Blue Moon 20th Anniversary Dinner at the Restaurant at the CheshireChef Rex Hale serves us some of the best food we ever had!
There’s an old saying: “Better Late Than Never”. I cannot think of a more appropriate phrase in describing this entry on We Eat Stuff. Christine and I got very busy last year and both lost time to work on the We Eat Stuff website. We are now working on correcting this mistake and will be posting on a more regular basis again!
So, What Happened on this Lovely Event?
Last year we were invited by Olson, a marketing and engagement firm, to attend a celebration of Blue Moon’s 20th anniversary being held at the Cheshire, plus eat the amazing food of Chef Rex Hale and all the free beer we could drink!
In all honesty we are not big beer drinkers, but Blue Moon is one of our favorites. Really though, we came because of Chef Hale, a chef we’ve admired for a while but never got to meet until this night.
We had eaten at The Restaurant at the Cheshire before; we even made a post for it a couple of years back and gave it rave reviews for the spot on cuisine and perfectly made cocktails.
This was a great night, and we are so happy to share it with you!
Who Was There?
What Stuff Did We Eat?
The first course was quite possibly our favorite from the evening.
It was a Peruvian Ceviche with Aji Amarillo Lime, Ginger, Red Onions and Cilantro, served in halved coconut shells.
It was simply spectacular.
Just the right amount of kick, so many different flavors at play, and the seafood was heavenly.
This dish was paired with Blue Moon’s White IPA.
The White IPA is similar to the classic Belgian White, but being an IPA it has pronounced citrus notes that negated the need for a slice of orange and paired well with the ceviche.
The next course was very simple in it’s execution but had some serious flavor.
Chef Rex Hale cooked a bunch of mussels, clams, shrimp, and corn in a bath of Blue Moon, tarragon, thyme, garlic, pepper, and lemon.
A simple seafood boil can be an amazing thing when the shellfish are fresh and perfectly cooked.
The dish was served in a special Blue Moon 20th anniversary bucket and paired with the classic Blue Moon Belgian White, with requisite orange wheel.
We actually got to come back in the kitchen and see Chef Hale and his crew cook this delight up.
It looked like it was incredibly easy to make, but most likely Chef Hale just makes it look easy and cooking everything perfectly takes that certain touch, not to mention the know-how to get the perfect shellfish.
Beef Short Ribs
The third course featured some braised beef short ribs form Rain Crow Ranch in Doniphan, MO.
They were prepared with Moroccan spices and smothered in leeks, sweet potatoes, and almonds.
This was a very, very tender juicy dish.
The meat practically melted in your mouth, and the flavors of the spices were strong but not overwhelming.
This was all paired with Blue Moon’s Harvest Pumpkin Ale, which had nice hints of nutmeg and cinnamon.
As with the previous dishes it complimented the meal well.
Coeur du Clos
We are lovers of very fine, stinky cheeses.
The Coeur du Clos from Baetje Farms in Bloomdale, MO is indeed a very fine and very stinky cheese. Creamy & flavorful.
It was served with a peach chutney and some candied walnuts and pecans, which went really well with the cheese’s strong flavor and odor.
The Coeur du Clos was paired with Blue Moon’s Tripel White 20th Anniversary Ale, which had hidden depths of spiciness and sweetness.
A subtle foil to the strongly flavored cheese and chutney.
Chocolate Jasmine Rice Pudding
By this time we were very, very full and rather tipsy, but the evening was not over yet.
We still had to be served the chocolate spiced jasmine rice pudding, which was rich, chocolaty and the last dish served after a long meal.
We really couldn’t eat too much of it because we were so incredibly full of amazing food. What we did have of it was delicious. A very nice finale to an amazing evening.
The pudding was paired with Blue Moon’s Cinnamon Horchata Ale.
It was probably our favorite beer of the night. It genuinely tasted like horchata and went down smoothly.
We might have gotten a picture of it, but we’re not sure. We were admittedly a bit smashed by this point.
Again, we generally do not drink beer, but with how well they paired with the courses (and vice versa) we drank a lot more beer than we normally would.
The food scene in St. Louis is getting bigger, bolder, and more inventive everyday. Chef Rex Hale is one of the great minds behind it all. Not only that, but he is a great joy to be around and genuinely enjoys the company of others. We were delighted by his hospitality and of course the amazing food.
Even more so, we were enamored by the staff at the Cheshire. They were so welcoming, knowledgable, and seemed to genuinely be having fun while working behind the scenes to make this amazing meal happen. We always like to remind people that it’s never just the head chef or the location that makes a place great; it’s also all the people you don’t see that work tirelessly to turn a mediocre experience into the something wonderful. Big thanks from us to all the staff!