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

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.

2007 Eve Chardonnay
Washington State

Sweet apples and pears,
I pick up a little floral quality,
followed by a slight touch of oak.
Close enough to “un-oaked”
without being so…

Perfect balance of round and crisp. Forward fruit of
tart apples and sweet pears then an essence of floral
bouquets. Finishes with stone fruit qualities of apricots.
Luscious and clean. Washington Chardonnay done right.

Seared Scallops over Creamy Pasta

I am not a big Chardonnay drinker. I enjoy it. With the
right food, at the right time. But it’s mass appeal is one
to appreciate. This grape has been shown to create light,
crisp, clean wines AND full, buttery, fruity wines.
Versatility is key. Sometimes we get too used to the
“same-old, same-old” styles and we forget that
there ARE other ways to produce Chardonnay….
even in the New World 🙂

When pairing food and wine, one is looking to either
complement or contrast flavor profiles or textures.
Chardonnay often poses the question for me – which do
I want to do? While I do like using a fuller bodied Chardonnay
with lighter dishes, I think I much prefer to match a richer,
creamer, slightly heavy style dish. This particular
Chardonnay has a touch of fullness and hint of sweetness
so I decided to replicate that in my dish.

I love scallops. I mean, really, I LOVE scallops. They are
heavy yet delicate, sweet yet supple. Marinating them in
apple juice helps to enhance the sweetness and give a
complementing flavor in the wine. A nice butter-seared
crust on them also plays well into the light creamy
quality of the Eve.

On to the pasta. Weight plays the most important role here.
Egg noodles are neither light nor overly heavy – just like the
wine. Same with the sauce. We want a hint of richness but
not “alfredo” rich. The aspect of crispness also helps to cut
through the cream in the sauce. Again, a delicate balance.

Together, the dish and the wine fill your palate with a creamy
sweetness that melts in your mouth with fruit and texture. I
hope you love this dish as much as you love the wine. But, more
importantly, I hope you love them TOGETHER!

8 ounces medium egg noodles
12 large sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine (feel free to use the Eve wine!)
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Marinate scallops overnight in apple juice (I add
a splash of orange juice too.) and sprinkly with
your favorite seafood seasoning.

Cook noodles in a large pot of boiling salted water,
uncovered, until al dente, about 8 minutes,
Drain in a colander, then transfer to a platter and
keep warm, loosely covered with foil.

While noodles cook, pat scallops dry and sprinkle
with salt and pepper (you can add more seafood
seasoning here to if you like). Heat butter in a 12-inch
heavy skillet over moderately high heat until foam subsides,
then add scallops. Increase heat to high and sear scallops,
turning over once, until golden brown and just cooked through,
2 minutes total. Transfer to platter with noodles, keep covered.

Add wine to skillet and deglaze by boiling, stirring and
scraping up any brown bits, 1 minute. Stir in water and cream
and boil until slightly reduced, about 3 minutes. Season with
salt & pepper. Stir in chives, pour sauce over scallops & noodles.

Who is Charles Smith?

April 26, 2010

2009 Winemaker of the Year – Food & Wine
“It’s just booze, drink it”
I wanted to give you all a brief insight into
the magical world that is Charles Smith and his wines.
He is a much respected winemaker, all the while
maintaining a laid-back, rock ‘n’ roll image and mentality.
His wines are reasonable priced and highly rated.
I chose to start with Charles Smith in my blog series
because I am enamored with his drive, his lifestyle,
his wine, his philosophy, and, most of all, his courage.
If only we all could go in the direction of our passion as he has.
I found a nice article on him at http://www.winecountryminute.com/
that I share with you below…
“Eleven years of living on a shoestring in Copenhagen
and traveling the back roads of Spain and Bulgaria
imbued Charles Smith with a remarkable passion for wine,
a prodigious capacity to consume it and an enduring love
for the good times of the European table.
But the wine world knew little about this California free spirit
until he met another adventurer in a Walla Walla wine bar;
the rest is history. After getting to know Christophe Baron,
the first Frenchman to establish an estate domaine
in Washington (Cayuse), Smith concluded
‘I want to change my life and I want to do it with wine.’
A master of the fine art of living well while poor,
Smith offered a $5,000 down payment (that he didn’t have)
to buy a wine store in Seattle. There he learned all aspects
of the trade, incognito, never revealing his plan to start a winery.
Talking to Smith on the lime green Adirondack chairs
on the front porch of his 19th Century farmhouse, one is taken
by the sensibility of the man. His passion comes from a
life-long love affair with wine as an enjoyer, not a vintner.
He regales us with stories of his first winters there,
sleeping on a futon, cold as a block of ice.
‘Not enough money for both barrels and beds’ he recalls.
This self-taught, foot-stomping winemaker has reached
the pinnacle of his profession with grit and determination,
while living on the edge. He produces wine under three labels,
K Vintners, Charles Smith Wines and Magnificent Wines
and is evaluating wine ventures around the world.
You can taste the passion in wines
that dazzle critics and feel the vibe in his descriptions:
‘It’s just booze – drink it.'”
Charles Smith Wines/Magnificent Wines/K Vintners
820 Mill Creek Road
Walla Walla, WA 99362
Phone: 509 526-5230
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

January 6, 2010

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.


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

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

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!