Usually, we do not us “Where and What in the World” for press releases. However having enjoyed dinner at the Wine Cellar & Bistro a few years ago and having the pleasure of interviewing Sarah and Craig Cyr, I was delighted to read this news and wanted ti share it.
Sarah & Craig Cyr, owners of The Wine Cellar & Bistro in Columbia, Missouri, are proud to announce that their restaurant’s farm and Garden Project have been certified organic by Quality Certification Services (QCS) under the U.S. National Organic Program. The Wine Cellar & Bistro is the first restaurant in the state of Missouri to have its own certified organic farm. The QCS issued the certification for The Wine Cellar’s farm and Garden Project on September 21, 2015. The certification was based on an application process that included an on-site inspection in accordance with the USDA.
The Cyrs first started growing foods for their restaurant in 2009. In 2013 they added The Wine Cellar Garden Project, an endeavor that not only tripled their garden production space, but included on-site organic-gardening classes at the farm. Held every other Saturday March through October, each class is followed by a garden-inspired meal and wine pairing. The Cyrs farm focuses on growing heirloom vegetables, nuts, fruits and grains.
The Cyrs use all the produce grown on the farm for their family, The Garden Project and for the seasonal menu at The Wine Cellar & Bistro. They announced their organic certification in October at their annual Garden Project Party, which is held at the end of every gardening season. The Cyrs are looking forward to another successful gardening season in 2016.
The Garden Project comprises several focal points, including biodynamics and permaculture, but mainly focuses on how to garden without pesticides and chemicals. Some common topics include cover crops, rotating crops, insect/pest management, healthy soil and companion planting. The gardening classes are led by staffers from Columbia Center for Urban Agriculture. The meals, prepared by chef Craig, are usually vegetable focused, and many are gluten and dairy free. The organic and biodynamic wines offered by sommelier Sarah are selected to complement the meal. During the meal, guest speakers are invited to share information that is relevant to that day’s gardening subject. Topics have included bees, curing meats, preserving herbs, mindfulness, acupuncture, raw foods and fermented foods.
The Wine Cellar Garden Project has a Facebook page where viewers can see class pictures and receive updates regarding classes. You also may ask to be added to The Wine Cellar’s email list next time you dine there, and you can receive updates that way as well. Next year’s class schedule will be posted by March 2016.
Statement from the Cyrs:
“After another wonderful season, we are proud to announce that The Wine Cellar Garden & Farm is now CERTIFIED ORGANIC! In an effort to bring clean food to our family, friends and customers, we are now growing USDA-certified organic fruits, nuts, grains and vegetables for our seasonal menu and Garden Project classes. This makes us the first restaurant in the state of Missouri to have its very own certified organic farm! Thank you to everyone who has supported The Garden Project and The Wine Cellar & Bistro. It is because of your patronage that we can continue to promote local farmers and organic foods here in Columbia, Missouri!”
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