Chefs Dave Faron & Trey Quinlan,

Bleu Restaurant & Wine Bar - Tuesday, June 23
Dave Faron has always been drawn to food service — from cooking at Italian eateries and delivering pizza to sous chef at Grahm’s Grill in Kirkwood. Faron moved to Columbia for an education, cooking part time at a local pub while earning a B.A. in English. After graduation, he became sous chef at Emmet’s Kitchen & Tap in Fayette. Last year Faron returned to “the more diverse and adventurous Columbia food scene” and joined the staff at Bleu, where he enjoys creating a higher level of cuisine as much as interpreting Old English poetry.

Columbian Trey Quinlan started his kitchen career as a 14-year-old dishwasher. The Columbia Area Career Center alumnus graduated from the Culinary Institute of America and worked in kitchens in New York, Massachusetts, Napa Valley and Ireland before returning to Missouri. He helped open Sycamore in 2005 and is a member of the original staff that opened Bleu last summer.

Bleu Restaurant & Wine Bar

Watermelon and Scallops
Wasabi-seared diver scallops served with watermelon-cucumber gazpacho

Pato Con Grasa
Crispy shredded duck confit, black bean cake, roasted corn and mango relish with avocado crème fraîche and fried tortilla straws

Bleu Heirloom Tomato Caprese Salad
Seasonal homegrown heirloom tomatoes with coarse sea salt, Goatsbeard Farm goat cheese, fried eggplant and fresh herbs with smoked shallot and cilantro red wine vinaigrette

Filet of Rib Eye
6-ounce B&G Farms hormone-free rib eye medallion with gorgonzola, slab bacon and chive smashed red potatoes, sautéed Swiss chard and rosemary bordelaise

Peach Brule Tartlet
Brown sugar tartlet filled with bourbon butterscotch sauce, brule peaches and Maker’s Mark Chantilly cream