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Dec 17, 2017
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Posts Tagged ‘Parker’s Table’

The Scoop: Salume Beddu to move inside Parker’s Table

Wednesday, April 19th, 2017


{ The Beast Sandwich at Salume Beddu } 


Salume Beddu will soon stack its signature sandwiches at a new location and embark on a new partnership. As reported by the St. Louis Post-Dispatch, owner Mark Sanfilippo will move the retail sandwich portion of the business to Parker’s Table at 7118 Oakland Ave., leaving behind its current location at 3467 Hampton Ave.

“We’re going to start rolling out sandwiches (at Parker’s Table) in the next few weeks, just to make sure everything’s tight and working well,” Sanfilippo said. “The last service at the Hampton location will be Saturday, May 13.”

Salume Beddu moved its wholesale production and curing operations a larger facility in Olivette last year.

“The wholesale business has grown to a point where I really need to hunker down and focus in on it,” he said. “I’m just spread really thin between the two places, and the staff is pretty lean. In talking to Jonathan (Parker), we both thought it seemed like a great fit and a great way to keep the sandwiches going and allow me to focus in on the wholesale side more.”

Parker said he looks forward to the new addition to his Richmond Heights specialty shop. “I think it’s going to be great,” Parker said. “We’ve been friends for years. It just makes sense.”

Sandwiches will be available roughly around the same hours as the Hampton location, 11 a.m. to 3 or 4 p.m., but there won’t be seating inside. Most Salume Beddu products will be available to purchase at Parker’s Table as well, and Sanfilippo said he’ll periodically do salumi pop-ups, where he’ll bring with a slicer to offer specialty cuts like coppas and culatellos. He also hopes to do pop-up family-style dinners at Parker’s Table this summer, focusing on regional Italian cuisine.

Photo by Holly Fann

Matt Sorrell is staff writer at Sauce Magazine. 

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Edible Weekend: 3 events to dig into this weekend

Wednesday, August 10th, 2016



{Byrd & Barrel chef-owner Bob Brazell, who might go bald this weekend}


Whether you love chicken wings or elegant French fare, there are plenty of ways to fill up this weekend: Can’t wait? Jump start the weekend with three more events today through Sunday.


1. Sardella Breakfast Pop-Up
Chef-owner Gerard Craft’s forthcoming concept, Sardella, has popped up all over town recently. Ready for more? Grab a bite of a farro kimchi bowl, salmon gravlax on a house-made English muffin, a coconut yogurt parfait and more from 7 to 10:30 a.m. today through Friday at Pastaria.
Aug. 10 to 12, Facebook: Sardella 

2. Shave It for the Kids School Supplies Drive
Industry pros go bald for a good cause on Sunday. If Byrd & Barrel meets its school supplies collection goal, a dozen pros including the chicken eatery’s Bob Brazell, Quincy Street Bistro’s Chris Ladley, The Libertine’s Ben Bauer and Earthbound Beer’s Stuart Keating and Ryan Pier will shave their heads outside Byrd & Barrel. Make it happen by dropping off supplies from 11 a.m. to 7 p.m. at the South City eatery, then stick around for the main event.
Aug. 14, Facebook: Shave It for the Kids 

3. Mediterranean Wine Dinner
Travel though Spain, France and Italy with Retreat Gastropub wine director Nicole Bagby. Each wine is paired with five courses from executive chef Michael Friedman. Call for reservations.
Aug. 14, retreatgastropub.com 


Still hungry? Sign up for the Edible Weekend newsletter to get the best food events of the weekend delivered to your inbox every Wednesday.



Edible Weekend: 4 more food-filled events this weekend

Wednesday, May 25th, 2016

From Memorial Day weekend barbecues to elegant wine dinners, here are four more don’t-miss events for you this weekend.




