42 min
Tapping into Fresh & Seasonal Cooking: A Convo with Chef Zane Dearien Grounded by the Farm
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- Food
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/
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/
42 min