Black Dirt

We did two pop-ups this weekend. Here are a few of the dishes that we did. If you would like us to come to your house we are doing these for 8-10 people at a time. You can contact us @ [email protected] or blackdirtkc@Gmail . . . . .... #popuprestaurant #tastingmenu #chefstable #privatechef #chefslife #personalcheflife #exclusive See more

We did 2 amuse Bouche and seven courses for a New Year’s eve pop up. Here are some of the dishes that we did. . . . .... . #popuprestaurant #tastingmenu #chefstable #privatechef #personalchef #exclusive See more

We are entering a new era of our life. Many of you may have heard of the new endeavors that Camille and I are pursuing. We did a simple cheeseboard for a Christmas Eve get together that led to the first of the pop ups that we are going to be doing. This first one, on NYE, sold out before a public announcement could be made. While we are putting together our new restaurant we will be doing these very intimate curated dinners. Just like as it will be in our new restaurant these dinners will be done by just Camille and Jonathan. We will be announcing these dinners as they come up. Also, if you would like one in your home with your friends feel free to reach out. . . . .#popuprestaurant #tastings #chefstable #privatechef #personalchef #exclusive

We want everyone to know that Black Dirt’s last day will be Thursday, November 7th. The space is going to be reimagined into a new and exciting restaurant, guided by new operators. If you would like to come in and have some of your favorites, we encourage you to do so before we move on to new opportunities. Black Dirt gift certificates will be honored by the new operators.

Beef short ribs with creamy mashed potatoes (@barham_family_farm ) are what I want on a cold drizzly day! . . . . .... #barham_family_farm #paradisemeats #kcplaza #farmtotable #kcrestaurants #citybittyfarm #shattomilkcompany See more

Rabbit mousseline and chinquapin pesto stuffed ravioli resting in a consommé with mirapoix, pork and rabbit country sausage, and fresh herbs. In the coming weeks you are going to see me posting more about Ozark chinquapins. They are a native Chestnut and there is a huge story behind them that I will be going into in later postings. . . . .... #chinquepins #nativechestnuts #farmtotable #foraging #foragedfood #housemade #kcplaza #brooksidekc #kcrestaurants #familyharvest_and_wildfoods See more

The perfect beverage for brunch. This is the Don’t Spritz and Tell Sunday is the last day it will be on our cocktail menu. It has everything you see here and sparkling wine. . . . .... . #fevertreetonic #aperolspritz #commanderiedelabargemone #scrappysbitters #craftcocktails #kcrestaurants #brunchkc #southplazakc #brooksidekc See more

Our pasta, like everything else here, is made in house. This pasta is made with Hudson Creamery Flour, @barham_family_farm duck eggs. It is finished with arugula, zucchini chitarra, crème fraîche we make from @shattomilk and mushrooms from @grandrivermushrooms . . . . .... . #barham_family_farm #grandrivermushrooms #shattomilk #farmtotable #farmtofork #truthloveandcleancutlery #brooksidekc #kcplaza #visitkc #kcrestaurants See more

Pickin’ up paw paws puttin’ ‘em in your pocket way down yonder in the paw paw patch- traditional folk song. John and @mark.callison and I went out to a couple of paw paw patches that they were kind enough to show me. John, as has is son Mark, has been working the patch where the gnarly tree roots are for his entire life. We will be integrating paw paw‘s into our menu over the next few weeks. Our first offering up will be the Paw Paw don’t preach with Plantation Rum. . . . .... . #pawpaw #plantationrum #foragedfood #foragedcocktails #wildfood #truthloveandcleancutlery #visitkc #kcrestaurants #brooksidekc #kcplaza See more

Brunch: Poutine with @shattomilk cheese curds, local pork from @paradiselockermeats, sage gravy, and a Campo Lindo egg. Perfect for a stormy fall day. . . . . .... . . #kcbrunch #farmtotable #sustainablefood #visitkc #brooksidekc #kcplaza See more

More rabbit - Pork rib and rabbit sausage stuffed rabbit loins wrapped in house bacon; Mo rice and quinoa; pickled mustard seed pan roasted cauliflower; baby bok choy; ginger cured lemon, castelvetrano olive, and date compote. . . . #farmtotable #heritagebreed #sustainableeating #visitkc #truthloveandcleancutlery #kcplaza #brooksidekc @familyharvest_and_wildfoods

Many, or maybe most of you are going to be disturbed by this photograph. This is not my intention. I am pretty sure that I am going to get pushback from this posting, but when we use an animal-based protein, it is demanded that a life be sacrificed. When I am using meat there are some things that are very important to me; 1- The animal has had a humane life and a humane harvest, 2- we make sure that the protein does not go bad, is not cooked improperly, and is used in a way ...that will give someone nourishment and satisfaction, 3- we use every part possible on the animal so as not to waste any usable part of the life that was sacrifice. Also, there is environmental degradation in animal husbandry. By using as much of the animal as possible we can lessen the environmental impact by feeding more people per animal. The heads that you see here are rabbit. As a culture (and humans) if we are going to continue to eat meat, we will need to eat more diversity of proteins to sustain life on this planet. The planet will be here. it’s a question of whether or not we will. I just wanted to remind everyone that when you eat an animal-based proteins, it had the rest of its body. I am now stepping off the soapbox. . . . . #animalwelfare #sustainableprotein #sustainablefarming #nosetotail #truthloveandcleancutlery #familyharvest #visitkc #kcrestaurants See more