Phoenix/Scottsdale Readers: Cheuvront Wine & Cheese Festival


 
 

 

 

Cheuvront Wine and Cheese Festival

Saturday November 8th

12-4 PM

 
Tickets $20

in advance
 
$25 Day of Event 
 

 

 

Taste

 Forty International Boutique wines

with artisan cheeses

 

Live entertainment

 

 Includes 10% off any retail wine or cheese ($50 or more) purchased day of festival

Electoral Celebrations at Erato/222 Bakery in Edwardsville, IL


Stop in to Erato on Nov 4th to grab a $1.00 pint…that’s right they are serving up $1 Lagunitas pints to those of you sporting a Pat For President T Shirt! 

Also:  Bring proof that you voted and get a mini cinammon roll for the crew at 222 Bakery just up the street.

St. Louis Readers: Wine Dinner @ Franco w/ Jeff Jeff Birkemeier


franco

French Wine Dinner at Franco
$65 per person (plus tax and gratuity)
Tuesday October 28
7:00PM
1535 South Eighth
St. Louis, Missouri 63104
Please call 314.436.2500 for reservations.
Please join us on Tuesday, October 28 as we pair the great French wines from North Berkeley Imports along with the cuisine of Franco, one of the premier restaurants in St. Louis. The four course meal will include a discussion on French wines led by Certified Sommelier Jeff Birkemeier of The Wine Merchant, Ltd. and Aaron Zwicker from wine distributor Golden Barrel. Reservations are required. Seating is limited. You can make a reservation at Franco for this exciting event by simply calling 314-436-2500. Here are the courses and wines for this exciting event…

First Course
Seared Sea Scallops With A Parsnip Purée and A Champagne Gastrique
NV Domaine du Margalleau Vouvray Brut

Second Course
Wild Mushroom Ravioli With A Truffle-Cream Sauce
2006 Domaine Perraud Mâcon-Villages “Vieilles Vignes”

Third Course
Duck Confit With Grits And Seared Apples
2006 Le Clos du Caillou Côtes du Rhône “Cuvée Unique”

Fourth Course
Elk Loin With Purple Potatoes, Brussels Sprouts And A Fig Demi-Glace
2006 Domaine du Caillou Châteauneuf-du-Pape “Les Safres”

St Louis Readers: Wine Dinner @ Parker’s Table


PARKER’S TABLE
&
CLASSIQUE WINES
Present a Food & Wine Experience
Featuring the Wines of
IONIA ATLANTIC IMPORTS
Saturday, November 8th
6:30 pm to 8:30 pm
First Course
Pistachio Gorgonzola Grapes
Terre di Giurfo “Suliccenti” Inzolia IGT, Sicily
Second Course
Garlic Lemon Grilled Shrimp
Barbi “Arche” Orvieto Classico DOC, Umbria
(Chardonnay (40%), Grechetto (40%), Procanico (20%)
Third Course
Italian Sausage Stuffed Mushroom Caps
Majnoni-Guicciardini Chianti DOCG, Tuscany
Fourth Course
Herb Grilled Lamb “Lollychops”
Seiterre Le Capannelle “Rosso Maremma Toscana” IGT
(50% Sangiovese, 30% Merlot, and 20% Syrah)
Fifth Course
Beef Tenderloin Sandwiches
Canonica a Cerreto “Sandiavolo” Toscana IGT
(1/3 Sangiovese, 1/3 Cabernet Sauvignon, and 1/3 Merlot)
Sixth Course
Strawberries & Chocolate Truffles
Vinchio Vaglio Serra “Nivasco” Brachetto DOC, Piemonte
$40.00 Per Person
For Reservations or questions please call:
Parker’s Table (314) 863-4090
8137 Maryland Ave. Clayton MO 63105
Space is limited, credit card required for reservation,
Reservation deadline Saturday, November 1st.
To learn more about these wines visit www.iawines.com

More press for Gerard Craft


Recieved an email this evening from a reader who picked up a copy of Inc.com Magazine October issue in his MD office’s waiting room…and what do you know!?!…..Gerard Craft was touted as Cool, Determined and Under 30! 

Gerard Craft

Current Venture: Niche, a St. Louis restaurant that will gross $2.6 million this year

Why He’s One to Watch: Craft’s penchant for experimentation can be seen in the menu, which features fried pig’s head and lamb with white chocolate hummus. “He’s a pioneer in terms of both food and location,” says Dana Cowin, editor of Food & Wine magazine. “Niche has a minimal, modern feel, which might have been a risk in a historic St. Louis neighborhood. Its success is a tribute to how good the food is.”

The Backstory: Craft dropped out of culinary school (“I never did well in the classroom — I got bored”) to work at a car wash and a pool hall. He eventually returned to the kitchen, first working a series of restaurant jobs and then raising Niche’s seed money from his brother and parents.

Employees: 36

What’s Next: Craft, 29, recently opened Veruca, a café and bakeshop, as a creative outlet for his pastry chef. He hopes to expand the business further: “I would love to see a brand of Niche with talented chefs that put out good food and make fine dining more approachable.”

A Confession: “I’m dying to be on Iron Chef.”

I know I would love to see Gerard and Mathew go against an Iron Chef!

Claverach Eggs are now availalble at the Wine Merchant in Clayton


For all of you sad folks that took it hard when Living Springs Farm stopped production of the best eggs ever….cheer up!  The Merch is carrying Claverach Eggs now!  If you have had a micro green in St. Louis….I bet it came from Claverach Farm.  And lucky for you….they are selling eggs….so go by the Merch and pick up a dozen.  I bet you’ll never want to eat another egg again.

Someone ship me a dozen…thanks.