Food and Wine Pairing: Chef Scott’s Top 5

Our next food and wine pairing class at Provisions Gourmet Market on September 28 is totally in Chef Scott Phillips’ hands (well, at least food-wise, haha).

I asked him to pick five dishes – selections including dishes that are his favorite to cook, favorite to eat, most requested, and what his staff loves.

Here is the first look at his picks:

FIRST:
Dirty Rice with Andouille Sausage
he LOVES to cook Cajun!

SECOND:
Salmon Wellington with Mushroom Pate
a pick from his sous chef

THIRD:
Grilled Canneloni with Chicken, Spinach and Sun-Dried Tomatoes
a unique dish he created for a special guest

FOURTH:
Muffaletta Sandwich with Roast Beef, Tapenade, Swiss Cheese
he loves a good sandwich 🙂

FIFTH:
Loaded French Toast
a staff favorite for breakfast with a dessert twist

Five courses, five paired wines – $30 per guest
Reservations required. Space is limited.
Sign up online or by calling Samantha at 314.989.0020

Menu: Out of the Blue

The next class in our STLwinegirl and Provisions Market Food and Wine Pairing Series is “Out of the Blue” – a class focused on fish and seafood dishes from around the world.

I am still finalizing the wine pairings but wanted to give you a sneak peek into the menu we will be devouring…

We will start with an American twist on classic Italian food:
Fried Calamari with Lemon Aioli

Then we will get a little Latin with:
Chorizo-Stuffed Shrimp

Chef Scott makes one of his favorite Southern cuisines:
Crawfish Fritter with Cajun Remoulade

Next we find our inner French selves:
Sole Meuniere

And we will finish the tour in Asia:
Soy-Ginger Halibut

Tuesday September 14
6:30pm to 7:45pm

As always, five dishes and five wines for only $30.
Reserve online or by calling 314.989.0020

"A Taste of the Mediterranean"

Our next class in the Food and Wine Pairing Series at Provisions Market is…
A TASTE OF THE MEDITERRANEAN

Tuesday August 24
6:30pm – 7:45pm
Provisions Gourmet Market

Come enjoy the wines and cuisines of The Middle East, Sicily, Greece, Southern France, Spain and Morocco.

MENU
Middle Eastern Dip Plate of Roasted Garlic Hummus, Baba Ghanoush and Tzatziki with Pita
Seafood Crepe with Shrimp, Goat Cheese, Herbs de Provence
Chicken Tagine with Saffron, Ginger, Currants and Olives
Sasiccia Pizzaiola (Sicilian Style Stuffed Pizza) with Sausage
Baklava

Wine pairings to be announced.

Five courses and five wines for ONLY $30!
This class is almost SOLD OUT so reserve your seats TODAY!

"A Picnic and A BBQ"

Tuesday June 1, 2010
Food and Wine Pairing Class
6:30 to 7:45pm
Provisions Gourmet Market

Taking the best of all outdoor cooking:
Picnic, BBQ, Camping, Luau

1st course:
Zucchini Casserole
White Burgundy

2nd course:
Skewer of Grilled Ham, Pineapple and Fig
Viognier

3rd course:
Salmon “En Papillote” with Lemon Dill Sauce
Rosé

4th course:
Pork Ribs with Potato Salad
Petit Sirah

5th course:
Cold Chocolate Fondue Plate
Brachetto d’Acqui

SIGN UP TODAY!

Playing Catch Up: January 2010

So, it’s been awhile since I posted.

TOO long actually.

How about we play a little “catch up?”

Ringing in the New Year

This year we decided to play NYE low key. Just a night at home with comfort foods and fun wine. Dinner request was biscuits and gravy. I happen to make quite a good rendition of this dish so I am asked to make it often. For dinner mostly 🙂 I happily obliged. We had a bottle of the Blue Moon Grand Cru with it. Was a nice (and heavy!) pairing… For our evening’s sipping glass, we had snifters of Grand Marnier Centenaire ~ the hundred year version of B’s favorite drink. Warm and wonderful. By far my favorite of the three GM offerings. I highly recommend having some near a fire sometime. As midnight neared, I picked our bubbles. Went simple. Half bottle of Taittinger. It was a perfect toast to the new year.

