At Niche in St. Louis, Gerard Craft and his team have quietly converted the sourcing of ingredients to nearly 100 percent Missouri products. That’s no easy task when you’re creating one of the most acclaimed menus in the Midwest. Chef-owner Craft, executive chef Nate Hereford and pastry chef Sarah Osborn are a talented crew, though, and they’ve been cleverly devising dishes that avoid non-native salmon in favor of Missouri trout; even chocolate is verboten, so Osborn is forced to get crafty with desserts.
To better showcase their skills, we’re turning over the Food Republic Instagram account to the Niche team today through Sunday. Follow along as they put Missouri’s bounty to work in the kitchen.