Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Apr 16, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Events

November in St. Louis: A whiskey lover’s dream

Monday, November 4th, 2013

110413_whiskey

 

“Too much of anything is bad, but too much good whiskey is barely enough.” This sentiment, first uttered by Mark Twain, will be put to the test in November. St. Louis is host to four events sure to make whiskey-aficionados and the occasional bourbon drinker alike giddy. Each event features tastings and the inside scoop from whiskey-industry experts.

Whisky After Dark, a monthly whiskey pairing event at The Scottish Arms, takes place Nov. 7 from 8 to 11 p.m. This month, The Scottish Arms teams up with The Wine Merchant to pair five single malt Scotches with artisan cheeses. Tickets can be purchased at The Scottish Arms.

The Filson Bourbon Academy is coming to St. Louis Nov. 9. Bourbon historian Mike Veach, author of Kentucky Bourbon Whiskey: An American Heritage, leads this eight-hour class, beginning at 9 a.m. at Gamlin Whiskey House. The one-day bourbon academy features eight sessions covering topics from the origins of bourbon whiskey to understanding the evolution of early 20th-century bourbon to today’s spirit. Attendees will receive lunch and taste several different styles of bourbon and other American whiskeys. This event is limited to 40 people. Tickets can be purchased online.

Whiskeys Are Wild takes place Nov. 14 at Sanctuaria from 7 to 10 p.m. This event features 13 whiskeys paired with hors d’oeuvres created by executive chef Wil Pelly. Local whiskey expert Patrick Garrett, founder of bourbonbanter.com, will be a guest speaker. Tastings and punch bowls featuring Buffalo Trace and Heaven Hill whiskeys will also be served. Tickets are available online.

Whiskey in the Winter, takes place Nov. 23 from 6 to 9:30 p.m. at the Hyatt Regency Hotel in downtown St. Louis. The event offers unlimited tastings of more than 200 whiskeys from around the world.  Not only will whiskey, whiskey-cocktails and whiskey-inspired food stations be served, but there will also be an array of educational seminars. Several ticket options are available from general admission to VIP, which features a Golden Ticket that gives purchasers a chance to sample select rare whiskeys. Tickets can be purchased online.

Sauce Magazine is a sponsor of Whiskey in the Winter and Whiskeys Are Wild.

 

 

New fall dishes at Scape celebrate St. Louis at STLFW dinner

Friday, October 4th, 2013

Scape_06{From left, Jennifer Chun, Samantha Pleet, Emily Koplar, Michael Drummond, Fern Mallis}

 

This past week, several fashion industry notables flew in for St. Louis Fashion Week. On Wednesday evening, Fern Mallis, founder of New York Fashion Week, and NYC-based designers Jennifer Chun, Samantha Pleet and Casanova joined St. Louis fashion experts for a private dinner at Scape in the Central West End. In order to show off our region’s bounty, Chef Eric Kelly created a four-course chef’s table menu focusing on the seasonality of local ingredients. Dishes highlighted late harvest sweet corn, an abundance of mushrooms, and braised quail. “I think the meal went great,” Kelly said. “I think [Mallis] got a real nice sampling of St. Louis cuisine.”

Lucky for us, we don’t have to be style gurus to try these same dishes, for nearly all of them are now available on Scape’s new fall menu.

 

Scape_02

 

Guests began their meal with an amuse bouche of creamy fresh burrata in a shallow pool of extra-virgin olive oil, topped with decadent Osetra caviar.

 

Scape_03

 

Two Mano de Leon diver scallops took a quick brine bath in salt water before they were pan-roasted and drizzled with a mustard-lemon sauce. The scallops bookended house-made pasta tossed with pickled red onion, plump golden raisins, marcona almonds and wild mushrooms in a garlic-herb cream sauce.

 

Scape_01

 

Kelly utilized the last of summer’s bounty in a late harvest sweet corn salad topped with a nest of peppery arugula. Delicate chanterelles added subtle earthiness to caramelized sweet corn kernels, toasted walnuts and smooth, creamy aged chevre.

 

Scape_04

 

Scape pastry chef Colleen Johnston finished the meal with a rich chocolate pâté. The cloud-like dessert was paired with a house-made salted caramel gelato and garnished with an almond croquante.

 Sauce Magazine is a sponsor of St. Louis Fashion Week.

