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Seed Sprout Spoon chef shares creamed chicken recipe his mom used to make
Special Request

Seed Sprout Spoon chef shares creamed chicken recipe his mom used to make

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Chefs cook comfort food Brendan Kirby for pub April 1, 2020

Brendan Kirby’s simple chicken dish is a classic comfort food – warm, creamy, and delicious. It features oven roasted or pulled rotisserie chicken in a white cream sauce served over rice and garnished with parsley. Photo by Pat Eby

We’re continuing our focus on favorite comfort foods from local chefs this week with a story and recipe for Noni Joni’s Creamed Chicken Over Rice from Brendan Kirby of Seed Sprout Spoon. He learned to make this from his mother, Joni Kirby, and even today it is his go-to food when he’s stressed.

“I make this dish for myself when I feel the need,” he says. “Usually, we eat vegetarian in our household, but this dish is special. My partner, Jenn, and my 10-year-old daughter, Beatrice, are both vegetarians, but Gertrude, who is 5 now, is an avowed carnivore. She and I will eat this up every time.”

Kirby, whose business at Seed Sprout Spoon is based on catering for celebrations including weddings, anniversaries, birthday parties, business meetings and the like has lost all of his catering bookings for the next two months.

The stay-at-home order couldn’t have come at a worse time as he and business partner Erin Wiles planned to open a new event space, the Leona, in early May. Although they may be finished with construction in May, there are currently no events on the schedule.

When the restrictions lift, Kirby believes there will be a pent-up demand for event spaces for delayed weddings. “People will need space. We will be booking for fall,” he says.

Kirby and Wiles also operated a Sundays-only popular brunch from their Seed Sprout Spoon kitchen on Morganford Road just south of Arsenal Street. We featured a recipe for their tasty cheddar herb biscuits and gravy in Special Request in 2017.

In mid-March he set up a Facebook group, the St. Louis Restaurant Support Network, where people in the food service could share stories, tips and news that contribute to the community’s well-being. “Now there’s three or four groups that exist,” he says. “I think it would be good to consolidate. I’m not married to being the admin for this page.”

Like many food establishments, Seed Sprout Spoon is mostly closed for business to the general public. Kirby and Wiles, however, also serve another public, mostly hidden from view, even in these trying times. Kirby has generously donated food to the homeless on a regular basis since he and Wiles opened their business. “Nobody lives on the street because they want to,” he says. He will continue his outreach work during the crisis.

When we asked which dish he’d like to share, he didn’t hesitate.

“When I was a kid, my mom made this creamed chicken and rice dish for us. The aromas of the roasting chicken, and the light celery takes me back to that time in my childhood when I always felt safe and loved.”

Please check the Facebook page for Seed Sprout Spoon to keep up to date with the services they offer during the crisis and for current information on event space Leona.


 

Seed Sprout Spoon

3137 Morganford Road

314-606-0165; seedsproutspoon.com

 

{h2}See recipes from the top 100 restaurants in St. Louis

{/h2}“If I can share my talent and my gift with someone else, to put a smile on somebody’s face — that’s my way of giving back to people.”

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