Here is how the event is promoted: Indulge your senses at St. Louis Magazine’s Culinary Week – Food Wine Design. Each night, a duo of the city’s most celebrated chefs will prepare a one-of-a-kind meal complete with carefully selected wine and beer pairings. Plus, enjoy live music, cocktails from top mixologists, and inspirational tabletop designs.
Chefs
Lou Rook — Annie Gunn's
William Cardwell — Cardwell's at the Plaza and BC's Kitchen
Music
Fanfare
Wine host
Ward on Wine
Mixologists
Brooksey Cardwell of Cardwell's at the Plaza
Spirits of St. Louis
When we arrived, we were met by Mungenast Lexus of St. Louis for a cocktail party. The featured cocktails were a Blackberry Sage Gin Fizz and a Strawberry Rhubarb Old Fashioned Punch. I tried the strawberry and it was amazing! The appetizers served were...
Annie Gunn’s prime strip loin tartare on Guinness bread
Maine lobster roll
Seared king salmon on Yukon Gold potato chip with crème fraiche and caviar
Spring vegetable fritto misto with meyer lemon mayonnaise dipping sauce
Amazing, explosions of goodness in your mouth!
After the cocktail party, we come into the banquet hall and feast our eyes on stunning floral arrangements. Our arrangements were done by Mary Tuttle's Flowers, and from the talk at the table, her daughter was seated across from us. These displays were sold at the end of the evening for a donation to the Food Bank.
The chefs came out and told us about the food we were to eat, and their descriptions had us all ready to gnaw at the table legs!! We were famished, even after all the cocktails and appetizers!
 |
| My place setting. I happen to see the photographer take the photo! Photo courtesy of St. Louis Magazine. |
 |
| Bob and I are seated second and third from the left. Photo courtesy of St. Louis Magazine |
The courses as they were served:
First Course
Fish stew provençal with roasted prawns, bouillabaisse relish, and rouille crostini
Crios Rosé of Malbec, Argentina
Second Course
Confit of heritage hog pork belly, grilled housemade Belgium beer sausage, spring vegetable potato salad, and Banyuls vinegar bacon dressing
Beer pairing: Goose Island Matilda
Third Course
Grilled porcini crusted Aurora Farms prime “Manhattan” style strip loin with wild mushroom ragout, bone marrow gremolata, and a smattering of spring vegetables
M.Chapoutier Cotes Du Rhone, France
Dessert
Baetje Farms goat cheese panna cotta with strawberry rhubarb compote and orange madeleines
Augusta Ice Wine, Missouri
Gourmet coffee bar by Thomas Coffee
After the meal, there was a drawing for a table lamp and an auction for a Progressive Dinner Party at Caldwell's and Annie Gunn's for eight, and you were driven to the restaurants by Lexus! The winning bid was over $3000. All for the Food Bank. Such a great gift, Chefs!
The swag bag was nice, too. A Riedel wine glass, a Stella Artois glass, chocolates, a wine bottle cap, and a complete wine opener set for travel in addition to the latest St. Louis Magazines. The ticket includes valet parking.
 |
| Having a great time ! Photo courtesy of St. Louis Magazine |
