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Great Escapes: St. Louis Chef Rob Connoley's Favorite Ozark Ingredients


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In spring 2019, Rob Connoley opened Bulrush in St. Louis, in the Grand Center Arts District.
Courtesy Rob Connoley
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Growing up in St. Louis, chef
Rob Connoley
spent summers and weekends holed up in the family cabin about an hour south, in
Ste. Genevieve,
Mo. “It is a very special place to me, but I hadn’t had the distance to reflect on how special it was until my return to Missouri,” he says.
In the 18
th and 19
th centuries, Ste. Genevieve, the oldest European settlement in the state, was the gateway to the Ozarks, a mountainous region that stretches across southern Missouri and northern Arkansas, and encompasses parts of eastern Oklahoma and Kansas. Ozark cuisine, at the time defined by the likes of liver dumplings, was another aspect of his childhood that Connoley, 52, admits he took for granted.  ....

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