The following morning consisted of a Bakon Vodka Bloody Mary.

Salty and spicy. Happy 2010!

Treasuring Our City

For the first major STLwinegirl event of the year, I teamed up with Mike Shannon’s for a wine dinner on January 9, 2010. We came up with a concept of celebrating St. Louis through food and wine in a different way. The food menu was created with local meats, cheeses, vegetables and ingredients. The wine was not local, instead “locally connected.” St. Louis residents and natives who have gone into the winemaking business in some form or fashion. We sold out early and I was more excited than words can say. The night was great. Many food and wine “celebrities” of St. Louis made their way out for the event, as well as Mike Shannon himself and Mark Buehrle of the Chicago White Sox, both of which were showcasing their wines. I hosted the event and had a fabulous time. The food was amazing, the wine was flowing. It was a hit. I look forward to working with Mike Shannon’s on future events.

Toasting Whitey!

On January 15, we were so fortunate to be invited to the private party for Whitey Herzog’s nomination into the Hall of Fame. A night of cocktails, wining and dining with locals and some of the most famous former Cardinals this town has ever seen. It was an exciting evening. You could feel the buzz in the air of excitement for the man who led our beloved baseball team for so many years. I am truly appreciative for this experience.

Winter Warm Up

We resumed the popular Food and Wine Pairing Series at Provisions Gourmet Market on January 19. Our theme “Winter Warm Up” centered around great winter foods that we can dream about eating fireside. Warm spices, rustic sauces… paired with rich wines you could imagine sipping on while watching the snow fall out your window. It was a very successful and fun class. The perfect kick off to another round of classes!

Catching Cabin Fever

For a random Saturday afternoon, we decided to hit the Cabin Fever Festival at Schlafly Bottleworks. We tasted many a beers and took the tour. As many of you know, I do love beer and I love to learn about it just like wine. I never pit them against each other because they are two very different things that serve different, yet the same, purpose. To each their own, both for us and them…

A Passionate Pairing

For my first ever cooking and wine demonstration class at the Kitchen Conservatory in Clayton, I was paired up with Monarch’s fabulous chef, Josh Galliano. The class itself was our first meeting, but no matter, we immediately got down to business. Our guests were enthusiastic and ready to learn. Watch Chef Galliano work was amazing! I thoroughly enjoying watching him work his craft, not to mention, tasting his food. I felt fortunate to be the one pairing wines with the immaculate dishes he created. I had so much fun and am looking forward to my solo class at the store on May 7, 2010.

Needless to say, this year has started off great.

By the looks of things, it won’t be slowing down

any time soon. I am so looking forward to

all of the amazing events that are coming up

and those that haven’t even been planned.

I am excited and READY!

So many wines, so little time!

Ready… Set… GO! 😉

Winter Warm Up

So to start off the New Year (and the arrival of all this fabulous snow!), we wanted to start things off with a warming touch…

On January 19th, the continuation of the popular Food and Wine Pairing Series at Provisions Market will start with “Winter Warm Up,” a class designed with idea of a fireside meal.

The dishes of both seafood and meats will incorporate winter vegetables with warm spices and rustic sauces. All paired with luscious wines perfect for your winter meal pairings.

MENU:

Winter Salad with Goat Cheese “Fritters” & Warm Bacon Vinaigrette
Argyle Brut Sparkling Wine
Oregon

Cajun Jambalaya with Crab Claws
2007 Treana white Rhone blend of Viognier/Marsanne
Central Coast California

Traditional Coq au Vin
2007 JL Chave Crozes-Hermitage
Rhone, France

Lamb and Root Vegetable Masala
2008 Gascon Malbec
Mendoza, Argentina

Mexican Chocolate Pot de Creme
2003 Dr. Parce Rimage Banyuls
France

Tuesday, January 19, 2010
6:30pm to 7:45pm
$30 per guest, all inclusive

Reservations required.
Book online at http://www.provisionsmarket.com
or by calling 314.989.0020

Space is limited and classes do sell out, so don’t hesitate!