-Photos by Michelle Volanksy

 

 

Cinematographer Graham Meriwether talks ‘American Meat,’ screening Thursday at MoBOT

Tuesday, September 10th, 2013

091013_americanmeat

 

“American Meat” is a documentary by Graham Meriwether that looks at contemporary chicken, hog and cattle production in the U.S. The film debuted in 2011 and premiered in St. Louis in October 2012. This Thursday, Sept. 12, Meriwether returns to St. Louis for a screening of the film at Missouri Botanical Garden.

Meriwether was inspired to make the documentary after reading Michael Pollan’s The Omnivore’s Dilemma. In particular, he was drawn to Joel Salatin, a pasture-based farmer in Virginia’s Shenandoah Valley and a central subject in Pollan’s book. “He was jumping off the page with charisma,” said Meriwether. He initially  planned to focus the film on Salatin’s Polyface Farms. “In the end, we decided to cover the entire industry as a whole.”

“Our film has a journalistic nature in the way we portray all the different types of meat production in America,” he said. “We don’t vilify or make one as evil and one as good.” He added that moviegoers “really appreciate how balanced the film is.” And while “American Meat” attempts to give an even-handed look at animal husbandry as it moves from feedlot and confinement systems to pasture-based farming models, Meriwether accedes that “we certainly are advocating local, grass-fed meat production.”

Although Meriwether feels the average American “doesn’t have much of an idea where their [sic] meat is coming from,” he is optimistic that awareness levels are changing. “People are becoming more and more curious about production models. I think we will see a huge increase about food transparency and where food comes from in the coming years.

Meriwether’s next project, a documentary titled “Farmers of America,” should continue to shed light on food production. Still in the preproduction stage and with an anticipated release for fall 2015, “Farmers of America” will focus on beginning and young farmers around the country.

MoBOT, in partnership with Chipotle, is presenting a screening of “American Meat” Sept. 12 as part of its Savor Your Summer film series. The screening will take place at 7 p.m. at the Shoenberg Theater, with a reception beforehand outside the theater at 6:30 p.m. Following the film, there will be a question-and-answer session with Meriwether. The event is free and open to the public. For more information, go here.

 

 

Gear up for epic pork-fest Heritage BBQ by Cochon

Monday, August 5th, 2013

031913_cochon1

 

Get your piggy bib on: The Heritage BBQ by Cochon is just a few weeks away. The Scoop announced in March that Cochon, a national event series focused around heritage breed hogs, would be coming to St. Louis. Heritage BBQ, taking place Aug. 25 at the Four Seasons St. Louis, is a competition and an eating extravaganza.

For the competition, five chef teams are challenged to utilize a whole heritage breed pig. Each team will showcase the whole hog in six distinct dishes: four meats and two sides. The winner receives $1,500 to donate to a charity or farm of their choosing, a stash of Cochon specially-selected, cask-strength Four Roses Bourbon, a keg of Cochon Edition “BBQ King” from Anchor Brewing and a CVap Pod from Winston Industries. The lineup of competing chefs is: Fabrizio Schenardi (executive chef of the Four Seasons St. Louis), Kevin Nashan (chef-owner of Sidney Street Cafe), Kevin Willmann (chef-owner of Farmhaus), Gerard Craft (chef-owner of Niche, Brasserie, Taste and Pastaria) and Matthew Accarrino (executive chef, SPQR in San Francisco).

But Heritage BBQ is more than just watching chefs mess with meat. There will be 1,200 pounds of pork and loads of other edibles for an anticipated crowd of 400 to feast on, along with a slew of libations – everything from bourbon to beer to Fernet Branca. VIP tickets are priced at $200 and receive a 5 p.m. early admittance. General admission tickets are $125, with an entrance time of 5:55 p.m. Purchase tickets here.

Looking to make it a full-on pig-out weekend? Attend the Heritage BBQ kick-off dinner Aug. 24 at Cielo at Four Seasons St. Louis. Fabrizio Schenardi will prepare a four-course dinner during which guests can toast heritage breed pigs with Cochon founder Brady Lowe and chef Accarrino. Dinner, including wine pairings, is $88 per person, and seating is limited. To make a reservation, contact Cielo.

