The Robin Project

Home
The Robin Project

The Robin Project is an on going dinner series by Chef Alec Schingel exploring the products and cuis

21/11/2023

Whenever I am asked about my impetus for The Robin Project, I always talk about Midwestern Cuisine and I also get a quizzical look. I don’t blame them. The reality is I’m still trying to figure it out myself.

What I do know, having traveled around the world cooking in extraordinary kitchens is that the food that inspired me the most was food that was inspired by the time and place and energy of the chef, all working in synergy. Sean Brock’s work at McCradys in Charleston, rediscovering the Carolina Rice Kitchen for a new era. Kobe Desraults at In de Wulf garnishing a simple strawberry dessert with Poppy Flowers from Flander’s Fields.

I also knew that raw products from the Midwest were every bit as good as anywhere else in the world. Our dairy, pork, and produce are second to none. But, I became frustrated cooking these products into dishes that were inherently Italian, Oaxacan, or Filipino inspired as most St Louis restaurants do. So what is Midwestern Cuisine?

The truth is…Im working on it. But the only real way to understand is to cook and to eat. Come and sit at the table.

Dinner is served on December 5, at the former Gather Cafe. The menu is warm, generous, open-hearted and quietly ambitious, just like the homesteaders who pioneered on this land many years ago.

xoxo

18/11/2023

Couple of pics from our last dinner on 10/10

Tickets are on sale for our upcoming dinner on December 5. All new menu celebrating the Midwest and all the family farmers who work this land. Cheers to the harvest season!

13/11/2023

Tickets are now LIVE for our final dinner of the year! Follow the link in our bio.

Just like our first one at the former Gather Cafe, we will be offering a Four Course Pre Fixe menu with choices for each course and options to add on to your meal as well. There will be a small (but mighty!) list of wines available by the bottle or carafe.

Thank you all for your support and patience. I’m very thankful we were able to make a few adjustments and set up another date. Looking forward to having you join us for dinner!

xoxo

12/11/2023

After a much needed break, we are gearing up for another dinner for early December. This will be our final dinner for the year, so watch this space. Tickets will go on sale early next week, so watch this space.

xoxo

23/10/2023

New news! Tickets for our next dinner are now on sale! Join us on 11/14 at the former Gather Cafe for our final dinner of 2023! We’re excited to have another chance to cook for everyone! Tickets as always are available through the link in my bio.

13/10/2023

Views from the pass at the first dinner in our new format. It felt good to look out onto a dining room and expedite food again. Really proud of the team that came together in a matter of days and CRUSHED IT.

More photos and stories to come…and hopefully another dinner announcement coming soon for next month.

xoxo

05/10/2023

Less than a week away from our next pop up happening THIS TUESDAY 10/10! There’s still room for a couple more reservations, tickets are available through the link in our bio.

Im so excited about the wines we’re going to have for dinner! There won’t be a formal pairing, but instead a small (but mighty!) selection that I think are versatile enough to cover a lot of ground for people with wide preferences. And Im really excited about the baby carafe which will allow you to mix and match wines with each course w/o having to commit to an entire bottle. Its gonna be fun!

Hope to see you all there!

02/10/2023

Paw paws! One of the few native Midwestern fruits that can be vaguely tropical in its flavor profile, kind of like a cross between papaya and banana. It will be on the menu for our upcoming dinner on 10/10 at the former Gather Cafe. There are still reservations available, just purchase a ticket through the link in our profile.

25/09/2023

Hey Friends! If you haven’t heard, we have a new dinner scheduled in just a little over two weeks! Tickets are available through the link in our profile.

22/09/2023

Friends! We are happy to announce a new dinner! We are going to be popping up on October 10 at the former Gather Cafe! Tickets are available through the link in my profile.

This dinner will be a different format from our previous ones held at Work and Leisure. We now have a small dining room set up instead of a chef’s counter. We also we have two choices for each course on our Four course menu.

When you purchase a ticket I will email you regarding your preferred reservation time. Right now we have plenty of options at 6:00, 6:30 and 7:00. Thanks! See you all at dinner!

xoxo

15/09/2023

Thanks to for including me in this season’s article about Pop Up’s around town. It was an honor to be included with many other exciting projects like .pastry

Im excited that new dinners will be happening next month in a whole new space and format. Stay tuned and thanks for and the support!

13/09/2023

The Robin Project - 8/17/22

Walleye, Swiss Chard, Whey

Stay tuned…new pop ups are going to be happening soon in a new space and new format. Lots of new new, but same exploration of seasonal Midwestern cuisine.

25/08/2023

The Robin Project - 8/3/22

This was the first entree conceived for our first dinner. Smoked pork shoulder glazed with cantaloupe, corn puree, and swiss chard.