Beer and Food Pairing at Provisions ~ 11.10.2009

Continuing with the Food and Wine Pairing Series

at Provisions Market,

we are shifting gears a bit and having a

Food and BEER Pairing Class!

Tuesday November 10

6:30pm – 7:45pm

THE MENU

Reception Beer

Bell’s Winter White

Michigan

Fontina and Arugula Salad with Fresh Blackberry Vinaigrette

Paired with Cantillon St. Lamvinus

Belgium

Chicken and Sausage Gumbo

Paired with Avery DuganA IPA

Boulder, Colorado

AND

Southern Tier IPA

New York

Wiener Schnitzel with Gruyere Spatzle

Paired with Great Divide Tripel Belgian Ale

Denver, Colorado

Baby Bison Burger with Tomato Relish and Sharp Cheddar

Paired with Beer Here Pumpernickel Porter

Copenhagen, Denwark

Warm Chocolate Bread Pudding with Coffee Mousse

Paired with Dieu du Ciel “Aphrodisiac”

Montreal, Quebec

***will be served two ways ~

cold and slightly warmed for a new experience!***

Five courses with five (or more!) paired beers for $25!

Sign up online at http://www.provisionsmarket.com/

or by calling 314.989.0020

CHEERS!

Provisions Food and Wine Pairing Class #5

Provisions Gourment Market continues the

Food and Wine Pairing Series presented by STLwinegirl

with our fifth installment:

“Unbelievable Wines from Unlikely Places”
October 6, 2009

Black Bean and Corn Cake with Shrimp and Tomato-Garlic Vinaigrette
NV Gruet Rosé Sparkling
New Mexico

Chickpea and Vegetable Samosa
2007 Chateau Indage Chenin Blanc
India

Rustic Brazilian Beef Pastry
2006 Miolo Pinot Noir
Brazil

Frikkadel Meatballs with Quinoa
2005 Golden Kaan Pinotage
South Africa

Canadian Brown Sugar Pie
2004 Konzelmann Late Harvest Gewürztraminer
Canada

We are officially SOLD OUT for this class, but look for

our next installment on Tuesday October 20 at 6:30pm

“Indigenous Grapes of Missouri”

We will be featuring the best of the best of our local

grape varietals from Missouri wineries

paired with a combination of infamous St. Louis dishes

and recipes featuring local products.

Book now to ensure space!

First Day of Fall Food and Wine Class

Announcing: The fourth class in the Food & Wine Pairing Series at Provisions

September 22 ~ 6:30pm
FIRST day of Fall

Come celebrate the season change with great food and wonderful wines!

“AUTUMN ARRIVAL”

Butternut Squash and Roasted Vegetable Medley
Parmesan Chicken with Oyster Mushroom and Bordelaise Sauce
Maple Duck
Tarragon Flank Steak with Sage Brussel Sprouts
Fuji Apple and Cinnamon Streusel

Reserve now before it sells out!

http://www.provisionsmarket.com/

The American Melting Pot

In case you haven’t heard, we are on our third installment of the new Food and Wine Pairing series at Provisions Gourmet Market! Our first two classes sold out to succcess and our next date is Tuesday September 1st. You do not want to miss it!

This week’s theme ~ “The American Melting Pot” ~ taking the cuisines and dishes of some of our favorite foodie cities of America. The class is hosted by STLwinegirl and the food is prepared by our wonderful and highly accredited chef Scott Phillips.

$30 for five dishes and five paired wines. Plus interactive discussion and education. We focus not only on the techniques of the food, the flavors and aromas of the wine, but why and how the two pair with one another.

The finalized menu with wines will be out soon, but look for the cities of Baltimore (Maryland crab cake), New Orleans (cajun), San Francisco (cioppino), Miami (cuban) and New York (can anyone say cheesecake???). The wines (just like the food) will all be domestic wines that are influenced by international grapes, techniques, etc.

Reserve your space now at http://www.provisionsmarket.com/ or by calling 314.989.0020.