Dearest Epicureans,
If you've been hearing crickets 🦗out of the Ozark Epic camp, it's because we're getting HANDLED by summer at Lake of the Ozarks.
Or are we handling summer?
Either way, we are busy and bustling and standing the heat of the kitchen, so to speak.
What an awesome thing, to have grown this company (I'm going to switch into first person now) from a little dream I had (or have had little glimpses of for a very long time) into an unbridled, bareback, galloping, ride on a wild horse.
Did you know we have wild horses in the Missouri Ozarks? From when the depression hit and the farmers could no longer afford to keep their horses, so they set them free? And now they've colonized?
I digress.
I'm here to share some lovely news with you.
As of July, I've officially moved the Ozark Epicurean operations into the kitchen at The Sanctuary Brewery. Many of you have been there for cooking classes or a farm to table pop-up, but if you haven't, let me assure you the the vibes are vibing.
In fact, much of the reason for my decision to rent the commissary kitchen at Sanctuary had to do with vibes. I genuinely like spending time in this place, and I love the people who own it and who work there, and who patronize there. I like the beer they make. I like being in the old church kitchen in the basement!
Good vibes.
I have so many fun dreams and inspirations to share with you as my tenancy unfolds in this space.
But for now,
SAVE THESE DATES:
July 18th - Farm to Table Friday III
July 30th - Cooking Class: Million Dollar Bahn Mi
August 8th - Farm to Table Friday IV
September 19-21 - (a Clydesdale of a surprise TBA)
🎶I'm excited to connect with you in person soon!
🍴Forks and knives,
Carissa Renner
PS - People are always asking if / when I will combine my love for the culinary arts and my talent for singing, and I think this is about as close as I'm gonna get: Tonight (Wed 7/9) at The Sanctuary, I'll be singing the blues with LOTO Blues Society Band (my fave)! AND… I spent all of last night in the kitchen preparing the chef specials for the show this evening – Cajun Gumbo with chicken and andouille sausage from Three Brothers Meat Co. and individual “Summertime Blues” berry cobblers.
While I don't ever see myself singing while I'm cooking, at least not in the sense of making melodic vocal runs out of the recipe for caesar dressing, I do pour a lot of love into these very specific, and yet uncannily similar, passions of mine. Honestly, to do either one of them well requires my whole self. Both physically and psychically. So for now… no “singing chef” show 🎶🍴🎤🔪🎵
PPS - Before I sign off, I'd like to take a moment to acknowledge the team at Ozark Epicurean, because without them, this operation would be a runaway horse. See what I did there?
To Morgan, thank you for seeing the dream and helping me untangle spreadsheets so it can be possible. Thanks for coming in to cook in cases of emergency. Thanks for making our clients feel loved and served when we're in their homes. Thanks for cleaning, a lot.
To Merry, thanks for stepping up to the plate and doing every task with a smile on your face and with love in your heart. You never cut corners and you're always on time. Thanks for caring for the Sanctuary's menu like you've invited guests into your own home.
To Amy, thanks for inspiring me to offer cooking classes, and then becoming such a stellar and foundational part of the cooking school part of OE. You have a devoted following to your classes and that's because they're exceptional! I love working beside you in any way that arises, and being invited into your friend circle is something I don't take for granted. Quality!
