may 2011 feast magazine

the ultimate locavore ingredient

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AwineMAkeR’StALea local affair

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Inspired Food Culture / Saint Louis feastSTL.com / MAY 2011 / FREE

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©2011 Charter Communications. Offer good through 4/30/11. Total package price Year 1 $99.97/mo, Year 2 $119.97/mo. Offer valid to residential customers only who have no outstanding obligation to Charter. *2-yearagreement required. Customer must subscribe to and maintain all services for the 2-year commitment period. EARLY TERMINATION FEES APPLY: If offer is terminated by customer before the end of the 24-monthterm, customer agrees to pay a prorated early termination fee of up to $150. This fee applies for all Charter serviceable states excluding MO and LA. MO and LA only: Fee of up to $150 applies if TV and/or Internetservice is terminated within the 24-month term. If telephone service is terminated, no early termination fee will apply; however, you will no longer receive service agreement discounted rates, and standard rates willapply. Standard rates apply after 2 years. For complete details, visit charter.com/PGpolicy. Install, taxes, fees, surcharges, and equipment extra. Certain equipment may be required at installation; charges may apply. ACharter HD receiver is required for HD service; customer’s TVmust be HD capable. Premium packages include Starz/Encore or Showtime/TMC together; premiums cannot be interchanged. Trademarks belong to theirrespective owners. Charter reserves the right to review and terminate service for nonresidential use or abuse of service. Valid service address required. Credit approval, prepayment, or major credit card may be required.All services provided are subject to the subscriber agreement and applicable tariff, which are subject to change. Services not available in all areas. Other restrictions may apply.

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from the staff

| 14 | feaststl.com

Check out thismonth’sonline content.

| 16 | from the PUBlIsher

Eat local? Sip local!

| 18 | feast faVes

Our staff and contributorsshare inspired ideas fortasteful living in St. Louis.

colUmNs

| 35 | my stUff

Pop open a bottle and drinkin the vast knowledge of localwine expert Glenn Bardgett.

| 36 | gadget a-go-go

Weput five collapsiblecolanders to the test.

| 38 | oN the shelf

Newand notable in beer,wine and spirits.

| 40 | mystery shoPPer

Buy it and try it: quinoa flour.

| 42 | tech school

Get sizzlin’ in the kitchenwith flash frying.

| 46 | easy eats

Impress guestswith thiseasy lemonmousse cake.

| 90 | PUll UP a chaIr

Dine al fresco in stylewith theTolix Café chair.

COVER PHOTOGRAPHYOf

COnCORd-POACHEd PEARs (PG 77)

BY Jennifer Silverberg

MAY 2011

Inspired Food Culture / Saint Louis

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Imported from Italy by Ionia Atlantic ImportsIAwines.com • 314-865-4925

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Volume 2 / Issue 5 / May 2011

Publisher and EditorCatherineNeville

Managing EditorBrandiWills

Online EditorKristin Brashares

Art DirectorLisaTriefenbach

Vice President of AdvertisingDonna Bischoff

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ProofreaderBarbara E. Stefàno

Contributing WritersErin Callier, Russ Carr, Gabrielle DeMichele, Pat EbyChadMichael George, Erik Jacobs, Jennifer JohnsonAngela Ortmann, Ben Poremba,Mark Sanfillipo

Barbara E. Stefàno,MattSorrell, Michael Sweeney, S.C. TruckeyCassandraVires

Contributing PhotographersGeoffCardin, GreggGoldman,Wesley Law

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VIDEOTOUR: Don’t miss our extended coverage of Missouri’s wine country! Embark on an adventure downa picturesque stretch of Highway 94 and drop by wineries with us along the way.We’ll show you some of themust-try bottles and best places to enjoy them. If you’re a newbie to the wine scene, or just want to get the mostout of the experience, be sure to check out ourWine Tasting 101 with Noboleis Vineyards &Winery’s winemaker,Brandon Dixon. He takes the intimidation factor out of tasting with a just-have-fun approach.

FEAST’S WEEKLY ENEWSLETTER: Get freshcontent everyTuesday, including exclusiverecipes by a local pro using pantry staples.Sign up at feastSTL.com.

TRAVELOGUE: Every Friday, photo essaysfromour globe-trotting contributors digdeep into delicious food cultures. Up inMay: KTRS news directorVictoria Babutreats you to some of the best eats inMorocco, plus a chicken tajine recipe.

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Wine TastingThu., May 19, 6pm, LoRusso’s Cucina

Complimentary, [email protected]

Join columnist Angela Ortmann for a food-and-wine tasting at LoRusso’s Cucina.

Cooking ClassWed., May 25, 6pm, Schnucks Cooks Cooking School

$40/person, schnuckscooks.com or 314.909.1704

Get hands-on at ourmonthly Schnucks class.Learn how to bake, fill and frost the lusciouslemonmousse cake on page 46.

Feast Book Club Meet-UpThu., May 26, 6 to 7pm, BridgeTap House&Wine Bar

Join us for complimentary hors d’oeuvres,exclusivewine specials and in-depthdiscussion of thismonth’s book club selection,Tender, by Nigel Slater. Pick up your copy atLeftBank Books and get 20%off!

2011 LouFestAug. 27 and 28, Central Field, Forest Park

$64 for a two-day pass, loufest.com

This all-ages event features 18 national andlocal bands on two stages, great local foodat the FEAST-sponsoredNosh Pit, cool retailand a greening effort that includes recycling,composting, free valet bike parking and arefillable water station.

Cat’s PicksWednesdays, 8:35am, The BIG 550 KTRS

Tune in as FEASTpublisher Catherine Nevillechatswith hostMcGrawMilhaven and givesher weekly picks for the best places to eat anddrink in the St. Louis area.

Subscribe to FEAST!Have FEAST delivered straight to your doorevery month. For $1.99 permonth, youmayadd FEASTto a current or newSunday Post-Dispatch subscription. Visit www.stltoday.com/PDFeast or call 888.785.3201 andmention youwould like to bundle FEASTwithyour Sunday Post.

FFROM THE PUBLISHER

feedback?

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or the past decade or so, the trend toward eating locallyproduced food has steadily expanded. In fact, it’s becomingso commonplace to source this way that it can be a surprisewhen nothing on a chef’s menu comes from a local farm.

Home cooks also actively seek out locavore treats and pack farmers’markets from Ferguson to Edwardsville in search of fresh-from-the-field goodness for their tables, relishing the connection they have withthe folks who produced the food. Why is it, then, that this passion forlocal hasn’t made it to our wine glasses?

Enter our May issue, which we’ve dedicated to the local wine industry.Put aside the notion that all local wines are overly sweet or unbalanced.Norton, Chambourcin, Traminette, Chardonel … the names of thegrapes that grow well here may not be familiar, so take thetime to learn about what makes them unique. There aremany high-quality, sophisticated wines made veryclose to home, and if you’re a wine lover, you owe it toyourself to head out to wine country and taste what’shappening. From carefully tended vineyards to French-oak aging, our area’s vintners are creating world-classwines that are being recognized on a national level.

When you’re leaning on a winery’s tasting bar,chatting with friends about which bottle toenjoy for the afternoon, it’s easy to forget thatbefore anything else, a vineyard is a farm, andwinemakers are farmers. I think that NoboleisVineyards and Winery owner Bob Nolansummed it up best when he said, “What’sgreat about this business, but what’s alsochallenging about this business, is thatyou’re a farmer, you’re a manufacturer,but you’re also a retailer.” Few industriesdemand that breadth of knowledge andexpertise – luckily, we get to drink in the fruitsof the labor of these accomplished winemakersand toast to the industry’s success.

Until next time,

Catherine Neville

PHOTO

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Lee

PSfeaST eVeNTS


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FEAST FAVES / where we’re dining

Cha Cha Chow

chachachow.com

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Cha Cha ChowChaChaChowcha-chas fromspot tospot throughout theweek, tweeting its location toahungryhordeof taco lovers.Thebrightlypainted truck isunmistakable, asare thebrightflavorsemerging from its servicewindow.OwnersKandaceDavisandLinda Joneshavedesignedamenuthatallowseverything tobecookedonboard, so it’s all handmade, hotandfresh. First timedoing theChaCha?Geta three-tacoplatter.Threewell-spiced tacosaresnuggledontoaplate– try thecurriedsweetpotato tacowithsalsaverde, theyucatanpulledpork tacowithpoblanos, and (our fave) thebeef-short-ribtacowithshredded redcabbageandcreamyChaChaSauce.burgersaregreat too:ThePhillyburgerChaCha’dUp isgivenadry rubbeforebeinggrilledand then toppedwithpoblanopeppersandonionsandservedwithspicy,made-on-the-truckketchup.FriesarehotandcrispanddustedwithChaChaChow’sownspicemix.And towash it all down?Trya refreshingagua frescaoravanilla-lacedMexican icedcoffee. –C.N.

twitter.com/whereschachachachachow.com


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FEAST FAVES / seCret IngredIentFEAST FAVES / At home

FEAST FAVES / seCret IngredIentFEAST FAVES / seCret IngredIent

Our sense of smell is key to the enjoyment of food andour perception of taste. In the vanilla-poached shrimpdish at the newly openedVinōNadōz, vanilla scents sous-vide-cooked shrimp,which are arranged atop a spring veggie couscous that’s accentedwith cactusflower vinaigrette. The sweet aroma of vanilla is a gentle foil to the vinaigrette’sacidity, making this spring dish awell-conceived example of how scent can playa starring role in the dining experience. –C.N.

16The Boulevard, RichmondHeightsvinonadozwinebar.com

| 1 |Pig appetizer bowl, $9.95; Sur LaTable, Plaza Frontenac, Frontenac,surlatable.com | 2 |Kate SpadeMarket Street rim soup bowls, $21 each;Dillard’s, multiple locations, dillards.com | 3 |Ekobo small serving bowl, $28;DesignWithin Reach, 44Maryland Plaza, CentralWest End, dwr.com –B.W.

Vanilla

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314.726.0400

Richmondheights

| 1 || 2 |

SPRinG BOWlS

| 3 |

vanilla-poached shRimp


FEAST FAVES / where we’re dining

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Brunch at café OsageHugewindowsstreamsunlight intoCaféOsageatbowoodFarms, andasweetSundaymorning inMayis theperfect time tocozyup tobrunchat thisCentralWestEnddestination.Order aKirRoyaleandaplateof sconesandmuffins tosharewhile youconsiderwhichdish topick. Everything looks–and is –good.Greens, EggsandHam isastandoutwithpoachedeggsperchedatoppepperyarugula andearthyprosciuttooverwholewheat crostini. Looking forsomethingabit sweet?Try thebig, fluffymultigrainpancakeswith seasonal fruit compoteorOsageNuttyGranolawithorange- andhoney-infusedyogurt.Decadentbiscuits andgravywith creamedchicken,cornedbeefhash toppedwithpoachedeggs, or simplyeggswithgrits andbacon…everyplateoverflowswithhearty, healthy fare thatwill fortify you for anafternoonofdigging in thegarden. –C.N.

4605Olive St., CentralWest Endbowoodfarms.com

CaféOsage

314.454.6868

CentralWest end


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FEAST FAVES / seCret IngredIentFEAST FAVES / FO O d stUFF

BULK OLIVESWhether offered on a dinner party’s hors d’oeuvre platter oras a simple snack, nothing beats a bowl of olives.We bringyou three stand-outs from local bulk olive bars. –B.W.

rich & meaty

spicy & citrusy

saltywith a hint of wine

| 1 |Black Beldi oil-cured black olives, $10.99 per pound; ExtraVirgin, an OliveOvation, 143 Carondelet Plaza, Clayton, extravirginoo.com | 2 |Sevillane ConLimon green olives in lemon-curry sauce, $10.99 per pound;Whole FoodsMarket, 1601 S. BrentwoodBlvd., Brentwood, wholefoodsmarket.com| 3 |Lombardi olives, $5.99 per pound; DiGregorio’sMarket, 5200DaggettAve., TheHill, digregoriofoods.com PHOTOGRAPHyByLaura Miller


Visit Two of Missouri’s PremierWineriesJust Minutes from St. Louis!

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5601HighStreet Augusta,MOwww.augustawinery.com 636-228-4301

201MontelleDrive Augusta,MOwww.montelle.com 636-228-4464

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Patio seating now open


ReallyRye OldfashiOned

FEAST FAVES / whAT we’re drInkIng

| 1 |Stainless steel sugarpotwith tongs, $29.95;SurLaTable, PlazaFrontenac, Frontenac, surlatable.com | 2 |Mini colorful bowlswith tray, $14.95; Pier1 Imports,multiple locations, pier1.com | 3 |Shellsugar tongs, $2.95;Crate&Barrel, 1TheBoulevard,RichmondHeights, crateandbarrel.com –K.B.

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While theOldFashionedhas experiencedanumber ofmakeovers in its lifetime,TheRoyale’s presentation ofthe classic is respectfully true to form. It features nothingmore than theoriginal sugar-bitters-water-whiskey-lemon combodatingback to its creation in the late 1800s.Whatmakes this drink standout, however, is theBulleitrye.Madewith a higher-than-usual 95percent rye, itblendsblissfullywith thebitters toproduce topnotes ofcinnamonand clove that slowly giveway to thewarmingsensation of thewhiskey. A refreshing and relaxing sipperon awarmSt. Louis night. –B.W.

3132 S. Kingshighway, Tower Grove Souththeroyale.com

The Royale

314.772.3600tower grove

south

sUGaRseRVeRs

| 1 |

| 2 |

| 3 |

Really Rye Old FashionedBy John Fausz & RobeRt GRiFFin, the Royale

Robert Griffin, on how the drink came to be: “John

wonderedwhat anOld Fashionedwith the Bulleit ryewould taste like, towhich I answered, ‘Really good, andprobably even better if wemuddle the lemon peel with

the sugar instead of just doing a twist.’ “

Serves | 1 |

1 sugar cube3 dashes Fee Brothers Old Fashioned Bitters

1 thin-sliced lemon peelsplash of water

2 oz Bulleit rye whiskey

| Preparation | Place sugar cube and generousdashes of bitters in an old-fashioned glass. Rim glasswith lemon peel and add to glasswith a splash ofwater.Muddle until sugar is dissolved. Fill glasswithice, and add rye. Stir and serve.


