Savage

It's BethFest!!!!!!!!!!!!!!

And it just so happened that one of Beth's favorite restaurants was offering a ten course dinner since, sadly, the restaurant was planning to close.

Beth is a huge fan of Logan Ely and everything that was Savage. I'm so glad we were able to send it off with an amazing dinner.

Beth and Logan

Ten courses does seem like a lot, but you will see that everything was appropriately portioned. The first three courses were an amuse bouche too. On the ends are wakame bread, feta, and radish. In the middle are mushroom arancini with sorrel, surrounded by melon over camembert.

Amuse Bouche

Every dish is almost too pretty to eat. The other cool thing they did was not tell us what the courses were until the end because they wanted it to be a surprise.

Course 4 - Hamachi, Summer Greens, Fermented White Asparagus

Hamachi, Summer Greens, Fermented White Asparagus

Course 5 - Local Wheat, Eggplant, Parmesan

Local Wheat, Eggplant, Parmesan

Course 6 - Crawfish & Carrot Custard, Smoked Trout Roe, Seagrass

Crawfish & Carrot Custard, Smoked Trout Roe, Seagrass

Course 7 - Potato Dumplings, Broccoli, Maitake

Potato Dumplings, Broccoli, Maitake

Course 8 - Halibut, Sungold Tomato

Halibut, Sungold Tomato

And now for TWO dessert courses!

Course 9 - Salted Lemon Granita with Peach

Salted Lemon Granita with Peach

Course 10 - 

Raw Sugar Cake, Berries, Oatmilk, Corn

Please don't ask me to pick a favorite. Everything was amazing. All I can say is that the sauces for each were exquisite!

I admit it's hard to share food adventures to restaurants that are closing, but it's fun to have these amazing meals on record.

Resources:

Logan Ely = https://www.instagram.com/logan_ely 

Pared wine dinner July

Since the first one was so epic, I decided to go back to another Pared wine dinner! This one was focused on rosé wine pairings as the event was named "War of the Rosés" to make it extra special. 

With the rosés being from all over the world, I was blown away by the extension research that went into these pairings.

You can go back and read my post from a couple of months ago here, as I went into more depth about Chef Liz and Sommelier Shannon there: https://www.stlcheesegirl.com/2025/07/pared-wine-dinner-may.html

Names of the dishes are based on which country the rosé is from!

The first course with a Spanish theme was like a fluffy potato pancake with a small potato chip on top, that held a dollop of salted cream and caviar! Inside the "flowers" were gooseberries!

Tortilla De Patatas Y Caviar

The second course with an Italian theme was an Arancini ball filled with a creamy rice mixture and a small slice of Branzino on top. The charcoal around the plate was a nod to volcano Mount Etna!

Arancini E Branzino

The third course with a French theme was a lamb cassoulet on top of white beans and a baby endive on the side, fig on top. Definitely one of my favorite dishes of the night.

Cassoulet d'Agneau Avec Salades de Figures

The fourth course with a California theme was a pork loin mignon. I'm not a huge fan of piggy, but I could not get enough of the couscous! This was paired with one of my favorite rosés of the night - a Turley White Zinfandel!

Pork Loin Mignon

The fifth course, again with a Spanish theme, was simply a two-year Manchego cheese and charcuterie with compressed watermelon, which was quite the explosion of flavor on its own!

Queso Y Salchicha

Menu for War of the Roses

Rose lineup

Resources:

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