Ozark Epicurean

Ozark Epicurean Creating boutique culinary experiences and events that highlight the local bounty of the Ozarks

My latest hamachi experiment - I’m entering my era. Thanks Upstream Fish Company for the lovely product. I’ve gotten ...
08/26/2026

My latest hamachi experiment - I’m entering my era. Thanks Upstream Fish Company for the lovely product. I’ve gotten so many people who say they hate raw fish to try this and love it.

We’re having trouble coming up with a better word than “sexy” to describe this mise en place for Rōst coffee’s breakfast...
08/22/2026

We’re having trouble coming up with a better word than “sexy” to describe this mise en place for Rōst coffee’s breakfast burritos 🤭

We’re headed to Three Brothers Meat Co to pick up hand cut sirloins for Farm-to-Table Tuesday -pre-order yours now, thes...
08/10/2026

We’re headed to Three Brothers Meat Co to pick up hand cut sirloins for Farm-to-Table Tuesday -pre-order yours now, these sell out very quickly.

Ok folks! Pre-order your steak for this week, tomorrow is shopping day! If anyone is planning on coming in for dinner ...
08/03/2026

Ok folks! Pre-order your steak for this week, tomorrow is shopping day! If anyone is planning on coming in for dinner at The Sanctuary Brewery on Tuesday, bring some friends and have a delectable, shareable, locally raised piece of meat. Comment 🥩 if you’d like to place a pre-order.

One of the things I love about being a private chef is that every day is different (so good for my brain squirrel 🧠 🐿️ )...
08/02/2026

One of the things I love about being a private chef is that every day is different (so good for my brain squirrel 🧠 🐿️ )

This week started by cooking fresh Mediterranean for the mayor of our city, and finished with a taco party out on the flattop for a motorcycle club.

In between, we’ve been working on the farm to table menu for The Sanctuary Brewery, doing street style Mexican passed apps for our friends at Performance Marine Inc., and researching tiny bites for a 200 person tea party next month.

Oktoberfest is around the corner and we’ve already started booking our vendors.

Before you know it, it will be holiday season. If your company or friends group is interested in booking a holiday party with us, now’s the time. We’re always 3-6 months ahead of actual time! Feels like summer, but in my brain it’s 🥶

What a pleasure it it was to serve the Mayor’s office of Osage Beach. Hooray for local government 🤓
07/28/2026

What a pleasure it it was to serve the Mayor’s office of Osage Beach. Hooray for local government 🤓

Let’s try something!I’ve got three gorgeous, hand-cut, never frozen sirloins from Three Brothers Meat Co to round out ou...
07/28/2026

Let’s try something!

I’ve got three gorgeous, hand-cut, never frozen sirloins from Three Brothers Meat Co to round out our farm-to-table menu at The Sanctuary Brewery tonight (Tuesday).

Simply seasoned, grilled medium-rare to medium, and sliced for sharing; served with herb butter and flaky salt.

Built for the table, not just one plate.

Available by pre-order only, because you’re digging into my personal stash!

Drop a 🥩 in the comments to claim one of these beauties for your dinner and I’ll send you the details.

Look at these beautifully marbled hard boiled eggs 🥚 🤩🤭These are the base for our Buffalo Bleu deviled eggs that run on ...
07/24/2026

Look at these beautifully marbled hard boiled eggs 🥚 🤩🤭

These are the base for our Buffalo Bleu deviled eggs that run on the farm to table menu over at The Sanctuary Brewery.

How do we get the marbled effect?

After cooking and cooling the eggs, we gently roll them on the counter to create cracks in the shell. They’re then submerged in a tea made with butterfly pea flowers 🦋 🫛 🌺

Nothing artificial, just nature’s art.

After dying, we remove the yolks and mix them with mayo, Nashville hot seasoning (surprisingly not very hot,) Louisiana hot sauce and a little bit of magic 🪄

After we fill the shells, they get topped with:
*Missouri cream bleu cheese - a cultured triple cream bleu from Grison Dairy & Creamery (it grates like Parmesan, what 🤷‍♀️)
* Buffalo aioli
* Crispy chicken skin (i said what I said)
*and bachelor button petals to make ‘em POP 💍

I’ll put the photo of the finished product in the comments, or you can come eat one tonight at the brewery.

Cheers! 🥚 🪺 🍳

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Osage Beach, MO
65065

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+18582280330

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