Table Talk: January 26–February 1
This Week: SBC’s The Cellar Opens, Dine Out for Hunger, and A Piece of the (Prairie) Pie
By Megan Dollar
A Piece of the (Prairie) Pie
The folks at Prairie Pie aren’t quite ready to open the doors to the new storefront yet, but that’s not stopping them from giving out all the treats this week. On Thursday, owner Eleanor Taylor will host a virtual pie crust-making workshop with the Springfield-Greene County Library. Tune in at 7 p.m. to learn her tips and tricks for making the best homemade crust and fillings. Then, on Saturday, head downtown to get a bite of that stuff in action! Prairie Pie is hosting yet another pop-up event from 11 a.m. until sellout, and this time will be adding something new to the line-up. We already know their chicken and veggie pot pies are to die for, so we can’t wait to taste the new corn and carnitas pie!
Gettin' Funky with SBC's new spin-off, The Cellar
Brewery lovers rejoice: You’re in for a treat. Wednesday will mark the grand opening of Springfield Brewing Company’s latest concept, The Cellar, which will function as both a tap room and brew pub with quick, creative fare. News to you? It’s news to us, too. Here’s how it happened: Late last summer, SBC purchased local distiller Missouri Spirits, as well as the company’s brick and mortar space on Walnut St. The original plan was to absorb the distillery and expand SBC’s arsenal. That’s still happening! As for the physical space, the plan was to make it into an event center for weddings and other celebrations. That was scratched, and The Cellar will now be a hub for area creatives to come together, hang out, and munch on some good food, says SBC Director of Operations Todd Schade. The menu features intriguing shareables, such as black truffle popcorn with portobello jerky and sliders served on house-made funnel cake buns. Brew Co. beers will be available on draft and by the can, and cocktails, too—we’ve got our eye on the vodka, peach and kiwi nectar Metamorphosis Tea!
Dine Out for Hunger in 417-Land
With the grip of COVID-19 still holding tight, it is just as important as ever to support local businesses and local charitable organizations. For the second year, Ozarks Food Harvest and SGC Foodservice are hosting Dine out for Hunger across 417-land through the end of January. When you dine-in, purchase take-out or purchase a gift card from participating restaurants, like Metropolitan Grill or Nicolas Ristorante, a portion of the profit will be donated to Ozarks Food Harvest and help to feed locals facing food insecurity. SGC will match a portion of donations, helping to spread Ozarks Food Harvest’s reach even further. Individuals who participate by purchasing a meal at a participating restaurant will be entered to win a bundle of gift cards to local restaurants! Read more about how SGC Foodservice and Ozarks Food Harvest have worked together to supply food to those in need throughout the COVID-19 pandemic in our Dec. 2020 issue.
Do Some Good for the Earth
For all the home chefs: It’s never too late to get started on your good deeds. Try to pick up the momentum of goodwill as we move forward into 2021, and learn more about what it takes to be a successful composter in your own home. Justine Campbell, Springfield Compost Collective founder and board president, is hosting a composting workshop via Zoom this Saturday at 11 a.m. The workshop will cover all things composting for novices and green thumbs alike and will help participants better understand environmental stewardship with good composting practices. Composting can be a wonderful way to be just a bit nicer to the earth and all of those who live here!
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