“I am most passionate about connecting our friends family and community to our farms and farmers. We work with around forty local and regional farmers, depending on the time of year, to source our produce, dairy, animals, and grains.”
Breakfast blood sausage with a sunny-side-up quail egg, pickled mustard greens and a sorghum and local Norton wine reduction on grilled bread; crispy pork tongue with wild garlic, goats milk grits, roasted baby turnips, and morel sauce; rabbit stew with baby root vegetables, field onions, potatoes, and spring herbs.
Red velvet pancakes for breakfast, smoked turkey sandwiches at lunch, stuffed chicken – these are the staple dishes of American workaday life. But just because they’re staples doesn’t mean they have to be made from the lowest-cost ingredients, with the lowest care. At Farmhouse, chef and owner Michael Foust works with local farmers to make a stuffed chicken using local rhubarb from one farm and local goat’s cheese from another, and serves it with leek and potato hash, and spinach from yet more local farms. He does it because that’s how you sustain a community: by supporting farmers, who in turn have enough money in their pockets to support him. The staples of workaday American life all used to be sourced this way, and at the Farmhouse they are again.
A small Kansas City farm-to-table restaurant working with three dozen local farms