Throughout my career Ive worked at restaurants that prided themselves on working with whole animals, particularly pork. Thats not logistically possible when you are cooking for just 10 people every two weeks but I wanted to keep that spirit. One of the issues I recall is often what do do with the shoulder. Usually the best method is to cook it low and slow until it falls apart a la barbecue. That usually isn’t at home in a fine dining setting as the presentation can be clunky. So one day at Vicia I tried again. This time we smoked then confited it over several hours until it was very tender and yielding but then very carefully placed it immediately in the cooler. The entire shoulder set up over night and we were able to break it down into much smaller portions that could be served next to other cuts like the belly and loin.

For me tho, the real connection was in creating an interesting seasonal glaze. Super ripe cantaloupe, combined with the pork fat and jus from the cooking process and balanced with pickled onions and some of the pickling liquid. Suddenly this very technical process yielded something similar to a modern backyard classic - pork steaks. And it makes sense, pork should steaks grilled and braised in Busch and bbq sauce.

The presentation needed refinement but for an opening statement of purpose I felt like we had something. This became a real point of pride, to find the Venn diagram where Midwestern food traditions could mixed unironically with fine dining techniques.

03/08/2023

Exactly one year ago today, we served our first dinner as The Robin Project. I just wanted to take a second and reflect on this moment and thank everyone who has helped on this journey.

Thanks to my parents, Scott and Robin. Thanks to all the cooks, chefs and hospitality pros who have helped lend a hand. Thanks to for hosting me. Thanks to for helping set the tone for so many of the early dinners. Thanks to for being the most supportive partner I could ask for. Finally thanks to every single person who took a chance and bought a ticket and came to dinner! Im looking forward to the next step and I hope you are too.

xoxo

02/08/2023

Hey folks! We are moving into a new phase at The Robin Project and we are looking for professionals interested in working with us. Anyone interested in food/beverage/service/hospitality with any level of experience please reach out. We are particularly looking for Front of House candidates. And please share if you can! Thanks all!

xoxo

02/07/2023

Hey folks…we are down to our two final dinners to be held and there are still tickets available. This could be your last chance to have me personally conceived, prep, plate and serve you every course of a 6 course meal. Its even possible this fun take on our Summer Jello Salad could be tweaked and revisited 🤔. Hope to see you all there and stay tuned for some exciting news in the near future!

26/06/2023

Hey friends, we’ve added two more dates for dinners at Work and Leisure for July 10 and July 24! The link for tickets as always is in my bio.

These will be the final two dinners hosted so come on out at show support as we move into a new phase of growth. Id like to thank Jordan who was very supportive in helping me get this off the ground. Thanks buddy!

Hope to see everyone for dinner soon!

xoxo

19/06/2023

Hey folks! I’m looking to expand and build some bigger and better experiences for . In order to do so tho, I’m gonna need some help. If you or anyone you know is interested in working with me please reach out via DM. I am looking for anyone interested in the culinary/hospitality industry and any experience level is welcome. Cheers!

29/05/2023

Hey Folks! Our next dinner for The Robin Project is coming up and there are a few tickets left! Follow the link in my bio to our Eventbrite page.

Last month I was asked to cook and speak to a graduate class at on Food and Architecture. It lead to a very interesting discussion about the intersection between art and craft. Ive always considered myself primarily a craftsman. Other than my parents generation, most of my family were farmers or craftsmen of various kinds so it felt natural to include myself in that tradition. But in reality there is a lot of grey area between the two.

Its a subject that could honestly take a lifetime to sort out and frankly there would still be plenty of debate! Im very thankful to for inviting me to cook and share my story. And thanks to all the students who came with an open mind and were just as eager to discuss and share their thoughts with me.

07/05/2023

Hey folks! Still tickets available for dinner this Tuesday! Spring has finally arrived! Lots of beautiful asparagus, strawberries, ramps, and more!

Two months ago in the near dead of winter, one Midwestern farm was at the high point of their season. Funks Grove has produced maple sirup on their own land for 6 generations. They very generously hosted me and gave me a tour of their sugar shack and some of their land.

They are truly still a family run business and they aren’t resting on their laurels either. They’ve begun working on harvesting black walnut sap which they made into a 50/50 blend this year (tastes like tootsie rolls!)

They also gave me nearly 4 gallons of maple sap which Ive been able to use as a tea for the opening part of our snacks menu.

Ive been fortunate to be able to visit a lot of farms and talk to farmers who do incredible work. This was particularly different because they felt so intrinsic to their community. One of the great lessons I remember from is to remember that their is culture in agriculture. Growing and harvesting food doesn’t mean anything without a community to celebrate and enjoy it.

