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| They don’t call this the Show-Me State for nothing, so when a chef promises a majority of her ingredients will be locally sourced year round, skepticism is predictable. But chef Clara Moore makes good on her word. It’s easier in summer and fall, of course, but Moore keeps her canner and freezer humming to preserve fruits, veggies, stocks and meats for the winter. Breakfasts are mostly bagel sandwiches and granola, often with an unexpected twist like hummus, feta and roasted red pepper on the bagel or peanut butter and preserves atop granola. The vegetarian-friendly café plates plenty of seitan and vegan meatloaf, mind you, but meat is plentiful, too. Moore buys her beef by the cow, and to keep on hand enough hamburger for her popular “meat” meatloaf, she has to find a niche for the unusual cuts, often in daily specials. Even tongue and liver have been known to make guest appearances. |
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