FEAST FAVES / DESIGN TRENDS WE LOVE

Bird’s the Word As spring collections pop up in catalogs and stores, it’s apparent thatdesign houses are atwitterwith avian inspiration.The influence of ourfeathered friends is gracing everything fromupholstery and rugs tokitchen and diningwares.Whether you’re partial to the artful patterningof peacock feathers, the exotic silhouetteof the parrot or the inquisitiveexpression of owls, there’s a flock of designs fromwhich to choose. –B.W.

| 1 |EngravedWarbler dishtowel,WindhoekBird dishtowel andParrot dishtowel, $18each; Anthropologie, St. LouisGalleria, RichmondHeights, anthropologie.com| 2 |Owlmug set, $29; vivaterra.com | 3 |Owl butter dish, $16, andOwlmeasuring cups,$19; westelm.com | 4 |Peacock bowl, $49.95; Crate&Barrel, 1 TheBoulevard, RichmondHeights, crateandbarrel.com | 5 |EdieRoseHomepeacock salad plate, $17;Macy’s,multiple locations,macys.com | 6 |Petite parrot glasses, $14 each; Anthropologie

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All procedures are supervised by an on-siteBoard Certified Physician, Amy Miller, M.D.Miller,, M.D.

BioIdentical Hormone Replacement Therapy (BHRT)is now available at St. Louis Skin Solutionswith Dr. Amy Miller. Find out how NaturalHormone Replacement can make youfeel better, help you obtain healthierskin, and can improve yourquality of life.

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Submissions must be received by August 1, 2011.Grand prize is $250.

©2011 Pearl® Vodka, 40% Alc./Vol. (80 Proof). Flavored Vodkas 35% Alc./Vol. (70 Proof).Owned and bottled by Pearl Spirits/Luxco, Inc., St. Louis, MO

TheWineTap popsmany corks indowntownBelleville and has a foodmenu designed to enhance its extensivewine selection. Cheese andwine are aclassicmatch, andwhen the cheese ismixedwith various savory ingredientsandmade softand spreadable, you havea perfectwine-friendly snack. Large-enough-to-share portions of threecheesecakes are offered: blue cheeseand herb, smoked salmon, and sun-driedtomato. Eachflavormarrieswell withwine, andTheWineTap’s knowledgeablestaffmembers are happy to help youmatch these savory cheesecakes – oranything on their vino-friendlymenu –withwhatever libation you choose. –C.N.

223 E.Main St., Bellevillethewinetapbelleville.com

FEAST FAVES / SecreT ingredienTPHOTO

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SavoryCake

The Wine Tap

618.239.9463

Belleville


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EILEENFISHER™INC.


No longer embarrassed tobe seendrinkingpink, Americans haveembraced roséas a sophisticated choice, andmoreMissouri producers are including this typicallydrywine style in their portfolios. Rosé is generally producedby crushing redwinegrapes to allow juice tobrieflyextract color andflavor compounds from the skinsand then fermenting the juice in stainless steel tanks, as is done forwhitewine.Rosé styles and colors can vary in depth andbody, dependingon choice of grapesand length of skin exposure. Roséwines are releasedmidspring – fresh, bright,juicy and just in time toenjoy chilled during summermonthswith lighter fare.

MISSOURI ROSÉ

FEAST FAVES / shop-o-matIC

FEAST FAVES / what we’re drInkIng

If variety is the spice of life, you haven’t lived until you’veexplored the 400-plus spices at Soulard Spice Shop.

Third-generation owner Linda Schmitz shakes out about 600to 800 pounds of spices aweek from her iconic establishment.Her grandfather first opened the store a half-block from itscurrent location, selling spices, roasted coffee and house-madesausages. In 1929, the shopmoved into its current home andbecame the first lessee in theGrandHall at SoulardMarket.

Soulard Spice Shop is not only a great place to pick up yourfavorite fall-back spices but also for newmixes to add to yourarsenal. Soulard Grill, for example, is a spicy and savory blend,great on bothmeat and veggies, that enhances the flavorbenefits of grilling and is one of the shop’s best sellers. It can

also be used to emulate the flavor of grilling in oven-roasted orbroiled foods, when you can’t get them to a live fire.

Be sure to take the full tour next time you’re in the store.Withone side dedicated to spices and the other stockedwith kitchensundries such as Chauvin coffee, bulk tea, sauces andmore, it’seasy to become enthralledwith one item andmiss all the othergoodies. “There are peoplewho have been coming in for 20 yearsand they only shop one side of the store,” says Schmitz.

Whether you’re stocking thepantryorexpandingyour culinaryprowess, there isplenty in this shop thatwill spice thingsup. –B.W.

SoulardMarket GrandHall, Soulardsoulardspiceshop.com

SOUlaRd SpIce ShOp

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AugustAWinery’s LA FLeursAuvAge, n.v.

AChambourcin blend, this roséburstswith fresh strawberry

and cranberry aromas,offering a fine balance

between acidity and bodyon the palatewith a glazed

pineapple edge on the finish.Pair with pancetta-wrappedasparagus or spinach salad

with grilled anchovies.

$10.26; augustawinery.com

AdAm PuchtA rosÉ, n.v.

Produced fromNorton,Missouri’s state grape, thisfuller-bodied rosé is freshand ripewith raspberries

and red cherries and finisheswith lingering orange

peel and spice. Pair withcharcuterie, barbecued

shrimp and vegetables, orniçoise salad.

$12.99adampuchtawinery.com

WRITTeN By Jennifer Johnson

check itout!

ONLINEExtra

Goto feastStL.com formore rosépicks.

SoulardSpice Shop

314.783.2100

SouLard


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Inspired Food Culture MAY 2011 31

FEAST FAVES / what we’re buyIng

Wine Accessories Fromclever gadgets

you showoffatparties

tobeautifully crafted

wares that arepart of

your home’s design,we’re

currently consumedby the

fungear that comeswith

beingawine lover. –B.W.

| 1 |Reel wine rack, $100; fluxmateria.com | 2 | Lodge stag corkscrew,$34; iloveuma.com | 3 |Vin Eau carafe, $52; momastore.org | 4 | Forestglasses, $150 for set of six; momastore.org | 5 |ADateWithWinewinestopper, $52; shop.gessato.com | 6 |Wine stopper and pourer set, $30;momastore.org

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Thurs,May5, 8pmFri,May 6, 8pmSat,May7, 8pmSun,May8, 3pm

David Robertson, conductorCyndia Sieden, sopranoRichard Troxell, tenorDavidAdamMoore, baritoneSt. Louis SymphonyChorusAmyKaiser, director

The St. Louis Children’s ChoirsBarbara Berner, artistic director

ORFF Carmina burana

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MAKES AGREAT

MOTHER’S DAYGIFT

David Robertson concludes the2010/11 concert season with ablockbuster finale of Orff’sCarmina burana. With more than300 musicians on stage, Orff’spopular masterpiece is guaranteedto give you goosebumps.

CARMINA BURANA


GlennBardgett is something of a pied piper fortheMissouri wine industry, leadingwine loverstoward local vintages through his enthusiasmand support. As a long-timemember of theMissouriWine andGrapeBoard, Glenn, alongwith hiswifeMarcia, are fixtures on thewine-event scene, chatting andminglingwith fellowoenophiles. He’smost often found, however, atAnnieGunn’s in Chesterfield, where he overseesone of the region’s bestwine programs.

How many local wines are on yourmassive list at Annie Gunn’s?Wehave25 to 30Missouri wines on our list, includingport, sherry and icewine by the glass. This is nolongermissionarywork. This is business. Theyhave to sell.How often do people orderlocal wines at the restaurant? It tendsto run in spurts. Chef Lou [Rook III] and I dida class at Kitchen Conservatory recently andone of the attendees came to Annie Gunn’sand [ordered] all of ourMontelle DryVignoles,whichwe had served in the class.What’s thebest seller?AdamPuchtaVignolesWhat doyou wish people knew about local wine?That our wines are very highly respectednationally by industry insiders. I always takeMissouri winewithmewhen I travel towinecountry anywhere, and it’s always a big hit.How do you describe Missouri winesto the unconverted?Ourwines are verymuchmore European in style thanNewWorld,so keep tasting. Youwill find plenty to like.What is it about Norton?One of the greatgrapes of the 19th century is leading thewayinMissouri for complex reds.What’s nextfor the local wine industry?Missouriwines should have 10 percent of the total winemarket in our state very soon. Thenwewill belooking at 12 percent as our next goal. Peoplebuying fivemillion bottles of our wines everyyear with a $1.6 billion economic impact are justour current numbers.What’s the first wineyou remember drinking? Like a lot of babyboomers, it wasMogenDavid Concord.What’sthe most interesting wine you’ve tried?1823Madeira – and it was still drinkable, but Ikept thinking thatThomas Jeffersonwas alivewhen it was harvested.What wine do youwish you could taste?The next one or justmaybemore of the last one.What’s yourfavorite thing about visiting a winery?The smell. I love the combination of oak andwine aromas.My next favorite is the drinkingpart.What wine will you and Marcia popopen on a weeknight? Like famedCajunchef JustinWilson once said, “What kindwineyou got?”What’s the most importantthing to remember about wine?Wine isvery simple. Peoplemake it complicated.

MY STUFF

Glenn And MArciA BArdGett

PHOTO

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written by Catherine Neville

Annie Gunn’s16806 Chesterfield Airport road,Chesterfield636.532.3314anniegunns.com

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It’s my favorite time of the year, "Grill Time".Here are some new grilling ideas to feed the family while enjoying the nice sunny weather.

A favorite of the Kenrick’s shopper is our Famous Ozark Grillers. This thinly sliced piece ofbeef is wrapped like sushi with cheddar cheese and bacon. One bite and you’ll be addicted to thisdelicious treat. Ozark Grillers are great as a meal or an appetizer. We also make a chicken grillerstuffed with hot pepper cheese and wrapped in bacon.

How about a traditional favorite with a twist? Flavored Burgers are already made intopatties with great ingredients mixed in and ready for the BBQ. Varieties include: Bacon BleuCheese, Jalapeno Cheddar, Bacon Cheddar, just Cheddar, and Butter Pat Patties.

Another new and unique item to BBQ this summer is Bacon Wrap Meat Loaf. We take atraditional one portion per person meatloaf (just like mom and grandma make) and wrapped itin bacon, our favorite ingredient. It's not only affordable, it’s delicious!

We also have a variety of kabobs, including:

• Pork or Chicken Sizzlers – high quality chicken and or pork on a stick with our special BBQ seasoning

• Steak and Potato Kabob – small baby bakers and steak medallions, skewered

We have over 100 varieties of sausages made right here in our sausage kitchen,a large Seafood Selection, and Fresh Cut Steaks. Our butchers can personally helpyou with whatever you may need, such as a special seasoning, which we can add to your steak atno additional charge.

The list of fantastic BBQ ideas goes on and on. The only real way to find what you are lookingfor is to come into Kenrick’s and take a look around. And, if you don’t know how to cook it, wecan help you with that, too.

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gadget a-go-go

Put to the test

written byPat Eby

What to look For :

Try out these versatilekitchen helpers when preppingproduce.Tomake peppers pop, checkout this month’sTech School column.

draining:Most collapsibles have holes at the bottomonlyand not in the sides, sowatch for a reasonable hole patternto drain water away from food quickly. the exception and theholiest are the silicone varieties. Check that the colander sitsslightly above the draining surface, not flat on it.

Materials: Look for strong, heat-resistantmaterials forsmooth transitions from cold-water prep chores to steamy-hot finishingwork. Plastics push down beautifully when you

expand and contract these colanders. Stabilizing collars, feetand handlesmade of rigid plastic or stainless steel providestability. Silicone colanders immerse in boilingwater forblanching, but you’ll pay a higher price for the slamdunk.

safety Features:Opened, the colander should be solid andhunky. Check for a sturdy base and easy-to-grab sides. nonslipcoatings on handles, pull-outs, grips and bases rate an A-plusfor keeping cooks safe.

Progressive CollapsibleMesh strainer

PROSthough technically not a colander,this collapsible strainer functionsbetter than a colander for specialtasks. Folded, itmakes sifting throughuncooked freekeh to pull out smallstones anddirt almost easy. expanded,its finemesh allows for an easy rinseof tiny grains such as quinoa andmillet.Using this tool to drain small cookedpastas such as orzo kept escapeesto aminimum. if your cooking styletends toward prepping and cooking insmaller quantities, this plastic strainerwith themetalmesh can handle everytask a regular colander performs.

CONSif youbuybothacolanderandastrainer,you’ll haveonemoregadget tostore.

$12.95; Cornucopia, 107 N. KirkwoodRoad, Kirkwood, kitchencopia.com

Progressive Collapsibleover-the-sink Colander

PROSwow.two nonslip arms extend up to24 inches to nestle this deep 6-quart-capacity colander over the sink forquickwash ups and preps. that’s bigenough to hold two big bunches ofcelery, 2 pounds of carrots or 3 poundsof skinny asparagus spearswith roomto spare. Drain up to 1 pound of bigpasta shapes too. Available in limegreen/white or royal blue/white; allparts plastic.

CONSPouring cooked penne pasta from thecolander into a large bowl took somewrangling. the rectangular shapeneeds to empty from a corner, and theodd anglesmade an awkward pour.Several noodles escaped.

$19.99; Bed Bath&Beyond,multiplelocations, bedbathandbeyond.com

Check out page42!

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tSHOtby©iStOCkPHOtO.COM/JObJeCtiFM

C

CollapsibleColanders

sur la table CollapsibleMini Colanders

PROSthesestylish littlegemsprance throughdrainingand thoroughly rinsingwaxbeans, greenbeans, garbanzosandkidneybeans from14.5-ounceand16-ouncecans foracolorful three-beansalad.the juices fromcannedpineapplechunks,bingcherriesandmandarinorangesalsosail through toconcoctamess-free fruit salad.but theseplastic3½-cupcolandersshinewhenholdingpintsof freshblueberries, raspberriesandstrawberries for inspectionandagentlewash.Snap-onbottomcoverspreventdripson thecounter too.

CONSyou’ll want to buy all six happy colors– lime green, sunny yellow, hot purple,bright red, tangerine and turquoise.

$5; Sur LaTable, Plaza Frontenac,Frontenac, surlatable.com

Joseph Joseph Flat-sheet Folding Colander

PROSFun, colorful and so easy to snap intoplace, this oddly square colanderfunctionswell formost tasks. bright-green boston lettuce rinses just soand looks gorgeous surrounded byhappy hot pink. Verymodern, hipdesign from the basket shape to thepattern of the holes. it sits on tinyfeet but pours and drains hot and coldequally fast. Folds smartly flat andsqueezes in a space small enough tohold a thin cutting board. Choose fromthe five chichi colors of black, red,white, lime and screaming pink.

CONSCooked foods needed a nudge from aspoon to plop into serving bowls pastthe square corners.

$20.99; Terra, 11769ManchesterRoad, Des Peres, terrastl.com

ProgressiveCollapsible Colander

PROSAworkhorse colander, this roundbaby stands solid and expands to agenerous 3-quart capacity. roomyenough to handle a pound ormoreof snap peas or a jumbo head ofcauliflower, it compacts to fit in smallspaces easily. the slot and hole designat the bottompromotes a good, fastdrain of hot and coldwater. easy topick up; simple to empty. All plastic.

CONSwhat’s not to like?

$8.79; Kmart, multiple locations,kmart.com


Spirits of St. Louis Regatta Bay Gin

Provenance: St. Louis (40% abv)available at: The Wine & Cheese Place, multiple

locations, wineandcheeseplace.com; $26.99

Neukomm’s gin wouldmost likely not fall intothe London dry category, as the juniper (thinkChristmas tree) is not the dominant botanical.The highlight of this gin is strong citrus notes, andthe inclusion of hops creates an interesting bitterquality. It has a smoothmouth feel, and the factthat it is 40 percent abvmeans it is a littler easieron the liver than some of the higher-proof ginsweare accustomed to drinking.

ON The SheLf

BEERwrITTeN byMichael Sweeney

When not using his spare time tomake fun of people whowrite blogs, Michael Sweeneywrites the beer blog STLHops.com. The irony is lost on him.

OUR TOP PICKS FOR MAYPourINgwINe PhoTograPhyby©ISToCkPhoTo.Com/LaurI PaTTerSoN

360 Vodka

Provenance:Weston, Mo. (40% abv)available at: The Wine Merchant, 20 S. Hanley

Road, Clayton, winemerchantltd.com; $29.99

360Vodka is a truly eco-friendly vodka fromour friends atmcCormick Distilling inweston,mo. It is distilled four times and then filteredfive times, including once through granulatedcoconut shells. The vodka is exactly what vodkashould be. It is smooth and flavorlesswith nooff-putting flavors or aromas. 360 uses recycledglass and paper for the packaging and shippingmaterials aswell. The company also encouragesreturning bottles to the distillery for reuse.

Spirits of St. LouisJ.J. Neukomm WhiskeyProvenance: St. Louis (40% abv)available at: Lukas Liquor Superstore, 15921Manchester Road, Ellisville, lukasliquorstl.com; $39.99

SteveNeukommat Squareonebrewery andDistillery ages his whiskey in small oak casks toexpedite the oak influence on the spirit.with ablend of toasted and cherry-wood-smokedmalts,the unique smoky taste ismore akin to Scotchwhisky than our american offerings. The result is ahybrid of the two styles. enjoy it neat or with a fewice cubes to really see the depth and complexity.

SPIRITSwrITTeN by Chad Michael George

Award-winning sommelier andmixologist ChadMichaelGeorgeis founder of ProofAcademy,which covers everything fromwineand cocktail list consulting to spirits andmixologyeducation.

Urban Chestnut BrewingCo.’s Winged Nut

StYle: American Brown Ale (6.5% abv)available at:Urban Chestnut BrewingCo., 3229 Washington Ave., Midtown,urbanchestnut.com; $5.50 (20-oz draught)PairingS: Asiago •Grilled pork steak

urban Chestnut's revolution series takestraditional brewing styles and turns themon their ears.wingedNut, a standout in

the revolution series, uses a bavarianweissbier yeastto create a banana aroma that workswith the nuttinessof the chestnuts for a brown ale like no other.

Saint Louis Brewery’sSchlafly American IPA

StYle: American IPA (7.2% abv)available at: Schnucks, multiple locations,schnucks.com; $9.99 (six-pack, 12-oz bottles)PairingS: Bánh mì •Arugula salad

Introduced at the 2009Schlaflyhop in the Cityfestival, the american IPa has become one ofthemost sought-after beers in St. Louis. Thismay-to-august seasonal brew burstswithcitrusy aromatic hops (thanks to the Simcoe,Centennial and amarillo hops used in dry-hopping) but provides enoughmalt to give it justenough balance.

ferguson Brewing Co.’sSt. Louis Pale Ale

StYle: American Pale Ale (4.9% abv)available at: Ferguson Brewing Co., 418 S.

Florissant Road, Ferguson, fergusonbrewing.com; $4 (16-oz draught)PairingS: Feta •Bulgogi

whatmakes an american pale aleamerican?The hops. american hops tendto bemore floral and citrusy, while nobleor european hops tend to bemore earthyand grassy. Ferguson’s St. Louis Pale ale

does a great job of providing just enough ofthat citrusy hop bitterness but not somuch that

the beer is too bitter.


We have an impressive selection of the best wines from your Missouri &Illinois wineries including Mount Pleasant, Stone Hill, St. James, Her-mannhof, Illinois Cellars,Augusta and Montelle Wines. We offer dis-

counts on case purchases as well as accept your special orders -All at signature Shop ’n Save Prices!

Prices Good Thru May 28th, 2011 at Missouri Stores Only

Good things are just around the corner

Augusta Wine750 ml. btl. River ValleyRed, White or Blush or

Seyval Blanc

Stone HillWine

750 ml. btl. Pink Catawba,Rhine, Rose, Concord or

Vidal

$498each

$578each

MontelleWine

750 ml. btl.Selected Varieties

$648each

St. James750 ml. btl. Velvet Red orWhite, Pink Catawba orCountry Red or White

$528each






Seyval Blanc

Stone HillWine


Vidal

$498each

$578each

MontelleWine


$648each


$528each






Seyval Blanc

Stone HillWine


Vidal

$498each

$578each

MontelleWine


$648each


$528each

Join Angela Ortmann and FEAST publisherCatherine Neville for a happy hour wine tastingat 6pm on Thu., May 19, at LoRusso's Cucina.RSVP to [email protected].

WINEwritten by Angela Ortmann

STLwinegirl AngelaOrtmannsharesherpassion forall thingsepicurean throughhereventandconsultationbusiness,which isdedicated toenhancingyour foodandwineexperience.

2008 J.L. ChaveCrozes-Hermitage Silene

Provenance:Northern Rhône, Franceavailable at: The Wine Chateau, 90 Clarkson WilsonCenter, Chesterfield, thewinechateau.com; $26Food Pairings: Peking duck •Grilledhamburgers •Wild mushroom pasta

J.L. Chave's winemaker ismarried to a native St.Louisan, bringing him and his wines to the arearegularly. this 100 percent Syrah is richwithvibrancy and burstingwith plum and currant. intrue rhône form, earthiness is brought forththrough herbal undertones and traceminerality.

2008 Chandler HillLone Oak Vidal BlancProvenance:Missouriavailable at: Chandler Hill Vineyards,596 Defiance Road, Defiance,chandlerhillvineyards.com; $18.99Food Pairings: Asparagus salad • Shrimpcocktail • Spring rolls

Dispelling themyth thatMissouri whites aresweet, this crispVidal blanc from theAugustaarea gives clean notes of citrus andmelon.Light and smoothwith hints of floral andnewly cut herbs. Stainless steel fermentationenlivens the acidity, and the long finish leavesyou reaching formore.

2006 Star LaneCabernet Sauvignon

Provenance: Santa Ynez Valley, Calif.available at: Dierbergs Markets, multiple

locations, dierbergs.com; $44.99Food Pairings:New York strip steak •Bittersweetchocolate •Beef enchiladas

Members of St. Louis' Dierberg family beganproducingwine at HermannhofVineyards inHermann and expanded to California in the1990s, where theymade a name for themselveson the Central Coast of California, with bothDierberg and Star Lane vineyards. Layeredflavors of black cherry, cassis, chocolate, coffeeandmintmake up this complex and exciting Cab.

40 feastSTL.com MAY 2011

Breakfast CookiesBy Linda danieLs , Free range Cookies

LindaDaniels likens these gluten-free treats tooatmeal cookies.

Yield | 20 cookies |

½ cup quinoa flour½ cup ripe banana, mashed¾ cup brown sugar, packed1/3 cup canola oil

2 tsp pure vanilla extract½ cup brown rice flour¼ cup mesquite flour½ tsp baking powder½ tsp baking soda¼ tsp salt¼ tsp cinnamon

1 pinch ground ginger1 pinch cardamom

1¼ cups quinoa flakes

| Preparation | Toast the quinoa flour by spreadingit evenly on parchment-lined baking sheets andbaking for about an hour at 225ºF. Let flour coolcompletely before storing in airtight bags.

Blend banana, brown sugar, canola oil and vanillaextract in a large bowl. in a separate bowl, combinequinoa flour, brown rice flour, mesquite flour, bakingpowder, baking soda, salt, cinnamon, ginger andcardamom. add dry ingredients towet ingredientsandmix by hand. Fold in quinoa flakes.

Let dough chill in fridge for at least an hour. Preheatoven to 325ºF. Formdough into balls, about 1½Tbsp each, and drop onto parchment-lined cookiesheets. Press each cookie oncewith tines of a forkto flatten slightly. Bake 10 to 12minutes.

mySTery Shopper

It looks like grain, but it’s not.It’s closely related to spinachand beets but resembles neither.And it’s not pronounced the wayyou’d think it should be. Butonce ground into flour, quinoaseeds have a transformativeeffect on cooking, particularlyfor gluten-free foodies.

What is it?

Quinoa (keen-wah)flour is simply rawquinoaseedsgroundintopowder.But it’s thoseseeds’ incrediblenutritional valuethatmakes the flour special. Quinoa is high in fiber andminerals and is considered a complete protein because itcontains all theessential aminoacids necessary tohumans.

But as if goodnutritional valueweren’t enough, quinoais very easy todigest and is gluten-free.Thismakes it anideal food for vegetarians, vegans and thoseongluten-freeor restricteddiets. substitutingquinoaflour forwheatflour (or using it to supplementwheatflour) provides aready sourceof protein that’s literally easy to swallow.

hoWdo i Use it?

Quinoa flour is a bit coarser thanwheat flour and hasa nuttyflavor. it can be substituted for wheat (or othergluten flours) inmost recipes but not always in a 1-to-1ratio. if your diet isn’t restricted, you can safely swap outhalf thewheat flour inmost recipes; more than thismayhave an adverse effect on the recipe. gluten-free cookscan add quinoa flour to other nongrain flours (such as soyor buckwheat) to lighten the consistency of their recipes.Beyond baking, quinoa flour can be used in place ofwheatflour for breading, thickening soups or even coatingbaking pans – anywhere you’d like a little surreptitiousnutritional boost.

PHoTo

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Stop by to pick up more delicious recipes featuring quinoa flour. Visit straubs.com for information on its four locations.check itout!

FeaStextra

meeT: QUINOA FLOUR wriTTen By russ Carr


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TECH SCHOOL

FlAshFrYingSTORY AND RECIPE BYCassandra Vires

Chef CassandraVires received her culinary training in Houston, Texas,and has a knack for reimagining classic dishes.

Manyculinary termsareusedwith little regard forwhat theyactuallymean.People say “sauté”when theymean “pan-fry” or“bake”when theymean “roast.” Andwhen it comes to fried food,there’s abigdifferencebetween the termsdeep fryandflash fry,althoughmostpeopleareunawareofhowthe techniquesdiffer.

Believe it or not, flash frying is healthier than deep-frying.Deep-fried foods are fully submerged in oil for five to 15minutes, allowing the oil to seep in and saturate the foodwith fat. Flash fried food is submerged for about one tofiveminutes in oil so hot that the outside of the food isimmediately seared, keeping the oil frompenetrating farther.And because the extremely hot oil first sears the food, it notonly keeps the oil out but also holds the flavor in.

Flash frying isn’t difficult, but itcarries with it a certain amount ofrisk and shouldn’t be done withoutfirst learning the proper technique.

Whenflash frying, oilmustbeheated toanextremely hightemperature, 400°F, and thenheld thereduring cooking.Mostoils, suchas vegetable shorteningandoliveoil, start to smokeat around350°F, someateven lower temperatures. Flashpoints –points atwhich theoilwill ignite –areatmuchhighertemperatures, andfire is adanger if you’re not careful.Thebestoils to useat high temperatures aregrapeseed, avocadoandalmond.These canbeexpensivebut areeasily savedand reused.

It’s also important to be carefulwhen introducing liquid tohot oil. Foods naturally containmoisture, and those higherinmoisture can cause theoil to splatter.Make sure to drythe surface of foods youplan to fry. Splatteringwill happenregardless ofwhat is being fried, sowork in small batches in apanwith high sidesfilled nomore than halfway. If the pan is toofull, it could bubble over, potentially igniting a kitchen fire orcausing burns to the cook.

Flash fryingwill becomeago-to technique again once yougetthe hangof it. Foods cooked thisway emerge from theoil with acrisp exterior and a tender interior full of irresistibleflavor.

COOKINGVIDEO!Fry in a flashwith Chef Cassy

in thismonth’s step-by-step video.

Scan theMicrosoftTag from your smart phone (getthe free app at gettag.mobi), or watch the video intheWatch& Listen section at feastSTL.com.

Flash Fried Shishito Peppers with Saffron Aïoli

Thesedelicatelyflavoredpeppersare perfect for flash fryingbecause of their thin skins andmild heat.Their beautiful greencolor is amplifiedwhen they arecooked correctly. AswithmostJapanese peppers, themild heatcontributes to balancedflavorinsteadofmouth-blistering spice.

serves | 6 |

Saffron aïoli1 pinch saffron threads

2 tsp hot water1 egg yolk

2 tsp lemon juice1 clove garlic, minced

1 pinch cayenne1 cup olive oil

flaSh fried PePPerS1 lb shishito peppers

6 cups grape seed oilsea salt

1 lemon, cut into wedges

| Preparation – Saffron Aïoli |Gently crush saffron threadswithamortar and pestle or betweenyour fingers. Pour hotwaterover the crushed threads andlet steep for 1minute. | 1 | In amedium glass bowl, combine eggyolk, lemon juice, minced garlic,cayenne and saffronwater.Whisktogether.While whisking, slowlypour oil into the eggmixture.Continue towhisk until themixture is smooth and combined.Set aside until ready to serve.

| Preparation – Flash Fried

Peppers | Place peppers in acolander and rinse under coldwater. Set on paper towels tothoroughly dry.Make sure thereis nowater left on the peppersbefore frying to prevent the oilfrom splashing.

In a large pot, heat oil overhigh heat. | 2 | Using a deep-frythermometer, continue to heatand adjust the temperatureuntil it holds at 400°F. | 3 | Usinga long-handledmesh spoon,gently place a small number ofpeppers in the oil and cook for 45seconds to 1minute, until slightlyblistered. Remove and placeon a paper-towel-lined bakingsheet and seasonwith sea salt.Continue to fry the peppers inbatches, allowing the oil to returnto temperature each time. Thepeppers can be keptwarm in theoven if necessary.

Servewith lemonwedges,additional seasalt andsaffronaïoli.


Visit www.schnuckscooks.comfor Schnucks Cooks videos, recipes, locations, our monthly newsletter and more!

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Ã) It is important to beatthe egg white mixture untilsoft peaks form on beaters.Then, add sugar until stiffpeaks form.

Æ) For the cake to riseproperly, all equipmentneeds to be grease free.Clean with white vinegar.

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Our Schnucks Cooks how-to videos are full of tips and techniques from our teamof culinary experts. If you want to learn more, check out our video library at www.schnuckscooks.com.

You’ll also find a variety of Schnucks Cooks recipes for quick, easy and affordable meal solutions.

At our in-store Schnucks Cooks stations, our experienced Cooking Coaches will demonstratehow to cook our featured recipes and sample them for you to try! You’ll find all the ingredients

and cooking equipment for each recipe next to ourSchnucks Cooks station in select stores.

À) The proper foldingtechnique is important.You need to mix, withoutdeflating the batter.

Check Out Schnucks Cooks Videos For Tips & Techniques!

½) To cool the angel foodcake, place it upside down ona metal funnel or glass bottle.

Cooks station in select stores.

Preparing Angel Food Cakewith Strawberries & CreamWhat makes angel food cake so light, white and delicious?There’s no baking powder or baking soda – the leaveningcomes completely from the air trapped in the batter’sbeaten egg whites that gets hot and expands in the oven.

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Get hands-on at ourmonthlySchnucks class. Learn how tobake, fill and frost the lusciouslemonmousse cake on page46.

Don’t miss your chance to interact directly with theseprofessionals andminglewith your fellow food lovers.

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CAKE PHOTOGRAPHY bY Jennifer Silverberg

Wine TastingThu., May 19, 6pmLoRusso’s [email protected]

Join columnist Angela Ortmannfor a food-and-wine tasting atLoRusso’s Cucina.


Just as there are Standards in Music, there areRestaurants that are Distinct and Respected.Andria’s restaurant has been receiving accoladesand serving loyal customers for over 30 years. Theyoffer the classic steakhouse menu, but with theirexclusive touch: that defining brush-on steak sauce.Just picture their 24-ounce sirloin strip, charred toperfection. Complement your dinner selection withtheir respectable wine and ale list. Andria’s, classic,but unpretentious. It’s quality at a good value, andthat’s a standard to enjoy.

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Stone Brewing Co. ArrogantBastard Ale 22 oz.This is an aggressive ale. You probably won't like it. It is quite doubtfulthat you have the taste or sophistication to be able to appreciate an ale ofthis quality and depth. We would suggest that you stick to safer and morefamiliar territory-maybe something with a multi-million dollar ad campaignaimed at convincing you it's made in a little brewery, or one that impliesthat their tasteless fizzy yellow beverage will give you more sex appeal.Perhaps you think multi-million dollar ad campaigns make things tastebetter. Perhaps you're mouthing your words as you read this.

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Wine PairingLa Crema Sonoma Coast Chardonnay 2009Winemaker’s Notes:The 2009 vintage of Sonoma Coast Chardonnay opens with an intriguing interplay of lively citrus and subtle toasted oak, lacedwith just a kiss of butterscotch. The palate is round and nutty, with flavors of yellow apple and orange adding lushness, whilewell-balanced acidity creates a lovely vibrancy. Hints of vanilla and caramel add richness and texture to a long, fresh finish.


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Coolingthetube Cakeupsidedownwill help it keepits loftandnot deflate.Make sure youhave tested thepanonthe neckof thebottle tobe sure it fits before youfill thepan.

to foldthe beaten eggwhites into the batter, slowlydip into themiddle of the batter, scraping the bottomas youbring the utensil up and over the side of the bowl. Turn the

bowl one-quarter turn and continue the samemotion untilthe batter is incorporated.

in a rush?Use amix for lemon or lemon angel food cakeand add lemon zest to it. Jarred lemon curd, however, israrely a good substitute. The curd can bemade a day or soin advance to avoid the stress of last-minute preparation.

| COOK’S |

Serves | 12 |

Cake7 large eggs, separated

¾ tsp cream of tartar1½ cups sugar, divided

2 cups unbleached all-purpose flour2½ tsp baking powder

¾ tsp salt½ cup vegetable oil¾ cup 2 percent milk1 Tbsp lemon zest

1 tsp good-quality vanilla extract

Filling4 large eggs

½ cup sugar½ cup freshly squeezed lemon juice4 Tbsp butter, cut into 4 pieces1 Tbsp lemon zest2 cups heavy cream6 Tbsp powdered sugar

garnishesedible flowersfresh mint leaves

| Preparation – Cake | Preheat oven to350ºF. In a large grease-free bowl, beateggwhites until foamy.Whisk togethercreamof tartar and½cup sugar andslowly add to eggwhites, beating until

stiff and glossy peaks form. Set aside.

Whisk together remaining sugar,flour, baking powder and salt. In aseparate bowl, beat egg yolks, oil,milk, lemon zest and vanilla extractuntil pale yellow. | 1 | Gradually add dryingredients andmix on low speed untilfully incorporated, about 2minutes.

| 2 | Gently fold in whipped eggwhites,using awirewhisk or wide spatula.Pour the batter into an ungreased tubepan and bake for an hour. The cakeis donewhen it springs backwhenpressed gently in themiddle or when alongwooden skewer inserted into thecake comes out dry.

Remove from the oven and cool upsidedown on top of a thin-neck bottle.When completely cooled, run a thin-bladed knife around the circumferenceof the pan to release the cake.

| Preparation – Filling | In amedium

saucepan,whisk together eggs, sugarand lemon juice. Cookovermediumheat,whisking constantly until thickened, andthen simmergently for a fewminutesmore. Addbutter and stirwith spatulauntil butter ismelted, scraping thebottomandsidesof thepan. Stir inlemonzest. Placeplasticwrapon topofcurd andcool to roomtemperature.

In a large cold bowl, whip heavy cream,gradually adding powdered sugar untilpeaks form; careful not to overwhip it.When curd is cool, gently fold into thewhipped cream until it is incorporated.be careful not to deflate the cream.

| To Assemble | Cut cake in halfhorizontally, and scoop out some ofthe cake in themiddle, about 1 inchdeep. | 3 | Fill with lemonmousse andreplace the top half of the cake. Frostthe top and sides of the cakewith theremaining lemonmousse. Refrigeratefor 4 hours or overnight. Garnishwithedible flowers and freshmint leaves.

A SweeT-TArT TreAT ReCIPe bY Gabrielle DeMichele

If you learn only one new recipe in themonth ofMay, it should be for a beautifully presented cakewith a clean, light taste.This particular recipe is great forMother’s Day, a birthday, or as a sweet ending to a quickweeknightmeal. Sweet-tart lemoncurd accentuates the subtle lemonflavor of the cake and,when added to thewhipped cream to form themousse, creates anethereal filling. Add a fewedible flowers for a beautiful presentation (and plenty of complements to you).

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Join FEAST and the Schnucks Cooks team on Wed., May 25, at 6PM to make the tasty menu above.Tickets are just $40 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

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LOCAL tastes

written by Jennifer Johnson | FOOD PAirinGS byMark Sanfillipo AnD Ben Poremba | PhOtOGrAPhy byWesley Law

in style and, although they’ve

gained a lot of national

recognition in recent years,

they are still making inroads

withmany local wine lovers.

next time you’re planning a

gathering, consider hosting a

local wine tasting as a unique

way to entertain your oenophile

friends.winesmade from the

varietals that growwell here

are an interesting alternative

tomainstream varieties. Follow

our tips to set up a professional-

level blind tasting, then break

out the food pairings for an

experience your guestswill

enjoy, learn from and remember.

OURREGION’SwINESaREcOmpEllINGlydIvERSE

feastSTL.com %MO %YEAR%PG

DeciDeWhattotaste.Choose one grape variety andtaste examples fromdifferent winemakers (varietaltasting), or choose a specific type ofwine and tasteseveral vintages (horizontal tasting). Select nomorethan four or fivewines and consider having your guestsbring awine to tastewith information to share about theproducer andwine-making style.

GatherYour instruments.Usewine glasses,preferably crystal, with fairly large bowls to give thewine room tomovewhen swirling.Make sure the lightingis good and use awhite tablecloth or give each guest apiece ofwhite copy paper to hold behind each glass toilluminate thewines’ color. Line glasses in front of eachguest’s setting, with a glass of icewater and a pen andpaper for note taking.

neutralize.Air fresheners, perfume, heavy cookingsmells and scented dishwashing detergent interferewithdiscerningwhat you smell in wine, so eliminate these as

much as possible. Also, prepare your palate to taste byavoiding full-flavored foodsmadewith ingredients suchas garlic, which can vastly alter your tasting experience.Offermild cheeses and unflavored crackers to clear thepalate before andwhile tasting.

hiDe anD chill the GooDs.Brown-bag thewines orconceal their labels with foil; the power ofmarketing isundeniable, and it’s best to tastewines “blindly.” Chill whitewines to 50 degrees; any cooler and thewines close upand fail to release aromas. Redwines should be chilledto 60 degrees or so; anywarmer and their higher alcohollevels can hinder the tasting experience.

Pour. A 2-ounce pour of eachwine is adequate; enjoythe rest later.

look attheWine.Examine the color against awhitebackground. Does your whitewine have hints of green ora deep, golden color?These can be clues that thewinecomes from a colder climate or has been aged in oak,respectively. Does the color in your redwine reach the rimof the liquid? Color tends to precipitate out of older reds,while younger ones display even color to the liquid’s rim.

sWirl anD sniff.Release the aromatic volatiles in thewine by swirling, and then take a long, deep sniff, and don’tbe afraid to stick your nose in the glass. Your first smell isyour best, and by your second sniff, you perceive only 75percent of what you smelled in the first. Think aboutwhatfruit aromas you smell. Mostwhitewines have aromasof citrus or apple or other light-colored fruits. Redwinestend to exhibit aromas of dark fruit and berries, such ascherries, plums and currants. Are there any other aromas,such as floral notes, earth and spice?These can indicategrape variety and/or wine-making style.

taste, sWish anD slurP.Move thewine around inyourmouth towarm it up and coat the palate, and thendraw a little air into yourmouth before you swallow (orspit), as though you are slurping soup, to furthermaximizethe aromas released. Doeswhat you tastematchwhatyou smell? Does thewine feel heavy on the palate? Ifso, it is likely higher in alcohol. Does thewinemake yourmouthwater?Thatmeans it is acidic. Is there a texturaldrying nature to thewine? If so, you’re tasting tanninsthat come from the grape’s skin. Is thewine balanced ornot, meaning do any of the components of thewine standout? Is thewine too acidic or overpowered by alcohol? Isthewine complex, meaning do you taste an intermingledand pleasant array of flavors each time you taste it?Thenconsider awine’s finish. Does thewine’s flavor linger in themouth long after it has been tasted or swallowed? A greatrule of thumb is, the longer the linger, the better thewine.

sPit. It is appropriate to spit. Spitting reduces youralcohol intake, keeping your senses clear to evaluate the

start with a sip



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wine. An opaque plastic cup for each guest and a dumpbucket for the table are ideal. If you’re uncomfortablewiththe idea of spitting, skip it.

REVEAL AND DISCUSS.Now, unveil thewine you justtasted. Be sure to remind guests to save somewine ineach glass to comparewith others in the lineup. Onceyou’ve evaluated thewines objectively as a group, talkaboutwhat you like subjectively about thewines. Someguests, for instance, might enjoy amore full-bodied,spicy red, while others favor a nice, crisp, acidic white.Conversation helpswine lovers better realizewhat theirpreferences are, which is all thatmatters ultimately.

PAIR THEWINEWITH FOOD.Once you’ve tasted thewines, serve the food and taste thewines in conjunctionwith the dishes. Talk aboutwhichwines taste better orworse pairedwith a particular dish, andwhich foods tastebetter or worsewith thewines. Be sure to taste the foodpairings before tastingwith thewine to become familiarwith their fundamental flavors.

TASTING 101 VIDEO!NoboleisVineyard&Winery’swinemaker,BrandonDixon, demystifies the tasting-roomexperience in this on-location video.

Scan theMicrosoftTag fromyour smart phone(get the free app at gettag.mobi), orwatch the videoin theWatch&Listen section at feastSTL.com.

FOLLOW

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then pair with foodJennifer Johnson

led the folks from

SalumeBeddu –Mark

Sanfillipo and Ben

Poremba – aswell

as guests Angela

Giancola and Brian

Clore through a pairing

thatmatched local

wineswith the cured

meats of Salume

Beddu, a St. Louis

company specializing

in artisan curedmeats.

On a gOrgeOus st. LOuis spring day,


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Open to the public 7 days a week. Tee times available online 2 weeks in advance.Visit us at www.mobluffs.com or call 800-939-6760 for information or tee times.

For more information call Shelly Anderson at 636-926-9622 x130or visit us on the web at www.whitmoorgolf.com

Whitmoor Country Club has been rated the BEST private country clubin the St. Charles area. Social & Golf Memberships available.

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Roasted Guancialewith FResh GRapespaiRedwith les BouRGeois BRut, nV

Produced in the labor-intensiveméthode champenoiseofFrance’sChampagne region, this brut ismade fromVidal Blanc, a French hybridgrape. Exhibiting pleasantcitrus aromas, it hasa slight nuttiness andtoastedbreadnoteswitha livelyfinish.

A consummatecomplement to food,this dry sparklingwineever so slightly pardonsthe succulence of theguanciale – a leanerbaconmade from hog’sjowl – to enhance itsnuanced pepper andfresh herb seasonings,while the richness of thepork softens thewine’scrisp edges.

tastinG oF salume Beddu salamipaiRedwith stone hillwineRy’s chaRdonel, 2008

Chardonel, a hybrid grape of Chardonnay, is quite comparable to its fruit-driven parent in its diversewine-making styles. StoneHill’s moderatelyoaked, somewhat full-bodied Chardonel offersa slightly softened citrus-tropical fruit profile, withadded fig and toastynotes on the palate and acreamymouth feel.

Itsmedium-acidity, fairlyrich, slightly smokyprofile delightfully pairswith SalumeBeddu’sdelicate yet purposefullyflavored salamis,emphasizing aromaticfennel notes in thefinocchiona, a coriandersmokiness in theCalabrese and an elegantleanness in theVeneto.


Salame Cotto CanapéSwith DolCe-piCCante(SpiCy fig barbeCue glaze)paireDwith blumenhofwinery’S rayon D’or, 2009

Rayon d’Or is a French hybridrarely seen inMissouri but stillgrown in France, and Blumenhof’sRayon d’Or offers a nice streak ofgreen applewith a hint of orangeblossom followed by grapefruit andpineapple flavors. The finish is crispand slightly sweet.

The full-bodied yet refreshingnature of this wine complementsthe fairlymild, moderately spicedsalame cotto –which can bedescribed as a rustic bologna –withits ability to call attention to thismeat’smelt-in-your-mouth textureand add a roasted element to thecoriander seasoning.


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Bruschettawith salsiccia Fiama,Fennel conFit and Preserved lemonsPairedwith chaumettevineyards&

winery’s chamBourcin, 2009

Chambourcin, a French hybrid grown in theUnited States, FranceandAustralia, produces amedium-bodied redwinewith a restrained

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Chambourcin, which finishes longwith a soft yet robustmouth feel.

Juicy, succulent andmodestly seasoned, this sausage offers a bitof sweet heat from the paprika that is pleasantly complementedby thewine’s texture, spice and subtle fruit qualities, yielding a

pleasant, balanced food andwine combination.

antiPasto oF coPPa rossawith Pencil asParagus and ricotta salata

PairedwithmountPleasantwinery’s norton, nv

Missouri’s state grape, Norton, is big and boldwith fruitcharacteristics of cherries and currants and amoderateto intense spice profile, reflective of its customary time

in oak.Mount Pleasant’s Norton exhibits a full-bodied andfruit-driven profilewith black cherries and blackberries

underscored by baking spice, cocoa and dill.

Coppa is a thinly slicedcuredmeat similar toproscuitto.Themild ingredients that accompany it dutifully highlight itsflavor,and thewinehas just the right amountof acidity topenetrate

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mid-weightmouth feel adddepthofflavor to thedish.

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written by S.C. Truckey | PhotograPhy Courtesy of Noboleis Vineyards & Winery

inMarch of 2005, entrepreneur bobnolan closed on 74 acres of rough augusta farmland, where his initial plan to start avineyard for growing grapeswould quicklymature into a bigger dreamof establishing a family winery. unwanted treesboth on the hilltop and near the road tainted the view of the sprawling countrysidewith its undulating horizon speckledwith church steeples and quaint houses. a brilliantmulberry tree, however, stood at the crest of the hill, making its claim,standing guard and looking out over whatwould one day benoboleisVineyards&winery.

2005 2006

amere threeweeks into his new role as owner, nolan, with the help ofvineyardmanager fredDressell, plants nearly seven acres of three grape

varietals: Chambourcin, traminette andnorton, the latter being themainstayofMissouri’s wine industry. they plant thenorton crop on the north-facingslope, where growing conditions are less desirable than on other slopes, withthe hope that the vigorousnorton vineswill produce higher-quality fruit.

“Once the Norton is established, about six to seven years, you’re good togo,” says Nolan’s daughter and Noboleis’ publicist, Angie Geis, “but those

first three years are really tough because you’re at the mercy of theplants and, of course, Mother Nature.”

a fewmonths later, as the plants take root, the leavesbegin to show, and they realize that half their crop of

1,500nortons aren’t nortons at all – they are a completelydifferent grape, believed to be Chardonnel – because of amix-up from their supplier. so they rip out the impostors,

plant the real nortons andwait. andwait.

“This business isall about nature

running itscourse,” he says.

though someviticulturists whoare new to the gamewould assume you

can dive right into theharvesting, crushingand production of theproduct, nolan knowsthat the first three

years are key and thatthe time it takes to geta good vineyard going is

“part of the deal.”

2007

“Initially the winery wasn’timperative,” says Nolan, “but after

talking to the family, it turnedinto, ‘Yeah, we’re gonna do it.’ They

followed my lead … I’m glad they did.”

“He’s the visionary for sure,” saysGeis. “That is the best way I can putit. He likes to start things and build

things, and this is taking it to awhole new level.”

With the entire family on board, each one“bringing something different to the table,”according toGeis, plans for building thewinery begin to grow. A son, Pat, with a

background in food consults on the kitchendesign; another son, Rob, offers businesssupport through his company; daughterChris serves as generalmanager and

accountant; a grandson in school for productdesign gets towork on the newwebsite;andNolan’s wife, LouAnn, remainswhattheir daughter calls his “right-handman.”Othermembers of the family, includinggrandchildren, helpwith bottling.

“Let me tell you,” says Geis,“it’s a family affair.”

So in themeantime he goes towork. Thisyear they dedicate threemore acres oftheir vineyard towhite grapes: two forVignoles (a varietal they’d not initiallyplanted) and one additional acre for

Traminette. Theymake improvements tothe property, ripping out unsightly brushand taking downmuch of the old fence.The vision of a simple vineyardwith akickball field for the grandkids and apicnic bench under themulberry beginsto evolve into somethingmore complex.

In April, as if theNorton disaster weren’tenough, Noboleis losesmost of the production

from its immature vines as part of a latefreeze that kills 85 percent ofMissouri’s winecrop. Yet theymanage to save one ton of

Chambourcin, which they had harvested twoweeks earlier than normal.

They send off their Chambourcin harvest to anearbywinery to producewhatwill ultimately

becomeNoboleis’ first wine.

BOB & LOuANN NOLAN


2008

Winemaker BrandonDixon joins Noboleis beforethewinery is even completed and beginsworkingwith the family on their plans for Noboleis’ future.

The vines now are beginningto flourish and grow tomaturity. The vineyard’s10-ton 2008 crop is sold tovariousMissouri wineries.

At this point, Geis says, they realize: “OK, we’regonna do this. We’re not just grape growers.”

2009

“I gotta hand it to him,” Geissays of her father. “I’m proud ofhim that he’s just gone after it.”

With operations in the vineyardbeginning to stabilize, the dreamof building awinery comes intofocus. They break ground inNovember, with plans to turn

whatwas once the family kickballfield into the site of a tastingroom, kitchen, retail shop and,as envisioned byNolan himself,a state-of-the-art productionfacility completewith 150-footwells underneath that tap intoundergroundwater, providinggeothermal heating and cooling

for thewhole building.

BraNDoN DixoN


Good Life Inside and Out

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“What’s great about this business, but what’salso challenging about this business, is thatyou’re a farmer, you’re a manufacturer, but

you’re also a retailer,” says Nolan.

By July thewinery is finished. They pick their fruit in thefall, making this year’s harvest their first batch of grapesthat will be fermented and bottled on-site. They alsobegin to crush for another vineyard down the road.


2010

The tasting roommakes its debut onOct. 2, 2010,towhat Nolan describes as an unexpected crowd.

2011

“A week before opening,we were finishing upsome things for theinspection. It’s the

Friday before, and we’redropping our sign intothe ground. Between 3and 5pm, had 30 peoplestop and try to come in.Two weeks later, we had600 people. All we haddone marketing-wise

is send one email to ouremail list. We sold 500

bottles of wine that day,”says Nolan. InMarch a tornado rips off

half the roof of the buildingand hurls it into a patchof trees a few hundredyards away. Insulation

flies everywhere, coveringeverything in its path –

even themulberry tree. Andthey also lose half a row of

Nortons ... again.

In February their JeffersonCup award-winning 2009Noboleis Blanc is featuredatMidwest Grape&WineConference, pairedwithone of the six coursesserved at the closing

dinner. It is an honor theynever expected, as they are

such a newwinery.

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The Farmer-Owned Supermarketspecializing in local foods and wines

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Farm to Family CSA members receive fresh-picked food fromlocal farmers every week during the growing season. There are alimited number of spots available. Secure your membership today!

see sappingtonfarmersmarket.com for more info

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But they continue to look ahead, with plans to plant twomore acres ofVignoles – their best seller – and to build a pavilion that overlooks thevineyard. They alsowould like to see an expansion of some sort, in boththe kitchen and the tasting room, but Nolan isn’t surewhen. “It could be

2012 or 2015 –we just don’t know.”

Reflecting on what inspired him to turnhis interest in viticulture into a full-blownwinery, he says with ardor and unreservedconviction, “I was looking to do somethingtangible – and what’s more tangible than

doing something with the earth?”

BEHINDTHE SCENESVIDEO!Wantmore insider info? JoinChaumetteownerHank Johnson for a look at their annual crush.

Scan theMicrosoftTag fromyour smart phone (getthe free app at gettag.mobi), orwatch the video in theWatch&Listen section at feastSTL.com.

The Noboleis Grape-to-Glass Process○ BetweenAugust andOctober (depending on the variety andwhen itwas planted), the fruit’s sugar level is tested, telling the vineyardmanager andwinemakerwhen the grapeswill be ready for harvest.

○ When it’s time, a largemachine drives down the line, shaking off thefruit but leaving the vines intact.

○ Back at thewinery,bins are filled with the fruit, which gets dumpedinto a hopper that shakes it around before going into the de-stemmer.

○ White grapes are pressed and their seeds are removed beforethey go inside, while red grapes are punched down a few times aday, activating the fermentation process.

○ Juice is distributed to tanks or barrels.○ As thewine sits for threemonths to two years, depending on theblend or varietal, the winemaker ensures its flavors and aromas arein balance. He tastes thewine, performs lab tests and determinesthewine-making process hewill use for each variety.

○ Wine is bottled, labeled and sent to the tasting room to be enjoyed.

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Serenity Valley WineryWe're Proud of Our Award Winning Wines

•Come in anytime for a tasting.•Appetizers and cheese trays availablefor purchase - or bring your own.

•Look for our New Location September 2011•See updates on our websiteor join us on Facebook.

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Fine DiningYou deserve a little get away…The Barrel Room Grill and Steakhouse is the latestaddition to the Hidden Lake Winery experience.It is joining the picturesque Majestic Fallsreception site, the elegant Champagne Hall, andthe popular Silent Forest Retreat cabins. Featuringfull-service fine dining, the Barrel Room adds yetanother touch to the mystical atmosphere thatdraws guests to this rustic paradise. The BarrelRoom’s menu features a delightful array of lunchand dinner selections served with views of lovelywooded surroundings.

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Order your Mother's Day or Graduation items Today!Clayton’s Bakery & Deli offers fresh-made baked goodsusing recipes from St. Louis' earliest history. Enjoydecorated cookies, cakes and party pastries,all made from scratch! Visit the Deli for lunch; 10am-5:30pm.

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opening up tonew FLAVORSrecipes byErik Jacobs | photography by Jennifer Silverberg


local ingredients such as

produce, meat and dairy

to enhance their recipes.

However, many locavores

tend to overlook the origins

of thewine at their tables.

While sipping local vino is a

great way to celebrate the

talents and efforts of our

region’s winemakers, it also

adds depth of character

and flavor when used in

cooking. This collection of

recipes will make local wine

your new go-to ingredient.

Savvy home cooks actively seek out


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Where fun comes naturally!

CAMPS • HISTORY •MUSEUMS • FESTIVALS • SWIMMING

NATURE • FISHING •KAYAKING • CONCERTS •BIKING

Traminette, like its parentGewürztraminer,is amedium-bodiedwine, dry or off-dry,withwonderful spice and floral aromatics.These characteristics are often highlysought-after pairingswith Asian cuisine.Fruit components such as lychee nut andapricot support the exotic flavors of thisdish and help temper the spiciness of thechiles. Buy yourmussels froma store thatsellsmany of them so you can be assuredof their freshness.

Serves | 4 |

Broth1 cup Traminette wine

½-inch slice ginger, lightly pounded1 lemongrass stalk, white end

smashed and coarsely chopped2 Tbsp honey

3 bird’s eye chiles, smashed1 tsp grated fresh lemon zest

1 cup coconut milk2 Tbsp fresh lemon juice

salt and freshly groundblack pepper

Mussels1½ Tbsp canola oil2 cloves garlic, chopped

2 shallots, minced3 fresh red Thai chiles,

finely chopped½ cup Traminette wine

1 lb mussels, washedand bearded

¼ cup cilantro, roughly chopped

| Preparation | In a small saucepan,reducewine, ginger, lemongrass, honeyand smashed chiles overmedium-lowheat until only a few tablespoons of liquidremain. Add lemon zest and coconutmilkand bring to a simmer. Infuse for about15minutes. Add lemon juice and salt totaste. Strain liquid and set aside. Discardremaining solids.

Heat oil in a deep saucepan large enoughto hold and cover all themussels. Addgarlic and shallots and sweat over lowheat for about 5minutes. Add chiles andsweat for anotherminute. Turn heat tohigh and addwine, mussels and reservedbroth. Add half the cilantro leaves, coverand cook until mussels are open, lessthan 5minutes. Discardmussels that donot open. If needed, season to tastewithsalt and pepper.

| To Serve | Ladlemussels and brothinto bowls and garnishwith remainingcilantro. Servewith grilled bread to sopup the amazing broth.

Thai-Style Traminette-Steamed Mussels


Chambourcin is awonderfully food-friendlywine. Although grown inmany geographicalareas, locally, Chambourcin is produced ina style reminiscent of a light Rhone blendor Pinot Noir. Medium-bodied, withwarmspice and pepper notes, Chambourcin isalso notable for its cherry characteristics.Salmon has an assertive flavor noteasily overwhelmed by a light redwine,and the pepper and fruit components ofChambourcinmarrywell with the otherelements of this sauce.

Serves | 4 |

Beurre rouge½ cup dried cherries, chopped1 cup locally made port wine1 cup Chambourcin wine

½ cup red wine vinegar

½ cup shallots, minced3 sprigs fresh tarragon

1 tsp whole black peppercorns1½ sticks cold unsalted butter, cut

into 1-inch cubes

Salmon FilletS4 pieces sustainably harvested salmon

fillets, skin off, about 6 oz each4 tsp olive oil, divided

1 Tbsp salt2 Tbsp freshly ground black pepper

4 sprigs fresh tarragon

| Preparation – Beurre Rouge | Placecherries and port inmicrowave-safe bowlandmicrowave on high for 45 seconds, untilliquid becomes hot but does not boil. Allowcherries to soften in the port for at least 30minutes, then drain.

CombineChambourcin, vinegar, shallots,tarragon andpeppercorns in small saucepan.Bring to a gentle boil and cook until reducedto¼cup, about 15minutes.Whisk incold butter, allowing each cube to blendcompletely before adding another. Strainsauce, add cherries and seasonwith salt andpepper. Keepwarmas you cook the salmon.

Alternately – for amore stable sauce lesslikely to separate if allowed to cool: Strainthe hot Chambourcin reduction into ablender. Drop butter through blender lid,adding each cube before the previous onehas been completely incorporated. Continueuntil all butter is incorporated and saucecoats the back of a spoon. If needed, returnsauce to the pan in order towarm it beforeall the butter is incorporated. Do not allow

to boil or saucemay break. Add drainedcherries and seasonwith salt and pepper.Keepwarm as you cook the salmon.

| Preparation – Salmon Fillets | Preheatsauté pan orwell-seasoned cast iron pan.Lightly oil salmonwith 2 tsp oil and seasonwith salt and pepper. Press pepper into theflesh of the fish so that it does not fall offduring cooking.When pan begins to smoke,swirl in remaining oil and add salmon, fleshside down; sear for about 3minutes on eachside. Do not crowd the pan. If cooking in 2batches, keep first batch in awarmoven asyou cook second batch.

| To Serve | On four separate serving plates,place one fillet, topwith beurre rouge andgarnishwith a sprig of tarragon.

Pan-Seared Pepper Salmon with Port-Plumped Cherries and Chambourcin Beurre Rouge


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Fine DiningMichael’s Restaurant offers the finestSteaks, Seafood & more.Michael’s is one of Southern Illinois’ finest dining establishments and has now served the community

for over 60 years (1941). Michael’s specializes in the finest fresh Seafood, Roast Prime Rib, Lamb, Veal,

Poultry & Pasta.

Michael’s in Highland, on Broadway - six decades of distinguished

dining. We at Michael’s appreciate your past patronage and are

looking forward to serving you in the future.

Michael’sRestaurant

Q: Can you suggest a gift for someone who likes to cook but has little time?A: Consider flavored oils, specialty vinegars, mustard & our focaccia croutons for delicious

& quick entree salads. Add a recipe or two from our recipe box or one of our specialty saladcookbooks and olive wood salad tongs all wrapped in a stainless colander for an over the topgift basket. Perfect for Mother's Day for the busiest mom. All gifts and baskets can be shipped.

Visit Extra Virgin, an Olive Ovation for custom baskets andother gifts for the kitchen and home anytime of the year.

143 Carondelet PlazaClayton, MO 63105314-727-6464

Monday-Saturday 10 a.m. to 6 p.m.www.extravirginoo.comFree parking in our garage

Ask Extra Virgin


Turkey Piccata

One of the unique things about local winesis that oftentimes one can find the samewinemade in a variety of styles. Chardonel,thewine called for in this recipe, is justsuch awine. Vinifiedmostly to a dry style,Chardonel (a Chardonnay hybrid) canbe fermented in stainless steel tanks toemphasize a citrusy element or aged in oakbarrels for a richer, more butterymouthfeel.With this dish, whichever style youchoosewill matchwonderfully.

Serves | 4 |

4 Tbsp butter, 1 Tbsp at roomtemperature, 3 Tbsp ice-cold

1½ Tbsp all-purpose flour, plusadditional for dredging

8 turkey breast cutlets, about 3 ozeach, sliced ¼-inch thick

salt and freshly groundblack pepper

2 Tbsp olive oil, divided1 cup Chardonel wine1 cup low-sodium chicken stock

¼ cup fresh lemon juice¼ cup drained capers¼ cup chopped fresh parsley, divided

| Preparation | Mix 1Tbsp room-temperature butter and 1½Tbsp flour insmall bowl until smooth. This is a classicFrench thickening agent called beurremanié.

Place 1 cup flour in shallow baking dish.Season turkey cutlets with salt and pepper.Dip cutlets into flour to coat; shake offexcess.

Heat oil in large sauté pan. Add 4 turkeycutlets and cook until light brown andcooked through, about 3minutes per side.Transfer to platter; tent with foil to keepwarm. Repeatwith remaining cutlets,addingmore oil if necessary. Remove frompan and set asidewith other cutlets.

Deglaze hot panwith Chardonel and scrapeall brown bits frombottomof pan. Addstock and lemon juice and boil atmedium-high heat for 2minutes.Whisk in butter-flourmixture, reduce heat tomedium, andboil until sauce thickens slightly, about 2minutes. Add capers, 1 Tbsp parsley and 3Tbsp cold butter. Pour sauce over turkeyand serve. Garnishwith remaining parsley.


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Pick up the Let’s Eat section of thePost-Dispatch everyWed. in May formore recipes featuring local wine!

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Word On the StreetTucker’s is the Place For Steaks!And For Good Reason...The owners of Tucker’s Place wrote and developed their own beef specificationsand visited only the plants that could deliver the best. All of our steaks come fromthe Omaha area which is the “heart of the corn belt” and where the richest cattleare raised! Our Sirloin and Strip cut steaks are exclusivelyOmaha “Black Angus” choice or higher grade beef.

ÀÀÀX°ð[JXüù¸F}[X³°ÏX[$'

This sweet redgrape is known toPB&Jaficionadosaround theworld as thegrapejelly grape. Concordwine hasa readilyidentifiableflavor andawonderful sugar/acid balance,which is to sayagreat dealof sugar andvery little acid. Poachingpears inConcordaddsadeep, rich color tothefinisheddessert anda lovely aroma.

Serves | 4 |

4 firm pears, such as Anjou orBartlett

1 bottle Concord wine1 cup sugar1 tsp whole cloves

2 cinnamon sticks2 Tbsp butter

4 oz mascarpone cheese, softened4 oz blue cheese, divided

¼ cup heavy cream¼ cup honey½ cup toasted pistachios,

roughly chopped

| Preparation | Peel pears, leaving stemsintact, and slice bottoms horizontallyto allow pears to stand level. In a largesaucepan, addwine, sugar, cloves andcinnamon sticks. Add pears to saucepan,and add enoughwater to cover pears.

Simmer for 20minutes or until tender.Cool pears in winemixture to roomtemperature. You can refrigerate them inpoaching liquid until ready to fill.

When ready to plate, remove pears fromliquid. Strain poaching liquid back intosaucepan and reduce by 90 percent overmedium-high heat. Remove from heatand stir in butter until combined.

Whisk togethermascarpone cheese, 2oz blue cheese, heavy cream and honeyuntil smooth. Taste and adjust sweetnessas needed. Add remaining blue cheeseand allow it to be a little chunky. Transfermascarponemixture to a pastry bag, or ifyou do not have one, a large spoonwill do.

Halve pears vertically at the stemandremove seedpods and stemswith amelon baller. Pipe (or spoon) cheesemixture into the hole leftby themelonballer andgarnishwith toastedpistachios.

Spoon reduced sauce generously overpears on a serving platter and serveremaining sauce on the side.

Concord-Poached Pearswith Blue Cheese, Honey and Pistachios


2061 ZUMBEHL (Bogey Hills Plaza) • ST. CHARLES, MO636-949-9005 • www.fratellisristorante.com

FOLLOW US ON

61 ZUMBBEHL (Bogey Hills Plaza) • ST CHARLESES

Penne Ala Salute1 - 28 oz. can peeled Italian style pear tomatoes3 cloves garlic1 teaspoon salt½ teaspoon black pepper1/3 cup extra virgin olive oil¼ cup fresh basil2 cups broccoli florets

½ cup sliced sun-dried tomatoes1 cup sliced mushrooms¼ cup grated Asiago cheese orRomano cheese4 cups cooked penne pasta cooked al dente(1/2 lb. uncooked pasta)

In a food processor, mince garlic, olive oil and salt & pepper together for oneminute. Cut Italian style tomatoes into small pieces (about 1” cubes), reservesome liquid. In a bowl combine garlic & olive oil mixture with cut tomatoes,add chopped fresh basil. Set aside.

Place pasta, broccoli, mushrooms and sun dried tomatoes in a one-gallonpot of rapidly boiling salt water. When water boils again, drain. Toss pastatogether with sauce mixture in a large bowl. Serve immediately. Sprinkle pastawith grated Asiago cheese, fresh basil and drizzle with extra virgin olive oil.

Makes 4 servings.

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Pesto Basil Strata BistroStLouis.comPut A Punch In Brunch

1. Mix the milk and wine together. Dip 1 or 2 slices of bread in the milk/wine mixture.2. Place the bread in a dish and cover with prosciutto, arugula leaves dipped in olive oil, slices of

basil torta, and tomato slices. Drizzle pesto sparingly. Repeat the layering.3. Beat eggs, salt and pepper. Pour evenly over the layers in the dish. Cover with plastic wrap and

refrigerate overnight.4. Preheat oven to 350˚F.5. Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.

Serve immediately. 6 portions

1 cup milk 2 cups arugula leaves 4 eggs, beaten1/2 cup dry white wine 3 tablespoons olive oil Salt and freshly ground black1 day-old loaf French bread, 1 pound basil torta cheese, thinly sliced pepper, to tastecut into 1/2 inch slices 3 ripe tomatoes, sliced 1/2 cup heavy or whipping cream

8 ounces prosciutto, thinly sliced 1/2 cup Basic Pesto

Visit our showroomand bring in yourmeasurements for

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NortonWine TrailMay 7-8

Berries & BarBQWine Trail

Last full weekend of JulyHoliday FareWine Trail3rd weekend of NovemberSay CheeseWine Trail2nd weekend of DecemberChocolateWine Trail3rd weekend of February

Purchase tickets online atVisitHermann.com or call800-932-8687.

W inding through some of the prettiest scenery in the

state, the Hermann Wine Trail hugs the Missouri

River for 20 miles between Hermann and

New Haven. Along the way, seven

charming family-owned wineries are

open for tasting and tours.

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Adam PuchtaWineryWritten by Barbara E. Stefàno | PhotograPhy by Gregg Goldman

AVenerableVintage:

Inspired Food Culture MAY 2011 81

The sixth-generation owner ofAdamPuchtaWinery hasvino in his veins. Building on a family legacy that hopped thepond fromGermany toAmerica in the 1830s,TimPuchtableeds pure grape inspiration. Hiswinery is the oldestcontinuously owned familywinery inMissouri. Two and ahalfmiles from the heart ofHermann, AdamPuchtaWinerypays homage to traditionwhile embracing the future.

Amystical alchemy occurswhenTim’s winesmeet hischoice of eats. A refreshing and bright sipper, the ever-popularVignoles is highly enjoyable by itself. But pop abite of Key lime pie, and it flavor-morphs into an icy, tartmargarita inspired by a bender inMexico. Braise lamb loinwith Berry Black, or takeTim’s cue and experience howHunter’s Red opens upwhen partneredwith dry-rubbedbarbecue. Float raspberry sherbet in a small moat of JazzBerry; wash down a slice of apple pie or a spicy Asian dishwithTraminette; or replacewater withMistyValley in yourpineapple upside-down cake for an inspired dessert.

Societal VarietalSThe Puchta family hails fromOberkotzau, a Bavariandistrict of Germany near the border withwhat is now theCzech Republic. According to family folklore, the familywasmandated by the Bavarian government to abandonwine grapes in favor of other crops, so in 1839 theymovedwith a “society” of like-minded folks to Hermann’s similarclimate to continue their wine-making tradition. Here theycultivated theNorton, Concord and Catawba grapes.

“Hermann lore has it that therewere 60wineriesproducing 2.5million gallons ofwine before Prohibition,”Tim says. StoneHillWinery – also established byGermanimmigrants a few years before AdamPuchta and Son –was responsible for 1.25million gallons alone.

AdamPuchta,TimPuchta’s great-great-grandfather,had his hands on a goldmine early on. He participatedperipherally in both theCaliforniaGoldRush in 1853 andtheNicaraguan rush shortly after, selling cattle tominersat a profit.The endeavor gave him the capital he needed tobuy someof his father’s land, whichwas already being usedfor grape cultivation, to build his ownwinery. By 1855, thefirstwinesflowed underAdamPuchta andSonWineCo.

The Puchtawomen kept diaries, though the earliestentries are in an archaic German dialect no one aroundtoday can translate. Later entries, in English, have aline or twomost days on the routine goings-on, such asAdam’s arduous 2½-mile trips into town eachmonth to dobusiness. “[Adam’s secondwife, Bertha,] wouldwrite in herdiary, ‘Adamwent to town.’ Two or three days later, she’dwrite, ‘Adam came home,’” Tim says. “It’s amazingwhat theywent through to dowhat they had to do.”

Thesewere high times: The farm thrived andAdam’s tractgrew to 1,000 acres. There are few production records,but at the height of productivity under AdamPuchta, thewinery is believed to have produced some 10,000 gallonsofwine. The product was sold in jugs and barrels andshipped to taverns in St. Louis andWashington,Mo., andeven toGermany.

When TIm PuChTa oFFers you a drInk, TrusT ThaT

you’re In For some remarkable surPrIses.


Man-Made disasterThe passage of Prohibition in 1919 brought the thrivingwine industry onwhich Hermannwas built to a sudden,screeching halt. “When Prohibition hit, the areawent intotheGreat Depression 10 years early,” Tim says. “Prohibitiondestroyed everything.”

Adam’s son, Henry, andHenry’s son, Everett –Tim’sgrandfather –were forced to pull up their vines and plantother crops. Prohibition enforcers hacked up all but oneof the 15 oak fermentation vats, and the family sold offparcels of the farmbit by bit to survive. The sprawlingPuchta tract dwindled to just 86 acres.

TimPuchta, like the generations that came before, wasraised on the family farm. Adam’s press room, wherecustomers now line up for tastings, had been convertedto a barnwhen thewinerywent dry. Tim chuckles overthemany timesGrandpa Everett surreptitiously slicedslivers of smokymeats from hanging slabs of ham andbacon, always replacing the chunks he’d cut out to avoiddetection. Hewashed his snacks downwith swigs ofhomemadewine he’d stashed inmounds of straw andswore youngTim to secrecy. “Grandma knew exactly whathewas doing – shewasn’t stupid.”

“I was fortunate to grow up in a timewhenwemilked cows,we butchered, we farmed,” Tim says. “Winewas part of ourculture growing up. Even as a child, winewas always partof themeal.”

Though the family wine-making business had died longbefore hewas born, Tim stayed close to the trade fromearly childhood on, working for his friends at StoneHillWinery during harvests, summers and vacations and anyother chance he got. The Puchta family had continuedtomakewine for personal use, primarily fromwildblackberries, Norton and Concord. But a full-on vinorevival was always onTim’smind.

“WhenDad showed an interest in reopening thewinery,it was easy, mentally,” Tim says. “I never had any doubts itwouldwork.” But while he andRandolph Puchta, his father,happily let the idea ferment, Everettwould have none of it.

“Hewas bitter,” Tim says. “He’s the only generation thatsaw [Prohibition] from the beginning, thewhole gamut.He saw howbadly it devastated his family and thewholeregion, and hewas especially affected by it. It wasn’t atopic you raisedwith him.”

the Grape revivalEverettPuchta died in 1988, and for the next two yearsTim and his father immersed themselves in replantinggrapevines and restoring the structures, some ofwhichdate back to the 1850s. They reroofed the old house, whichnow serves as thewinery’s shop and tasting room.The oldhouse also containedGrandma’s “summer kitchen,” whichis now a quaint shop brimmingwith crackers, cookies,sauces, chilledwines and soft cheeses.

“Historywas always very important to Dad,” Tim says. “Wepreserved asmuch of everything as humanly possible.Wehad fun.We learned a lot about each other – and how farwe could push each other.” AdamPuchtaWinery reopened

“We preServed aS much of

everyThing aS humanLy poSSibLe.”


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Experience The Region’s “Best”And Most Exquisite Winery

Phone or check our website forupcoming special events all year-round!

www.ChandlerHillVineyards.com

636.798.2675

5 9 6 D E F I A N C E R O A D , D E F I A N C E , M O 6 3 3 4 1

�njoy the year-round destination reminiscent of Napa and Northern Italy but so

nearby! Chandler Hill has been awarded “best” winery by St. Louis Magazine, SAUCE

Magazine and Ladue News for its magnificent scenery, rich history, great entertainment,

award-winning wines, cold seasonal beers, gift shop and full service restaurant.

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in 1990, just in time for Oktoberfest, featuring an array ofreds andwhites that highlight the strengths ofMissouri’sunique grapes. In the two decades since, Tim’s wines haveracked upmore awards than he can count.

“You can’tmakewine like they did in 1850,” saysTim. “Butit was important tome tomake the kinds ofwine thathonored that history.” Tim’s father, Randolph, died in 2006,andTim’s brother,Matt, and Randolph’s widow, Lois,continue to serve on thewinery’s board of directors.

WinemakerMichael Rouse joined the team in 2004,refining the existing lineup and introducing newwines.“He’s done great thingswith the quality of our wines,” Timsays. “He has tweaked everything. The Roséwas his baby,and the APWBrutwas definitely his baby. He picked upwhere I left offwith theNorton and port. His attention todetail on all our wines is phenomenal.”

TheWine CraWlDuring a deer hunt 10 years ago, Timmade a surprisediscovery in an area of the propertywhere the family’scrops had long been thought extinct. Crawling on his bellythrough thick brush after a buck, revolver in hand, he puthis other hand down on a cluster of grapes.

“I thought: ‘Did a squirrel bring these here?Where’d theycome from?’ I found anold rowof aboutfivepre-Prohibitionvines growingwild.”The thick, gnarlyNorton vines hadgrown so tall thatTimhad to scale the trees theywereentangled in to get to the fruit. Ever the preservationist,he’s considering replanting clippings of these original vines.

“You can’T make wine Like

TheY did in 1850.”

adam PuChTaWinery 1947 Frene Creek Road,Hermann,Mo.; 573.486.5596; adampuchtawine.com

Wineryhours: April throughOct.: 9am-6pmMonday throughSaturday; 11am-6pmSunday ○ Nov. throughMarch: 9am-5pmdaily

When you can’t get to hermann to sip a glass on the Puchtahomestead, pick up a bottle at the dozens of st. Louis-areamarkets where Puchta wines are sold:

Schnucks, multiple locations, schnucks.com ○ TheWineMerchant, 20 S. Hanley Road, Clayton, thewinemerchantltd.com○GrapevineWines, 309 S. KirkwoodRoad, Kirkwood,grapevinewinesandcheese.com ○ FriarTuck, multiple locations,friartuckonline.com ○ Provisions GourmetMarket, 11615 OliveBlvd., Creve Coeur, provisionsmarket.com ○ Lukas Liquor, multiplelocations, lukasliquorstl.com ○ EurekaWineHouse, 107 S. CentralAve., Eureka, eurekawinehouse.com ○ BombayWine&Spirits,2190 First Capitol Drive, St. Charles, 636.949.6633 ○ Di Gregorio’sMarket, 5200DaggettAve., TheHill, digregoriofoods.com ○

Randall’sWine andSpirits, 1910S. JeffersonAve., shoprandalls.com○ DevineWine&Spirits, 2961 Dougherty Ferry Road, Valley Park,636.825.9647 ○ TheWine&Cheese Place, multiple locations,wineandcheeseplace.com


Ste. Genevieve, MO

Dine with us for Executive Chef Adam Lambay'sseasonal menu of locally sourced foods.

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NoboleisVineyards

Come Visit...The NewestWinery in Augusta.Open daily until 5pmMusic on weekends May-October

Family owned, Noboleis Vineyards, begins it's first full seasonoffering a full line of Estate-grown, award-winning Missouriwines. Come join us for lunch and take in the views of therolling vineyards surrounding the winery.

visit our website to check out upcoming events100 hemsath rd., augusta mo 63332$)$1'"+1'%.. 6 ,,,18737#*&2-&8*(54/2107!

Q: What is FIN?A:The perfect blends of traditional and modern Japanese cuisine in a relaxing ambiance.

These signature Fin dishes are created by Master Chef Paul Kulkanjanatorn - and area must try when dining at FIN!

Shogun RollChopped fresh tuna mixed with Fin's spicy sauce, apple, masago, and scallionrolled in rice and seaweed and topped with fresh tuna and avocado.

Seared ScallopsPan seared Jumbo scallops in soy sauce and butter topped with acreamy, spicy sauce and marinated fresh wasabi.Served with spinach and crab meat salad.

Please call to make a reservation.

Ask The Chef...

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�Où �M92O275 N7;< �27;:OIDEAL GIFTS for MOTHER’S DAY!Vom Fass introduces new imported liqueurs and SingleMalt Whisky fromScotland; includingWild Rose Liqueur. Sparkling ItalianWhiteWine witha splash of Wild Rose Liqueur is a fabulous way to celebrate any specialoccasion and amazing for the “rose of a mother” in your life this Mother’sDay. For the culinary queens, an Oil and Vinegar Tasting Set gives her abeautifully wrapped gift of oils and vinegars that she can enjoy and refill.

The VOM FASS motto is: Look - Taste - Enjoy!! VOM FASS takes pride in selling artesianfruit vinegars and exquisite oils dispensed into any of over 50 selections of traditional andelegant varieties of bottles. Each bottle is inscribed with a special message or simply withdetails of their contents. Upon request, gifts are beautifully wrapped - compliments ofVOM FASS. Customers are encouraged to return with their bottles for refills!

New Liqueurs from Europe


TIM’S TASTING NOTESThewell-respectedwinery owner shares his notesand pairing recommendations on some of AdamPuchtaWinery’smost popular wines.

Norton:A complex, dry redwinewith a bouquetthat exhibits rich cherry, red raspberry and vanillaqualities with subtle hints of spice, tea, tobacco,licorice, clove and a touch of cassis. Servewithlamb, duck or your favorite white sauce.

Hunter’s Red:Amedium-bodied, smooth-drinkingredwinewith amildly floral nose and a slight touchof residual sweetness. Serve chilled in the summerto complement barbecue selections or Italian fare.

Traminette:A very aromatic and floral semi-sweetwhitewinewith the aroma of jasmine tea,honeysuckle, rose and apple. It pairs great withcinnamon-apple pie or Asian cooking of all kinds.

Misty Valley:Asweetwhitewinewith subtle hintsof pineapple and papaya fruit. Add a little of this toyour cakemix, especially pineapple upside-downcake. It keeps the cakemoist and really fruity.

Vignoles:A luscious, semi-sweetwhiteburstingwithessencesofpeach, strawberryandkiwi fruitwhenservedcold.As thewinewarmsa little inyourglass, aromasand tastesofpearandapricot comeforth, and thenfinishwithasweetcrispcitrus taste.It’s greatwithKey limepieor lime-marinatedshrimp.

Riefenstahler:A sweet red full of fresh Concordflavor and aroma, with a hint of rich blackberryjam. Complements a gourmet PB&J sandwich andoffers a great balance to spicy barbecue.

Jazz Berry:A fruity, sweetwinewith the intensearoma and flavor of fresh raspberries. Pair withdark chocolate or soak strawberries in this winefor a twist on strawberry shortcake.

Berry Black: All the characteristics of freshlypicked blackberries: Thefirst sip displays sweetand tart flavors, followed by a bit of the seedcharacter in the finish.Warm sugar or shortbreadcookies, pie or scones are awesomewith thiswine.

Tim has also set his sights on acquiring and rebuilding theoriginal homestead. Adam’s grave rests on the site; Timand his father put up a new headstone some years ago,and he continues to lovingly care for the plot.

Tim’s two young sons are poised to pen the next chapterin the family legacy: food. His eldest, Spencer, is enrolledin the hotel and restaurantmanagement program attheUniversity ofMissouri-Columbia; Parker graduatesfrom high school inMay and plans to attend the culinaryprogram at East Central College in Union. Upscaletastings and fine food pairings are high onTim’s wish list.

“My goal is to eventually put a restaurant in and do finefood and pairingswith a limitedmenu and seasonal foods,”he says. “Whatwe try to do is create awine experience. Itgoes back to ‘wine is food; food is wine.’”

“ I found an oLd row of abouT fIve

pre-prohIbITIon vIneS growIng wILd.”


only 5 minutes from downtown

4426 Randall Pl. • St. Louiswww.bissellmansion.com

We can bring our show TO YOU!

"Nursery Crimes"

The Bissell Mansion Restaurant andMurder Mystery Dinner Theatrehas made it easy for you and your friends or family to"Get Away With Murder" anytime you like.

Our performers can travel anywhere, whether it bein the greater Metropolitan St. Louis area or beyond.Let them bring the FUN AND EXCITEMENT of oneof our many interactive murder mystery showsto your next function.

Call For Details 314-533-9830

Join Us for a GatheringWelcome Spring atWinding Brook Estate- The Lavender Farm

with our Lavender Spring Teas

Group Tours, Lunches and Classes Booking Now thru October

3 Winding Brook Estate Drive • Eureka, Missouri636-575-5572

www.WindingBrookEstate.com

Join us for a gathering at the Lavender Farm where moods are brightened and senses are heightenedin the fresh air. You’ll enjoy a delightful lunch in our Olde Red Barn with its unique ambience as wecelebrate Spring. Visit our website for dates and details. Reservations required.

JOIN US! Thu., May 26, from 6 to 7PM at BridgeSit in on the FEAST Book Club meet-up for complimentaryhors d’oeuvres, exclusive wine specials and in-depth discussionof this month’s selection. RSVP to [email protected].

BOOK CLUBFrom cookbooks tomemoirs and everything in between, FEAST, in partnershipwith LeftBank Books, bringsyou ourmonthly picks for what’s new and notable in theworld of foodie books.

THIS MONTH’S PICK:Tender: A Cook and His Vegetable Patch by Nigel SlaterWithwit and enthusiasm, acclaimedBritish foodwriter, Nigel Slater, shares his passion for growing andcooking the veggies from his beloved garden. Part cookbook, part gardening guide, Slater brings anexcitement to fresh, seasonal eating that will inspire vegetarians and omnivores alike.

Sign up for our enewsletter or visit the FEASTEVENTS section at feastSTL.com to read up on our currentpick and get a link to 20%off thismonth’s featured title. Plus, get our staff picks formore veggie-centriccookbooks that celebrate eating seasonally.

Check out this month’s FEAST Book Club pick!

20%OFF


ACCOUNTING/TAXES

GET ORGANIZED FOR 2011

Experienced in Personal, Professional

Accounting & Bookkeeping

Perfect for small businesses or

personal bookkeeping. Quickbooks

knowledgeable. Affordable rates.

Mary Kraemer 314.801.1326

[email protected]

ACCOUNTS OUT OF BALANCE?

QuickBooks help for small businesses.

18 years banking experience,

10 years QuickBooks experience.

No job too small.

Jane 314-680-2929

ANNOUNCEMENTS

LEGOS WANTED!!

We Buy Used, Loose, Boxed, Tubs,

Collections and Anything Lego.

Call Tom 314-766-LEGO

Vintage Toys Too! (5346)

AUTOMOTIVE

EVA MARIE'S

TRANSPORTATION

Serving Seniors, Medical Patients and

Corporate Travelers Since 1997.

Prompt & Courteous from

Door to Door.

314-484-2373

AUTOMOBILE & MOTORCYCLE

STORAGE

The Finest in Climate

Controlled Storage

Close to Clayton and Ladue

314-993-1330

or [email protected]

I BUY

RUNNING USED CARS

Get More Money Then A

Tax Deduction

Cash Paid On The Spot

Call Sam 314-302-2008

WE BUY VEHICLE'S

Car's, Truck's. SUV's

Highlines, Domestic, Import

Sell your car for cash today

Call 314-960-4175

CATERERS /EVENTPLANNING

PERSONAL CHEF OFFERING

Catering Services for Small In Home

Private Parties or Gatherings.

Chef Paul Azkoul 314-607-9924

For creative menus and ideas go to:

eclecticcuisinestl.com

CATERERS /EVENTPLANNING

TWOLB PARTY SERVICE

Let Us Do the Work While You Enjoy

Your Event or Party.

Bartender & Waitresses Available.

Contact Susie Duncan for details:

314-229-1736

CHILDCARESERVICES

LOVING NANNY

Enjoy providing for Children's Needs

for Over 25 Years. Former Daycare

Owner/Teacher. Special Needs Exp.

Child Development Education. Ref's.

314-477-7241

CLEANINGSERVICES

Weekly • Bi-weekly • MonthlyInsured & Bonded

$10 OFFNEW CLIENTS

Mike 314-426-3838

HOUSE CLEANING BY PENNY

One Weekly Opening Friday's am.

Honest, Dependable & 18 Yrs. Exp.

Insured & Bonded

References Upon Request.

Interested?

Please Call 314-495-5264 cell

314-298-2678 hm

CLEANING SERVICES

Honest and Trustworthy Bosnian

Woman Wants To Clean Homes

Weekly, Bi-weekly & Monthly

If Interested Please Call

314-629-0476 or 255-9122

COMPUTERSERVICES

ST. LOUIS TRAINING

Home or Office

Computer Support

PC and MAC

Website Design

Since 1995

636-532-0859

EDUCATION

Guitar Repair- Setup- Restring- Adjustment

10483 Old Olive Street RdCreve Coeur, MO 63141

(314) 218-6565www.schoolmusicusa.com

SchoolMusic USA

EDUCATION

GUITAR/PIANO LESSONS

IN YOUR HOME!

Experienced Teacher and Musician

with Over 20 Years Experience,

Flexible with Many Different

Musical Styles.

Call Michael Levine at

314-308-4746

www.mlevinegatewayguitars.com

COLLEGE ESSAYS &

APPLICATIONS

Private Tutoring: English/Writing,

ACT/SAT Preparation

Adam 314-606-2199, BA & MA

[email protected]

FLOORING/TILE

FORTHEHOME

Reglaze Your

BathTub & Tile!

ï Back Splashes ï Sinks ï

Colors Available & Free Estimates

Contemporary Refinishing

Marc 314-520-0857

GUTTERS/ROOFING

CLAYTON HEIGHT'S GUTTER &

HOME EXTERIORS

Specializing in

Copper & Aluminum Guttering

Soffit & Fascia Covering

Insured & Small Jobs O.K.

Paul Steinbrook

7568 Wise Avenue

St. Louis, MO 63117

Tel: 314-971-2074

www.clayton-heights.com

ASAP GUTTER SERVICE, LLC

Specializing In All Your Gutter

Needs

ïCleaningï

ïRetighteningïReplacingï

ïLeaf Protection Installedï

For a Free Quote Call

Shawn 314-544-2727

CALL GUTTER HEADS

For All Your Gutter Needs. Cleaning,

Repair & Gutter Guards a Specialty.

Free Over The Phone Estimates.

Leaf Cleanup Available.

Call today! 314-766-2363

HANDYMANSERVICES

ALL AROUND

HOME MAINTENANCE

Carpentry, Electrical, Plumbing, Attic

& Basement Cleaning, Hauling,

Powerwashing, Gutter Cleaning &

Repair.

Insured. John 314-432-3232

KEN'S HANDYMAN SERVICE

Carpentry, Electrical, Plumbing,

Painting, Gutter Cleaning and Haul-

ing. Over 25 Yrs. Exp. Ref's. Insured.

Call Ken 314-567-6900

HEALTHCARESERVICES

Home Helpers is your #1 sourceaffordable, dependable carefor all ages by compassionate

caregivers.

• RN Supervised• Bathing/Personal Care• Meal Preparation

• Housekeeping• Errands• Recuperative Care

On Call 24/7Insured/Bonded and Carefully Screened

314.961.1002636.391.0000

www.homehelpersstl.com

COLLEGE DEGREED

CAREGIVERS

provide care and companionship.

Why accept less? A competitively

priced option. Care manager/clinical

staff available. AAA screened/bonded.

Preferred choice since 1987.

StaffLink/Gretchen 314-477-3434

HEALTHCARESERVICES

VISITING ANGELS

24/7 Companion Care for Seniors.

Personal Care, Meal Prep, Light

Housekeeping & Peace of Mind.

314-569-9890

HELPWANTED

VIBRANT "NEW"

ITALIAN RESTAURANT

Seeking Experienced Chefs, Servers,

Bartenders and Hostesses in the

Chesterfield Area.

636-532-5353

HOME IMPROVEMENT

STONE MASTERS

"A Reflection of Excellence"

When you want your stone

to show its true beauty

choose the best.

Now Offering

Grout Cleaning.

Call: 636-561-3055

Email: [email protected]

Web: stonemastersinc.org

ROTTEN WOOD REPAIRS

SEMI RETIRED

TRIM CARPENTER

Specializing In Large Homes.

Quality Work in Bookcases, Doors,

Crown Moldings, Wainscoting,

Kitchens and More.

Dale 314-541-6708

ï Insured ï Free Estimates ï

WOOD FLOOR REFINISHING

25-yr. Old Fully Insured Company.

Sanding, Refinishing, Repairs, New

Installation. Free Estimates.

PROFESSIONAL FLOORS

OF ST. LOUIS

314-843-4348

www.profloorstl.com

LAWN&GARDEN

Outdoors SolutionsLandscape Design & Installation,

Retaining Walls, Paver Patios.Free Estimates

636-296-5050

Blown-In MulchingApplication

Dyed Mulch $55/cyDouble Ground Mulch $50/cy**10 cubic yard minimum**10% OFF Entire Purchase

Through May 31, 2011

Call 1-800-RE-MULCH orvisit www.mulchtech.com


LAWN & GARDEN

.20+8/ #@$> 7D>!9'&C<< &$'"?$"'9 !#$%&%'"A& C@< $'99&

?D9C@";&4 BC#@$9@C@?9

?>B;D9$9 5C'<9@#@5!!!+2*)#".1"",")'('$0&%-/

*,) 66, ,-66

2=:8E :2:0:3+.1 (

RELIABLE LAWN MOWING

Will Beat Your Current Lawn

Service by 10%

Total Lawn Treatments and

Lawn Maintenance. West County.

636-530-1998 or 314-591-2787

Calls Returned Promptly

SHEARN LANDSCAPING

WATER ART

We Design and Install Fish Ponds,

Waterfalls, Babbling Brooks and

Plant Life In and Out of the Water.

POND PLAY BY

Louis & John Murray, Kirkwood

314-479-4466

GRASS ROOTS LAWNCARE

is celebrating our tenth year of making

you proud of your lawn. We offer

many services, free estimates, and

are fully insured.

314-458-9560 or

[email protected]

Preston 314-566-1500 - Owner

Insured ï Free Estimates

Masonry/Concrete

MICHAELS CONCRETE

New & Replacement

Driveways, Sidewalks, Patios, Etc.

Including All Decorative Work

Family Owned & Operated, Insured

BBB A+, 314-738-9646

PAINTING

O’BRIEN PAINTING& DECORATING, INC.INTERIOR AND EXTERIOR

Painting • Power WashingWallpapering • Plastering

35 Years ExperienceFully Insured • References

314-481-3500J. KEVIN O’BRIEN, PRESIDENT

MOUNTJOY DESIGNS

by Carey Johnson,

Certified in Faux Finishing Techniques

by Decorating Masters Institute.

Call 314-966-6346

www.mountjoydesigns.net

PAINTING

PAINTER/PROFESSIONAL

26 Years of Experience.

Interior/Exterior Painting.

Deck, Dry Wall Repair, Wallpaper

Removal. Free Estimates & Insured.

314-567-7957 or 314-629-7852

JC PAINTS

Interior/Exterior Painting

Reliable, Clean & Reasonable.

Insured.

Call John for a free estimate

314-703-2794

PET SERVICES

Dog Walking and Exercise Programs,

In Home Dog Training, Housesitting,

Grooming, and Pet Visits.

Q Rescue Animal Training Available Q

Free Pickup and Delivery

Insured & Bonded.

Angie's List Winner & PSI Member

A limited liability company.

314-631-6738

[email protected]

The Purr'fect Pet Sitter

Daily Visits, Day Care & Pet Taxi

Service. Small Pets Too!

Insured & Bonded. NAPPS Member.

Call Rachel 636-675-4114 or

wix.com/tpurrfectps/Rachels-pet-sitting

THE WELL BEHAVED PET....

For all your home training needs.

New Puppy, Puppy Mill Rescue Dogs

or Behavioral Problems.

Call me, I can help.

Laura @ 636-456-9993

REAL ESTATE FOR SALE

LAKE MICHIGAN

Waterfront Homes for Sale

Go To www.Andreacrossman.com or

Call 616-355-6387

Andrea Crossman

REAL ESTATE FOR SALE

PRIVATE COUNTRY

HOME

66 ac, spectacular view Mississippi

River Valley/IL Bluffs.

30 min. NW STL Metro area

off Hwy 79.

Woods, creek, pasture, pond site,

abundant wildlife.

Major Duck flyway.

Well maintained. 2 sty home 3400 sf.

5BR, 3BA, 1400 sf fin LL w/ 2 add'l

BR's, full bath, kitc. & Family room

walk-out, 2 screened porches over-

looking bluffs. Inside freshly painted.

New Evergreen porch deck flooring

and all new porch screening. New

40 year architectural singled roof.

Second 2BR home at entrance,

perfect for caretaker/rent.

Income from bottom tillable acreage.

Duck lake potential.

Lincoln County

REDUCE TO $819,900

Seller Pays Closing Costs

if closed by 5/31/11

314-862-1126

RUGS

FRENCHTOWN

RUG CLEANING

ORIENTAL/AREA RUGS

FREE PICK UP & DELIVERY

(636) 949-0753

www.frenchtownrugcleaning.com

SERVICES

CallAbout

“Discounts Through”

May 2011

CHIMNEYSERVICES

Chimney Covers

Brick Work

Flue Relining

Full Restoration

Wet Wall Solutions

314.645.6496636.391.2226

www.englishsweep.com

$ CASH 4 OLD STUFF $

————Light Hauling————

We Cleanup, Haul Away and/or

purchase: Garage, Estate

and Moving Sales!

Also, Warehouse, Business &

Storage Locker Leftovers!

FAY FURNITURE

618-271-8200 AM

SERVICES

PACKAGING STORE

SMALL MOVES, NATIONWIDE

We ship furniture, household items,

antiques, china, computers, artwork.

Call Ray or Dennis 314-968-0096

for shipping estimate.

292 East Ave., St. Louis, 63119

Email: [email protected]

ALLEN'S HAULING SERVICE

15, 20 and 30 Yard Trash Containers.

Hauling Service.

No Job Too Big Or Small.

Any Type of Trash Removal.

314-621-0481 or 581-7274

TICKETS

CARDINAL SEASON TICKETS

15 games across the schedule board,

4 tickets per game, red bird club,

section 252 (behind home plate).

On aisle, last row in section, has good

rain coverage. Face Value.

Please Call 314-960-3900

TREES

(636) 274-1378

•Stone Retaining Walls•Stump Grinding•Bucket Truck Service

TREES TRIMMED& REMOVED

GILLSTREE SERVICE

InsuredNOW ACCEPTING NEW

Mowing & Fertilization Customers.

Spring Cleanups, Mulching, Pruning

and Drainage Work.

Perfect Time for Planting & Mole

Trapping (our specialty).

636-466-2050

TUCKPOINTING

ALLTYPESTUCKPOINTINGServing St. Louis for over 40 years

DAN MILBOURNCONSTRUCTION INC.

Mortar Color MatchingBrick Cleaning Bricklaying

Stone WorkPower Washing Caulking

Waterproofing & Sealing

Written GuaranteeNo Job Too Small

Credit Cards AcceptedInsured

314-772-0190314-771-7622 FAX

TUCKPOINTING

20 Years in Business!

6 Consecutive Service Award

Winner from '05-'10.

Complete Tuckpointing and Spot-

pointing with Color Match. Chimney,

Stone and Brick Repair, Waterproof-

ing. Fully Insured. Prompt Free Esti-

mates. A+ BBB rating.

(314) 645-1387

Credit Cards Accepted

Mirellituckpointing.com

STEVE GRESS TUCKPOINTING

Solids and Spot Tuckpointing with

Color Match.

Stone Basement Restoration.....

and More.

Prompt Free Estimates. Insured.

314-645-8991 or 636-947-2133

Member BBB MC/Visa Accepted

VACATION RENTALS

GULF COAST

HOUSE OR CONDO

Carillon Beach, FL, Destin Area

3BR, 3BA, Beach House or Condo.

Carillon has 3 pools, tennis courts

and so much more! Avail. thru 2011.

Call Dave at 314-922-8344

Great Rates.

For Pictures Please Visit

www.vrbo.com/148365 or /127089

NAPLES, FLORIDA

New Construction 2010

2 bedroom and den sleeps 6

Inground Pool and Hot tub

2 car garage on Beautiful Golf course

10 minutes from shopping and beach

Please Call for Available Dates

314-409-7250

Monthly, Weekly & Bi-weekly Rates

REGENTS PARK LONDON

Modern 2 Bedroom Apartment.

Convenient for Museums, Shopping,

Theater. Highly Recommended!

Call 314-569-2009

WANTED

WANTED

CHINESE ANTIQUES

I AM BUYING

IVORY - JADE - VASES AND JARS

ART - HANGING SCROLLS

CLOISONNE - RARE PIECES

PLEASE CALL FOR APPOINTMENT

LADUE LOCATION

314-503-4847

COLLECTOR WISHES TO

PURCHASE

Gun Collections â Old and New

Antiques of Any Type Fishing Tackle

Call Steve Lapin

314-571-9427

I BUY POSTCARDS!

Stereoviews, Old Photographs, Docu-

ments, Letterheads, Movie Photos,

Advertising, World's Fair, Railroad,

Military, Political, Nautical & More.

Mike 314-524-9400

OLD RECORDS WANTED

Experienced Collector Pays Cash for

Your Record Collection.

45 RPM, 78 RPM and 33.3 RPM.

Rock, Soul, Jazz. House Calls Made.

Call Kurt for info. 314-324-0521

splash Call 314/269-8810or email

[email protected]

for more information

with a larger ad andland future customers!

Make a


Vaux Café Table“TheTolix chair is a timeless design, and pairing it with theVauxCaféTable offers amodern spin on a familiar product. Thecontemporary finish of theVaux tablemeldswell with thebistro-like nature of the chair. I could see this pairing on a patio,in a contemporary loft or a sunny breakfast room.”

David Schneider, Schneider Kennedy Design

$138; Schneider KennedyDesign, schneiderkennedy.com

puLL up a chair

Adopt a bistro feel in your breakfast nook or create a café experience on your patio with theFrench-made Tolix chair. A simple design circa 1927, the Tolix chair is experiencing a revival –popping up in all manner of stylish spaces, from industrial lofts to farmhouse-chic cottages.

$245; Pottery Barn, multiple locations, potterybarn.com

wrITTen byErin Callier

Canyon ChaT Table“The natural teak of the ChatTable is a great texture to pairwith the galvanized steel of theTolix chair. Surrounding thetablewith the café chairs would offer a casual feel to anyoutdoor get-together. At only 21 inches high, this is a nicealternative to a dining table.”

Carolyn Peterson, Carolyn Peterson Design

$1,866; Carolyn PetersonDesign, carolynpetersondesign.com

no. 5 Table“with its concrete top and steel base, theno. 5Table byJohn beck Paper&Steel in edwardsville is a stunning,contemporary sculptural piece that is built to last. The tableand chair are close cousinswith their shared industrial andrugged feel – perfect for outdoor use.”

Dana King, Dana’s Design Studio

$5,800; John Beck Paper&Steel, johnbecksteel.com

TOLiX caFÉ chair

Local designers pair theTolix chair with outdoor-friendly dining tables

thatwill transform your backyard into a bistro-esque oasis.

15736 Manchester at Clarkson Rd. • (636) 391-9400 • 800-367-2289www.Bommarito.com

West CountyINFINITISALES - SERVICE - PARTS - COLLISION REPAIR

"WHERE PRICE SELLS CARS"

Based On 2010 Sales Summary Infiniti Motor Division, Nissan North America

2011 INFINITI G37Coupe

Best Over AllLuxury Brand

Missouri's #1 Automotive GroupThere Can Only Be One #1

Source, bureau of Missouri Automotive registration 2010.

MISSOURI'S #1 INFINITI RETAILERWITH MISSOURI'S LARGEST INVENTORYG25 SEDAN, G37 SEDAN, G37 COUPE,G37 CONVERTIBLE, EX35, FX35,FX50, M37, M56, QX56

Call 1-800-345-5273 for a Dillard’s location near you.

White cotton dress, $118.

may 2011 feast magazine

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