• Sip Six Scotches Slowly. Try to say that after a special single-malts tasting and food pairing March 28! Scotch expert BILL MYERS will discuss Islay, Speyside and Highlands, the distillery centers in Scotland. Whisky enthusiasts, please know that he is bringing a 1991 Glenrothes, a Bowmore 12 year, Genmorangie Nectar D’Or and three other Scotch wonders. Bottles of each will be available for purchase at special prices. All proceeds from the $40 per person event will go to Seven Rivers Highland Society, a new nonprofit dedicated to conservation. Moxy Bistro chef ERIC BRENNER is preparing the light fare and hosting the event in his upstairs M Lounge. Call the Bistro to make a reservation.
• While runners still have months of training for the Komen St. Louis Race for the Cure on June 13, restaurateurs have only until April 1 to sign up to participate in Dine Out for the Cure®. Dine Out honorary chair ANGELA DEL PIETRO ZOOG, of Portabella Restaurant, hopes most of the expected 63,000 runners will eat out June 11, two nights before race day, at restaurants that have committed to donating a portion of the night’s proceeds to breast cancer research. The agreement form can be found at www.komenstlouis.org. A complete list of participating restaurants will be posted after April 1, but mark your calendar now!
• The recently released statistic that one in six Missourians is receiving federal food stamps has motivated many creative efforts to help the needy in St. Louis. During the month of March, the Hill landmark, Cunetto House of Pasta, will give an order of toasted ravioli to patrons who donate four or more non-perishable items. The groceries will go to Feed My People, a food bank in Lemay. The Ladue schools Character Education Program is midway through a canned food drive that ends March 20. The students at Conway, Old Bonhomme, Reed, Ladue Middle and Ladue Horton Watkins schools are sure they will meet the challenge to fill a yellow school bus with food. The bus will deliver the food to the Harvey Kornblum Jewish Food Pantry in Olivette.
• Two truly spicy bits were sent via email from MARK SANFILIPPO to share about Salume Beddu. The artisanal cured meats business is owned by Sanfilippo and partner BEN POREMBA. Mark reports the two are dedicated to making awesome pork products. Ben honed his culinary skills at Slow Food University in Bologna, Italy, where he learned the secrets of making coppas, soppressatas and salumi. Ben also has an impressive local history in kitchens that include those at Brennan’s, 609 and most recently Winslow’s Home. Salume Beddu products are sold in vacuum packs at local farmers markets, but Ben and Mark are thinking about catering Italian dinners, as well…yum!
• Should your travels take you to Washington D.C….check out 3-month-old Ristorante Posto in Logan Circle for modern Italian; it was packed on a very cold Monday night when I was there having divine fresh pasta. Then there’s 3-week-old Inox Restaurant in suburban McLean, Va., for Creative American cuisine that is precisely plated in an incredibly chic interior. During the first seating on a Saturday night, executive chef Jonathan Krinn asked Yours Truly to do a shout out to his Grandpa Gene and Grandma Sylvia, who live in…Ladue!!! Got menu-curiosity? Go to www.postodc.com and www.inoxrestaurant.com.
Where are you headed for spring break? I might have a restaurant to recommend. Write to me at firstname.lastname@example.org and tell me about your travel plans and dining adventures.