https://www.fullthymefarms.com/

Full Thyme Farms, St. Louis, MO (2025)

09/15/2025

Less than two weeks remain until my dinner with and . Only a limited number of seats remain, go get them before it’s too late.

This is gonna be a fun menu and hoping the Esther fully cooperates and gives an all around beautiful evening.

Can’t wait to see you there!

Cheers!

-Duffin

08/28/2025

September 28th I’m going back to some old stomping grounds, of sorts.

354 N.Boyle now home of was formerly known as WEGAP. Back in 2011 I landed the sous chef job at Wegap working under my good friend Paul Stubbits aka Pablo. It was at Wegap I fell in love with the five course tasting menu format and wine dinners. It’s where I heard countless stories about that would eventually land me at his doors 3 years later and forever change the trajectory of my career.

has transformed the space into a beautiful wine bar with an amazing out door eating space in the back with wood fired oven and grill. I’m excited to be working with him and cooking in a familiar yet new space having refined the skills I picked up there more than a decade ago.

We’ll be presenting a 3 course tasting menu served family style with wine pairings included. Menu to be released later but I’m gonna drop a sneak preview. Pablo’s magic cobbler will be making an appearance for anyone who wants to come relive some of@that old WEGAP magic with me in this wonderfully reinvented space and concept.

If you’ve followed me and my culinary journey come help me relive some fond memories while crafting new ones. I hope to see you there Sunday September 28th.

Cheers

- Duffin

08/22/2025

Today is dinner day and we’re excited for a packed house and insane line up of guest chefs.

In two weeks we’ll be back. We’re hosting one of our limited seating ten course tasting menus. Each menu comes with a complimentary wine pairing from and we’ll be offering advanced wine packages and by the glass offerings. Or you can bring your own for a corkage fee.

This is the third installment of our ten course series. The first one I asked to take lead on the menu, the second was more of a collaboration, and this one Ray threw the ball back to me and made me take the lead. I don’t throw the word proud around a lot but I’m proud of this one. Excited to host this night and cook food that not only is going to push me but is straight from the heart, dishes I’ve been wanting to get out for a minute and a few I’m gonna figure out as I go.

This dinner is already more than half sold out. The last few seats are going to be gone fast. Get them while you can at www.fullthymefarms.com join the mailing list while you’re there and get news about our upcoming dinners first.

08/21/2025

Our final guest chef highlight for the month August is another two chef highlight. and .

One of Saint Louis’ best chefs hailing from Beverly Massachusetts, chef started his cooking career young as most of us do. After attending culinary school and working in Portland Oregon he relocated to Chicago,
working at Moto and Bon Soirée (just to name a few) earning his stripes in molecular gastronomy and tasting menu restaurants which he would then bring to his next relocation here in Saint Louis. Landing at the then relatively new restaurant Niché, Hereford would eventually take the reigns as CDC and take the restaurant to new and exciting heights, the restaurant and its owner Gerard Craft would go on to win a James Beard award with Hereford at the top of the list of talented chefs working there. Eventually he would relocate again as a R&D chef for a vegan food company but still felt connected to Saint Louis where he would eventually come back and open his current restaurant serving up the best rotisserie style chicken the city has to offer. With two locations now (city foundry and Glendale) Chicken Scratch is definitely not to be missed.

Ben is an Alton Illinois native who located to Saint Louis to pursue his passion in the culinary industry. In the industry for 17 years and local to Saint Louis for 8. He has spent his career pursuing a wide variety of sought after skill sets. I’ve been following his path from cook, to pizza maker and baker and now as chocolatier for the last four years

Tickets are sold out for this event but check out the website and join the mailing list to get info on upcoming dinners. Tomorrow we announce the first of our September dinners, it’s almost sold out on the website. Don’t wait get your tickets now.

08/20/2025

Returning guest chef highlight today features two chefs. Too many chefs left and not enough days. Today’s features are and

A veteran of some of the best restaurants in Saint Louis that include Niche, Louie on Demun, and Noto Italian restaurant.
Herman is currently doing r&d for YouTube channel whipping up some of the best recipes for the at home cook.

A few words from chef Creed about herself:

“My passion for cooking emerged unexpectedly during a pivotal moment in my life. Now, I work as a traveling private chef while also being involved in my family’s restaurant, Pedal ’N Pi, in Crystal City, MO. We specialize in wood-fired Neapolitan style pizza, and I host my own private wine & dinner club there once a month.

Growing up as the oldest daughter of seven brothers, I learned the value of sharing & preparing meals at a young age. My upbringing fuels my passion for cooking and inspires my culinary journey as I travel and immerse myself in different cultures.”

08/19/2025

First up on this weeks returning guest chef highlight. Chef Ryan McDonald.

