!

Tuesday, July 28, 2015

6:00 pm – 8:00 pm

$25 – MHM Members  |  $30 – Non-Members

As you map out your summer, consider joining us at Bixby’s to Celebrate A Walk in 1875! There’s perhaps no better way to enjoy this cartographic masterpiece than to do so after sampling cuisine & cocktails true to the late 1800’s in St. Louis.

6:00 pm – 7:15 pm: Cocktail reception in Bixby’s with heavy hors d’oeuvres and a cash bar

7:15 pm – 8:00 pm: Curator-led tour of A Walk in 1875 St. Louis exhibit.

Purchase your tickets for this event here. Find out more about the exhibit on the Missouri History Museum webpage.

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