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Oct 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Ernesto’s Winebar’

Ernesto’s hosts pig roast tonight

Monday, May 17th, 2010

051710_ernestosErnesto’s Winebar and Salume Beddu are certainly starting the week in style – with a pig roast. The rain-or-shine event takes place on the patio of the Benton Park restaurant at 7 p.m. today. Its menu sounds fabulous: bruschetta with fava bean purée, guanciale and mint; a salad made with shaved beets, radishes and fennel, with Pecorino and grapefruit vinaigrette; and, of course, porchetta alla Salume Beddu served with roasted potatoes, Italian sauerkraut and sotto aceto (pickled vinegar). The cost? A mere $40 per person (which excludes drinks, tax and tip). We suspect Ernest Hemingway – the wine bar’s namesake – would heartily approve.

Ernesto’s launches supper club

Thursday, March 4th, 2010

030310_ernestosErnesto’s Winebar in Benton Park has announced a supper club to be held the last Sunday of each month.

“It’s gonna be comfortable, it’s gonna be affordable, it’s gonna be food that you recognize but that is done really well,” executive chef Cassandra Vires told us.

Meals for the supper club will cost $35, which includes wine. However, potential diners need not belong to the club to enjoy its meals, Vires said. “Membership gives you added benefits, but you are still more than welcome to call and make reservations regardless of membership status.”

The club debuts March 28 with a family-style Italian menu: bay scallop risotto with Meyer lemon; braised veal chops with thyme, honey and grapes; crispy rosemary potatoes; balsamic and lemon roasted vegetables; and roasted fruit with sweet polenta cake and zabaglione.

“It’s gonna be a different menu every month, based on whatever I feel like making,” Vires said. “I’ve got a whole list of ideas, pretty much through the end of the year. But I’m a pretty fickle person, and it’s pretty likely that something else will spark my interest.”

For June, for example, Vires plans a farm-to-table focus. “In August we’re talking about doing ‘St. Louis originals’ and doing my version of toasted raviolis and gooey butter cake and pork steak,” Vires added. “I’m not from St. Louis, so that’ll be really comical for a lot of people.”

Other potential menus for the supper club will involve “perfect pairs” for September and Thanksgiving for November, Vires said. She also noted that items served at the club may be added to Ernesto’s regular menu, depending on their reception.

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