“The first guest chef was a no brainer. I’ve known Ryan McDonald for about a dozen years now. We were neighbors at two different restaurants in the CWE and we would talk shop in the lot outback, I’d pop over and bring stuff to eat for him and his staff, washed dishes on his soft opening, I could just tell there was something special about this dude. He was young but he had wisdom and people listened to him. He ran his kitchen the same way you’d see kitchens in the big cities and bigger markets where stars and awards get handed out. That stayed with me, we’d cross paths over the years and it always seemed like we were motivated by the same beliefs and interests just at different places but at the same time. Last summer I had the privilege of being invited out on a guest chef crew on his friend to table dinner series with his company in partnership . Ryan and I caught up and chatted about all the different things we had going and I told him I really dug what he was doing and if he needed help anytime to hit me up. He called back a few days later, I haven’t left since then. I knew full thyme was about to be a thing , it was in the works but I knew I wanted to be a part of farm spirit too so I went to work figuring out how to do both. All the dinners of this series are scheduled around when I’m not working with Ryan and his projects and working on the farm. In the last year this dude has gone from friend to family to me. Him and his wife Ashley .batiste and their son Charley are incredibly dear to me. If you’re not familiar with them and Farm Spirit you need to be. “

I wrote that bio in August of 2023. Since then Farm Spirit has continued to grow into one of STL’s most recognizable brands. Expanding over multiple farmers markets, a brick and mortar residency inside and pop upping everywhere cool stuff happens and people are hungry. So proud of my friends growth and to be a small part of their process.

We’re all sold out for this weeks dinner. Head over to www.fullthymefarms.com and check out upcoming dinners.

08/15/2025

It’s dinner day. While I enjoy being able to highlight all the great guest chefs we invite to make these dinners happen, none of these dinners happen without these folks right here.

My absolute favorite people to do the hospitality thing with. The real stars of the show; I’m just the guy who’s lucky enough to know them all enough to bribe them into helping me create memories and experiences. More than friends, they’re the family I got to choose.

If you want to come experience the magic these folks create you’re out of luck for August. We’re all sold out tonight and the 22nd. Tickets are on sale for one of our extra special, limited seating 10 course menus with wines pairings happening September 5th. Tickets for that dinner are on sale through www.fullthymefarms.com. Join the mailing list if you haven’t while you’re there and get insider info on when our next events are occurring before we go live on socials.

Cheers

- Duffin

08/14/2025

Last up on our returning guest chef highlight series for August 15th

A long time veteran of kitchens in Saint Louis and Nashville. We first met briefly at The Libertine in Clayton right before she was headed to Nashville to pad her resume and spend the next seven years working in some of the best restaurants the city has to offer, the bulk of that being spent at 404. Back in STL and cooking anywhere and everywhere something good is happening, this is her third dinner with Full thyme Farms and has become not only one of my favorite people to cook with but someone I’m quick to call when I need a set of experienced hands .

Sam is a walking encyclopedia of food, food culture and history. She’s one of the kinds of people who make me feel intimidated and like I still have so much to learn with her knowledge and skill. I’m excited to work with her again and bring this menu to life.

08/13/2025

Next up on our returning guest chef highlight for August 15th.
time.kitchen

Cat & Wil of Good Time Kitchen describe their food as a modern approach to flavors that pull from any and all global cuisines, and push from-scratch techniques in everything they make.
The pair debuted their concept in December of 2022 with a tasting menu at Grand Spirits Bottle Co. Since then, they’ve hosted everything from a snack-centric kitchen takeover of 4Hands Brewery, to an 8-week residency back at Grand Spirits, and can now be found Saturday mornings at the TG Farmer’s Market selling good time provisions.

Only a handful of seats remain for Fridays dinner. Change your plans and get them, you won’t regret it.

On sale now through www.fullthymefarms.com.

Wine and beer for sale day of event, byob is still permitted but a $25 corkage fee will be added.

08/12/2025

First up on this weeks returning guest chef features.
Bob Brazell, aka Bobby business aka Bobby nugs.

I first met Bob around 2011/2012, he was helping our mutual friend and my neighbor at the time Ryan McDonald at the OG Juniper location. We did the formalities said hi and went about our way, then a few months later I was attending an el Monstero show and I heard someone yelling in my direction, looked over and Bob was yelling at me and inviting me over to chat. He just happened to be on a first date with his now fiancée so for no reason at all I like to take credit in the success of that relationship. Anyway, conversation was good and I knew I had made a good connection with a good dude within the industry. Fast forward a few months and I was ready for a change of scenery as I had outgrown my current kitchen. Bob was opening an exciting new concept at the time so I packed my knives and went to help him open what was then known as athlete eats. Eventually I moved on but maintained contact with Bob. Almost a decade later I helped for a few months when Bob and his partners had acquired the STL staple the tenderloin room while waiting on my next job to open. Since then Bob has continued to be a mover and shaker within our industry. Part owner of Tamm avenue and the incredibly delicious kitchen inside, Byrd and Barrel. Also part owner of SOHA and Nicks Pub, they don’t call him Bobby business for no reason.

Drink menus are now out for August 15 and 22. Along with by the glass and by the bottle wine options we’ll be offering wine parings for each course.

Tickets available online at www.fullthymefarms.com. Drinks available dor purchase during service. $25 corkage fee for byob.

Can’t wait to see you there

08/09/2025

Couple of certified bangers on deck the next two weeks. Limited seating left and anyone on the fence waiting for menus probably gonna snag em before you if you wait too long.

Tickets available at www.fullthymefarms.com

08/08/2025

It’s dinner day. Catch us the next two fridays, tickets are moving fast, limited seating remaining, menus on the way very very soon.

Full Thyme Farms

09/15/2025

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