Cork & Barrel Chop House and Spirits’ new Executive Chef
Candice Poss has cooked for many celebrities.
Many, many celebrities throughout the years… but don’t expect her to name drop.
She’d much rather have you brag about her food.
Born and bred in the Magnolia State, Poss was scrambling eggs in her Grandma’s
kitchen at the tender young age of four. By nine, she graduated to perfecting
biscuits – a true southern staple. And barely out of her teens, she landed a
line cook position at the prestigious Old Waverly Golf Course, in West Point,
Mississippi where she quickly worked her way up to pastry chef. There she wowed
hundreds of A-list actors and athletes with her sweet treats and it wasn’t long
before the Moonrise Hotel in St. Louis wooed her away to work at Eclipse
She started as Sous Chef at Eclipse and less than four months later, she was
promoted to Executive Chef. But it wasn’t until she landed at Cork & Barrel
that, she says, she really felt like she was home, “I’ve never worked in a
kitchen like this before. We have the best team I’ve ever seen.”
“Her first task?” Owner Jill Ragan said, “We had her completely rewrite our
menu, infusing her southern charm into our spectacular steaks and chops, which
are perfectly seared on our Big Green Egg.” And being from the south, you
better believe she knows a thing or three about seafood. Her award-winning
Shrimp and grits is bursting with low country love. And her beet and burrata
cheese pizza is, well, almost too gorgeous to eat. Good luck finding a favorite
dish because Poss truly pours her heart and soul into each-and-every bite.
ST. LOUIS, Mo. – Cork & Barrel Chop House is celebrating National Pizza Day and Valentine’s Day with beet and bucetta cheese pizzas.
Executive chef Candice Poss and general manager Michelle Hanson stop by to discuss how they’re celebrating the events.
Cork & Barrel Chop House and Spirits is located at 7337 Mexico Rd., St. Peters.
For more information, visit corkandbarrel.com or call 636-387-7030.
Thank you to all our loyal customers that voted for us. We won in seven categories in the Post-Dispatch readers’ poll for 2017. Best Steak, Best Burger, Best Cheesecake, Best Happy Hour, Best Seafood, Best Server, and Best Bartender.
If you haven’t come out to see us yet, you are missing out. Call and make your reservations at (636) 387-7030.
Congratulations to the entire Cork & Barrel Chop House and Spirits team
Come celebrate New Year’s Eve at Cork and Barrel
In Our Main Dining Room
Kevin Babb 6:30-9:30 p.m.
Joe Bizelli 9:30 – 12:30 p.m.
We have a special menu for the night.
Classic Shrimp Cocktail with Smoked Red Pepper and Horseradish Sauce.
Baked Baby Brie Wild Mushroom and Gorgonzola or Fresh Strawberries and Honey Stuffed Baby Brie wrapped with puff pastry and baked.
Pork Belly Pops House cured Pork Belly smoked and grilled and served with a rich Broken Arrow Bourbon Sauce.
Pan Seared scallops on a nest of Black Fig Glazed Winter Vegetables
For 2 people and cooked medium rare
Chateau By sea
Add a One and a Half Pound Fresh Maine Lobster to your Chateaubriand
Grilled Beef Tenderloin with a Variety of Vegetables and Butter Roasted Potatoes
Onion Jam, Béarnaise Sauce
Wagyu burger topped with Rouge Dairy smoked bleu cheese and Whiskey Braised Portabella Mushrooms on a House made bun.
Blood Orange Grilled Duck Breast, with Luxardo Cherry Sauce on Manchego Grits
32oz Bone-In Prime Rib Roasted on The Big Green Egg
Lemon and Thyme Stuffed and Grilled Sea Bass with a Limoncello Custard
Cherries Jubilee on French Vanilla Custard
Other house-made desserts available
Add a perfectly paired wine selections (4 selections) to each course for $40 per person!
Make your reservations now as seating is limited.