29/04/2023

Hey friends! New dates are available for dinners this Spring and Summer on our Eventbrite page! Thanks to everyone who has come out to join us. And thanks to for the continued support hosting us. The link for tickets is in my bio. The new dates available are:
Tuesday, May 9
Tuesday, May 23
Monday, June 5
Wednesday, June 28

Hope to see you all there!

xo

24/04/2023

Mushroom cured trout for tonight’s dinner. Served with whey and sorrel.

25/03/2023

Dessert from our last dinner - Upside-down Rhubarb Pie. Thanks to all who came!

In early 2016 after two years in NY, I was trying to figure out what was next. BHSB was hard and I needed a new environment to grow, and change was in the air. My dad called me and told my Grandpa had cancer again. It was his second or third occurrence in the later years of his life and this time there wasn’t anything that could be done. It was clear to me that my days away needed to end. It was time to come back home.

While he was still doing reasonably ok, we planned a little family trip to head out to the farm to spend the day with him and my grandma. We made a quick plan to cook something nice and during the shopping I found the first really good rhubarb for the year. It was always one of his favorites so I came home and the night before I made a traditional rhubarb pie.

We had a really nice day with him and he was still himself. Laughing and arguing and when we brought the pie out he seemed to be really touched. He didnt really light up around food the way I did. He was a child of the Depression, so as long as his belly was full and so were his kids he was reasonably happy. But this seemed to strike a chord.

We saw him a couple more times after that but his health and mobility got worse and he became less and less of the man I remembered and wanted to remember. I prefer remembering him eating that rhubarb pie.

18/03/2023

Morels! On the menu for dinner this Monday. Thanks again for another sell out! 🙏 We’re gonna add one more date in April, then start setting up for phase two. Thanks as always for all the support.

xoxo

13/03/2023

Sleep well…

Also, still a few seats left for our dinner next Monday, March 20. Hope to see you there!

xoxo

16/02/2023

Thanks to everyone who came to our Valentines dinner! After working on the last dessert all week, the final version of the Black walnut soufflé came out really well. I’m super proud of the food and experience we put together. And thanks to for continuing to host and support myself and many other exciting young chefs and entrepreneurs.

And lol…I see you B, thanks for cleaning up. Aren’t those boys cute?!

08/02/2023

Hey folks! Valentines day is less than a week away! We have a really great dinner planned for the occasion. Tickets will include all beverage pairings, but we can also accommodate N/A pairings as well if you’d prefer. Ticket sales will end at noon this Sunday so act fast!

This dinner will be a slightly different format as we will be utilizing all of beautiful space to create a more intimate setting for each couple (or throuple, no judgment). I hope to see you all there!

xoxo

26/01/2023

Hello lovely folks - we have plenty of tickets for our upcoming dinner this Valentines Day! The link for tickets is in my bio.

xoxo

23/01/2023

Our next dinner for January 31 has sold out BUT there are still plenty of tickets available for our Valentines Dinner. I’m really excited about the menu and looking forward to cooking for everyone. Thank you thank you for all the support!

20/01/2023

Hey folks we are doing a very special dinner for Valentines Day! Tickets and info are available through the link below and in my bio. Hope to see you there!

https://www.eventbrite.com/e/valentines-dinner-by-the-robin-project-tickets-520192829757?utm_source=eventbrite&utm_medium=email&utm_campaign=post_publish&utm_content=shortLinkNewEmail

09/01/2023

First dinner for The Robin Project winter series is coming up quick…January 18. Still plenty of tickets available!

Naming a restaurant (or future restaurant) is hard. I spent many years trying to come up with something that would really fit all of my parameters. Something short and simple, easy to pronounce and remember. Something reminiscent of the food and experience I wanted to convey. Hopefully something classic but not old fashioned. And something that had meaning to me…

My parents Scott and Robin, pictured above, we’re definitely not foodies. But they were always game in supporting anything I was a part of. Hour of soccer games, out of tune concerts, and plenty of others. And when I went to culinary school and started cooking professionally they were completely on board from day 1. Theyve shown up to EVERY single restaurant I’ve ever worked, which includes getting passports and flying across the Atlantic to eat at In De Wulf when I staged there for just 3 months!

It finally dawned on me to call it Robin, my Mom’s name. It’s intended to have multiple meanings and to imply nature and beauty in simple things. But for me, its a tribute to her and my Dad. They were always a team and they both deserve credit.

And dont worry they’re both healthy and great, just wanted to pay tribute. Dont be surprised to see them at dinner!

06/01/2023

Hey folks, thanks for the continued support! Tickets are still available especially for our first dinner coming up on Jan 18. Follow the link in my bio to our Eventbrite page.

