CUISINE
The Burger Royale at
the Delta Queen Port
of Call, served on the
original Delta Queen
Steamboat china
Gateway Arch Riverboats, reports the tables are set and ready for
its chefs to recreate bountiful buffets like those that made riverboat
dining famous, featuring hand-carved beef - the modern-day
reincarnation of the legendary steamship rounds of beef, the culinary
bill-of-fare specialty of the last century.
Steamboat dining involves a two-hour cruise that is seasoned with
live Dixieland jazz. The season runs through October, with extra
dining cruises offered on New Year’s Eve and Fourth of July. “You
won’t find a better river dining experience anywhere than right here,”
Dunn said. “It makes for an unforgettable night. It just doesn’t get
any better than dining in the middle of the river, and taking in the
spectacular view of the skyline.”
Drive south down Interstate 55, take the Imperial Main Street exit,
and follow the signs to Kimmswick; the sleepy little 19th-century
village where the river has contributed to the success of The Blue Owl
and the Delta Queen Port of Call.
The Blue Owl Restaurant and Bakery, renowned for down-home
lunches and fabulously decadent desserts, became famous for its
signature dessert, Levee High Caramel Pecan Apple Pie, named for
Gateway Arch Riverboats
continues the tradition of bountiful
buffets during its dinner cruises.
the record-high 1993 flood. The pie is a mountainous apple stack,
fitted with delicate pastry and draped in caramel and pecans. Little
wonder it was deemed one of Oprah’s “favorite things.”
Kimmswick is anxiously awaiting the arrival of the historic Delta
Queen, where it will soon be permanently moored. Until it arrives,
dine at the Delta Queen’s land-based operation, the Delta Queen Port
of Call, which was recently featured on the Food Channel’s “Food
Paradise” episode, “Chowin’ Down the Mississippi River.”
Housed in an historic two-story log house, located a few blocks
from the levee, the menu features recipes served on the Delta
Queen during its days when it plied the Mississippi and Ohio rivers.
Steamboat fare to consider: he bone-in, cold-smoked pork chop
dressed with cinnamon scalloped apples.
Float or drive downriver to Ste. Genevieve, where one can enjoy
lunch and dinner with a side of French Colonial history.
Foodies who love history will want to tour the newly restored
Greentree Tavern, built in 1790, and the 1808 Bequette Ribault House
and Hospitality Center. The Bequette Ribault vertical log (poteaux-
en-terre) Creole house and out buildings have been restored by
SAVVY I SOPHISTICATED I SASSY
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