CONWAY, Ark. (June 28, 2010) – Local Harvest Café and Catering, a restaurant owned by Hendrix alumna Maddie Earnest ‘91, was recently featured in a recent New York Times story highlighting things to do if you have 36 hours in St. Louis, Mo.
The restaurant offers seasonal, naturally raised food, deliciously prepared and artfully presented. At least 50 percent of the restaurant’s ingredients come from within 150 miles of St. Louis, thereby reducing its carbon footprint and guaranteeing the freshest food available.
“Locavore fever has hit St. Louis,” according to the article. “Leading the pack may be Local Harvest Café and Catering, a mellow spot in the Tower Grove neighborhood that’s a spinoff of an organic grocery store across the street. A chalkboard menu lists all the local products featured that day, including items like honey and peanut butter. On Saturday nights, Clara Moore, the chef, creates a four-course menu ($48) based on what’s fresh at the farms and markets that morning. The menu recently included a light vegetarian cassoulet, with beer pairings from local producers like Tin Mill Brewery.”
Their specialty is serving fresh and seasonal foods. From vegetarian offerings to menus using free-range and grass-fed meats, they use only the highest quality ingredients and take pride in supporting their local food system, including farmers, ranchers, and food artisans.
Hendrix, founded in 1876, is a selective, residential, undergraduate liberal arts college emphasizing experiential learning in a demanding yet supportive environment. The college is featured in the 2010 edition of the Princeton Review as one of the country’s best 371 colleges, was identified as the nation’s top “Up and Coming” liberal arts college for 2010 by U.S. News and World Report, and is ranked among 44 “Best Buy” colleges by the 2011 Fiske Guide to Colleges. Hendrix has been affiliated with the United Methodist Church since 1884. For more information, visit www.hendrix.edu.