 

 

 

Top Chef: The Ultimate Burger Challenge

Friday, August 2nd, 2013

080213_topchefburger

 

Sauce Magazine and Alive Magazine present an epic summer grill-off, Top Chef: The Ultimate Burger Challenge. This homegrown competition features six local chefs pitted against each other for the chance to be crowned Top Chef 2013. Participating are Zach Rice of Three Monkeys, Bob Waters of Blueberry Hill, Mike Johnson of Sugarfire Smokehouse, Eric Brenner of Alumni Saint Louis, Ian Craig of Sub Zero Vodka Bar and Matt Galati of The Dam. The chefs will grill up their best burgers, and attendees can sample each one in mini form.

Tickets, available here, are $25 online or $30 at the door. Attendees will receive six mini burgers, two complimentary beverages and enjoy live entertainment.

What: Live grill-off, tasting and entertainment

When: Aug. 18, Noon – 4 p.m.

Where: Circa Properties, 5501 Pershing Ave., St. Louis

 

 

Drink This Weekend Edition: St. Louis Craft Beer Week

Friday, July 26th, 2013

072513_craftbeerweek

 

This Saturday marks the start of St. Louis Craft Beer Week, an annual sud-stravaganza hosted by area breweries, distributors, restaurants, bars and retail outlets to celebrate the best of the local beer scene.

From beer dinners, beer and cheese tastings, a Firkin Fest and Tap Takeovers, there are events for everyone, every night of the week, culminating Aug. 4 with the Schurcipefones Closing Ceremonies at Bridge Tap House.

Tomorrow, have your pick of six beer-centric parties scattered around town – or if you’re really devout (and have a driver), visit them all.

In the mood for a brat with your beer? Start your day at 33 Wine Bar’s B33r and Brats in Lafayette Square. After getting a late-morning brew and a little food in your stomach, pay a visit to Six Row Brewing for Cellar Day. Once you’ve had a flight of stouts, head south to Perennial Artisan Ales for its second annual Midwest Belgian Beer Festival. (Purchase tickets here.)

Still thirsty? Still standing? Catch a ride to Exit 6 Pub in St. Charles to wish this little nano-brewery a happy second anniversary and to try a collaboration brew made special for this week by the teams from Cathedral Square, Charleville and Exit 6. Later that evening, there are still two more events: O’Fallon Brewing will kick off its Brewer’s Tables events at Flying Saucer, and Schlafly and Crown Valley will take over the taps at Hair of the Dog.

Tonight? Plot out the rest of your week with St. Louis Craft Beer Week’s online calendar. And hydrate – you have a big week ahead of you.

 

 

Only 10 Days until Saucy Soirée 2013

Thursday, June 20th, 2013

 

Be sure to get your tickets for the largest Sauce party of the year! Saucy Soirée 2013 showcases a 35 of the best St. Louis area restaurants, wineries and breweries. Tastes are plentiful, complimentary and top-notch. The party begins at 5 p.m. at the swanky Four Seasons Hotel Grand Ballroom, then moves upstairs to the beautiful eighth floor terrace.

Be the first to know and taste who you voted to be your favorites in the St. Louis area food scene. Get an advanced copy of the results at the party, and see the winners of Sauce Magazine‘s annual Readers’ Choice poll before the issue is released July 1.

Click here for more information and to get your $35 ticket today.

 

 

Annie Gunn’s Lou Rook and Glenn Bardgett to make return appearance at James Beard House

Thursday, June 21st, 2012

Annie Gunn’s executive chef Lou Rook and wine director Glenn Bardgett have been invited to cook at the James Beard House in New York. The pair will prepare a meal for members of the James Beard Foundation and the media on October 23. This will be the second time that Rook and Bardgett have been invited to showcase their talents for the Beard Foundation. In 2007, they also prepared a multi-course meal at the famed Beard House in Hyde Park.

While details are still scant, Bardgett, also a wine columnist for Sauce and a 2011 James Beard Award semi-finalist in the category of Best Wine Service, told The Scoop that Rook’s meal will showcase Missouri food in season during October. As for the wine pairing, Bardgett stated, “My plan is to do Missouri gold medal wines” determined by this year’s state wine competition, to be held in August.

Talk of the James Beard Foundation is becoming a regular topic of conversation around town. Chef John Griffiths will be preparing a dinner at the Beard House on June 26, while Jim Fiala, chef-owner of Acero, Liluma and The Crossing, cooked there this past March.

— Photo by Jonathan S. Pollack

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004