Pared wine dinner May

Thanks to my friend Beth, I was able to attend the first Pared wine dinner with Chef Liz and Shannon Behnen at Work & Lesiure.

Sommelier Shannon Behnen and Chef Liz

I am a big fan of the both of them as I used to regularly attend Chef Liz's "Tenacious Eats" dinners where she pairs a multi-course dinner with a movie! Then I also have been attending many of Shannon's wine classes at Vom Fass in Maplewood and occasionally at Randall's on the Hill as well.

Since this was the first, Chef Liz went all out and had SIX courses with wine and cocktails! OMG did we get our money's worth! Also, the theme for the evening was female winemakers (with one distillery) and I look forward to drinking more of their wines and gin!

Wine lineup with one gin

The first course was very sweet with cane sugar and macerated strawberries, which I'm allergic to, so I mostly devoured the Cremoso cheese on the side. Paired with a Tapiz Malbec Rose.

Cane Sugar and Macerated Strawberries with a whipped cheese on top

The second course was a cured yellowtail with romaine lettuce, white Shiro miso cream, and toasted pine nuts. Loved the yellowtail!! Paired with a Thistle & Weed Chenin Blanc.

Cured Yellowtail with Romaine Lettuce

The third course was a rabbit schnitzel with a quail egg on top, and spaetzle on the side. Paired with a Furd Pinot Gris. This was a huge course so I knew I needed to save the second piece of schnitzel for another day.

Rabbit Schnitzel with Quail Egg and Spaetzle

Around this time, a huge bread platter arrived and they were all heavenly soft. I tried to stay away since there was already so much food, but this came in handy to clean up sauces.

Bread platter

The fourth course was a Golden pomodoro with toasted fennel, fresh basil, penne noodles, and a crisped guanciale and parmesan on top. Paired with a Tregole Chianti.

I was already so full at this point, but two more courses to go!

Golden Penne Arrabiata

The fifth course was a smoked beef filet with citrus creamed spinach and pickled cherry tomatoes. What a sauce! Definitely wanted to lick the plate! Paired with a Turley Zinfandel.

Smoked Beef Filet

The sixth and final course, for dessert, was a sweet Ube angel food cake with strawberries and whipped cream. Paired with a Koval Gin cocktail, that could have been a dessert course all to itself. One of the best cocktails I have ever had. I wish I knew the name of it...it was just beautiful.

Ube Angel Food Cake

Let me know if you need help signing up for the next one!!

Resources:

Work & Leisure = https://workandleisurestl.com/

Brook & Bull Wine Dinner at Parker's Table

When I saw the Parker's Table email about a female winemaker and wine dinner, I instantly remembered the name, Brook & Bull, from a wine club meetup we had last year!

I learned that Brook & Bull's name come from two types of trout, since the winemaker's name is Ashley Trout. She was incredibly sweet!

Ashley Trout

And I also remembered the gorgeous labels on her bottles...

Brook & Bull lineup

This wine dinner was unique in that it was a vegetarian meal, so I was curious how the courses would be paired with the wines. Everything was delicious and well paired together after all, so I hope to do more wine dinners at Parker's Table in the future.

We started the evening off with a glass of the Rose, not too sweet and not too dry, just right!

The first course paired a Chardonnay with egg salad on a crostini (I got to have 2!) and a grilled endive salad. The Chardonnay has just a touch of oak so it had enough body to stand up to the creamy egg salad without overpowering it.

Egg salad and Grilled Endive

The second course was a cheese course!! Fior di Alpi, a Swiss cheese, Drunken Goat, and a blue cheese. (More wine dinners should probably have these, although I admit, I tend to overdue it.) This was paired with a Cabernet Franc, which I was surprised that she did not use to mix into a blend, but instead, let  it shine on its own.

Cheese course!

The main course was a huge arancini patty with vegetables, which is one of my favorite things to order at an Italian restaurant! This was paired with a "GSM" blend, although there were a couple of other grapes, Syrah and Counoise, included. Since this red blend is a little bigger than the Cab Franc, it definitely needs to be paired with food.

Arancini and vegetables

For dessert there was chocolate!! A pots de creme! It was so creamy and delicious, and rich, so the Cabernet Sauvignon was a good choice, although definitely a bigger red. Not as big as Napa Valley, but still big, so it should definitely be paired with something that can stand up to it.

Pots de creme

Menu

I hope to find more reasons to drink Brook & Bull wines!

Resources:

Parker's Table = https://www.parkerstable.com/

Brook & Bull = https://www.brookandbull.com/

Expat

I could not wait to try the new BBQ place from Niche Food Group since whatever they do is always amazing. I was not disappointed and thought it lived up to the hype, mostly from Amy Burdge.

The restaurant has an industrial feel to it and our private room had concrete walls. Since the restaurant is on multiple floors, I hear there is a "Meat Rollercoaster" where the food is delivered inside a cooler along a track. Not to mention, it's patio season and it looks rather large! The "expatio"!