1. Ginger & Thyme Pop-up Dinner
Element executive chef Josh Charles cooks up a four-course, Asian-inspired dinner with beer and cocktail pairings. May 26 – 6:30 to 9:30 p.m., brownpapertickets.com 

2. Division Wine Tasting
Stop by Parker’s Table to sample a selected variety of vino from Portland, Oregon-based Division Wines. May 26 – 7 to 9 p.m., parkerstable.com 

3. Pacific Northwest Wine Dinner
Sit down to a five-course dinner with Pacific Northwest wine pairings at Five Bistro. Call for reservations. May 26 – 7 to 9 p.m., fivebistro.com

4. Red, White & Brew
Head to Cedar Lake Cellars for a weekend of food, beer and wine slushy specials, plus live music and festivities. May 27 to May 30, cedarlakecellars.com 


Still hungry? Sign up for Edible Weekend and get the weekend’s top four foodie events delivered right to your inbox every Wednesday. Click here to sign up!


Drink This Weekend Edition: 2015 wine trends with Jon Dickinson at Parker’s Table

Thursday, January 8th, 2015


{From left, Parker’s Table manager Jon Dickinson and Jon Parker}


The new year brings new talk of trends throughout the food and beverage scene, from those we eagerly anticipate to those we wish would just disappear already. I recently popped by Parker’s Table to chat with manager Jon Dickinson about what’s up next for the St. Louis wine scene – and picked up a few bottles for myself.

What trends did you see here in 2014?
We found an acceptance with consumers of wines outside the areas they were used to … wines from Hungary, Turkey, Greece … wines that are excellent, unique, historical, Old World, really cool wines that just (didn’t) have the exposure before.

Why were St. Louisans interested in these more obscure wines?
A new crop of younger sommeliers (is) getting really excited about obscure wines and actually putting them on restaurant wine lists … It’s a lot easier to get someone to try a cool glass of wine in a cool restaurant than it is to get them to invest in a full bottle. Having cooler glass-pour programs around town has been great in increasing consumer education, getting customers to … open their minds a little bit about wine regions St. Louis has not really seen before.

What can we expect in 2015?
People are getting more acclimated to high-acid wines, more food-friendly wines, understanding that wines and foods go together. The two can play off each other and create really unique flavor combinations.

Why are people interested in higher-acid wines?
People are just getting tired of the big, overdone style with high alcohol and massive oak flavors. They seem to be looking for wines that are more refreshing.

What wine resolutions did you make this year?
I’ve resolved to drink even crazier! Trying new things I haven’t tried before, new grapes, wines from new places, and wines made in unique ways.

Can you share a trade secret for choosing good wines?
Even if you don’t know the wine, pick an importer or two you like, and check the back label for that importer… (I like) Rosenthal Wine Merchant, Louis/Dressner Selections and Rare Wine Company.

Here, my two picks to get into Dickinson’s 2015 trends, both from a suggested importer:

1. Chateau Soucherie Anjou Rouge is a Loire Valley blend of cabernet franc and grolleau grapes that’s earthy and spicy, yet approachable and refreshing.

2. Kiràlyudvar Tokaj Furmint Sec is a delicious dry white from Hungary’s famed Tokaji region. It’s bright and crisp with a high level of acidity balanced by melon and lemon.


The Scoop: Parker’s Table amps up specialty food focus with new staff

Monday, September 29th, 2014



Customers at Parker’s Table have long enjoyed the artisan food offerings that owner Jon Parker carries at his Richmond Heights boutique wine shop, from dried bulk pastas to fine cheese and specialty European condiments. Now, a recent addition to the staff is set to bring patrons even more options when shopping at 7118 Oakland Ave.

New shop manager Karl Runge joined the crew at Parker’s Table earlier this month. Runge comes from Whole Foods Market, where he worked as specialty team leader for wine, beer and cheese for more than a decade, most recently at the Whole Foods location in Brentwood. Prior to that, Runge lived in Richmond, Virginia, working for retailers similar to his new employer.

