For those just not up to the chore of making a Turkey Day feast for the whole fam, Cielo Restaurant in the Four Seasons downtown has the answer: Chef FABRIZIO SCHENARDI and his crew are whipping up Thanksgiving dinner to-go. The dinners include delectable items like roasted Brussels sprouts, roasted sweet potato puree and a take on a holiday favorites, green bean casserole, as well as a whole roasted free-range turkey (brined for a full 48 hours before baking), and a choice of two pies from pastry chef PETER WHITLEY. The cost per dinner is $295 (excluding tax) and it feeds 10. Orders have to be received by Monday, Nov. 19, and can be made by calling 881-2105.

Kudos to chef CASEY SHILLER, executive pastry chef at Jilly's Cupcake Bar & Cafe and coordinator of the baking and pastry program at St. Louis Community College at Forest Park. He was recently named Chef of The Year by the American Culinary Federation's Chefs de Cuisine Association of St. Louis.

Congrats to the folks at The Sweet Divine. They competed for the second time on Food Network's Cupcake Wars Nov. 4. Though they were vanquished this time around, they proudly represented the Lou and put forth a fine effort. Well done!

The Presentation Room at L'Ecole Culinaire is featuring some fall feast specials for lunch and dinner, presented by the school's student chefs, through Tuesday, Nov. 27. The lunch menu includes delicacies such as roasted pork panini and a crispy fried chicken club sandwich, while the dinner offerings include a grilled flat-iron steak, ricotta cheese tortellini primavera and cioppino. Call 587-2433 for reservations, and get more info online at

There will be a new brew out this month from Schlafly. The 21st Anniversary Single Malt Scottish Ale is brewed with a special malt from Scotland and aged in Scotch whisky barrels from Glen Garioch Distillery in Aberdeenshire. Also new on the hops front, local craft brewer O'Fallon Brewery and artisanal coffee roaster Stringbean Coffee have teamed up to create a new winter seasonal beer, Cocoa Latte, using cocoa from Bissinger's. The brew will be available on draft around town only through December.

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