You know about my events, but I thought I would share with you some of the other projects I am involved in…

Steven Becker Fine Dining, who runs the two Nadoz Cafe locations, are opening a new wine bar next door to their Boulevard location in Brentwood. Vino Nadoz is scheduled to open later this fall. STLwinegirl is consulting on spacial design, interiors, staffing and menus. An exciting new development for this successful culinary business and I am thrilled to see the outcome!

Nosh St. Louis opened in Maplewood this summer and specializes in Mediterranean small plates and sandwiches. They have recently added new fall items as well as larger dinner entrees. With this, STLwinegirl is creating a new wine program for the restaurant including new glass pours, bottles and specials! Stay tuned…

And, of course, I am a contributing writer for Feast Magazine! I have my monthly print column “On the Shelf” as well as my weekly online exclusive column “Quite the Pair” – I also host the monthly wine tastings for the publication at different St. Louis Originals restaurants.

As you can see, STLwinegirl is more than just public and private events… industry consultation, sommelier services and freelance writing are a few of the other services provided.

Contact STLwinegirl if you need any assistance with your event, business, etc.


So last week, I was so fortunate to be contacted by Show Me St. Louis, the lovely Dana Hendrickson was interested in featuring me as a spot on the show! As you can guess, I was BEYOND thrilled!

My In Home Tasting is probably my most requested and most unique services. I am the only business in town that comes to your home (or office!) to cook you a full FOUR course meal paired with FOUR wines. I have always felt that the most difficult part of having a gathering at your house is to “be the host.” Constantly worrying if there is enough food, if everyone has something to drink, cleaning up, etc. My goal is to take all of that worry away. I bring everything. No, really… EVERYTHING! Food, wine, plates, utensils, glassware, cookware, napkins, etc. I host the dinner party FOR you. It can be as casual as a group of girls lounging around the living room, eating, drinking and laughing or as formal as a sit down dinner of couples. We swirl, smell, taste and talk about the wine, the food and the pairing. It’s meant to be fun, interactive and educational – much like most of the events I do.

Two of the most appealing parts to this event… Number One – you have nothing to clean up after. I show up with it all, I leave with it all. You barely have to run a dishwasher after I leave. Number Two – I am not there to sell you anything. No, I don’t have cases of wine or books of recipes in my car waiting to have your guests purchase. Unlike many “in home” events, there is pressure and incentive for attendees to buy products or book an event themselves… not here. All I want is to give you and your friends/family/colleagues/clients an EXPERIENCE! The rest should speak for itself. That being said, I only use products that can be found locally. So, if you like one of the wines, I can tell you where to buy it and for how much. That’s it.

Check out the spot and let me know what you think. I think this is a great option for your holiday needs. How many parties do you have to throw this season? Make it easy on yourself and let STLwinegirl do all the work 🙂

STLwinegirl on Show Me St. Louis – Monday, September 27, 2010

Hope you enjoy and I look forward to seeing you at an event SOON!

Feast Magazine and St. Louis Originals
Happy Hour Wine Tasting with STLwinegirl

September 23, 2010

Each month STLwinegirl and Feast Magazine publisher Catherine Neville host a wine tasting at a different St. Louis Originals restaurant. The wines chosen are based on one or more of the wines that Angela Ortmann writes about in the publication’s On the Shelf column. Attending guests must RSVP to the event as space is limited.

September’s tasting took place at Araka Restaurant in Clayton. Our theme this month was about showcasing some rather “unknown” wine varietals. Guests were seated in a portion of the main dining room and given tasting notes. Angela led the group through the tasting and presented information on the varietals and wineries. Collectively, the group tasted the wines individually and discussed them while Chef Steven Caravelli sent out niblets to pair with each.