“It’s in my roots to work at a place like Parker’s Table,” Runge said. “My duties are going to revolve around the cheese case and food selection in the shop. We’ll be bringing on lots of fun, new products. The shop has expanded over the years. We have more room to bring in new stuff from local producers and from further afield. We want to round out the fact that we have a great wine selection with food.”

Runge will also draw on his knowledge of specialty food in the coming months as Parker’s Table prepares to open a kitchen. The Scoop reported in January that Parker’s Table would add a bakery component to the business; Runge said the bakery is still a question mark, but the shop’s full kitchen will offer a daily lunch menu featuring many of the same ingredients sold on its shelves. “It will be more grab-and-go than a dining area or cafe,” he said. Look for lunchtime fare to roll out in January 2015.


This week, Michelle Volansky is obsessed with…

Thursday, January 23rd, 2014


{Newberry Furniture is a special addition to the St. Louis craft scene. Its kitchen items and furniture pieces are gorgeous and completely handmade. I whip out my Newberry cheese board for special occasions, and my table immediately becomes Instagram-worthy.}




{While Gamlin Whiskey House seems as though it was made for my bearded, whiskey-loving boyfriend, I think the Gamlin brother’s newest establishment, Taha’a Twisted Tiki, opened just for me! Give me fun, fruity drinks and a kitschy atmosphere, and I’ll hang out all night. My favorite drinks are the Taha’a floats. House-made ice cream and soda in creative, refreshing flavor combinations like mango and hibiscus make me one happy lady.}




{My go-to present is a gift basket from Parker’s Table. When you’re in a hurry, you can pick one of their themed baskets filled with local goodies, or if you have time, take a leisurely walk around the store and pick out everything yourself. The knowledgeable staff always help me make a great custom basket at a reasonable price.}

The Scoop: Parker’s Table to add bakery

Wednesday, January 22nd, 2014



This summer, wine shop Parker’s Table will add a new element to its Richmond Heights location. As reported by St. Louis Magazine, shop owner Jon Parker announced plans to expand his business with a wholesale and retail bakery with pastry chef Summer Wright running the kitchen.

Wright, who has previously worked in the kitchens of Gerard Craft, Anthony Devoti and Daniel Boulud, joined the project after meeting Parker through a mutual friend. “We started exchanging emails back and forth and left it kind of open, so when I came back to St. Louis, we kept talking and it just happened naturally,” she said.

According to Parker, the yet-to-be-named bakery is still a work in progress. “A lot of the store is being reshaped to accommodate this, and we’re still working on how that all lays out,” he said. He hopes the setup will give customers an open view of the bakeshop, but he does not think there will be enough room to accommodate a sit-down space.

Wright said the bakery’s core product line will include multiple variations of croissants, morning buns, turnovers, galettes and layered cakes, along with smaller things like cookies and candies. Wright hopes to showcase some of those artisan products sold at the shop in her baked goods. “I would be lovely to be able to say, ‘We made this olive oil cake here, and here is the exact olive oil we used to make it if you’re interested,’” Wright said. There are still no set hours for the bakery, but it will be open Monday through Saturday.

This week, Ligaya Figueras is obsessed with …

Thursday, June 13th, 2013


 {Riesling has a reputation for being super sweet. Not so with dry riesling, as Sauce wine writer Glenn Bardgett reminded me not too long ago. So when I head to wine shops lately, I’m on the lookout. I found Selbach Dry Riesling for $10 at Parker’s Table, and it’s kept me a different kind of dry during the wet days of late.}


{While researching barrel-aging food projects, I searched all over town hoping to find a chef making a house version of bourbon barrel-aged fish sauce. I came up empty, but that’s probably because it’s hard to best BLiS. Get it online; it’s not in St. Louis stores – yet.}