Ok story time…eight months into my time at BHSB I was approached by the new Pastry Chef Bobby Schaeffer if I was interested in joining his team and helping out. I guess there was some confusion about getting new externs and he was very shorthanded (and desperate). I had very minimal pastry experience but I decided to jump at the opportunity. I didnt work the line much, but I spent a full year upstairs prepping cakes, ice creams, sorbets, mousses, and all the components that go into pastry work. It was an incredible education to get. I was also able to see an entire years worth of fruit come in and find interesting was to use it or preserve it. How often do you really get the chance to taste through all the different varieties of cherries, peaches, plums, and on and on in various states of ripeness?!

Once I came back to St Louis, I mostly spent time working as a savory chef again and haven’t had much need to utilize those skills. Now that Ive launched The Robin Project its been really exciting to be able to craft the entire menu as a cohesive whole including the desserts. Im really proud of them and very thankful to Bobby for (very patiently) teaching me pastry. He has since opened a bakery in Chicago called that is amazing, so go check him out.

03/01/2023

Hey everyone - our Winter Dinner Series for The Robin Project is now live over at Eventbrite! Four dates are available starting in just over two weeks on January 18. We’ll be continuing our journey of all things Midwestern. Hope to see you there!

https://www.eventbrite.com/e/the-robin-project-dinner-series-tickets-503518556557?utm_source=eventbrite&utm_medium=email&utm_campaign=post_publish&utm_content=shortLinkNewEmail

17/12/2022

Just a quick round up of some dinner pics from this year. Thanks to everyone who has bought tickets and joined me for dinner this year. More are planned after the holiday season. Stay tuned…a new eventbrite page will be live some time next week. Thank you all!

29/11/2022

Grilling up some cabbage for our first vegetarian dinner here for The Robin Project. Looks like wedges to me…🤔

17/10/2022

Look at these cute little guys! Honeynut squash on the menu this wed. Only two seats available, follow the link in my profile!

04/10/2022

Nice little write up in the latest Sauce Magazine! Thank you .

We still have tickets available for tomorrow’s dinner. Just follow the link to our Eventbrite page in my bio. Thanks for the support everyone!

03/10/2022

Hey folks! Here is this week’s menu for The Robin Project! It may seem simple but there are a lot of layers and stories behind each of these dishes.

There are still a few seats open for dinner this Wednesday. Each meal is a real labor of love and its always great to share it with everyone who comes. Tickets are available through the link in my profile. I hope to see you there, but if you cant please share with anyone you can! Thanks and hope to see you all there!

xoxo

30/09/2022

Hey everyone just a quick announcement - our dinner for November 29 will be 100% vegetarian. We’ve had a few people reach out to see if we could accommodate and unfortunately it just wasn’t possible to have several different options at the same dinner. Im excited to be able to cook for more people who may not have been able to attend previously. And even if you aren’t a practicing vegetarian, I sure it will be a satisfying experience. Remember tickets are all available thru the link in my bio!

29/09/2022

https://www.eventbrite.com/e/the-robin-project-dinner-series-tickets-422088838077?utm_source=eventbrite&utm_medium=email&utm_campaign=post_publish&utm_content=shortLinkNewEmail

Ok…lets talk about casseroles. Im here trying my best to celebrate the food and cuisine of where Im from but at some point this had to be addressed. Whats the deal with casseroles?

They are awesome, thats what. But most of them suck. And most of them aren’t made properly. I know. Its ok.

To me there are two problems. One is that casseroles dont work in a restaurant setting. Pick up takes way too long and its too hard to get pars correct w/o either running out or being wasteful. And in America, we have a culture where restaurants lead the cuisine and everyone else follows. Its the opposite in Europe. Every Italian chef wants to cook like grandma. Here every grandma wants to cook like a chef. Since chefs dont make casseroles, they became BASIC.

Second problem is everyone decided to make them w/ premade industrialized ingredients. Cream of mushroom, mayo, cream cheese, etc. As usual if you put s**t in, get s**t out.

But what if we didn’t? What if we treated the casserole w respect? How different really are they than a gratin?

These are some of the questions Im trying to ask and hopefully answer thru food at The Robin Project. Our menu for October 5 is going to have our first casserole. I promise it wont suck. I hope you can come and see everything else Im working on. Tickets are still available, thru the link above.

xoxo

Address

Website

https://www.eventbrite.com/e/the-robin-project-dinner-series-tickets-503518556557?utm_source=eventbrite&utm_medium=email

Alerts

Be the first to know and let us send you an email when The Robin Project posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Address
Alerts
Claim ownership or report listing
Want your business to be the top-listed Event Planning Service?

Country:

City: