november 2011 feast magazine

the merry muddler

old fashionedssubtle sweetness

tupelohoneyleave it to the pros

turkeydaydining

Inspired Food Culture | Saint Louis feastSTL.com | NOVEMBER 2011 | FREE

THE ART OFTHANKSGIVING

©2011 Schnucks

We offer the best in fresh, hormone-free turkeys for your Thanksgiving feast.They have a delicious flavor and will save you time – no need to thaw!Choose from our full selection of fresh turkeys and other fresh poultry.

Stop by or call your neighborhood store to order your fresh turkeyand schedule a convenient pick-up time. Order early, quantities are limited.

Fresh Is Best!Order Your Fresh Turkey Today For Thanksgiving!

3Inspired Food Culture NOVEMBER 2011

©2011 Charter Communications. Service not available in all areas. Other restrictions may apply.

KELLY ENGLISHNOW OPEN

Know When To Stop Before You Start.® Gambling Problem? Call 1-888-BETSOFF.Must be 21 or older to participate, gamble or obtain a Total Rewards® card. For more information call 314-770-8100. caesars.com ©2011, Caesars License Company, LLC.

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• ILLINOIS BUYERS WE WILL PROCESS SALES TAX,TITLE AND LICENSE PLATES

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Special financing in lieu of rebates with approved credit.

feastSTL.com NOVEMBER 20116

PHOTO

GRAPHYBYJENNIFER

SILVERBERG

OF THANKSGIVING36

APPETIZERS | 38 |MAIN DISHES | 48 |

FLEXIBLE SIDE DISHES | 54 |DESSERTS | 62 |

ART36THE


68

FROM THE STAFF

| 10 | FEASTSTL.COM

What’s online this month.

| 12 | FROM THE PUBLISHER

Have a harmoniousThanksgiving.

| 14 | FEAST FAVES

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

COLUMNS

| 24 | MY STUFF

A little sweet talk with RussellPing of Russell’s Café andBakery.

| 27 | GADGET A-GO-GO

We put five kitchen scales tothe test.

| 28 | ON THE SHELF

New and notable in beer,spirits and wine.

| 30 | MYSTERY SHOPPER

Buy it and try it:tupelo honey.

| 32 | TECH SCHOOL

Use your leftovers to make a richturkey and mushroom risotto.

|34 | EASY EATS

This Mediterranean turkeybreast has all the right stuff.

| 74 | PULL UP A CHAIR

Raise the bar with the RigBarstool.

COVER PHOTOGRAPHY OF HASSELBACK POTATOES (PG 54)

BY Jennifer Silverberg

NOVEMBER 2011

Inspired Food Culture | Saint Louis

THANKSGIVING

686868686868686868686868686868686868686868686868686868686868686868686868


Volume 2 | Issue 11 | November 2011

Publisher and EditorCatherine Neville

Managing EditorBrandi Wills

Online EditorKristin Brashares

Art DirectorLisa Triefenbach

Vice President of AdvertisingDonna Bischoff

Copy EditorJill Pfeiffer

ProofreaderSarah Baraba

VideographerHannah Radcliff

Contributing WritersChristy Augustin, Erin Callier, Russ Carr, Pat Eby

Chad Michael George, Erik Jacobs, Jennifer JohnsonAngela Komis, Angela Ortmann, Lucy Schnuck, Matt Seiter

Michael Sweeney, Andrew Mark Veety, Cassandra Vires

Contributing PhotographersJonathan Gayman, Gregg Goldman, Michael Jacob, Tuan Lee

Laura Ann Miller, Jonathan Pollack, Jennifer SilverbergCorey Woodruff

Contact UsFeast Media, 900 N. Tucker Blvd., 4th Floor

St. Louis, MO 63101feastSTL.com

Advertising InquiriesSusan Eckert, 314.340.8587

[email protected]

Editorial [email protected]

DistributionTo distribute Feast Magazine at your place of business, please

contact Tom Livingston at [email protected].

Feast Magazine does not accept unsolicited manuscripts,photographs or artwork. Submissions will not be returned.

All contents are copyright © 2010-2011 by Feast Magazine™.All rights reserved.

Reproduction or use in whole or in part of the contents, withoutthe prior written permission of the publisher, is strictly prohibited.

Apublication of Suburban Journals of Greater St. Louis, LLCA Lee Enterprises Company

Magazine


A RECIPE FORGREAT FLOORINGA RECIPE FOR

GREAT FLOORING

&

CREVE COEUR1000 N. Lindbergh

(at Olive)

314-993-0808

DES PERES13384 Manchester Rd.

(Just west of 270)

314-909-7474

ST. CHARLESRegency Plaza

(Bogey Rd., West of 94)

636-940-2244

ELLISVILLE15763 Manchester

(just east of Clarkson)

636-391-8070

SOUTH COUNTY6925 S. Lindbergh(Marshall’s Plaza)

314-892-4499

STORE HOURSMON 9-9, TUES-THURS 9-8, FRI 9-9

SAT 9-6 SUN 12-5www.EdwardsCarpet.com

from our smokerorder your holiday turkeys

8U:2Q>S �Q>>U: x4U8VgùÇyg64:Vgù�4>WR x4U8VgùÇ�:QVgù T yg64:Vgù P y4>Vgù �:4>WR

celebrating 10 years

¶³¶² yÅ ¶®6R y6Å T ygQ>6 �=4Q8É �z T ´¶³ ®±²Ç´²µµ T 8<úQ:U8ÅW=?

�� 9202 Clayton Road | 314.567.9100 | todayattruffles.com

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Come experience why St. Louisis buzzing about the newlyreinvented Truffles.

Zoom on over for a bold,fresh, modern Italianexperience with pastasfor $10, housemade salumi,amazing wines andmuch more.


ONLINE CONTENT

Follow us at twitter.com/feastmag for up-to-the-minuterestaurant news, special deals, FEAST events and more.

Inspired Food Culture | Saint Louis

The Feed Online Exclusives This Month’s Feast Watch & Listen Feast Events Recipes

CONNECT WITH US

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OUT TO LUNCH This month we debut Out to Lunch, columnist Andrew Mark Veety’s guide togreat weekday lunch fare, from awesome Chinese take-out to Milagro Modern Mexican’s tacos (above).

BEHIND THE SCENES Get behind the bar and into the kitchen in this exclusivevideo featuring T.J. Vytlacil and Chris Bork of the new downtown social club Blood & Sand.

MYSTUFF: Did you enjoy reading our Q&A with RussellPing of Russell’s Café and Bakery (p. 24)? Visit feastSTL.com for the full interview and more insight into this youngentrepreneur’s culinary vision. PHOTOGRAPHY BY GREGG GOLDMAN

TECH SCHOOL:Chef Cassy Vires shows you how toachieve restaurant-worthy results in your own homekitchen in our Tech School video series.

Connect with us at facebook.com/feastSTLto stay on top of happenings at FEAST Centraland connect with fellow foodies.

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NEWCOLUMN: Out to Lunch

PHOTOGRAPHY BY LAURA ANNMILLER

Behind-The-Scenes Video


uring the month of November, all else fadesas I anticipate Thanksgiving’s bronzedturkey, buttery mashed potatoes andsweetly spiced pumpkin pie. I’ve said itbefore; it’s my favorite holiday.

Dedicated to celebrating food and feasting, Thanksgiving isa day when we gather with those we love and enjoy theconviviality of sharing a communal banquet … exceptwhen family members can’t agree on what to cookor how to cook it.

There are lots of folks that won’t or can’t eatvarious food items, which can be a problemwhen you’re cooking one big meal for a largegathering. Cognizant of this, we decidedto work a little flexibility into our annualTurkey Day issue. We give you make-ahead appetizers to keep day-of prep to aminimum (p. 38). We take the turkey fromthe oven to the grill, freeing up space forother must-be-baked items (p. 48). And,best of all, contributor Erik Jacobs tookup the challenge of creating side dishesthat could easily adapt to suit vegans,vegetarians and omnivores alike (p. 54).

The last thing anyone wants is quibbling onThanksgiving, especially about the food. Onthis uniquely American holiday, as you givethanks for your blessings, I hope one of themis harmony at the dining table.

Until next time,

Catherine Neville

Just Like Mom Used to MakeWed., Nov. 2, 6pm; Truffles

$150, todayattruffles.com or 314.567.9100

Chef John Griffiths brings together St. Louis’leading chefs for a six-course dinner to benefitthe ALS Association and Hope Happens.Each chef will create dishes inspired by hischildhood.

Feast Your EyesSat., Nov. 5, 12:30pm; Contemporary Art Museum

This free program invites you into the museumfor a tasting prepared in response to theexhibitions, the artist, or specific artwork andpaired with local wine and cocktails.

L’Ecole Academy PoultryFabrication ClassMon., Nov. 14 and Tue., Nov. 15, 5:30 to 9:30pm;

L’Ecole Academy

$160, lecoleacademy.com or 314.264.1999

Just in time for Thanksgiving, learn exactly howto butcher all manner of poultry and celebratethe grand opening of the Academy’s newlocation in Olivette!

Schnucks Cooks Cooking ClassWed., Nov. 16, 6pm; Schnucks Cooks Cooking School

$45, schnuckscooks.com or 314.909.1704

Get hands-on and make the stuffed turkeybreast featured on page 34.

Wine TastingThu., Nov. 17, 6 to 7pm; Vino Nadōz

Complimentary, [email protected]

Join columnist Angela Ortmann for a food-and-wine tasting at Vino Nadōz.

Feast Book Club Meet-UpTue., Nov. 29, 6 to 7pm; Pomme Restaurant

RSVP to [email protected]

Join us to discuss TheTable Comes First:Family, France and theMeaning of Food byAdam Gopnik and enjoy complimentary horsd’oeuvres and drink specials. Pick up your copyof the book at Left Bank Books or at left-bank.

com and get 20 percent off.

10th Annual St. Louis Food &Wine ExperienceSat., Jan. 28 and Sun., Jan. 29, noon to 5pm; The

Chase Park Plaza Hotel

repstl.org or 314.968.4925

Celebrate the artistry of fine food and wine atthe largest iInternational wine and food show

in the Midwest.

Oceania LuxuryCulinary CruiseMay 6 to 17, 2012, from $3,799 per person

altairtravelinc.com or 314.968.9600

Join publisher Catherine Neville on a 10-dayluxury cruise from Istanbul to Venice withports of call ranging from Ephesus to Athens.

FROM THE PUBLISHER

feedback?

[email protected]

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EXCLUSIVE VIDEO! Get behind the bar and in the kitchenwithT.J. Vytlacil and ChrisBork of Blood&Sand. Scan the tag with your smart phone (get the free app atgettag.mobi), or watchthe video in the Watch & Listen section at feastSTL.com.

FEAST FAVES | where we’re dining

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cocktails & comfort foodblood & Sand was conceived as a modern, urbanalternative to social clubs. Its staff providescustomized service based on members’ individualfood and drink preferences. The cocktail program,designed by T.J. Vytlacil, highlights a number ofriffs on the club’s namesake drink as well asoriginal creations that range from Dancing Shoes(gin, Cocchi Americano, aged vermouth, lemon,simple syrup, Champagne and bitters) to GroundsFor Divorce (black Maple Hill Small batchbourbon, amaro, sweet vermouth, Campari,bitters and a maraschino cherry). Althoughcocktails may be the club’s main focus, chefChris bork’s culinary efforts demand attention.Using local, seasonal ingredients, bork craftssophisticated comfort food. Scallop ceviche,served with radish, is elegantly restrained. Friedchicken has subtle heat from ginger and is platedwith a sweet potato biscuit and gizzard gravy.Housemade agnolotti changes with the season.Personalized service, quality cocktails and greatfood make blood & Sand membership a mustfor those who want something more from theirculinary experience. –C.N.

1500 St. Charles St., Downtownbloodandsandstl.com

Blood & Sand

314.241.7263

DOWNTOWN


FEAST FAVES / seCret IngredIentFEAST FAVES | what we’re drInkIng

Most people think of Beaujolais only at Thanksgiving, when its Nouveaustyle is released two months post harvest and produced in a refreshing andrelatively simple, fruity style. Consider opening a Cru Beaujolais as well atyour Thanksgiving celebration. It can be quite compelling, and the comparisonbetween the Beaujolais will make for interesting conversation. Also made fromGamay grapes grown in Burgundy’s Beaujolais region, a Cru Beaujolais is morecomplex and concentrated, often produced using slower-paced, traditionalBurgundian methods, such as French-oak aging. Gamay’s aromatic berry fruitand floral profile is low in tannins andhigh in acid, so pair Beaujolais withmoderately seasoned fowl, ham,charcuterie, fish and stews.

Beaujolais:Cru andnouveauwrITTeN By Jennifer Johnson

2011 Labouré-roi beaujoLais NouveauBeaujolais, Burgundy, France

Beaujolais Nouveau is released the third Thursdayin November. expect berries like strawberry andcurrant, a light-bodied mouth feel, perhaps lily-of-the-valley floral notes, and a bit of smoke or tea-leafearthiness. enjoy this wine with a mushroom omelet,bacon-wrapped shrimp with rosemary or black-truffle mac-n-cheese.

$8.99;TheWineMerchant, 20S.HanleyRoad,Clayton,winemerchantltd.com

2009 DomaiNe Passot Les ramPaux,FLeurie vieiLLes vigNesBeaujolais, Burgundy, France

Fleurie, one of 10 crus(designations) in the northernregion that produces superiorBeaujolais, is marked by flowers.This one shows hints of violetsunder grape and plum fruit, withwet stone on the nose. Medium-bodied and juicy, a forest-floorearthiness blankets an elegantfinish. Pair with coq au vin, duckconfit and wisconsin Cheddarcheeseburgers.

$22.99; LukasLiquor, 15921ManchesterRoad, Ellisville,lukasliquorstl.com

ASt. Louis-basedwine and food enthusiast, Jennifer Johnson is a sommelier,wine educator, journalist and hospitality andmarketing consultant who loves tocelebrate life, family, food andwine.

ARTISAN CHOCOLATES AND CONFECTIONSMADE IN ST� LOUIS | BY HAND | FROM ALL�NATURAL INGREDIENTS

KAKAO ON JEFFERSON | 2301 S. Jefferson, St. Louis | 314.771.2310

KAKAOMAPLEWOOD | 7272 Manchester, Maplewood | 314.645.4446

Give Kakao Chocolate to someone important to you— and treat yourself, too — any time of the year

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NFECRAL ING

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ARTISAADE

ARTISMADE

— andand

www.kakaochocolate.com

Feel the electricity of the holidays as youwaddle through half a million wild lightsat the Saint Louis Zoo. Experience chillyPenguin & Puffin Coast, holiday crafts,choirs, storytelling—even ride theConservation Carousel and visit theMonsanto Insectarium.

Weekends:Nov. 25–Dec. 115:30 – 8:30 p.m.

Nightly:Dec. 16 –23 and Dec. 26–305:30 – 8:30 p.m.

Admission $5 ($4 for Zoo Friends)Kids under two are free.

$(+( !3#) ",&0 /,.-12

For more information call(314) 768-5450 or visit stlzoo.org.


FEAST FAVES | where we’re dining

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finding fiLiPinO fAREAuthentic Filipino fare is tough to find in St. Louis, but if youfollow Guerrilla Street Food’s Twitter feed, you’ll know exactlywhere to hunt down expertly made, delicious and inexpensivedishes with the exotic flavor of the Philippines. We may beheaded into winter, but Guerrilla Street Food is out there,dishing up hearty eats like the Pac-Man: spicy pork asado,chile-braised cabbage, lemon and smoked-paprika aÏoli, blacksesame seeds, and scallions piled onto Lebanese flatbread.Order the kare-kare for a taste of braised oxtail, short riband baby bok choy in a spicy peanut sauce served on jasminerice. A little shrimp paste is offered if you wish to add a bit offunk. Lighter dishes like the lumpia and tinapa (smoked localtrout, chrysanthemum- and honey-infused vinegar, and localradishes on bibb lettuce) are available as well. Pair any of thetruck’s food with its hot, ginger-spiced apple cider for a fillingmidday meal worth the social media chase. –C.N.

facebook.com/guerrillastreetfoodtwitter.com/guerrillastreet

Sine Berhanu

GuerrillaStreet Food

twitter.com/guerrillastreet

EVERYWHERE

FEAST FAVES | MeeT & greeT

WRiTTen by Pat Eby

in 2006, Sine berhanu whipped black beluga lentils and added lime, sea saltand spices to make a dip her church could sell at the St. Louis internationalFestival. The zingy dip she named Ah!Zeefa™ wowed fairgoers.

Soon, Local Harvest and Whole Foods Market carried the product. Forberhanu, the success of Ah!Zeefa re-ignited a long-delayed dream.

The enthusiastic berhanu first marketed prepackaged lentil mixes

for soups and stews in 1987. She says limited resources and a lack ofbusiness savvy caused her to close the business after a few years.

Today, berhanu produces and markets healthy, organic foods with anethiopian twist. Check her website for information on lentils, teas,whole grains, seasonings and coffees.

berhanuorganic.comPHOTOGRAPHy by J. Pollack Photography

OWneR And PReSidenT OF Berhanu Enterprises, LLC


FEAST FAVES / seCret IngredIentFEAST FAVES | FOOd stUFF

TOFFEEWe just love toffee.Whether grabbinga fewpieces to fuelholiday shoppingor buying in bulk to use in seasonal treats,this timeof year it’s alwaysonour shopping lists. –B.W.

FLAVOR PROFILE: SmOOth & buttERy

FLAVOR PROFILE: RIch & nutty

FLAVOR PROFILE: SwEEt& FLORAL

| 1 | Zettie’s Confections almond butter crunch, $6.99; The Wine Merchant, 20S. Hanley Road, Clayton, winemerchantltd.com | 2 | English toffee, $34.99/lb,sold in bulk; Bissinger’s Handcrafted Chocolatier, multiple locations, bissingers.com | 3 | Wicked Good Toffee, $4; Kakao Chocolate, multiple locations,kakaochocolate.com PHOTOGRAPHy By Laura Ann Miller


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When I’m out for a night on the town, nothingbeats Sanctuaria’s diverse and inventivecocktail list and late-night eats. Its tapasmenu features many wonderful dishes, butmy favorite is the Frita Sliders. These tastylittle burgers are made with Cuban pork-and-beef chorizo, topped with Monterey Jackand crispy Yukon gold potatoes on a Cubansweet roll, and garnished with citrus herbsauce. The pork-and-beef chorizo createsa deep, rich and spicy flavor that just isn’t

there in a regular slider. And the stringpotatoes are divine. I also order a

side of tostones (plantain chips)to go with the sliders and oneof Sanctuaria’s signaturecocktails. Perfection.

4198 Manchester RoadThe Grove

sanctuariastl.com

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314.535.9700

The Grove

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Frita SliderS

Seemore of Jonathan’s work inThe Art ofThanksgiving (pg. 62), our guide to a delectable andmemorableThanksgivingmeal.


The OldFashiOned

FEAST FAVES | whAT we’re drInkIng

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Once upon a time, there were different classes of drinks, like cocktails,daisies, fixes, slings and fizzes. The criterion for a cocktail was a basespirit, sugar, water and bitters. In other words, the recipe for an OldFashioned. First mixed more than 200 years ago, the Old Fashionedcocktail is the original cocktail.

When it comes to bitters, I prefer The bitter Truth Jerry Thomas Decanterbitters. Angostura bitters are good too, but a little too much cinnamonpulls through for me. Simple syrup can be used to sweeten the drink,but I prefer to muddle the sugar cube with water. The Old Fashioned isgenerally associated with whiskey, but it can be made with any spirit.For traditionalists, I recommend Rowan’s Creek, Willet or buffalo Tracebourbons; Sazerac 6-year, Rittenhouse or Old Overholt ryes; bernheimOriginal Kentucky Straight Wheat Whiskey; or any aged Koval whiskeys.

I also recommend mixing things up. Try gin (Ransom’s barrel-aged OldTom Gin is great), rum (stick to the drier varieties like Flor de CañaExtra Dry or DonQ Silver) or cognac (Pierre Ferrand Cognac, CamusCognac or Hennessy are good choices).

STORy AnD RECIPE by Matt Seiter

MattSeiter is a co-founder of the United States Bartenders’ Guild’s St. Louischapter, amember of the National Board for the USBG’sMA programand is acontinuing educator for all desiring knowledge of the craft ofmixology. He is amember of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

Bitters & TincturesSince bitters and tinctures are added in dashes and drops, it’s natural to question whythey’re part of cocktail recipes.

First, some background. bitters and tinctures were used for medicinal purposes. Think19th century Pepto-bismol. bartenders and apothecaries worked hand-in-hand backin the day. Apothecaries created their elixirs, and bartenders “helped the medicine godown.” Most bitters and tinctures are booze-based, using a neutral grain spirit like vodka

or Everclear or high-proof rums, whiskeys or gins. These spirits are infused with a slewof herbs, flowers, barks, spices and seasonings. They are then blended, cut with filteredwater and bottled.

Here’s the difference between bitters and tinctures: bitters contain bittering agents, suchas wormwood, gentian, cassia, angelica root, oris root and quinine. Tinctures don’t.

And yes, those dashes and drops bring a lot to cocktails. They add that “missingsomething” to a bland drink. During the past five years, bitters have been making acomeback along with cocktails. There are many, many brands to choose from, and a lot ofbartenders make their own (myself included) to cater to their personal tastes. –M.S.

BArTender knOwLedge

Old-fashioned Old FashionedOld Fashioneds are great year-round. But each season calls for its ownsignature spin. In spring, use gin and garnishwith a lemon twist. Duringthe summer, make the cocktail with rumand add a spankedmint orlemon verbena leaf. For fall, use cognac orwhiskey and garnishwith aflamed orange peel. The recipe below is perfect for the holiday season.

Serves | 1 |

1 sugar cube2 dashes The Bitter Truth Jerry Thomas Decanter Bitters

½ oz water2¼ oz Buffalo Trace bourbon (or your spirit of choice)

3 ice cubes

| Preparation | Add sugar cube, bitters and water to a rocks glass.Muddle until cube is dissolved. Add bourbon and two cubes of ice. Stirfor 40 seconds. Add one more ice cube and smile.


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FEAST FAVES | shop-o-matIC

The moment you walk into Cornucopia, you’resmacked in the face by the aroma of freshlyground, flavored coffee. It’s really nice.

And so is the selection of cookware, cutlery,gadgets, linens, tableware and much, muchmore (including, of course, a wide variety ofcoffees). A cook’s paradise, you’re sure to findwhat you’re looking for here – and with a rangeof options. “When we stock an item, we try tohit all price points,” says owner Walter Smith.“We have the traditional basics as well as thecontemporary versions that employ more-advanced technology. Our shoppers rangefrom beginning cooks to culinary students, so

we try to have a little something for everyone.”

With the holidays approaching, check out thewall of cookie cutters, the array of servingpieces and, for the collector on your giftlist, the impressive and extensive selectionof Fiesta dinnerware and other items. Andwhile you’re at Cornucopia, be sure to askmanager Scot Smith – who’s known aroundthe shop for his killer omelet – for tips onmaking a memorable breakfast. Your holidayhouseguests will thank you! –B.W.

107 N. Kirkwood Road, Kirkwoodkitchencopia.com

CALLING ALL COOKS

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Walter smIth’s thanksgIvIng must haves:

| 1 | Emile Henry Classic 9-inch pie dish, $39.95, orFiesta 10-inch pie baker, $16.95. “The Emile Henry platesmake beautiful pies, and you can safely take them fromfreezer to oven. They’re indestructible. The Fiesta platesare a bitmore affordable and come in 13 colors.” | 2 |Totally bamboo (12½x20-inch) cutting board, $29.95, andWusthof Classic Super Slicer, $119.95. “This large cuttingboard has grooves for catching juices, and the bamboois antibacterial and doesn’t absorb odors. The SuperSlicer is the best knife; the rounded, serrated edgesdon’t tearmeat like electric slicers do.” | 3 | 7½-quart LeCrueset Dutch oven, $239.95. “It’s great for roasting andslow cooking, and it’s perfect for holidaymeals becauseyou can also serve from it. It has great visual appeal.”| 4 | Cuisipro 4-cup fat separator, $14.95, and Fiestasauceboat, $19.95. “This gravy separator is a necessityfor grease-free gravy. And, of course, the Fiestasauceboat looks beautiful on a holiday table.”

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For over 40 years, Thanksgiving has been oneof my favorite holidays; when close friendsand family gather at my house with the aromaof a baking turkey wafting in the air. Here ismy recipe for the perfect cooked turkey. First,figure out how many people you will be havingat your Thanksgiving Feast. You want to figure1 lb. per person due to the bone weight. Naturally

thawing your turkey in your refrigerator is the safest way.

Thawing times are as follows:10-12 lbs. 2 to 3 days13-16 lbs. 3 to 4 days17-20 lbs. 4 to 5 days21-24 lbs. 5 to 6 days

Take the wings of your turkey and tuck them under thebackside of your turkey breast side up in a 2 to 2 1/2 inchdeep pan. Set the oven to 325° F, place the turkey in theroasting pan with 1/2 cup water in the bottom of the pan.

Here is the average cooking time for a turkey given these weights:8 to 12 lbs. - 3 to 3 ½ hours12 to 14 lbs. - 3 ¾ to 4 ¼ hours14 to 18 lbs. - 3 ¾ to 4 ½ hours18 to 20 lbs. - 4 ¼ to 4 ½ hours20 to 24 lbs. - 4 ½ to 5 hours

You will want to cook the thigh of the turkey to 180° F and the turkeybreast 170°F. Let turkey rest for 20 minutes before carving. Use thedrippings left in the pan in your stuffing for a more flavorful dish.

GiveThan�sfor Friends, Family,

and

TURKEY!

Kenricks...From our kitchen, to your table.

Order Your Fresh Turkey Early from Kenrick's

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FEAST FAVES | what we’re buyIng

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SophiSticatedServing pieceS

Dress upyour holidaydinnerswith a feweye-catching

servingaccessories. –B.W.

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| 1 | MacKenzie-Childs Parchment Check dinnerware, pieces starting at $98; Neiman Marcus, Plaza Frontenac, Frontenac,

neimanmarcus.com | 2 | Vietra Aladdin pie servers, $41 each; Ware, 137 Carondelet Plaza, Clayton, 314.727.2500 | 3 | Teresa

Cole pouring bottles, $49.99 each; Extra Virgin An Olive Ovation, 143 Ritz Carlton Drive, Clayton, extravirginoo.com | 4 | Julia

Knight Classic Pagoda bowl, $75; Saks Fifth Avenue, Plaza Frontenac, Frontenac, saksfifthavenue.com | 5 | Hobnail pitcher, $78;

Anthropologie, St. Louis Galleria, Richmond Heights, anthropologie.com | 6 | Nash high yellow bowl, $29.95, and oval yellow bowl,

$6.95; Crate & Barrel, 1 The Boulevard, Richmond Heights, crateandbarrel.com | 7 | Intrigue bowl, $29.95; Crate & Barrel

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Peruse the bakery case at Russell’s Café andBakery and you’ll quickly understand whythis Fenton bakery has such a loyal clientele.Everything is simple, beautiful and classic.“There is an art form to keeping things simpleand letting great ingredients speak forthemselves,” says owner Russell Ping, whoopened the café at the tender age of 22. “Aperfect example [is our] Port Wine ChocolateCake: chocolate cake, port wine and darkchocolate ganache. What else do you need?”

Do you remember the first thing youever baked? When I was 8 I perfected mychocolate chip cookies (the same recipe thatwe still use at the café) and sold them at ourneighborhood pool. My big birthday presentat 10 was my first Kitchen Aid mixer and thestory began. What is your favorite thingto make? I love making biscuits, not somuch for the excitement of making them, butknowing I get to eat them when they come outof the oven. My grandma was known for herbiscuits. She never taught me her technique,but I must have inherited the biscuit-makinggene. How do you decide what makes thecut and ends up in your bakery case? Ihave dubbed my style of baking “homespungourmet.” I think that the appeal of our productis the simplicity of what we are doing. I don’tpay much attention to the trends of the sweetworld or who made what onCupcakeWarslast night … sorry, I do not want bacon on mycupcakes. Favorite midnight snack? Thisis a guilty pleasure that will probably get meshunned from the rest of the culinary world,but my go-to snack is reduced fat Cheez-Its.The reduced fat [crackers are] crunchier.Must-have kitchen gadget? I am not toomuch of a gadget guy. For the first year thatthe café was open I used a wine bottle as myrolling pin. I would say that I could survive inmost kitchens with a good chef’s knife and apair of tongs. My most recent kitchen splurgeat the café was a new 20-quart mixer. We’dbeen fighting with a beast of a Hobart thatstubbornly liked to shift itself to high speed... not too much fun when you are mixing hotsugar for marshmallows. The new one mixeslike a Cadillac. What’s one thing you’dchange if you could do it all over again?I started Russell’s Café and Bakery with thesupport and help of my parents when I was22. When you start something so big at sucha young age every day is a learning process. Itwould be easy to come up with a laundry listof small things that I would change if I couldgo back, but I can’t so I prefer to look forward.Fortunately for me, I am still young enough touse what I have learned to help myself growand become more successful in the future.

MY STUFF

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Russell’s Café and Bakery958 Brookwood Center, Fenton636.343.8900russellscafe.com

Visit feastSTL.com to read the fullinterviewwithRussell Ping.

OWNER OF RussEll’s CaFé aNd BakERy WRITTEn BY Catherine NevilleRUSSeLL Ping


October 2, 2011–January 22, 2012

One Fine Arts Drive, Forest Park St. Louis, MO 63110 314.721.0072 www.slam.orgTuesday–Sunday, 10 am–5 pm; Friday, 10 am–9 pm; Closed Monday

Advance tickets are highly recommended at metrotix.com.

Monet’s Water Lilies is organized by the Saint Louis Art Museum, The Nelson-Atkins Museum of Art, and The Cleveland Museumof Art. This exhibition is supported by an indemnity from the Federal Council on the Arts and the Humanities. Additional supporthas been provided by Emerson. Financial assistance has been provided by the Missouri Arts Council, a state agency.

Claude Monet, French, 1840–1926; Water Lilies (detail), c.1915–26; oil on canvas; 78 3/4 inches x 13 feet 11 3/4 inches;Saint Louis Art Museum, The Steinberg Charitable Fund 134:1956

26 feastSTL.com NOVEMBER 2011


ProgressiveKitchen Scale

PROSThis no-frills, inexpensive mechanicalscale weighs standard and metric upto 5 pounds or 2.2 kilograms. The lipon its removable bowl fits snugly overthe platform, so the bowl stays stableduring a pour. Zero out containers oringredients by turning a center ring.No batteries needed.

CONSThe turning ring to zero out containersor ingredients balked and jerkedwith each change. The small numbersweren’t easy to read and calculating thecalibrations took a little brainpower.Hand wash only on the bowl. Not goodfor weighing under 2 ounces.

$9.29; Dierbergs, select locations,dierbergs.com

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gadget a-go-go

What to looK For :

Try one of these scaleson for size when cookingour artful take on a traditionalThanksgivingmenu.

type: Mechanical-spring construction or digital technology?Mechanical-spring scales are generally bulkier but are lessexpensive and don’t require power. For measuring small amounts,under 2 or 3 ounces, mechanical scales aren’t the best choice.

Capacity: When weighing ingredients accurately so recipes canbe predictably repeated – especially for baking or preserving – optfor a scale with a maximum capacity of 6 to 11 pounds. If individualportion control is what you need, a 1-pound capacity will suffice.

Measurement units: Pick a dual-measurement readout forgreater flexibility: one for pounds and ounces, another for grams

and kilograms. Some higher-end scales also measure fluid ouncesin milliliters and liters.

tare/offset option: On digital scales, the tare function allowsyou to read the exact weight of ingredients, minus the container.You can also add ingredients without emptying a bowl by usingthe tare button. Make sure mechanical scales feature a manualadjustment to zero out container weight.

display: Find an easy-to-read display for your eyesight andkitchen conditions. If the scale doesn’t have an automatic shutofffeature, look for an indicator light to preserve battery life.

Salter glass SlimlineKitchen Scale

PROSA super-sleek design and bright-blue,easy-to-read numbers give accurateweights from a single ounce through11 pounds. Toggles to grams andmeasures liquids to 5 liters. Tareseasily. Records weights as ingredientspour, with enough speed to gauge agood stop. Automatically shuts offafter one minute when nothing is onthe platform but stays on for threeminutes after a stable weight reading.

CONSDoesn’t register less than anounce. The Aquatronics featurefor measuring liquids works onlyfor water-based ingredients, notoil-based ingredients. Pity, but slimas it is, you can’t store the scale onits side nor stockpile anything on theplatform.

$40; Sur LaTable, Plaza Frontenac,Frontenac, surlatable.com

CheCk outpage

36!

PHOTOgRAPHY bY Laura ann Miller

escali Primodigital Scale

PROSThis user-friendly digital scale readsin half-ounce and 1-gram incrementsto please super-picky cooks. Availablein three colors. The platform lookssmall but holds an 8-inch, straight-sided mixing bowl with no wobble. Thetare function works with the push ofa button, and the automatic shutoffkeeps batteries working longer.

CONSWeights less than 1 ounce didn’tregister. The user’s manual warnedvalues may be compromised byelectromagnetic disturbances, suchas a radio, which didn’t happen duringthe tests.

$29.95; Cornucopia, 107 N. KirkwoodRoad, Kirkwood, kitchencopia.com

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escali Weigh It!digital Scale

PROSA tiny digital scale for the real estatechallenged, this mighty mite measuresup to 11 pounds or 5,000 grams. Itbeeps when it comes on, tares quicklyand features an automatic shutoff.The scale beeps when weight is stableand holds the reading for five secondsjust in case an object on the scaleplatform is blocking the display. Acounting feature allows the scale tocount large quantities of the sameitem, based on weight; just sayin.’

CONSThe cramped readout wasn’t easy todecipher, even when weighing smallportions. The rather loud beeps can bedisconcerting.

$24.99; Terra, 11769ManchesterRoad, Des Peres, terrastl.com

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taylor Biggest loserglass digitalKitchen Scale

PROSThis kitchen scale, with its clear-glassplatform and sculptural white base,looks Space Age and somewhatscientific. big numbers and a highcontrast make the display easy toread, as does the glass platformedge. Its medium size readilyaccommodates plates or bowls andtakes up just a bit of counter space.good value for a low price.

CONSAlthough the unit shuts off after oneminute of non-use and three minutesafter a stable weight, it didn’t turn offmanually. The battery is lithium, whichisn’t easy to replace. This may be picky,but the biggest Loser icon plasteredabove the display looks tacky.

$19.99; BedBath andBeyond,multiplelocations, bedbathandbeyond.com

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Boyd & Blair VodkaPROVENANCE: Pittsburgh (40% abv)AVAILABLE AT: The Wine & Cheese Place, multiple locations,

wineandcheeseplace.com; $26.99TRY IT: On the rocks with a twist of lime

For the third straight month, I find myself writingabout vodka. Boyd & Blair vodka is one of the best-tasting vodkas I’ve experienced. It’s distilled from

Pennsylvania potatoes. Boyd & Blair only bottles the“hearts” of its distillate; other producers use the “tails”in subsequent distillations. Boyd & Blair’s result is asilky-smooth, creamy and completely flavorless vodka.This is what vodka is supposed to be. To fully appreciatethe luscious spirit, sip it neat or with one or two icecubes and a twist of lime.

ON the shelf

BEERwrITTen By Michael Sweeney

The creator of STLHops.comand founder of St. LouisCraftBeerWeek, Michael Sweeney is also the CraftBeerManager at Lohr Distributing.

OUR TOP PICKS FOR NOVEMBERPourIng wIne PhoTograPhy By ©ISTockPhoTo.com/LaurI PaTTerSon

Masterson’s straightRye WhiskeyPROVENANCE: Alberta, Canada (45% abv)

AVAILABLE AT: Lukas Liquor, 15921 ManchesterRoad, Ellisville, lukasliquorstl.com; $59.99TRY IT: In a Manhattan or Sazerac

The latest import from our friends to the northfeatures a 100 percent rye mashbill and is beingimported by the Sebastiani family of wine fame.The rye notes definitely prevail over the 10-yearoak treatment in this bottle. To call it spicy isan understatement. The nose and palate aredominated by cinnamon, allspice and pepper, with

a good amount of sweetness. as always, try it neatto experience the complex flavors before mixing it.

Brandon’s GinPROVENANCE: Little Rock, Ark. (46% abv)AVAILABLE AT: Bombay Wine & Spirits, 2190 First Capitol

Drive, St. Charles, 636.949.6633; $33.99TRY IT: In a martini or gin and tonic

Quite often, craft gins don’t taste like theircommercial counterparts. rock Town Distillery,however, has made a craft bottling full of authenticgin flavor, making it a recent favorite. Juniper isthe dominant botanical in this pot still creation,with smooth notes of citrus, caraway, pepper andtarragon. when mixed with Fever-Tree tonic waterand served with a slice of lime, it might make thebest gin and tonic you’ve ever tasted.

SPIRITSwrITTen By Chad Michael George

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

the Civil life Brewing Co.’sAmerican BrownSTYLE: American Brown Ale (4.8% abv)

AVAILABLE AT: The Civil Life BrewingCo., 3714 Holt Ave., Tower Grove South,thecivillifebrewingcompany.com; $5 (16-ozdraught), $2.50 (8-oz pours)PAIRINgS: Companion Bavarian pretzel •Chocolate chip cookies

The civil Life Brewing co..’s take onamerican brown ale is velvety and rich, witha big chocolate note in every sip. with a lowabv, it remains very easy drinking; you cancomfortably enjoy a pint or two.

lagunitas Brewing Co.’sBrown shugga’STYLE: American Strong Ale (9.9% abv)AVAILABLE AT: Friar Tuck, multiple locations,friartuckonline.com; $9.99 (6-pack, 12-oz bottles)PAIRINg: Parmigiano-Reggiano

Sometimes, mistakes can lead to something great.Brown Shugga’ was a batch of Lagunitas oldegnarlywine ale that went awry. In an effort to savethe batch, a “boatload” of brown sugar was addedto the beer. The result was a beer that’s big andstrong with some sticky sweetness. This is theperfect sipping beer for this time of year.

G. schneider & sohn’s schneiderAventinus Weizen-eisbockSTYLE: Eisbock (12% abv)AVAILABLE AT: Randall's Wine and Spirits, multiplelocations, shoprandalls.com; $4.99 (350-ml bottle)PAIRINgS: Sauerbraten • Brie

Some beer styles seem more like alchemy thanchemistry. This beer is created by brewing a batchof Doppelbock and then freezing it. The water in theDoppelbock freezes, leaving a high-abv beer known asan eisbock. This beer is an extremely malty monster,with notes of banana, cloves and dried figs.


Join Angela Ortmann and FEAST publisherCatherine Neville for a happy hour winetasting at Vino Nadoz on Thu., Nov. 17, at 6pm.RSVP to [email protected].

WINEwritten by Angela Ortmann

STLwinegirl AngelaOrtmannsharesherpassion forall thingsepicurean throughhereventandconsultationbusiness,whichisdedicated toenhancingyour foodandwineexperience.

Lallier Blanc de Blanc Grand CruPROVENANCE: Champagne, FranceAVAILABLE AT: The Wine Merchant, 20 S. HanleyRoad, Clayton, winemerchantltd.com; $65.99PAIRINGS: Smoked fish • Truffled fries • Caviar

Champagne is something most people cannever quite get enough of. whether enjoyedas a cocktail-party aperitif or the first glass ofa coursed meal or given as a special gift, thefamous sparkler is highly versatile. this supple,elegant blanc de blanc is made from 100 percentGrand Cru Chardonnay and tastes of soft citrus,sweet nuttiness and subtle earthiness.

2008 Shane Wine CellarsSyrah, Judge VineyardPROVENANCE: Sonoma, Calif.AVAILABLE AT: Saint Louis Wine Market &Tasting Room, 164 Chesterfield Commons East,Chesterfield, stlwinemarket.com; $38PAIRINGS: Roasted lamb • Steak au poivre• Aged Parmesan

After an hour or so of breathing time, thismultifaceted and alluring Syrah intoxicatesthe senses with dark blueberry and rich cocoa.Layers continue to unfold in the stunningly longfinish, revealing undertones of herbs, flowers andbaking spice. enjoy now with a warm winter mealor hold on to the bottle for up to eight years.

2007 Carol Shelton RockyReserve ZinfandelPROVENANCE: Sonoma, Calif.AVAILABLE AT: Naked Vine, 1624 Clarkson Road,

Chesterfield, nakedvine.net; $35.99PAIRINGS: Hearty stews • Spicy sausage• Hamburgers

Some wines are meant for sipping when the airturns crisp – Zinfandel being at the top of the list.Carol Shelton is highly dedicated to this grapeand has clearly mastered the art of producing it.with lush blackberry followed by pepper spiceand cedar notes, this wine shows a restrainedsophistication as well as a structure that couldhold in the cellar for a few more years.

JOINUS!

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mySTery Shopper

Van Morrison owes a lady anapology. In one of the Irish soulsinger’s biggest hits, he croons hislove is “as sweet as tupelo honey.”So endearing! So heartfelt! Soseemingly romantic that I insisted itbe the song my gorgeous bride and Idanced to at our wedding reception.Except there’s a problem: Tupelohoney ain’t all that sweet. On theother hand, have you met my wife?

What is it?

If tupelo honey were a whiskey, it would be single malt.If it were a spice, it would be saffron. If it were coffee, itwould be kopi luwak.

The intricate and time-sensitive harvesting processis practiced by a small number of beekeepers in theFlorida Panhandle and southern Georgia. Only along theApalachicola, Chipola, Ochlockonee and Choctahatcheerivers do the tupelo gum trees grow. And they blossomfor only a couple of weeks per year. Keepers must striptheir hives of any residual honey, deliver the hives deepinto the tupelo groves, wait a few days while the beesdo their work, whisk the bees back and empty the hivesbefore any “outside” honey can taint the supply.

If the keepers are successful, they’ll harvest a pure,pale honey that doesn’t crystallize, with a mellow flavor,delicate sweetness and light vanilla aroma. This is nobear-bodied imitation. This is the good stuff.

hoWdo i use it?

Make a mess of buttermilk biscuits. While they’re stillhot, split one, drop in a pat of real butter and drizzle withtupelo honey. Eat immediately and repeat ‘til satiated(or out of biscuits). Honey can be substituted for sugarin many baking recipes, and tupelo honey – becauseit’s low in sucrose – may be an acceptable replacementfor sweeteners for diabetics. Tupelo honey also can beused as the base for a great barbecue glaze or to addsweetness to homemade vinaigrette.

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

FeaStextra

meeT: TUPELO HONEY WRITTEn by russ Carr

Cassatine of ricotta and BlackWalnuts with Spiced Tupelohoney Sauceby Fabrizio schenardi , CIElO

Serves | 4 |

cassatine

1¼ cups ricotta (Impastata if available)¼ cup sugar

1 tsp ground cinnamon1 tsp orange blossom water2 tsp rum

2 Tbsp chopped black walnuts, toasted

tupelo honeysauce

1/3 cup tupelo honey1 tsp cardamom pods

1 vanilla bean1 tsp confectioners’ sugar

| Preparation – Cassatine | blend ricotta withelectric mixer until creamy. Add sugar, cinnamon,orange blossom water, rum and toasted walnuts.layer 4 single-portion aluminum cups with plasticwrap and divide the ricotta mix among cups. Chillfor at least 5 hours.

| Preparation – tupleo Honey Sauce | Warm honeyin a saucepan over low heat. Add cardamom podsand vanilla bean. Cook for 2 minutes. Removecardamom pods and vanilla bean. Keep sauce warmuntil ready to serve.

| to Serve | Unmold cassatines, drizzle with honeysauce and sprinkle with confectioners’ sugar.

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TECH SCHOOL

STOCKSTORY AND RECIPE BY Cassandra Vires

Chef CassandraVires is the owner and chef of HomeWine Kitchen.She received her culinary training in Houston, Texas, and has a knackfor reimagining classic dishes.

As winter closes in, we turn to our favorite hearty comfortfoods, most of which get their rich flavor from stock.Purchasing packaged stock or broth is handy in a pinch, buthomemade stock has such superior flavor and texture, it’sworth the extra steps.

The difference between stock andbroth? Stock is made from bones,and broth is made from meat.

Stock is deeper in flavor and richer because of the proteinsfound in connective tissues and bones. These proteins, orcollagens, give stock its velvety texture and, when reduced,its gelatinous consistency. It can easily be made whenever youhave leftover bones from cooking. Fresh stock not used withina week can be frozen in ice cube trays, muffin tins or freezerbags for easy defrosting later. And it’s so easy to make, you canimprovise without a recipe if you follow these basic guidelines:

○ | 1 | Roasting the bones will create a darker, fuller-flavoredstock for soups. Unroasted bones will make a fantastic sauce.

○ Be creative with the mirepoix and aromatics. Traditionally,onion, carrot, celery and bay leaf are used, but add garlic,thyme, rosemary or leek for a more unique flavor base.

○ Never add salt. Since stock is a base for so many differentdishes, it’s best to season the actual dish at hand.

○ | 2 | There’s no need for a precise amount of water. Justmake sure there’s enough water to cover all the ingredients.

○ Always start with cold water. Heat can cause proteins to hardenmore quickly, preventing the slow release of proteins needed tocreate a fully flavorful stock. Also, don’t allow the stock tocome to a boil. Adjust the temperature as needed to maintaina gentle simmer. If the liquid comes to a boil, the stock maybecome cloudy because impurities aren’t able to rise to the top.

○ Don’t stir. Stirring disrupts coagulation and pushes impuritiesback into the stock. | 3 | Instead, gently skim any fat orimpurities from the top and discard.

○ Different stocks require different cooking times. Chickenstock must be cooked 3 to 4 hours, fish stock for 30 to 45minutes, lamb stock for 5 to 6 hours, and veal and turkeystocks for 8 to 10 hours.

○ | 4 | Strain the stock to remove any bits and pieces, thenrefrigerate for up to a week or freeze.

Serves | 4 to 6 |

6 cups turkey stock3 Tbsp olive oil

3 leeks, washedthoroughly betweenlayers, thinly sliced

1 cup assorted mushrooms,cleaned and sliced

3 cloves garlic, mincedsalt and freshly groundblack pepper

2 cups arborio rice, rinsed½ cup dry white wine2 cups shredded roasted turkey

8 oz fresh chevre

| Preparation | In a mediumsaucepan, bring stock to asimmer. In a large pot, heat oilover medium-low heat until smallripples begin to appear. Addleeks, mushrooms and garlic andsauté until soft but not browned.Season with salt and pepper.Add rice and stir to coat. Deglazethe pan with wine, scrapingup any browned bits from thebottom of the pot. Continue to

Turkey Risotto

stir until all the wine has cookedinto the rice.

Add the simmering stock, ½ cupat a time, stirring frequently andallowing stock to be absorbedbetween each addition. Continuethis process over low heat untilrice is al dente. Stir in turkey andchevre, and season again withsalt and pepper.

COOKINGVIDEO!Watch chef Cassymake turkey

risotto and see how easy it really is.Scan the Microsoft Tag from your smart phone

(get the free app at gettag.mobi), or watchthe video in the Watch & Listen section at

feastSTL.com.

This hearty risotto is a great application for the fresh turkey stock, not to mention leftover roasted turkey.

Go to feastSTL.com for a step-by-step recipe for making turkey stock.ChECK ITOuT!

Feastextra


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©2011 Schnucks

Ã) Slowly add one cup ofchicken stock or broth tothe warmed roasting pan.Stir until the browned bitsare loosened fromthe bottom of pan.

Æ) Let the drippings from theroasting pan stand for aboutone minute, or until fatseparates to the top.

À)With a whisk, stir in a½ cup of flour and cook 4 to6 minutes – stirring frequentlyuntil flour turns golden brown.

Check Out Schnucks Cooks Videos For Tips & Techniques!Our Schnucks Cooks how-to videos are full of tips and techniques from our team

of 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.

Turkey GravyPreparing our smooth, savory turkey gravy is easy.Here are a few steps for making the perfect turkeygravy to go with your Thanksgiving feast(see complete recipe online).

½) Gradually stir in stockmixture.

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EASY EATS

PHOTOGRAPHY bY Jennifer Silverberg

| CHEF’S |

| Preparation | Preheat oven to400°F, with the rack in the upperthird of the oven. | 1 | Place turkeybreast between two large piecesof plastic wrap and gently poundwith a meat mallet until breastis about ½-inch thick. Sprinklebread crumbs evenly over poundedturkey breast. Top with groundpork, leaving a ½-inch rim aroundthe edges of the turkey breast.Sprinkle sun-dried tomatoesand kalamata olives over the

All thE Right StuffRECiPE bY Lucy Schnuck

There’s more than one way to roast a turkey. in November, we’re going Mediterranean-style. This recipe is a marriage oftwo European dishes: a polpettone and a roulade. Polpettone is an italian rolled meatloaf, and a roulade is a French dishthat consists of meat rolled around a filling. This quick dish uses pork sausage, prosciutto, sun-dried tomatoes, sage andkalamata olives to create a delightful and flavor-filled meal.

| 1 |

| 2 |

| 3 |

Serves | 4 to 6 |

1 boneless turkey breast½ cup italian-style bread crumbs

1/3 lb seasoned ground pork1/3 cup sun-dried tomatoes, chopped

6 kalamata olives, chopped9 large sage leaves

4 slices prosciutto1 tsp kosher salt

½ tsp freshly ground black pepper2 tsp grape seed oil

‘Tis (noT)Theseason.be careful not to over-seasonthis dish, as the stuffing ingredients are already very high

in salt. Adding too much additional salt willoverwhelm the dish.

neverpokeacookingTurkey. invest in a probethermometer. if you keep poking the turkey breast with aninstant-read thermometer during the cooking process, thejuices will run and the turkey will dry out.

pork. Place sage leaves over thetomatoes and olives as evenlyas possible. | 2 | Layer on theprosciutto and carefully, but tightly,roll the turkey breast. Tie the rolledturkey breast in sections withkitchen twine as you would a roast.Place rolled, tied breast in a smallroasting pan. Season with salt andpepper. | 3 | Drizzle with grape seedoil to coat. Cook the breast untilthe center reaches 160°F, about 12minutes per pound.

Check out feastsTL.com for a step-by-step slideshow on making this month’s dish.

check iTouT!

FeaStextra

The exhibition was created by The Field Museum, Chicago. Illustrations by Velizar Simeonovski © The Field Museum


Lindell and DeBaliviere in Forest Park&5)43 .41,42++ / 8$<:=;$!%*$!>

To purchase tickets, visit mohistory.org or call (314) 361-9017.

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The Field Museum

Join FEAST and the Schnucks Cooking School Team on Wed., Nov. 16, at 6PM to make the tasty menu shownhere. Tickets are just $45 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

JOIN US!RSVP:

SCHNUCKSCOOKS.COMor 314.909.1704

The Thanksgiving meal presents

particular culinary challenges. On

one hand, tradition plays a huge role

in determining what is served each

year. On the other, tradition can get

boring. The art of creating a meal that

satisfies traditionalists while exciting

more adventurous diners lies in striking

the right balance. Here, we present a

contemporary spin on Thanksgiving that

takes your turkey out of the oven and onto

the grill, creates flexibility for vegetarian

and vegan diners and makes dessert

sweetly, elegantly simple.

THE MENUAPPETIZERS

. Sausage and Gruyère Puffs

. Sweet Potato and Rosemary Blinis with

Date Mascarpone and Crispy Prosciutto

. Cheese Platter with Fig Compote

. Pumpkin Polenta Cakes with

Wild Mushrooms

. Turkey Pâté Pinwheels

MAIN DISHES

. Grilled Thanksgiving Turkey

. Grilled Dressing

. Habañero Cranberry Sauce

FLEXIBLE SIDE DISHES

. Lentil Soup with Kale

. Salade Lyonnaise

. Deconstructed Green Bean Casserole

. Hasselback Potatoes

DESSERTS

. Deep-Dish Apple Pie with Red Hot

Cinnamon Ice Cream

. Pecan Pie with Burnt-Caramel Ice Cream

. Pear and Cranberry Tartlet with Sour

Cream Ice Milk

THE ARTOFTHANKSGIVING

HE ART OF

PHOTO

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T OF THANKSGIVING

AUSAGE & GRU

Yield | 12 to 15 puffs* |

¼ cup butter, cut into pieces¼ tsp salt, plus more

for seasoning1 cup cold water

1½ cups all-purpose flour2 eggs1 egg yolk

1 tsp Dijon-style mustard½ tsp freshly grated

nutmeg½ tsp cayenne pepper

¾ cup finely grated Gruyère¾ cup Italian sausage,

cooked and cooledchopped fresh herbs,for garnish

| Preparation | Preheat oven to400°F. Place butter and salt in alarge saucepan. Add water andbring to a boil. Quickly add flour.Remove from heat and beatvigorously with a wooden spoonuntil batter becomes a thick pastethat pulls away from the sides ofthe pan. Beat eggs and yolk intomixture one at a time. Add mustard,nutmeg, cayenne, Gruyère andsausage. Fold into batter.

Place 1 Tbsp of batter for eachpuff onto nonstick baking sheet

(you can butter or oil the back ofthe spoon to prevent batter fromsticking). Bake for 10 minutes.Reduce temperature to 350°F andbake puffs another 15 minutes oruntil golden brown.

Sprinkle with salt and herbsimmediately after removing from theoven. Let cool at room temperature.Serve cold or at room temperaturefor up to 3 hours after baking.

*Recipe is easily doubled forlarger gatherings.

The last thing you need whileyou’re chopping and roastingand stirring and slicing onThanksgiving Day is a bunch ofpeople asking you for a nibbleof this, a taste of that. Thesemake-ahead hors d’oeuvres willhelp make the Big Day moremanageable. They’ll keep hungryguests occupied (and happy) soyou can work magic in the kitchen.

RECIPES BY Angela KomisPHOTOGRAPHY BY Corey Woodruff

PRE-GAME APPS

Sausage and Gruyère Puffs

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Yield | about 25 |

POACHED TURKEY

1 lb turkey breast3 cups cold water

1 cup dry white wine1 carrot, cut in thirds1 celery stalk, cut in thirds

½ onion, cut in half1 garlic clove, cut in half

1 sprig fresh thyme2 whole cloves1 bay leaf

1 Tbsp freshly ground black pepper

TURKEY PÂTÉ

1 Tbsp extra-virgin olive oil¼ onion, finely diced

1 clove garlic, minced3 tsp fresh thyme, finely chopped

3 Tbsp fresh parsley, finely chopped3 Tbsp heavy cream¼ cup Madeira1 Tbsp honey

¼ tsp ground cloves1 tsp sea salt1 tsp freshly ground black pepper

PINWHEELS

12 sheets phyllo¼ cup butter, melted½ cup dried cranberries, coarsely

chopped, plus more for garnishchopped fresh herbs, for garnish

| Preparation – Poached Turkey | Add allingredients to a large pot. Simmer for 30 to 45minutes or until turkey is cooked to an internaltemperature of 170°F. Remove turkey frompot and let cool. When cool enough to handle,shred the meat with your fingers and set aside.

| Preparation – Turkey Pâté | Heat oil in sautépan and cook onion until soft. Add garlic andthyme and sauté another minute. Add onionmixture to bowl of food processor. Add allother ingredients, plus the shredded turkey,and purée until thick.

| Preparation – Pinwheels | Heat oven to350°F. Cover phyllo with a damp towel toprevent the phyllo from drying out andcracking. Spread the first sheet of phyllo outand brush entire sheet with melted butterusing a pastry brush. Lay another sheet on topand repeat until all sheets are used. Do notbrush the top sheet with butter. Spread pâtéevenly on entire surface of top phyllo sheet.Sprinkle cranberries evenly over pâté. Rolltightly and brush top with melted butter.

Using a sharp knife, score the phyllo rollevery 2 inches by lightly cutting througha few sheets. Bake for 20 to 30 minutesor until golden brown. Cool completely atroom temperature. Place, uncovered, in therefrigerator for 2 hours before cutting. Whenchilled, slice on score marks and arrange ona platter. Garnish with more cranberries andfresh chopped herbs, and serve.

PRE-GAME APPSTurkey Pâté Pinwheels

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Yield | approximately 30 blinis |

BLINIS

1 large sweet potato2 tsp sea salt, divided

1 Tbsp honey1 Tbsp fresh-squeezed

lemon juice2 Tbsp fresh rosemary,

chopped fine4 Tbsp softened butter, divided

1 cup milk1 egg, beaten

1½ cups all-purpose flour2 tsp baking powder

salt and freshly groundblack pepper

DATE MASCARPONE

20 dried Medjool dates2 Tbsp semisweet white wine2 Tbsp honey1 Tbsp fresh-squeezed

lemon juice1 tsp lemon zest

½ tsp freshly ground nutmeg1 tsp fresh rosemary,

finely chopped½ tsp kosher salt1 cup mascarpone, softened

brown on both sides. Remove to a coolingrack and sprinkle with salt and pepper.

| Preparation – Date Mascarpone | Putdates, wine, honey, lemon juice, lemonzest, nutmeg, rosemary and salt in a foodprocessor. Purée until mixture becomes athick paste. Place mixture in mixing bowl.Fold in mascarpone and blend well.

| Preparation – Crispy Prosciutto |Lay the slices of prosciutto on top ofeach other. Roll tightly, lengthwise. Sliceprosciutto very thinly into strips. Put olive oilin medium-hot sauté pan. Add several stripsof the prosciutto at a time to hot skillet.Cook until crispy. Drain on paper towels.

| To Assemble | Place blinis on a platteror plate that can fit in the refrigerator.Remove the platter about 30 minutesbefore your guests arrive. Top each bliniwith a dollop of the date mascarpone andgarnish with strips of prosciutto.

Sweet Potato and Rosemary Blinis withDate Mascarpone and Crispy Prosciutto

CRISPY PROSCIUTTO

3 slices prosciutto1 Tbsp extra-virgin olive oil

| Preparation – Blinis | Wash, peel andcube the sweet potato. Place cubedpotato in saucepan and cover with coldwater and 1 tsp salt. Boil potato cubesuntil tender. Drain and put them in a foodprocessor or mixer. Add honey, lemonjuice, rosemary and 2 Tbsp butter. Puréeuntil smooth. Slowly add the milk. Whilemixing, add the egg.

In another bowl, combine flour, bakingpowder and remaining 1 tsp salt. Addsweet potato mixture to flour mixture.Stir just until combined.

In a large sauté pan, melt remaining 2 Tbspbutter over medium-high heat. Add sweetpotato batter with a measuring spoon, 1Tbsp for each blini. Spread the batter withthe bottom of the spoon to make a thin,small pancake shape. Cook until golden

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POLENTA CAKES

4 Tbsp butter (approximate), divided,plus more for greasing dish

1½ Tbsp fresh thyme, finely chopped2 cups vegetable stock

1 cup whole or 2-percent milk1½ cups quick-cooking polenta

½ cup freshly grated Parmesan2 tsp sea salt2 tsp freshly ground black pepper

1 cup pumpkin purée1 Tbsp olive oil (approximate)

WILD MUSHROOMS*

2 Tbsp butter2 Tbsp olive oil (approximate)

1 cup shiitake mushrooms, caps only(stems aren’t edible), cleaned andcoarsely chopped

1 cup crimini mushrooms, cleaned andcoarsely chopped

1 cup oyster mushrooms, cleaned andcoarsely chopped

1 clove garlic, thinly sliced2 tsp fresh thyme, finely chopped1 tsp sea salt1 tsp freshly ground black pepper

¼ cup good-quality dry red wineParmesan, for garnish

| Preparation – Polenta Cakes | Melt 2 Tbsp butterin a large saucepan. Add thyme and sauté for 2minutes. Add stock and milk. Bring to a slight boil.Slowly add polenta while whisking vigorouslyand continuously to prevent lumps. After polentais fully incorporated, add Parmesan, salt andpepper. Polenta will be very thick. Remove fromheat and fold in the pumpkin purée.

Butter an 11x14-inch baking dish. Put mixtureinto baking dish and spread evenly. Cover andrefrigerate overnight. The next day, run a knifearound the polenta and turn the dish upsidedown on a cutting board to unmold. Cut into2-inch squares. Then cut squares diagonally tomake triangles.

Heat olive oil and remaining butter in a sautépan. Fry about 4 to 5 polenta triangles at a timeuntil each side is golden brown. (You may have toadd more oil and butter to the pan occasionally.)Remove to a cooling rack and sprinkle with apinch of salt.

| Preparation – Wild Mushrooms | Heat a largesauté pan on medium-high. Add butter andolive oil. When heated through, add mushroomsand sear on all sides until golden brown andcaramelized. If pan gets dry, add another Tbspof olive oil. Add garlic, thyme, salt and pepper.Sauté until garlic is soft. Add red wine andsimmer until reduced. Let cool.

| To Assemble | Arrange polenta cakes on aplatter. Top with sautéed mushrooms. Garnishwith some of the red-wine reduction and freshlygrated Parmesan.

*Hen of thewoods, chanterelle, black trumpet and lobstermushrooms are also in season during the fall. Check specialtystores and farmers’ markets for seasonalmushroom varieties.

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PRE-GAME APPSPumpkin Polenta Cakes

with Wild MushroomsServes | 30 |


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HEESE PLATTER

AUSTRIAN RIESLINGRiesling is largely misunderstood andconsidered cheap and cloyingly sweet.Great Riesling, however, offers a stunninglyaromatic, extracted profile of honey, stoneand citrus fruit notes and ample minerality.Austrian Riesling, particularly from Wachauin Lower Austria, pairs well with theseappetizers. Austrian Riesling’s clean-as-a-whistle, dry, full-bodied and concentratedflavors heighten the melt-in-your-mouthflaky texture of the puffs, while enhancingthe Gruyère’s nuttiness with concentratedhoneyed notes. The wine’s crisp aciditycomplements the full, tangy flavor ofHumboldt Fog cheese.A

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RED BURGUNDY, CÔTES DE NUITSRed Burgundy from Côtes de Nuits wouldbe splendid with this array of appetizers.These Pinot Noirs typically express a moreearth-driven profile than many of theirfruit-forward New World counterparts.The nuanced earthiness, along with PinotNoir’s medium-bodied, lower-tannin nature,makes it a great pair with moderatelyseasoned dishes. Pinot Noir emphasizesearthy flavors, such as the wild mushroomsin the polenta cakes. It doesn’t demur tofruit or sweet flavors in a dish, such as thecranberries in the pâté pinwheels. And itadds a depth of fatty flavor to prosciuttoand other charcuterie.


Cheese PlatterChoose three to five cheeses for your platter. For themostinteresting selection, offer a range of flavors, milks andtextures.My favorite combination is Humboldt Fog (asoftgoat’smilk cheese), Valdeón (a semisoft blue cheesemade from cow’s and goat’smilk andwrapped in sycamoreleaves) andManchego (a semihard cheesemade fromsheep’smilk).

Cut each cheese into awedge of desiredweight, dependingon amount of guests served. A general rule of thumb is 3ounces of cheese (total) per person. Arrangewedges ona platter, with a small knife for each type of cheese andgood-quality crackers or bread. Dried cranberries aregreatwith Humboldt Fog. TheValdeón is exceptional withhoney and honeycomb. Serve theManchegowith toastedsalted almonds andmarinated olives. Freshlymadefigcompote is a sweet foil to any of these cheeses.

TOASTED SALTED ALMONDS

1 Tbsp butter2 Tbsp olive oil2 cups whole blanched almonds¼ tsp cayenne pepper

2 Tbsp sea salt or kosher salt

| Preparation | Melt the butter and olive oil in a largesauté pan. Add almonds and toast in the skillet for about 5minutes or until golden brown. Toss in the cayenne and salt.Mix well. Let cool and serve or store in an airtight container.

MARINATED OLIVES

1 cup black olives1 cup green olives

1 Tbsp orange zest1 Tbsp lemon zest1 Tbsp fresh rosemary, finely chopped

1 tsp fennel seed1 Tbsp fresh parsley, finely chopped2 Tbsp extra-virgin olive oil

2 tsp minced fresh garlic1 Tbsp sherry vinegar

| Preparation | Mix all ingredients together, cover and letmarinate 8 hours or overnight.

FIG COMPOTE

Yield | approximately 1½ cups |1 cup dried figs, roughly chopped

¾ cup apple cider½ cup white wine2 Tbsp honey

4 whole cloves1 cinnamon stick1 star anise pod

1 Tbsp orange zest1 Tbsp fresh-squeezed lemon juice½ tsp kosher salt

| Preparation | Put all ingredients in medium saucepan andbring to a simmer over medium heat. Reduce the heat tolow, cover and simmer for 1 to 1½ hours. Remove cloves,cinnamon stick and star anise. Purée figs and remainingliquid in a food processor or blender. Chill before serving.

PLATTER

PRE-GAME APPS

Thanksgiving is the celebration of friendsand family, home, and the bounty thatharvest brings. We often capture theconviviality of the holiday but miss outon what makes the Thanksgiving mealspecial – cherishing the passing of fall towinter flavors – in favor of a stable of rotedishes planned around the navigation of afrenetic holiday kitchen. This fall, rethinkthe generally accepted preparationof the Thanksgiving centerpiece andaccoutrements.

Grilling turkey – slowly roasting it besidea fire and seasoning it with the subtleflavors of mellow smoking woods likeapple, hickory and pecan – brings out thebest in the bird. A brine of cider, cloves,allspice and honey and the addition ofshallots, sage and butter under the skinbefore grilling are the foundation for aperfectly moist and flavorful turkey. Tartcranberries, sweet apples and pears, anda hot habañero create a sauce that willchange the way guests think about gravy.

As the turkey rests, use the fire toassemble a rustic, cast-iron-skilletdressing. Grilled bread, salty bacon, earthymushrooms, leeks and Brussels sprouts –one of the season’s best, yet overlooked,vegetables – make a soul-satisfying sidedish. Finish covered on the grill in the fire’sdying embers for the perfect ending to areinvigorated Thanksgiving.

STORY AND RECIPES BY Andrew Mark VeetyPHOTOGRAPHY BY Jonathan Gayman

THE MAIN DISHES

INDIRECT VS.DIRECT GRILLINGFOR INDIRECTGRILLING, the fire is built to the sideof the item being grilled, allowing for low and evencooking without burning the exterior before theinterior is fully cooked.

FOR DIRECTGRILLING, the fire is built in the middleof the grill and food is heated directly above it forquick cooking and searing.

HANKSGIVING

HANKSGIVING TURKEY

Grilled DressingServes | 8 to 10 |

1 loaf slightly stale rustic Italian bread,sliced 1-inch thick

3 Tbsp extra-virgin olive oil, dividedsalt

8 oz thick-cut bacon*1 lb Brussels sprouts, quartered

½ cup cleaned and chopped leeks½ cup chopped celery

6 cloves garlic, coarsely chopped1 cup crimini mushrooms, chopped

3 cups poultry stock, divided1 Tbsp thyme

freshly ground black pepper

| Preparation | While turkey is resting, clean cooking grate.Prepare grill for direct cooking (see page 48), adding fuelas needed to achieve a hot fire. Drizzle sliced bread with 2Tbsp olive oil and season with salt. Quickly grill, turning once,then remove and cut into ½-inch cubes. Place skillet on grill.Add bacon and brown for 3 minutes. Add remaining oil andBrussels sprouts, leeks, celery, garlic and mushrooms. Turn themixture frequently with a spatula for 3 minutes. Add bread.Add stock ½ cup at a time, allowing mixture to absorb liquidbefore adding more. Add thyme, salt and pepper to taste. Grill,covered, for 20 minutes, turning mixture occasionally.

* Pancetta or guanciale can be substituted for bacon.

Grilled Thanksgiving TurkeyServes | 8 to 10 |

4 quarts cider, divided½ cup honey¼ cup mix of whole cloves, whole allspice

and peppercorns1½ cups kosher salt3 quarts ice water

12- to 14-lb fresh turkey,* cleaned, neckand gizzard removed

¾ lb butter, softened2 large shallots, minced

1 tsp ground sage1 apple, quartered1 onion, quartered

| Preparation | Two days before grilling, bring 3 quarts applecider, honey, spices and salt to a boil in a stock pot over highheat. Let cool and combine with ice water in a brining container.Submerge turkey and refrigerate for 36 hours. Removeturkey from brine, rinse and pat dry. Use fingers to carefullyseparate the skin from meat, starting at the neck andproceeding back to the legs. Refrigerate uncovered on a cleanbaking sheet for 12 hours. In a mixing bowl, combine butter,shallots and sage to make a compound butter. Apply half thebutter in an even layer between the turkey meat and skin.

Prepare grill for indirect cooking (see page 48). Position adisposable aluminum pan under the cooking area and fillpan with remaining cider. Place apple and onion inside theturkey cavity and place turkey, loosely trussed**, on grill. Addsmoking wood and grill, covered, at 250°F. Turn turkey onceduring grilling. Melt remaining butter to baste the turkeyhalfway through grilling. Add additional coal and smokingwood as needed. Remove turkey from grill when internaltemperature of thigh meat reaches 160°F. Allow turkey to restfor 30 minutes before carving.

* Select a fresh turkeywithout addedbasting solution for briningandgrilling.

** Loosely trussing the turkey before grilling allows the aromatics placedwithin the bird’s cavity to slowly steamandflavor the inside of the bird.

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THE MAIN DISHES

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Habañero Cranberry SauceServes | 8 to 10 |

1 Tbsp extra-virgin olive oil½ cup minced red onion

5 cloves garlic, minced½ cup tomato paste1 cup whole cranberries*

1 pear, cored and chopped1 apple, cored and chopped1 habañero or jalapeño, chopped

with seeds removed1 Tbsp Worcestershire sauce2 cups chicken stock

1 cup dry white wine1 cup cranberry juice

½ cup apple juice½ cup apple cider vinegar¼ cup honey

salt to taste

| Preparation | Place oil in a saucepanand heat to medium. Add onion and garlicand sauté until fragrant, about 2 minutes.Add tomato paste and sauté for anotherminute. Add remaining ingredients andbring to a simmer over low heat. Usingan immersion blender or food processor,process until liquid achieves a smoothconsistency. If using a food processor,process hot liquid in batches beforereturning liquid to the pan. Simmer andreduce by half. Sauce can be made theday before and refrigerated. Serve cold,like barbecue sauce, or warmed, liketraditional gravy.

*Whole cranberries are preferred butcranberry sauce can be substituted.

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Thanksgiving brings lots of hungry mouths to the table, all with theirown dietary considerations. How do you please your vegan, vegetarianand omnivore guests without making dozens of separate side dishes?Start with a delicious vegan dish and offer the vegetarians andomnivores some savory add-ins to customize it to their liking.

Hasselback PotatoesInvented in theHasselbacken hotel in Sweden, the dish presentsbeautifully and offers a delicious alternative to standard roastedpotatoes.Vegans in your crowdwill appreciate the addition ofpaprika and bay leaves (whichmake a beautiful serving decoration,but should be removedbefore eating) to the roasting process, whilethe vegetarians can enjoy a bit of sharpWelsh rarebit.Meat loverswill be over themoonwith the addition of crispy duck confit.

Serves | 6 |

6 large Yukon gold or red potatoes (4 to 5 oz each)5 Tbsp olive oil

12 bay leaves1 tsp paprika

kosher salt and freshly ground black pepper, to taste2 tsp fresh parsley, minced for garnish

VEGETARIAN VARIATION –WELSH RAREBIT

2 Tbsp unsalted butter2 Tbsp flour

1 tsp Worcestershire sauce1 tsp mustard powder

½ tsp kosher salt½ tsp freshly ground black pepper

½ cup dark beer (Schlafly Oatmeal Stout would be wonderful)¾ cup heavy cream

1½ cups shredded sharp Cheddar

OMNIVORE VARIATION – CRISPY CONFIT

2 legs duck confit*1 tsp olive oil

| Preparation | Preheat oven to 450°F. Slice a section frombottoms of potatoes so they will sit flat in a baking pan. Makecrosswise cuts, ¼-inch apart, on tops of potatoes, being carefulnot to slice all the way through.

Place potatoes, flat-side down, on greased baking pan. Brush thepotatoes with olive oil. Break each bay leaf in half and place a piecein all slits in potatoes. Season potatoes well with paprika, salt andpepper. Bake for 45 to 50 minutes, until golden brown and crispy.Remove from oven, add parsley and serve.

| Vegetarian Preparation | In a medium saucepan over low heat,make a blond roux by melting the butter and slowly whisking in theflour. Cook for 2 to 3 minutes, being careful not to brown.

Whisk in Worcestershire sauce, mustard powder, salt, and pepperuntil smooth. Add beer and cream stir and whisk until smooth.

Gradually add Cheddar, stirring constantly until cheese melts andsauce is smooth. (This may take 3 to 4 minutes.) Pour Welsh rarebitonto a small plate or serving dish and place potato on top or offer itin a serving bowl and allow guests to pour on their desired amount.

| Omnivore Preparation | Remove the meat and skin from thebones and shred. In a hot pan, add oil and then add duck meat.Sear for 1 minute. (The duck is already cooked, so all you’re doing iscreating a crispy texture.) Turn off heat. Top potatoes with rarebitand crispy duck.

*Available atmany specialty grocers includingTheWineMerchant in Clayton.

RECIPES BY Erik JacobsPHOTOGRAPHY BY Jennifer Silverberg

FLEXIBLE SIDES

POTATOES

ALADE LYONNAISE

Serves | 6 |

6 cups frisée, or curly endive2 shallots, minced

¼ tsp freshly ground blackpepper

1 Tbsp Dijon mustard3 Tbsp sherry vinegar, or good-

quality white wine vinegar½ cup

+ 2 Tbsp good-quality extra-virgin olive oil

VEGETARIAN VARIATION – POACHED EGGS

2 Tbsp salt6 eggs

OMNIVORE VARIATION – LARDONS

2 Tbsp olive oil½ lb smoked slab or thick-cut

bacon, cut into ½-inch cubes

| Preparation | Wash, dry andchop frisée or endive and place ina serving bowl.

Add shallots, pepper, mustard andvinegar to a small mixing bowl.Whisk to combine. Slowly pour inoil a few drops at a time, whiskingconstantly. As the oil begins toemulsify, pour the oil in a slowgentle stream. Toss greens indressing and serve.

| Vegetarian Preparation | In asmall, deep skillet, heat about 3inches of water to a boil. Add saltand lower heat to a faint simmer.

Break each egg into a shallow bowl(one at a time) and slip it gentlyinto the simmering water. Cookeach egg for about 4 minutes, justuntil the white is set and the yolkhas cooked slightly. Remove eachegg with a slotted spoon and drainbriefly. Top each salad with eggand serve immediately.

| Omnivore Preparation | Pouroil into a skillet over medium-low heat. When shimmering, addbacon and cook slowly until crispall over, about 10 to 15 minutes.Drain on paper towels. Add baconto salads.

Salade LyonnaiseThis classic French salad gives yourguests a variety of options thatwillsatisfy their palates and dietaryneeds. Vegans can enjoy the saladalone (perhapswith croutons),vegetarians can enjoy it with apoached egg and omnivoreswillswoonwith the addition of crispylardons. This recipe is gluten free.

FLEXIBLE SIDES

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Lentil Soup with KaleLentil soup is a hearty andwarming opening course for yourThanksgiving table. The recipebelow is vegan and gluten free. Butwith the addition of curried yogurtas a garnish, you can please anyvegetarian. And by offering somewonderfully spicymerguez aswell,you can satisfymeat lovers.

Serves | 6 |

2 Tbsp olive oil1 onion, chopped

6 cloves garlic, chopped orminced

3 stalks celery, chopped (leavesreserved for garnish)

4 carrots, sliced1 cup red lentils

5 cups vegetable broth½ tsp cumin2 tsp smoked paprika

1 bunch kale, chopped1 bay leaf

1 Tbsp Madras currysalt and freshly groundblack pepper, to taste

VEGETARIAN VARIATION – CURRIED YOGURT

¼ cup plain yogurtMadras curry

OMNIVORE VARIATION – SAUSAGE

½ lb merguez,* chopped

| Preparation | Heat olive oil inlarge stock pot over medium-highheat. Add onion and sauté untiltranslucent. Add garlic, celery andcarrots and sauté for 1 minute more.

Add lentils, broth, cumin, paprika,kale, bay leaf and curry. Stir, coverand turn heat to medium low. Checkafter 20 minutes and season to tastewith salt and pepper. Cook for anadditional 15 to 20 minutes, untilsoup begins to thicken and lentils aretender. (You may need to add morewater.) Be careful not to over-cook,as the lentils will disintegrate.

Remove bay leaf and serve. Garnishwith reserved chopped celery leaves.

| Vegetarian Preparation | Stirsome Madras curry powder intoplain yogurt at least a few hoursprior to serving to allow flavorsto blend. To serve, add a dollop ofcurried yogurt to the center of eachbowl of soup as an attractive anddelicious vegetarian garnish.

| Omnivore Preparation | Chopsome cooked merguez and add itto the soup at the very end of thecooking process.

FLEXIBLE SIDES

*Merguez is aNorth African and Spanish beef-and-mutton sausage. You can order it online.


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Deconstructed Green Bean CasseroleYou know the traditional dish. Green beans drowned increamofmushroom soup and toppedwith crispy onions.The flavorsmayworkwell together, but the dish tastespretty bland.With this presentation, you can updatethings a bit and offer friends and family a versionwithmore intense flavor and brighter color. Guestswho followa gluten-free diet can enjoy this dishwithout the breadcrumb topping.

Serves | 6 |

1 lb shiitake mushrooms, cleaned and stemsremoved

1½ lbs green beans, trimmed and washed6 shallots, sliced

¼ cup extra-virgin olive oil1 tsp kosher salt

½ tsp freshly ground black pepper

VEGETARIAN VARIATION – GRUYÈRE BREAD CRUMBS

1 cup bread crumbs¼ tsp freshly ground black pepper

¼ cup Gruyère, grated2 Tbsp olive oil

OMNIVORE VARIATION – CRISPY PROSCIUTTO

1 Tbsp olive oil6 slices prosciutto

FLEXIBLE SIDES

NAPA VALLEY UNOAKED CHARDONNAYThis is a great opportunity to revisit Chardonnay and include a fine New Worldexample at your holiday table. Chardonnay works perfectly with this menu lineup.Chardonnay that hasn’t been aged in oak can express its true varietal characteristicsof apple, citrus and tropical fruit, and its full-bodied nature can enhance manyvegetable dishes. Paired with the grilled turkey, it lends acidity and depth of flavor toseasonings and accents the resulting juiciness of the grilled bird. An unoaked NapaChardonnay highlights the earthy yet creamy nature of the lentil soup and the greenbean casserole and heightens the smoky flavor of the Salade Lyonnaise’s bacon.

CENTRAL COAST ZINFANDELCentral Coast California boasts many examples of fruit-forward, moderate-alcoholZinfandels that make an excellent match with this Thanksgiving menu. Zinfandel’stypically spicy, black-peppery and cherry/raspberry/blackberry profile, as well asits high acidity, works well with the relatively mildly spiced poultry preparation,heightening the smoky nature of the bacon or guanciale.

BEAUJOLAISProduced from Gamay grapes in southern Burgundy, Beaujolais are juicy, fruity andsomewhat spicy medium-bodied wines. They fit Thanksgiving dinner well becausethey’re so versatile with savory dishes without adding too much spice, heat orseasonings. Beaujolais from many crus, or designations that produce superior wines,are often an excellent value, and they work well with vegetable side dishes. Beaujolaisdon’t undermine the season’s signature flavors, such as cranberries, sweet potatoesand baking spices. In addition, Beaujolais don’t have high tannins that would squelchthe holiday’s traditional, rustic preparations of lower-fat, high-protein meats.

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| Preparation | Preheat oven to 450°F. Slicemushrooms ½-inch thick and toss in a bowl withbeans, shallots, oil, salt and pepper. Spread the beansand mushrooms evenly on a baking sheet. Roast, stirringonce halfway through, until lightly caramelized and crisp-tender, 12 to 15 minutes.

| Vegetarian Preparation | Mix the bread crumbs, pepper,Gruyère and oil in a small bowl and sprinkle over the cookedbeans and mushrooms. Place back in oven until crisped.

| Omnivore Preparation | Brush baking sheet with oil andplace prosciutto flat on the sheet. Bake in 350°F oven untilcrispy, about 5 minutes. Crumble and add as a garnish on topof the roasted, bread crumb-topped beans and mushrooms.

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117 N. Main St., Waterloo, IL, 62298Call: 618-939-7127

Mon-Thurs 11am-8:30pmFri & Sat 11am-9pm

JV's was the former home of the Schorr family brewery, which was built in 1880'sand operated up until prohibition years. There are three fermenting cellars belowstreet level; the third story down is now under water. JV's has been in operationunder the same management for 27 years. We serve the best in hickory smokedpork and chicken. Our ribs and chicken are smoked for five hours, while our brisketand pork butts are smoked for over 14 hours for full flavor. Our BBQ is served withsauce on the side, because we can. We are Happy to be celebrating our 27th year inbusiness!!

Our BBQ is served with sauce on the side because we can

"A vivid and intense auslese, if a bit compact at this stage, refealing poure golden apple,nectarine, floral and light slate flavors. This is discreet, ethereal even, with a long, savoryaftertaste."

Boulevard Smokestake series No. 2One of the most unique characteristics of Collaboration #2 is its aroma.Sage adn lemongrass were added to the vessels post-fermentation,as well as three varieties of hops, all of which contribute solely toaromatics. The Belgian-style yeast strain adds hints of bubblegumand clove. The other main feature that should be specifically pointedout to consumers is the beer's lingering hang. It is no more bitterthat Single-Wide I.P.A., but something about the combination of herbsand hops creates an almost spicy, peppery quality in the finish.

Vineyards Wine & Spirits636-519-WINE

www.vineyardswine.com

Prum Wehlener Son Auslese

Like us on Facebook toreceive more discounts.

Box 1 • Grafton, IL 62037 • www.tarapoint.com • For Brochure or Reservations: (618) 786-3555 • Fax: (618) 786-3255

Tara Point is located just 12 National Scenic Byway miles upriver from Alton, atop a bluff overlooking the Mississippi River.Many say it’s the most beautiful view in the Midwest. All Inn & Cottage Suites have great river Views.

The Inn hastwo Riversiderooms plus theDelta Queen Suite.Suite includes SittingRoom&Whirlpool Bath.

Three Cottages have a total of eight suites,all have a den with fireplaces. Bedroomsall have king size beds &Whirlpool Baths.

T h e P r e m i e r G e t a w a y E x p e r i e n c e

&Tara Point CottagesTara Point Inn

HOLIDAYGIFT

CERTIFICATESAVAILABLE

Tues-Fri 11-2 & 5-9, Sat & Sun 5-9&1&. -23;48"% 9<' / -6>2$:<6=+ 70,&)(.,,(1))1 / !$"5"!<$#*82'2$5

Reserve your Holiday Party now.

Roemer Topf is the best kept secret when it comes to GermanFood. Come and taste Schnitzel, Fest Bier Roast, Spaetzle,

Red Cabbage, Sauerkraut, Wurstsamplers, Gulaschsoup...andhomemade deserts like Apple Strudel, and Kuechle.We cook, serve, and celebrate the " Bavarian Way".

Do You Miss Germany?

Authentic GermanCuisine, Bier, Wine,Gemütlichkeit!

Glühwein & Feuerzangenbowle

Danke Schoen & Auf Wiedersehen


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for those without tickets.

freeconcert The United States Air Force

Band of Mid-AmericaFor your Free Tickets:Please send a self-addressed, stamped envelope to:

Scottish Rite3633 Lindell BlvdSt. Louis, MO 63108ATTN: Paul Demerath

presents a free Holiday Concert:

Holiday in BlueScottish Rite AuditoriumFriday, December 2, 2011

7:00 p.m.

Up to 4 tickets per request. One parking pass willaccompany the first 400 ticket requests. Doors willopen at 6:45 p.m. for those without tickets.Prefer an e-ticket? visit www.bandofmidamerica.af.mil(E-ticket holders are not eligible for parking passes).

UNITEDSTATESAIR FORCEBand of Mid-America

hC�� Holiday ConcertFriday, December 2

7:00 p.m.Scottish Rite Auditorium

St. Louis, MO

The USAF Band of Mid-America, stationed at Scott

Air Force Base, Illinois,presents a Holiday concert.Don’t miss this family event!

For concert information,please call: 314-533-7410

Doors will open at 6:45 p.m.for those without tickets.

The oven is packed with stuffing, turkey and homemaderolls. There’s no room, and honestly not enough time,to bake any Thanksgiving pies. This year, leave it tothe professionals to mold buttery crusts and seasonalfillings into the desserts your family craves. But it’s nota true celebration without something sweet from yourown kitchen. Homemade ice cream can be made up to aweek in advance and is always a crowd pleaser.

French-style ice cream is made from crème anglaise. Thisstirred custard can be intimidating because it’s easilycurdled, but the techniques outlined here will ensuregood results. The tools you need are simple: a mediumsaucepot, a good-sized stainless steel or glass bowl(to create a double boiler), a whisk, a heatproof rubberspatula, a fine-mesh strainer, a two-quart container tohold the finished product and an ice bath. Oh, yeah. Youneed an ice cream maker, too.

STORY AND RECIPES BY Christy AugustinPHOTOGRAPHY BY Jonathan Gayman

EASY AS PIE

Pear and Cranberry Tartlet withSour Cream Ice Milk

At 4 Seasons Bakery, Agi andAaronGroffmakea fantastic frangipane tartlet. It’s available year-round and features seasonal fruit. (The tartletsare also available at theWinter Farmers’Market inMaplewood.) Individual plated desserts like these tinytarts are a sophisticated end to an elegant sit-downdinner. The tender short crust (similar to a sugarcookie) is filledwith frangipanemade from toasted,ground almonds, which now is toppedwith pears,cranberries and sweet streusel. Serve tartlets with thissimple-to-make, no-cook icemilk and a pool of portwine reduction and you’ll be in heaven!

4 SEASONS BAKERY

2012 Campus Drive, St. Charles, 4seasonsbakery.com314.288.9176

SOUR CREAM ICE MILK

Yield | 1 quart |

1 14-oz can sweetened condensed milk1 cup whole milk

1 cup full-fat sour cream¼ cup buttermilk

1 Tbsp pure vanilla extract

| Preparation | Easy as pie:Just stir all ingredientstogether and freeze inyour ice cream maker!

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Pecan Pie withBurnt-Caramel Ice Cream

SugareeBakingCo., a 15-year-oldMecca forbeautiful,made-from-scratchwedding cakesandassortedbutterydelights, is open to thepublic onFridaysandSaturdays for pies, piesandmorepies. (Their piesarealso soldat LocalHarvestGroceryandLadueMarket.) PastrychefPatRutherford-Pettineandher husband,Jim, anticipate selling nearly 1,000pies thisThanksgiving.Get on the company’smailing listtofindoutaboutweekly offerings, and call oremail ahead if youhavea favorite because theyusually sell out.Their pecanpie hasanamazingcrust andbrownsugargoo in the center that’stoppedwithpecanhalves. Enhance thepie’sflavorwith burnt-caramel ice cream.

SUGAREE BAKING CO.

1242 Tamm Ave., Dogtown, sugareebaking.com314.645.5496

BURNT-CARAMEL ICE CREAM

Yield | 1 quart |

1 cup+ 2 Tbsp granulated sugar1½ cups heavy cream

8 egg yolks1½ cups whole milk

½ tsp sea salt2 Tbsp Steen’s cane syrup or honey

2 tsp pure vanilla extract

| Preparation | Place sugar in a heavy-bottomed saucepot and cover with just enoughwater to give the appearance of wet sand. Heaton medium-high, being careful flamesdon’t lip up the sides of the pot.Cover the pot during the first fewminutes to help wash down any sugarcrystals stuck to the sides. Once the sugarbegins to boil, gently stir around the edges ofthe pot to make sure the sugar liquefies. Quitstirring after the sugar liquefies. (Agitation cancause recrystallization and result in grainy icecream.) The sugar should be a dark-amber color.

Remove from heat. Gently pour in the heavycream while stirring with a heatproof spatulaor wooden spoon. Be careful, mixture willbubble up. Heat on low to melt any hard lumpsof caramel before proceeding. In a stainlesssteel bowl, whisk the yolks, milk, salt, canesyrup and vanilla extract together. Add thecaramel sauce slowly.

Use the pot from the caramel for the bain-marie. (For much easier cleanup.) Place bowlover the pot of simmering water. Turn heat tomedium-low and cook, stirring constantly witha rubber spatula, until the custard thickens,approximately 5 minutes. Strain the baseinto container and place in an ice bath to chill.Mature the base in the refrigerator for 12 to 24hours, then freeze according to your ice creammaker’s instructions.

bott omed saucepot and cover with just enoughwater to give the appearance of wet sand. Heat on medium-high, being careful fl ames

minutes to help wash down any sugarcrystals stuck to the sides. Once the sugarbegins to boil, gently stir around the edges ofthe pot to make sure the sugar liquefi es. Quitstirring aft er the sugar liquefi es. (Agitation cancause recrystallization and result in grainy icecream.) The sugar should be a dark-amber color.

Remove from heat. Gently pour in the heavy cream while stirring with a heatproof spatula or wooden spoon. Be careful, mixture will bubble up. Heat on low to melt any hard lumps of caramel before proceeding. In a stainless steel bowl, whisk the yolks, milk, salt, cane syrup and vanilla extract together. Add the

Use the pot from the caramel for the bain-marie. (For much easier cleanup.) Place bowl over the pot of simmering water. Turn heat to medium-low and cook, stirring constantly with a rubber spatula, until the custard thickens, approximately 5 minutes. Strain the base into container and place in an ice bath to chill. Mature the base in the refrigerator for 12 to 24 hours, then freeze according to your ice cream

ECAN PIE BURNT

EASY AS PIE


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Interactive Mystery Dinner Theatre

The Bissell Mansion Murder Mystery Dinner Theatre would like toinvite you to the most enjoyable Holiday/Christmas entertainment.This year our presentation is "It's a Wonderful Death," a parodyof Frank Capra's classic "It's a Wonderful Life." In our version,the cantankerous Mr. Potter is found murdered, but with so manysuspects in Bedford Falls, the culprit is difficult to find.

This interactive comedy mystery will be presentedwith a 4-course meal to DIE for!

Reservations: 314-533-9830

“It's aWonderful Death”

"It's A Wonderful Death"

y)]0a ]0 &_]' �g c.)$1000

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Valid thru11/30/11

�:< �i55 M5 <:7Q 3Oi; 5O:99M;PÏÏÏ �3 M5 i; ù9Q7MQ;RQNNNTurn your holiday shopping into a European Adventure withunique, imported liqueurs, single malt whiskies, spirits and wine.Vom Fass - where unique gifts begin; exquisite, imported Liqueurs, Irish and Scotch single malts and spirits are perfect forcreating a one of a kind gift. You are only limited by your imagination. If you need help Vom Fass has an abundance of ideas,such as a tower of Single Malt Whiskeys for the Scotch or Irish Whiskey lovers, a stack of 3 different types of Absinthe with abeautiful Absinthe spoon, delicious liqueurs that are amazing alone or compliment a beautiful bottle of Prosecco, a stack ofliqueurs that make a Vom Fass cocktail with the recipe attached or a tower of Calvados, Spanish and Italian Brandies forsipping by the fire. There is no shortage of ideas to assist you with your Holiday gifts.

VOM FASS takes pride in selling vinegars and oils that you can taste, dispensed into any of over 50 varieties of traditionaland elegant bottles. Each bottle is inscribed with a special message or simply with details of their contents. Customers areencouraged to return with their bottles for refills of vinegar and oil!These are gifts that keep giving every time the bottle is refilled.

Upon request, gifts are beautifully wrapped - compliments of VOM FASS. Shipping is available for all non-alcoholic purchases.

7314 Manchester Ave., Maplewood MO 63143(314) 932-5262

Mon. - Sat. 10am-7pm Sunday 11am-5pmFor events and new products "Like us on Facebook at

"Vom Fass St. Louis"

Simply The BestGreat Steaks and SeafoodKreis' serves the finest USDA PrimeMidWestern Corn-fedBeef, aged four to six weeks in house. We offer an extensivechoice of the classic Steak Cuts and Seafood including ourfamous Prime Rib. Simply the best available-Top 2%. As wellas Colorado Lamb Chops, the best you can buy!

Call Today To Book Your Reservation314-993-0735

www.kriesrestaruant535 S. Lindbergh, St. Louis

(Conveniently located 1/3 mile north of Highway 40/64between Conway and Ladue Road)

Bring In This Ad For aHalf off a bottle of Wine from our Wine ListDiscount up to $30.OR - 20% Off your billDiscount up to $20*Valid only with purchases of two dinner entrees. Dine-in only.

Not valid on holidays or with any other discount. Reservations recommended.Walk-Ins always accepted. Tax & gratuity not included in discount

Expires 12/10/11.

Tuesday - Rib Eye, Wednesday - Fillet & Thursday - Strip

Where Friends and Family Meet…St. Charles Best Kept Secret... TUBBY'S PUB & GRUB

Located inside PLAZA LANES has Steak Specials for $12.99

506 DrosteSt. Charles, MO

636-724-1350

Lunch: Monday -Friday 11AM - 2PMDinner: Tuesday - Saturday 4PM - 10PM

636-925-1033Eat In • Carry Out

Banquet Facility • Catering Available

PLAZA LANESFamily Fun, Parties and LeaguesNewly Renovated Bowling Center

MISSOURI VIGNOLESVignoles is the most widely planted and highly regarded white grape varietyin Missouri. The variety is considered difficult to grow but a pleasure toproduce – resulting in true varietal expressiveness, whether vinified dry orsweet. Most Missouri Vignoles are produced with at least a bit of sweetness,enhancing their tropical and stone fruit profile and floral aromas. Look for asemisweet Vignoles to pair with the concentrated fruit and vanilla flavors ofdeep-dish apple pie and French-style ice cream. And consider opening a bottlebefore dinner, as Vignoles also works well with soft and creamy cheeses.

MUSCAT DE BEAUMES-DE-VENISEThis Thanksgiving, try a Muscat de Beaumes-de-Venise. The delicate, aromaticsweet wine is made from the best Muscat grape variety: Muscat Blanc àPetits Grains. The variety hails from the eponymous southern Rhone village.The wine’s sweetness will contribute additional layers of flavor to theburnt-caramel ice cream and the pecan pie, without competing with the pie’sconcentrated nutty sweetness.

DEMI-SEC CHAMPAGNEThe majority of Champagne, or sparkling wine produced in the painstaking,traditional in-bottle method from Champagne, France, is consumeddry. The immense variety of Thanksgiving desserts offered here is theperfect reason to open a bottle of demi-sec, or semisweet Champagne.Demi-sec’s elegant bubbles and sweetness accentuate many ofthese desserts, particularly baked-fruit pies and shortbread-based desserts. A demi-sec would enliven the pear andcranberry tartlet’s concentrated sweet tartness, whilecounterbalancing these contrasting flavors texturallywith the tartlet’s crumbly flakiness.

MISSOURI VIGNOLESVignoles is the most widely planted and highly regarded white grape variety in Missouri. The variety is considered diffi cult to grow but a pleasure to produce – resulting in true varietal expressiveness, whether vinifi ed dry or sweet. Most Missouri Vignoles are produced with at least a bit of sweetness, enhancing their tropical and stone fruit profi le and fl oral aromas. Look for a semisweet Vignoles to pair with the concentrated fruit and vanilla fl avors of deep-dish apple pie and French-style ice cream. And consider opening a bott le before dinner, as Vignoles also works well with soft and creamy cheeses.

MUSCAT DE BEAUMES-DE-VENISEThis Thanksgiving, try a Muscat de Beaumes-de-Venise. The delicate, aromatic sweet wine is made from the best Muscat grape variety: Muscat Blanc à Petits Grains. The variety hails from the eponymous southern Rhone village. The wine’s sweetness will contribute additional layers of fl avor to the burnt-caramel ice cream and the pecan pie, without competing with the pie’s concentrated nutt y sweetness.

DEMI-SEC CHAMPAGNEThe majority of Champagne, or sparkling wine produced in the painstaking, traditional in-bott le method from Champagne, France, is consumed dry. The immense variety of Thanksgiving desserts off ered here is the perfect reason to open a bott le of demi-sec, or semisweet Champagne. Demi-sec’s elegant bubbles and sweetness accentuate many of these desserts, particularly baked-fruit pies and shortbread-based desserts. A demi-sec would enliven the pear and cranberry tartlet’s concentrated sweet tartness, while counterbalancing these contrasting fl avors texturally with the tartlet’s crumbly fl akiness.

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nDeep-Dish Apple Pie withRed Hot Cinnamon Ice Cream

The SmokehouseMarket is known for its uniquegourmet items thatmake your at-homemeals shine.Its home-style pies are available in seasonal flavorsthat range from cherry to rhubarb. Themarket’sclassic deep-dish apple pie is stuffed full of tenderapples and has a flaky crust.What to pair with thistraditional pie?My take on spicy RedHots candy inthe form of ice cream. Serve this pie and ice creamcombowith apple butter and your family will swoon.

THE SMOKEHOUSE MARKET

16806 Chesterfield Airport Road, Chesterfieldsmokehousemarket.com636.532.3314

RED HOT CINNAMON ICE CREAM

Yield | 1 quart |

1 cup granulated sugar1 pinch kosher salt

8 egg yolks1½ cups whole milk1½ cups heavy cream

1 cinnamon stick1 Tbsp red pepper flakes

¼ tsp ground cinnamon (I like the Vietnamesecinnamon from Penzeys Spices)

¼ tsp pure vanilla extract

| Preparation | Put 2 to 3 inches of water in bottom ofpot and bring water to a simmer. In a stainless steelbowl, whisk the sugar, salt and egg yolks until pale incolor. Stir in the milk, cream, spices and vanilla extract.

Place bowl over the pot of simmering water to createa bain-marie for cooking the custard. Turn heat tomedium-low. Cook, stirring constantly with a rubberspatula, until the custard thickens, approximately 5minutes. Scrape the sides of the bowl while you’restirring to prevent the custard from over-coagulatingon the sides. Crème anglaise, the ice cream base, isdone when it coats the back of a spoon nicely – a stagecalled nappe. (Test readiness by running a finger downthe back of the spoon. The line should remain.)

Immediately strain the base into container and place inan ice bath to chill. (Don’t be alarmed if the base tastestoo spicy; the flavors will mellow when frozen.) Maturebase in the fridge for 12 to 24 hours. Then freeze baseaccording to your ice cream maker’s instructions.

CAUGHT THE ICE CREAM BUG?There are so many great ways to flavor your icecream base; what you do with it is entirely up to yourimagination. The Red Hot Cinnamon can be turnedinto French vanilla bean by eliminating the spices andsubstituting one whole vanilla bean, split and scraped.The burnt-caramel could be made even richer by addinga swirl of butterscotch. And just about any ice creamcan be improved by stirring in cookie crumbles, candiednuts, marmalade or other goodies.

EEP-DISH APPLE

Inspired Food Culture NOVEMBER 2011 67

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WRITTEN BY Andrew Mark VeetyPHOTOGRAPHY BY Michael JacobSHOT ON LOCATION AT The City Diner

Let’s face it. Some years there

are as many reasons to dine out

on Thanksgiving as there are to

stay in. No matter what those

reasons are, St. Louis has a

bounty of options for breaking

bread on Turkey Day with

parties small or large. We’ve

canvassed the town for a

handful of standouts: family-

style offerings of traditional

Thanksgiving fare, fine dining

for a quiet night out, stocked

buffets offering a little

something for everyone

and what might be the

hottest – and hardest to

score – seat in town, a

place setting at a local

underground restaurant’s

Thanksgiving feast.


Your house or the Roadhouse.Let us cater your Holiday Party.

314-968-006134 Old Orchard South, Webster Groves, MO

Hwy61Roadhouse.com

Save a turkey, eat more pig.

Private room for up to 60 people.Buffet or sit-down dinner.

Check out our website forour 11/11/11 feature,it could be your luckiest day.

Balaban’s wine cellar & tapas bar

Gift a Memory from Balaban’s!

2011 Wine Spectator Restaurant Award of Excellencefor the wine cellar & inexpensive pricing

2011 Recognition by St. Louis Magazineas a “Best New Restaurant”

1772 Clarkson Road at Baxter I Chesterfield, MO 63017

P 636.449.6700 I www.balabanswine.com I www.selectwineonline.com

The City DinerIf you’re dining alone or in a small group, thehopping South Grand mainstay doesn’t skipa beat or betray its classic diner roots on theholiday. This year, The City Diner celebratesits 20th Thanksgiving with customers newand old. Its menu centers around traditionalfavorites: sliced roasted turkey with stuffing,cranberry sauce, vegetable medley, garlicmashed potatoes with gravy, sweet potatoesand pecan or pumpkin pie with fresh whippedcream. All-you-can-eat dishes are served bythe plateful until you back away from thetable for a nap on the nearest couch.

Reservations accepted. Served from 11amto 10pm. Adults $17.95, children under 10$5.95. 3139 S. Grand Blvd., South Grand,314.772.6100

Yia Yia’sEuro BistroExperience the bounty of the season at thisChesterfield gem. The bistro offers casualdining and a unique blend of Mediterraneanand American flavors. Even the pickiesteater in your party should have no problemheaping a perfect plate. Choose from aspread of 60 buffet items, including carvedturkey, dressing and multiple preparations ofin-season vegetables – in addition to salads,pastas and housemade desserts from therestaurant’s Sunday buffet menu.

Served from 11am to 4pm. Adults $25.99,children 5 to 12 $12.99, children under 5 free.15601 Olive Blvd., Chesterfield, 636.537.9991

Gallagher’sSt. Louis’ pan-fried chicken aficionados knowall about Gallagher’s in Waterloo, Ill., less thanan hour’s drive from Downtown. However,these folks may not think of Gallagher’sas a destination for Thanksgiving dinner.The restaurant’s Southern-inspired menuincludes holiday standards like roasted Tomturkey with cornbread and andouille dressing,mashed potatoes with gravy, buttered sweetcorn, and sweet potatoes spiked with brownsugar and pecans. Dishes are served family-style, so Gallagher’s feels like home, whetheryou sit at a cozy booth or a table set for adozen people.

Reservations required. Two seatings.Adults $28, children under 10 $12.95, childrenunder 3 free. 114W.Mill St.,Waterloo, Ill.,618.939.9933

The City DinerIf you’re dining alone or in a small group, the

Yia Yia’s Euro Bistro

Gallagher’sSt. Louis’ pan-fried chicken afi cionados know Gallagher’sSt. Louis’ pan-fried chicken afi cionados know


114 W. Mill St., Waterloo, IL 62298618.939.9933 www.gallagherswaterloo.com

Tenderloin Tuesdays

Any steak from our regular menuwith two sides only $15

3 Winding Brook Estate Drive, Eureka, Missouri 63025636-575-5572www.WindingBrookEstate.com

®:N; 26 j4 �N;RN;O ¿8::M °64j4Qç «j0Q;RQ8 ¯j8< :;¨:0Q<iQ8 ÕÕéÕÔéÕÓ P8:< Õâ 4: ÒåLet us enchant you with all of the frills, flourishes, trimmings & trappings ofa Lavender Holiday. Sip lavender, mulled wine & nibble on a bounty of lavendersweets while shopping for that perfect gift & tree trimming must-have.

We'll have great ideas for quick & easy holiday entertaining with our gourmet foods.

Snowflake Savings from 5 to 15%

4th Annual Holiday Open House

foods.

entre: undergroundFor a new tradition, go entre: underground. ChefJohn Perkins’ take on Thanksgiving feastingis planned for the evenings of Nov. 19 and 20.Now in its third year, entre: underground is amovable (and wildly popular) dining event witha themed location and menu. Diners discoverevent details just hours before dinner begins.Past meals include a playful take on green beancasserole, with locally foraged mushroomsand crisp onions; ham smoked with hay; and aballotine of turkey and duck. You must registerduring the first week of November to receivedetails and pricing. When asked about thisyear’s meal, Perkins replied, “I don’t want to saytoo much, but I’ll tell you that it will involve oneof the new microbreweries in town, perhapseven including a special ‘entre’ beer.”

entrestl.com

HarvestHarvest lives up to its name with a four-course Thanksgiving meal planned aroundlocally sourced and seasonal ingredients,thoughtfully prepared to highlight the flavorsof the holiday. The restaurant’s currentseasonal menu provides a few hints as towhat’s coming: housemade charcuterie,artisan breads, vegetable bisques androasted chicken breast with potatoes andgreen bean-mushroom casserole. If you wantto give the cook in your life Thanksgivingnight off, this nationally recognized eatery isthe perfect place to go.

Reservations recommended. Served from3:30 to 8pm. $60. 1059 S. Big BendBlvd.,RichmondHeights, 314.645.3522

HarvestHarvest lives up to its name with a four-HarvestHarvest lives up to its name with a four-

entre: undergroundFor a new tradition, go entre: underground. Chefentre: undergroundFor a new tradition, go entre: underground. Chef


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STORAGE

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or [email protected]

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Call Sam 314-302-2008

BUSINESS OPPORTUNITIES

PET FRANCHISE

Owners of 2 Prime Kennel Franchise

Territories. For Detailed Information

and Locations of Businesses.

[email protected]

CATERERS /EVENT PLANNING

NATHAN'S

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Planning a Tailgate, Business Event,

a Birthday, Anniversary, Retirement,

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Roof Cleaning, Gutter Cleaning,

Pressure Washing, Window Washing

Fully Insured & Free Estimates

Justin (314) 962-4220

www.jgravesexteriorcleaning.com

FLOORING/TILE

HANDYMAN SERVICES

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

HEALTHCARE SERVICES

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

HEALTHCARE SERVICES

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

VISITING ANGELS

24/7 Companion Care for Seniors.

Personal Care, Meal Prep, Light

Housekeeping & Peace of Mind.

314-569-9890

HOME IMPROVEMENT

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

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

PRECISION REMODELING

Since 1990 - Interior & Exterior

We Are Here For All Your Home

Improvement Needs & Repairs.

Free Estimates! Fully Insured.

Call Bob (314) 799-4633 or

Jim (314) 799-4630

LAWN & GARDEN

Outdoors SolutionsLandscape Design & Installation,

Retaining Walls, Paver Patios.Drainage & Pruning

636-296-5050 Free Estimate

AERATION, SEEDING &

RELIABLE LAWN MOWING

Total Lawn Treatments and

Lawn Maintenance. West County.

636-530-1998 or 314-591-2787

Calls Returned Promptly

SHEARN LANDSCAPING

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

PAINTING

MOUNTJOY DESIGNS

by Carey Johnson,

Certified in Faux Finishing Techniques

by Decorating Masters Institute.

Call 314-966-6346

www.mountjoydesigns.net

JC PAINTS

Interior/Exterior Painting

Reliable, Clean & Reasonable.

Insured.

Call John for a free estimate

314-703-2794

PET SERVICES

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 RENT

LADUE SCHOOLS

Newly Remodeled Charming, 3BR,

1BA, Two Car Garage. Non Smok-

ing. Fully Furnished, $1500

Available September 20.

314-993-5472

REAL ESTATE FOR SALE

LAKE MICHIGAN

Waterfront Homes for Sale

Go To www.Andreacrossman.com or

Call 616-355-6387

Andrea Crossman

RUGS

FRENCHTOWN

RUG CLEANING

ORIENTAL/AREA RUGS

FREE PICK UP & DELIVERY

(636) 949-0753

www.frenchtownrugcleaning.com

SERVICES

$ 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

BRIAN'S HAULING

"U Name & We Haul It"

7 Days a Week - Same Day

Appliances, Brush, Clean Outs,

Demo, Basement & Garage, Etc.

Brian 314-740-1659

SERVICES

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

TREES

(636) 274-1378

•Stone Retaining Walls•Stump Grinding•Bucket Truck Service

TREES TRIMMED& REMOVED

GILLSTREE SERVICE

InsuredTUCKPOINTING

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

Chimney & Complete Houses,

Spot Tuckpointing with Color Match.

Brick & Stone Repair. Flagstone &

Patio Repair. Basement Waterproof-

ing. Caulking, Silicon Waterproofing.

Powerwashing. Prompt Free Est.

Fully Insured.

314-645-8991 or

636-947-2133

Member of BBB

MC or Visa Accepted

TUCKPOINTING

Caulking, Waterproofing, Spot or

Solid. Chimneys, Walls, Patios.

Do Own Work. No Job Too Small.

10% Off Seniors.

38 Years in Business.

Licensed, Insured & Free Est.

Milbourn 314-484-1548

MC and Visa Accepted.


7811 Clayton Rd. • 314-726-2220 (3 Blks. East of Brentwood)

...and a whole lot more.

Your Financial Oasis™

Great Window of Opportunity to Enhance your Financial Freedom©0& 5 È d $j dj +l (d ( d05j ]0 2 + (j) d $j b5.+0$jl 2l +j � o_ l0Ì2 (0 2j + db)(0+bo ]j$j])ò Mh È0&Õ+j (b+jl 0h �jb2fa&)( 20(dj+ 2&5�j+ ( 02j 0h (dj �bf � 2_)÷ fb$j &) o ]]a

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7-0') ]0VPT L+ I0Xr)TV CF 2LIT+ +0')N 0R9)g ]0'L+ pT)oTT1 9)TTI%LIIT r1V =0)0+Lj [?g

TUCKPOINTING

All Tuck Pointing Basement Work

Chimney Repair Painting

Carpentry Repair Caulking

Step Repair Foundation

Roofing New/Repair Waterproofing

All Work Guaranteed

DON 314-865-0558

A+ Rating with B.B.B.

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

No Time to Shop?Shop the

Classified AdsFirst.

SELL IT FAST!CALL (800) 365-0820 ext. 6666

VACATION RENTALS

REGENTS PARK LONDON

Modern 2 Bedroom Apartment.

Convenient for Museums, Shopping,

Theater. Wireless Internet Access.

Highly Recommended.

Call 314-569-2009

WANTED

COLLECTOR WISHES TO

PURCHASE

Gun Collections âOld and New

Antiques of Any Type Fishing Tackle

Call Steve Lapin

314-571-9427

Suburban Journals ClassifiedsToll Free (800) 365-0820 ext. 6666

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

GUNS WANTED

Licensed Federal Firearms Dealer

Top Price Paid ï Any Condition

YOU COME TO US OR WE'LL

COME TO YOU

636-233-4544 Ask For MARK

WANTED

GUNS WANTED

Licensed Federal Firearms Dealer

Top Price Paid ï Any Condition

YOU COME TO US OR WE'LL

COME TO YOU

636-233-4544 Ask For MARK

I BUY POSTCARDS!

Stereoviews, Old Photographs, Docu-

ments, Letterheads, Movie Photos,

Advertising, World's Fair, Railroad,

Military, Political, Nautical & More.

Mike 314-524-9400

No Time to Shop?

Shop the

Classified Ads First.


puLL up a chair

written by Erin Callier

Riva BaR TaBle“i love how the rig barstool has a warm, contemporary

aesthetic and an unexpected pop of red. Pairing it with a moresophisticated walnut bar table with polished-steel legs elevatesits style quotient.”

Kimberly Reuther, K Designs

$698; AtomDesigns, atom-designs.com

STilT CounTeR TaBle“the height of the Stilt Counter table would accommodate the

rig barstool very well from a functional standpoint. the glasstop provides a lightweight look, in contrast to the chunkinessof the stool. Also, the leatherette legs of the table are a nod tosustainability, while maintaining a high-end look.”

Carla Hunigan, St. Louis Loft Style

$540; St. Louis LoftStyle, stlloftstyle.com

Sienna BiSTRo TaBle“the dual finishes on this traditional table coordinate perfectly

with the contrasting finishes of the rig barstool. this combocould be used in a variety of settings. it would be right at home ina small kitchen, hearth room or game room.”

Diane Fogerty, Savvy Surroundings

$1,997; Savvy Surroundings, 9753 Clayton Road, Ladue,savvysurroundingsdesign.com

rig BarSTooL

Portable and well priced, this adjustable-height barstool isreminiscent of a casual painter’s stool, but it offers amodernperspective that elevates the look of any counter or table.Clean lines and sustainable mango wood, paired with glossy-redaccents, make this seat something we just want to gobble up.

$149; CB2, cb2.com

Three designers select talltables to pair with this low-price stool:

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

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

West CountyINFINITISALES - SERVICE - PARTS - COLLISION REPAIR

"WHERE PRICE SELLS CARS"

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

Source, bureau of Missouri Automotive registration 2010.

1.9%

MISSOURI'S #1 INFINITI RETAILER*

G25 SEDAN, G37 SEDAN, G37 COUPE,G37 CONVERTIBLE, EX35, FX35,

FX50, M37, M56, QX56

2011 INFINITI QX56

APRAVAILABLE

WITH MISSOURI'S LARGEST INVENTORY

Call 1-800-345-5273 to find a Dillard’s near you.

Introducing Calphalon Contemporary Nonstick-Bronze Anodized EditionThe season’s newest cookware features a beautiful bronze anodized exterior made to last a lifetime.

Multi-layer nonstick for lasting release. Heavy-gauge, hard-anodized aluminum heats evenly. Stay-cool handles. Oven-safe to 450˚F.

The 10-pc. set includes 1.5 qt. & 2.5 qt. covered saucepans, 3 qt. covered saute pan, 8 qt. covered stockpot, 8” & 10” omelette pans, 399.95.

Spend $299 or more on any regular-price Calphalon cookware and receive the 7-pc. mixed utensil set, a $50 value, as your bonus.

Spend $399 or more on any regular-price Calphalon cookware and receive the 7-pc. utensil set plus the

12” Unison nonstick Everyday pan, a $170 value, as your double bonus.

november 2011 feast magazine

Documents

fresh turkeyand

fresh poultry

art36the7inspired food

selection of fresh turkeys

thanksgiving feast

license platesat

month lease

total cost of lease