When we first sat down, we were given complimentary chips and salsa! Caught me off guard for a BBQ place, but I'm not going to say no.

Chips and Salsa

I have a weakness for Deviled Eggs and luckily two orders covered our whole table. Delicious, with a crunchy potato chip on top.

Deviled Eggs

Another popular starter was the Brazilian Cheese Popovers, and I wouldn't blame anyone if they just made this their meal.

Brazilian Cheese Popovers

The Kimchi Hush Puppies couldn't compete against the other starters, since the kimchi flavor was mild.

Kimchi Hush Puppies

Luckily, I had my dining partner with me, so I was able to split the turkey plate with my friend Beth, although I ended up taking a lot of it home, including her mac and cheese side. I managed to avoid the jalapenos in it! I definitely recommend the potato salad as a side as well. Huge chunks of potatoes!

Turkey plate with cornbread, and sides of potato salad and mac and cheese

Pai ordered the spare ribs with collard greens. I got to try a rib and the meat was so tender! The greens were not as stellar as my sides.

Spare BBQ Rib plate with side of Collard Greens - Photo by Patience Scanlon

We were lucky enough to have a birthday girl at the table and got to try ALL of the desserts. Let's just say, if you can save room, it's worth it. The shaved ice desserts were really interesting and light, but the pineapple crisp and spiced chocolate brownie are the best!

Tiger's Blood Shaved Ice

Hurry up and go already!

Menu

Resources:

Expat = https://expatstl.com/

Blue Duck Supper Club

I am a huge fan of the Blue Duck since it's very close to me in Maplewood. I have lunch there quite often and I enjoy their unique menu. Plus they have good desserts that are freshly made in house. It gives that "neighborhood bar/restaurant" feel.

I was shocked to learn they also host an occasional "Blue Duck Supper Club", which is a high-end multi-course dinner in their private room upstairs, and this was not the first! Hopefully I'm on their mailing list now for future dinners since the Chef there is amazing.

We started off with an amuse bouche of a Fried Green Tomato...

Fried Green Tomato

The official first course was an appetizer, a Smoked Trout Rillette. I had to Google "Rillette"...it is a French charcuterie dish, a spreadable meat dish, that is slow-cooked in its own fat, shredded, and mixed with a bit of the rendered fat. Also, this was the first time I've had a dry wine from Tokaj, Hungary. What a great food wine!

Smoked Trout Rillette

The second course may have been my favorite as it was a "Pierogiolo"...half Pierogi and half Raviolo! Potato puree and duck egg inside! Quite amazing, but very filling! And this was well paired with a Chardonnay from Burgundy, my favorite region. 

Pierogiolo

Since I was already so full, I could not make it though the main course, a Venison Strip Loin, which was cooked perfectly. Patience was very lucky and got to immediately devour the leftovers as soon as I brought them home. I didn't want to share, but I knew that heating it up again would probably ruin it. 

In all the courses, the sauces just melted in my mouth and I wanted to lick the plate so bad.

Of course this was paired with a Cabernet from Paso Robles, which stood up well to the meat.

Venison Strip Loin

The dessert course was a Strawberry Tart, which I had to shove the strawberries to the side since I'm allergic to them. I was way too full to eat too much of it anyway. The white chocolate on top was quite delicious though.

This was paired with a Rose, from Spain! 

Strawberry Tart

You know the wines were killer thanks to Shannon from Vintegrity who did all the pairings. 

Blue Duck Supper Club Menu

Resources:

Blue Duck = https://www.blueduckstl.com/

Breakfast for Dinner at Vom Fass

Even though this was a one-time event, the wine pairing dinners at Vom Fass are always a winner. I recommend signing up for their events on Eventbrite here - https://www.eventbrite.com/d/mo--st-louis/vom-fass-maplewood/

Friday night's dinner theme was a five-course "Breakfast for Dinner" including wine pairings by Vintegrity's Shannon Behnen.

The first course was one of my favorites thanks to the sparking rose that was paired with a baby lox bagel. 

Lox Bagel with Sparking Rose

The second course paired a delicious Cheese Quiche with leeks that was paired with a tart Riesling to cut through the cheese.

Cheese and Leek Quiche with Riesling

The next course was a little heavier as a sunny side up egg was laid across raclette cheese and hashbrowns. A bigger wine was needed, although a white Italian wine with more body was paired with it.

Hashbrowns + Egg + Raclette Cheese with an Italian Roero

Luckily, this shrimp and grits course was a small portion because I was starting to feel full. This was well paired with a light red wine, Barbera.

Shrimp + Grits paired with a Barbera

And the last course, a "sweet" finish with pancakes covered in a raspberry compote. I was too full to eat much of it, and you know I would have preferred this smothered in chocolate! This was paired with a dry rose to balance out the sweetness.