{The last few times I’ve visited Mike Shannon’s Steaks and Seafood, I’ve caved in to guilty pleasure with an order of potato chips. The restaurant changes the flavor daily on these hand-cut, perfectly crisp chips. Sometimes you’ll get mesquite barbecue, other times it might be sour cream and onion with a dusting of Parmesan. Who doesn’t love surprises, especially when they taste this delicious?} 


Drink This Weekend Edition: Fluid Dynamics drinks are barrel-aged, bottled and (almost) ready to imbibe

Friday, April 19th, 2013

There are some pre-mixed, commercially sold cocktails that I wouldn’t drink if you paid me. Not so with a new line of barrel-aged, bottled mixed drinks called Fluid Dynamics that will land in area liquor stores by the end of April.

Fluid Dynamics is one of the latest projects by Craft Distillers, whose portfolio also includes Germain-Robin brandies, Low Gap whiskeys and Vya vermouths. The company is recognized for its hand-crafted spirits, including its artisanal approach to aging. For Fluid Dynamics drinks, the company takes similar care: blending the cocktails by using its own spirits and aging them in oak barrels before bottling them.

The four Fluid Dynamics drinks are The Brandy Manhattan, The St. Nick, The Saratoga and The 1850. The first is a combination of a Germain-Robin varietal brandy selected for its rich fruity taste, blended with California-made Vya sweet vermouth. The St. Nick holds Germain-Robin brandy blended with Clear Creek Distillery cranberry liqueur. The St. Nick is jolly good, but its deep, dark fruit flavors and pure purple hue are riper for winter; I hope to see it in my stocking come December 25. The Saratoga is a blend of brandy, Low Gap clear whiskey and Vya sweet vermouth. The 1850, my favorite of the foursome, is Craft Distillers’ version of a Sazerac.

While Craft Distillers has created four quality products, there are two things you can do to improve them, which is why I won’t call Fluid Dynamics “ready-made.” First, the drinks do not bitters, since those overpower the barrel, according to the company. The Brandy Manhattan, The Saratoga and The 1850 all beg for a dash or two of bitters, so grab that bottle of Angostura, Peychaud or orange bitters. Second, the drinks are not diluted. Knock the potency down a notch by pouring three ounces of the drink into a mixing glass, adding ice, stirring well and straining into a glass.

Fluid Dynamics drinks are sold in 1-liter and 200-ml bottles, the latter just right for gift-giving or a mini-cocktail party. You can find these bottles on the shelves at Parker’s Table beginning Tuesday, April 30.

Since you have 10 more days to wait for the bottles to arrive, in the meantime, whet your whistle by batching up a cocktail of your own. Click here for Day Boating, a cocktail recipe from Cielo’s Cory Cuff that tastes as refreshing as it looks.

The Scoop: Parker’s Table may soon see second life

Friday, October 21st, 2011

102011_parkerstableAll signs point to the return of Parker’s Table. Jon Parker, proprietor of the wine and gourmet food shop in Clayton that closed in early 2009, plans to purchase the building at 7118 Oakland Ave., in Richmond Heights to open Parker’s Table at Oakland and Yale.

The sale of the building is currently under contract, and last night, Parker presented his plans to the City of Richmond Heights at a conditional use hearing. If all goes well, Parker hopes to open doors in time for the holiday shopping season.

Initially, only the front area of the 3,500-square-foot space will be open to the public, with other sections opening gradually upon renovation. The building, which dates all the way back to 1928, has served as a post office, wine shop, barber shop, florist and catering kitchen. Parker is working with Hellmuth & Bicknese Architects on the design of the historic space.

Parker is excited for what he deems the “next evolution” of Parker’s Table, noting that the space on Oakland Avenue is more than double the size of his former Clayton space and that the central location (one block south of heavily trafficked Clayton Road) along the Highway 40 corridor should be accessible for many customers.

Last November, Parker announced that he would be bringing Delmar Farm and Food, a multi-use farmers’ market, grocery and restaurant, to The Loop. That deal, however, fell apart some four months later.

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