Sunday, October 5, 2008


Last weekend I went to Bluestem in Westport. This restaurant is owned and operated by Colby and Megan Garrelts. They offer a new style of American Cuisine. Bluestem is the American dream of offering extraordinary food and owning your own restaurant. This is possibly the best meal I’ve had in a long time. We choose to do the five course dinner with dessert for seventy dollars. Every dish is so good it’s hard to pick your favorite. My favorite dishes were the crispy sweetbread fritters, the roast porkloin and the fried vanilla cheese cake. Both the crispy sweetbread fritters and the fried vanilla cheese cake were very light and had powerful flavors. The roast porkloin was perfectly cooked and the braised puy lentils were a nice match. After this meal it’s obvious why Colby Garrelts has been nominated by the James Beard Foundation.

Amuse Bouche of Salted Watermelon

Crispy Sweetbread Fritters

Thanes's potato's, frisée, dijon, speck, hot béarnaise

Wagyu Tartare

Giardiniera, black olive caramel, potato crisps

Fall Missouri Beets

Whipped maytag, arugula, walnuts, champagne vinaigrette

Torchon de Foie Gras

Apple butter, amarena cherries, peanut, brioche bread pudding

Pumpkin Gnocchi

Brown butter, summer squash, sage


Crab, garlic, chili, prosciutto

Wild Coho Salmon

Braised bacon, warm fingerlings, green beans, mustard

Diver Scallops

Summer corn, calamari, rapini, fava beans, soy jus

Roasted Halibut

Saffron braised cabbage, orzo, brussels sprouts, almond fennel milk

Roast Porkloin

Braised puy lentils, spiced plums, golden raisins, almonds

Seared Striploin

Warm tomato & asparagus, potato espuma, burgundy jus

Campo Lindo Hen

Swiss chard, la quericia prosciutto, hominy cake, succotash thyme jus

Fried Vanilla Cheese Cake

Milk chocolate poached pears, lemon cream, bittersweet chocolate sauce

Pumpkin Custard

Warm ginger madeleines, bourbon gelee, mascarpone ice cream

Chocolate Praline Mousse

Toffee crusted feuille de brick, mini popcorn balls, cinnamon bubbles

Assortment of Caramel and Gelée