2009 Terredora Falanghina, Italy
Olive Oil Hummus on a Pita Chip
Aromas of quince and pear. Fresh and clean with good structure
and acidity. Notes of floral on the finish.
Food Pairing Idea: Herbed Goat Cheese
Araka Pairing Dish: Prince Edward Island Mussels

2007 Vina Mayor Verdejo, Spain
Sockeye Salmon Tartare with Creme Fraiche, Red Onion and Dill
Tropical fruits and ripe peaches. Medium body with lingering acidity.
Stone fruit flavors.
Food Pairing Idea: Grilled Salmon
Araka Pairing Dish: Cauliflower Agnolotti

2006 Gerard Bertrand Corbieres, France
Mushroom “Cigar”
Blend of Grenache, Syrah, and Mourvedre.
Smells of cherry and plum. Spicy and herbal.
Food Pairing Idea: Cassoulet
Araka Pairing Dish: Seared Duck Breast

2007 Juan Gil Jumilla, Spain
Flat Iron Skewers with Balsamic Steak Sauce
Monastrell grape. Dark fruit with hints of smoke and leather.
Wild berries and oak are prominent, medium tannins.
Food Pairing Idea: Osso Bucco
Araka Pairing Dish: Piedmontese Flat Iron

While some of the guests were familiar with a few of the wines, it was interesting to see how many people thought they were not going to enjoy a specific wine and then ended up changing their minds. There were a lot of fantastic questions and interesting observations. Catherine and Angela are commited to providing an enjoyable, interactive and educational experience. We were happy to see so many guests stay to enjoy dinner afterwards as well. As you can see with the magazine columns, we are all big fans of Araka and Chef Caravelli!

*See what dish and wines Angela paired at Araka in her “Quite the Pair” column last week*

Below is a picture of STLwinegirl Angela Ortmann demonstrating “aerating” wine in your mouth. It’s a technique, mostly used for red wine, that is used to slowly bring air in the mouth along with the wine to create movement and give you an idea of what the wine will taste like as it continues to evolve in the glass or bottle.

Check out the October issue, on stands now, to see where our next tasting will take place and be sure to RSVP asap before we sell out!

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:

Dirty Rice with Andouille Sausage
he LOVES to cook Cajun!

Salmon Wellington with Mushroom Pate
a pick from his sous chef

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

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

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

September 1, 2010

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

Beer and Cheese PLEASE!

August 31, 2010

Although we often think of wine and cheese as perfect partners, this is not always the case. Beer also makes an excellent complement! In celebration of this, STLwinegirl and The Wine and Cheese Place continue the summer cheese pairing series with “Beer and Cheese PLEASE!” Come enjoy five different style cheeses, each paired with two beers of similar style.

Thursday, September 2nd from 6pm to 7:30pm in Clayton.

Double Creme
Drie Fonteinen Oude Kriek
Aged Goat
DePreof La Grande Blanche
Boulevard Two Jokers Double Wit
Sierra Nevada Tumbler Brown Ale
Corsendonk Brown Ale
English Cheddar
Southern Tier 2XIPA
Lagunitas Hop Stoopid
Blue Cheese
Amager Batch One Danish Barley Wine
Hofstetten Barley Wine
$30 per person.
Reservations Required. Book online or by calling 314.727.8788

This summer has brought a new aspect to the STLwinegirl business. I am now a columnist for the recently-launched FEAST Magazine, a local publication that covers the culinary lifestyle.

I have a monthly print column “On the Shelf” where I recommend three new wine buys. Each wine is complete with tasting notes and food pairings. I have two counterparts to this column… beer and spirits. Mike Sweeney of writes the beer picks and Chad Michael George of Proof Academy talks about new spirits and provides cocktail recipes.

Along with the print, I write a weekly online-exclusive column called “Quite the Pair” where I dine around town tasting amazing dishes from local establishments and offering pairing suggestions from the restaurant’s own wine list.

My other project with the publication is co-hosting the magazine’s monthly wine tasting “happy hours” with publisher Catherine Neville. Each month we will visit a different St. Louis Originals restaurant and feature wines inspired by the restaurant and my monthly “On the Shelf” wine picks. This is a free event to the public but space is limited and reservations are required to attend.

