Coma Coffee & Subterranean Homemade Food Team Up For Event
RICHMOND HEIGHTS, MO: (STLRestaurant.News) – Collaborative Pop Up Dinners are not a new idea. Most major metros have at least a few memorable events. St. Louis is no exception, but the Subterranean Coma Dinner on Wednesday, Nov. 16, 2016 may the first that is based on coffee, and fully locally sourced. The three course dinner will be prepared by Subterranean Homemade Food and served at the Coma Coffee Shop, 1034 South Brentwood (University Tower) in Richmond Heights.
Coma Coffee opened its first cafe in the ground floor of the University Club Tower back in August. They’re part of the “third wave of coffee,” which treats coffee as an artisanal foodstuff, like wine, rather than a commodity. It’s high quality and artfully roasted from single-origin beans. Coma currently uses beans from El Salvador, Ethiopia and Colombia. They roast and prepare them using brewing methods that rotate every few weeks. Customers will find cold brews, espressos and drip coffees. Coma Coffee owners, brother and sister, Corbin and Macy Hotlzman tapped coffee vet Chad Denney (VB Chocolate Bar and Kaldi’s Coffee) to craft their signature brews. Denney has said they’re using methods aimed at showing off the flavor profiles of the different growing areas. The shop features a daily pastry selection along with all of the coffee drinks one would expect: espressos, cappuccinos, Americanos, lattes and chais and many drinks feature their house-made syrups. Their signature drinks include the COMA (espresso with vanilla ice cream) and the LYFE (pomegranate juice with a shot of espresso, served over ice).
But the Subterranean Coma Dinner is about more than just coffee, although it will feature in each course. The meal will be a collaboration among local food artisans, chefs and farmers featuring local and sustainable ingredients. Subterranean Homemade Food and Coma Coffee have developed a menu that uses coffee in each course. It will also use fresh produce from Freshki’s in Glen Carbon, Illinois and Moonlight Farm in Jefferson County, Missouri. The meat will come from Farmer Girl Grassfed & Pasture Raised Meats in Warrenton. The cheese is made with milk and cream from Rolling Lawns Farm in Greenville, Illinois. Even the beer is local and artisan: they’re using Earthbound Beer from South St. Louis. Their goal: All local. All small. All sustainable. All awesome.
The Subterranean Coma Dinner begins at 6:15 p.m. with cocktails that blend Coma’s cold-brew with a select beer from Earthbound Brewing. The three-course dinner will follow at 7:00 p.m. The first course will be a salad of beets roasted in coffee beans, handmade ricotta, and watercress with a lemon espresso vinaigrette. Keeping with the theme, the entree is coffee-braised pulled beef with sweet potato medallions and a buttermilk biscuit with red-eye gravy (a traditional Southern gravy that’s a rich, salty, smoky pan sauce made from cold coffee and pan drippings, usually after frying up ham). The meal will come to a coffee climax with a dessert of cappuccino and shortbread topped with coffee mascarpone and coffee glaze.
If you haven’t bought a $40 ticket, you’d better act fast. Seating is limited to just 25 people. Tickets are available through BrownPaperTickets.com. There is a $2.39 service fee for each ticket, but they can be self-printed, delivered via mobile device, or held as Will-Call at no extra charge. The Subterranean Coma Dinner is an over 21 only event.