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  • November 22, 2014

Spicy Bits - Ladue News: Food & Dining

Spicy Bits

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Posted: Thursday, November 7, 2013 12:00 pm

The Restaurant at The Cheshire, under the direction of Chef REX HALE, has unveiled its new fall menu highlighting a plethora of locally sourced ingredients. Small plates include show-stopping Ahi Tuna, Thin and Raw, as well as Pan Fried Naked Cowboy Oysters, served with butternut squash and bacon salad. For Mains, there’s Braised Pork Shank with caramelized vegetables; Maine Sea Scallops with pumpkin risotto; and Red Wine Braised Beef Short Rib with autumn vegetable ragout (shown), among others. Tasting menus ($32 per person) also are available, with a wine flight option. For reservations, call 932-7818 or visit restaurant-stl.com.

On Friday, Nov. 15, a special prix fixe menu paired exclusively with Schlafly beers will be offered at Panorama at the Saint Louis Art Museum. For $65 per person, executive chef EDWARD FARROW will delight guests in the private dining room beginning at 6 p.m. Look for Wenneman’s Pork Sausage and Local Red Beans and Rice Arancini, Spiced Alaskan Sable Fish Filet, and Local Lamb Slowly Braised with Aromatics, among other offerings, to be expertly paired with Schlafly’s lineup. Call 655-5490 to reserve your seat.

Butler’s Pantry now offers vegan-friendly, vegetarian and gluten-free selections throughout all of its venues, including Piccione Pastry, Bixby’s and Palladium Saint Louis, as well as it catering division.

Now that the folks at Stone Soup Cottage are settled into their new space, the restaurant's popular Cooking At The Cottage classes are resuming. The first will be held Monday, Nov. 18, and feature Chef CARL MCCONNELL demonstrating and preparing a variety of dishes and wine pairings from this month’s menu. Tickets are $65 per person and reservations can be made by calling 636-244-2233.

The Stella Artois Chef Battle Royale Champions Showcase will take place later this month, featuring three past champions of The Taste of St. Louis working with each other in a beer-based culinary demo: VITO RACANELLI, JACK MACMURRAY and WES JOHNSON. The chefs’ dishes will be paired with various beers from Anheuser-Busch; and each chef will work alongside the A-B brewmaster to explain the history of each beer, the brewing process and how the pairings work. The event will take place at the Hollywood Casino Ballroom Nov. 15 to 17. Tickets are available at hollywoodcasinostlouis.tix.com.

Just in time for the holidays comes Clink!, a new online service that lets customers send the gift of fine libations with just the click of a mouse. Customers can choose from fine wine and whisky to craft brews and bubbly, as well as convenient happy-hour-ready cocktail. The CLINK! website also features a variety of content from sommeliers, mixologists, cicerones, and other hospitality and home entertaining experts, including resident sommelier ANGELA ORTMANN and yours truly, MATT SORRELL. Check it out at letsclink.com.

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