[ ©2007 Vande Rose Farms, LLC., Mahaska County, Iowa ]

Close your eyes. Imagine picking a ripe tomato from its vine and wiping it clean on your t-shirt; then indulging in all of its sweetness, as juice trickles down the side of your mouth. If you have never experienced this type of freshness, have no worries, the opportunity awaits you at BOS. The newly opened restaurant prides itself on the unique concept of serving refined dishes made from foods that are grown and produced locally.

 

Residing in the Renaissance Savery Hotel in downtown Des Moines, Iowa, the newly opened restaurant furnishes a contemporary sophistication to the 90-year-old building. Soft lighting enhances its bold colors and sets off a comfortable, but modern atmosphere. A distinguished piece intentionally placed on the restaurant’s dominant wall, captures the attention of guests in the hotel’s lobby. Tom Moberg, an Iowa artist celebrated for his gypsum relief wall sculptures, designed the piece as well as all of the restaurant’s wall décor.  

 

I asked Executive Chef John Andres what they had envisioned for the new restaurant when they were putting together the plans. He answered, “We wanted fine dining, but not your typical hotel restaurant. The designer wanted to create a contemporary, but relaxed environment. There wasn’t anything around the area featuring Midwest cuisine, so that became our focus”, he continued, “the intention was to have classy food, yet user friendly. I didn’t want to intimidate the customers.” I asked Chef Andres why he chose Vande Rose Farms products for his menu. His reply,

 

 

Chef Andres first heard about Vande Rose Farms from an article in the Des Moines Register. After hearing the story, he felt compelled to try our products at a local restaurant. If that experience hadn’t convinced him enough, his viewpoint was validated when he saw our products on the menus of restaurants during a trip to California.

 

If you are ever in the Des Moines area, you must stop by and have yourself a Hereford Strip Steak topped with a Maytag Blue Cheese cream sauce, deglazed with Iowa’s Templeton Rye Whiskey; or try a Duroc Pork Chop served with a Danish Apple Demi. Choose from any of the delicious beef and pork items and have a Memorable Eating Experience with Vande Rose Farms at BOS Contemporary Midwest Cuisine.

 

Check out the menu by clicking here: www.bosdesmoines.com/documents/filelibrary/documents/BOS_Menu_D16B469A08BEE.pdf

 

Or visit their website: www.bosdesmoines.com/