#TheOShow: Chef Niemann from Grant’s Farm to Talk This Month’s Cajun-Inspired Table Dining Experience!




One little random fact about me is that I absolutely love food – like I totally loOoOove food! Well, except cilantro lol

I’m always searching for new things to do in St. Louis and to share with my squad because I enjoy finding one of the many hidden gems this city has. Sort of like Grant’s Farm, first-ever monthly Anheuser-Busch food and beer pairing experience only offered every last Thursday up until April. And last month, Chef Sam Niemann focused on several football favorites like Bavarian Pretzels with Budweiser-infused pub cheese (sounds absolutely yummy, doesn’t it…), Budweiser chili to beer cheese soup.



So, it only sounded right when I learned February’s theme was focused around the New Orleans cajun-inspired cuisine. Of course we’ll see Shrimp & Grits, Jambalaya, and Gumbo – but the “Chef Sam” way! We can expect some delicious food pairings like his Bread Pudding with a Sinistor Black Ale Sauce Beignets and Fried Oyster Po-Boy Minis with Chipotle Aioli—Paired with Mich Ultra Pure Gold, just to name a few…

Once I read the menu, I grabbed my cell and called Chef Sam to see if he would stop by “the O show” and tell us more about his unique culinary creations with their new Bud Light Seltzer on his Spicy BBQ shrimp with cheesy grits and more details about that bread pudding!

Take a listen to our interview and I’ll see you tomorrow for their Grant’s Farm to Table Dining Experience!



February 27th: Mardi Gras – Cajun Edition // 6:30pm – 9:30pm // Carriage House and Bauernhof Tent

Price: $50.00/person all inclusive (Anheuser-Busch products and soft drinks will be available throughout the evening)



Cajun Gumbo Andouille and Cajun Sausages, Mesquite Grilled Chicken, Bell Peppers, Sweet Onions, Okra and Wild Rice

Paired with Breckenridge Avalanche

Spicy BBQ Shrimp on a Bed of Cheesy Grits

Paired with Bud Light Seltzer Lemon lime


New Orleans Style Jambalaya

Dirty Rice with Sausage, Chicken, Bacon and Cajun Spices

Paired with Four Peaks Kilt Lifter


Fried Oyster Po-Boy Minis with Chipotle Aioli

Paired with Mich Ultra Pure Gold


Budweiser Seared Boudin Sausage

Paired with Budweiser


Crab Cake Slider Crowned with Voodoo Sauce

Paired with Shock Top


Bread Pudding with a Sinistor Black Ale Sauce


Paired with 10 Barrel Sinistor Black Ale


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