Pancakes with Berries + Framboise with Zinfandel Rose

Menu

Wine lineup

Resources:

Vom Fass = https://vomfassusa.com/blogs/stores/st-louis

Eventbrite = https://www.eventbrite.com/d/mo--st-louis/vom-fass-maplewood/

Photos by Patience Scanlon and Julia Kelley

Vangel's

I had another meetup with a friend and she is always good for trying a new restaurant. Since she lives way out west, I picked something halfway that has been on my list.

I'm not sure where I heard about Vangel's, but it definitely is a hidden gem sitting at the end of a strip mall in Rock Hill. And you can't go wrong with Italian. The wine list was short, but the cocktail menu was impressive and we both enjoyed ours.

Cocktail Menu

We probably could have made a meal just out of appetizers as it was hard to pick just one, which we did with much discipline! The Roasted Carrots were laid on top of a bed of whipped goat cheese. We were generously given bread to mop up the rest with...

Roasted Carrots

We also split a house salad, which was pretty much an Italian salad, since we both knew it was going to be a lot of food for the evening. (The salad came pre-split, which is a huge service plus to me.)

House Salad

I knew I wanted the Eggplant Parmesan after studying the menu, as it's my go to and was the first item on the list! There were two huge slices of eggplant on top of a bed of angel hair pasta. I stopped at one, don't worry, as it was easily two meals.

Eggplant Parmesan

Jessie got the Tortellini in cream sauce, which also was a winner.

Tortellini

We were way too stuffed for dessert, but I definitely hope to go back!

Menu

Resources:

Vangel's = https://www.vangelsrestaurant.com

Tenacious Eats Chateau Coupe Roses French Wine Dinner

Chef Liz and Sommelier Shannon Behnen are an amazing chef/somm pairing, so I had to go to this French wine dinner at Vom Fass!

While there aren't too many wine dinners at Vom Fass, usually just wine tastings, often led by Shannon herself, this is the first time I can remember attending a full coursed dinner.

Anyway, Chef Liz and her husband run Tenacious Eats where they host unique food events and dinners. Since their website is under construction, your best bet is to look through the events at Work & Leisure!

I used to attend quite a few of their events many years ago, and if you search for "Tenacious Eats" in this blog you can see those blog posts, so it's nice to get to see them again!

For now, let's look at the gorgeous wines by Chateau Coupe Roses and courses...

Wines by Chateau Coupe Roses

We started the night off with a Salmon Amuse Bouche, but unfortunately, we forgot to take a picture since they were passed hors d'oeuvres.

Still keeping it light, the next course was a salted cod in a parsley crème fraiche sauce...

Brandade du Morue or Salted Cod

Next up was a Brulee prawn with cherry tomatoes, which was my favorite dish of the night.

Crevettes et Tomate Vierge or Shrimp with tomatoes

The heavy and meaty dish came next, "Allouettes sans Testes", which is a shaved local ribeye with prosciutto. There was also a beautiful red beet rose as a vegetable side along with potatoes too. The sauce was to die for!

Allouettes sans Testes or Ribeye with Prosciutto

And for dessert, I was thrilled at the Fromage (cheese) course with apples and fig jam!

Fromage or cheese!

Here is the official menu since it was quite elaborate and we felt fancy!

Tenacious Eats Chateau Coupe Roses wine dinner menu

P.S. We bought the first two wines on the list!

Resources:

Tenacious Eats = https://workandleisurestl.com/event-cale

Chateau Coupe Roses = https://chateau-coupe-roses.com

Vom Fass = https://vomfassusa.com/blogs/stores/st-louis

Photos by Patience Scanlon

Marconi Mercato

I just love trying new restaurants! Even if it's another Italian restaurant on the Hill!

Why YES! It IS a market on Marconi street! How did you know? The store in the front of the restaurant is small and cute, and allows plenty of room to hang out while you wait for the rest of your party.

My friends and I ordered a couple of appetizers to share. Arancini rice balls are my favorite...

Arancini rice balls

We exchanged a couple of them for some Carciofi Fritti, or fried artichokes. Anything fried is delicious!

Carciofi Fritti

The specials all sounded amazing, but I was feeling pasta. All the dishes were winners.

I finally chose Maine Lobster Gnocchi...two of my favorite things together. The gnocchi melted in my mouth, and then I dipped the lobster and bread in the leftover sauce!

Maine Lobster Gnocchi

My friends ordered the Tagliatelle Bolognese and Wild Boar Pappardelle used such fresh pasta and were so rich and creamy.

Tagliatelle Bolognese

Wild Boar Pappadelle

And dessert? Of course we did, as I couldn't turn down the cannoli. Luckily, they were on the smaller side (four to an order), so we were able to put them away. Unfortunately, we forgot to take a picture. 

If you love Italian restaurants on the Hill and are willing to try something new...be sure to add this to your list!

Resources:

Marconi Mercato = https://www.marconimercato.com/

Photos by Patience Scanlon