I am very excited about this new opportunity and hope you will follow me as I make my way through the shelves, menus and wine lists of St. Louis!

Our next class in the Food and Wine Pairing Series at Provisions Market is…

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.

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

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"

May 20, 2010

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

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

4th course:
Pork Ribs with Potato Salad
Petit Sirah

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


2009 Charles and Charles Rosé
Syrah Grape
Washington State
Full on strawberries and raspberries from the get-go!
Sweet berry aroma with a slight basil quality.
Smells like summer to this “winegirl!”

Even though this wine is PINK, it is by no means, a
weak wine… It’s totally Rock’n’Roll in my book!
Full of fruit and acidity yet not full of sugar and
and flabbiness. Strong and stable, perfect for many
meals. Sweet berries and herbaceousness. Lovely.
Crab Stuffed Filet of Sole Over Tropical Salsa

When asked what wine I could drink everyday for the
rest of my life, I have two straight answers – good sparkling
and good rosé wine! They both sound like spring and
summer choices at first but the deeper you get, the more
you appreciate their places in the world. (*Please note: I
reserve the right to change my answer to this question at
any place and time.*) Finding a good rosé always feels like
an accomplishment… there are many attempts, many full
of too much sugar, but then again, there are many that
exceed expectations while slight subtly fruity, they
remain dry and layered. ALWAYS LOOKING FOR LAYERS!
So, I decided fish… couldn’t decide between shellfish and
regular fish, so I went with both. Let’s be honest, crab is a
great addition to just about anything and sole is a mild,
flaky fish that works well in bringing out the flavors of
sauces, beverages, etc. I also wanted to use something
with fruit and spice. I naturally leaned toward salsa. What
a perfect blend. Embracing the arrival of spring and summer,
I hope you find the balance and enhancement of fruit, spice
brightness and complexity that I have in this pairing.
For crab stuffing and fish:
4 oz jumbo lump crab meat (1 cup)
1 1/2 tablespoons reduced-fat (not low-fat) mayonnaise
1/4 cup finely diced yellow bell pepper
1 tablespoon chopped fresh flat-leaf parsley
4 (4-oz) sole fillets
For garlic bread crumbs:
1 small garlic clove, minced
2 teaspoons extra-virgin olive oil
1/4 cup fine fresh bread crumbs (preferably from a baguette)
1 teaspoon finely grated fresh lemon zest
Prepare stuffing and fish:
Preheat oven to 450°F. Mix crab, mayonnaise, bell pepper,
and parsley and season with salt and pepper. Lay sole fillets
flat with darker side up and season with salt and pepper.
Divide stuffing among fillets, mounding on thicker half of each.
Fold thinner half of fillet over stuffing, tucking end under to
form a packet.Arrange stuffed fillets in a lightly oiled 9-inch
pie plate. Cover with a round of parchment paper, then cover
pie plate tightly with foil.

Bake in upper third of oven until just cooked, about 20 minutes.

Make bread crumbs while sole is baking: Cook garlic in oil in a
small skillet over moderate heat, stirring, until fragrant,
about 30 seconds. Stir in bread crumbs and cook, stirring,
until golden brown, 4 to 5 minutes. Remove from heat,
then stir in zest and season with salt and pepper.

Transfer sole to plates and pour pan juices into a small bowl.

Tropical Salsa:
1 cup finely diced peeled firm-ripe papaya
1/2 cup finely diced peeled firm-ripe mango
1/3 cup finely chopped white onion
1/3 cup chopped tomatoes
3 tbl chopped fresh cilantro
1 tbl fresh orange juice
1 tbl fresh lime juice
1/2 to 1 tsp minced fresh jalapeño chile, including seeds
1/2 teaspoon salt

Stir together all ingredients.

Place stuffed fish atop tropical salsa and serve. Spoon some
of juices over fish and sprinkle with bread crumbs and parsley.