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This summer, think of your backyard as the next decorating frontier. Use designer-quality furniture, rugs, lighting and charming decorative accents for stunning results.
Community Table: The Community Table in the Gaja Wine Room at Cielo.
Chill Cool Frozen Yogurt in Clayton will be celebrating its third anniversary on Friday, April 19. At 3:30 p.m. that day, Fredbird will make an appearance to hand out limited-edition Chill batting-helmet bowls with frozen yogurt purchases. The store also will present its third annual donation to Friends of Kids With Cancer during the celebration. By the way, Chill has some new spring flavors on the menu: Root Beer Float, Mango Sorbet and Pina Colada.
Next stop, Clayton! STL Culinary Tours has added Clayton to its growing list of neighborhood-centric foodie excursions. On Saturday, March 9, the company will conduct a tour of some of Clayton's finest eateries. The tour will start at Bar Les Freres and will traverse the neighborhood, stopping at Extra Virgin, Oceano Bistro, Little Country Gentlemen and end up at I Fratellini. For more info and to purchase tickets, go online at StlCulinaryTours.com.
Whether it’s a romantic date, business meeting or wedding rehearsal dinner, Cielo offers a high-end dining experience amid stunning panoramic views of the Arch and downtown St. Louis.
Cielo’s best-selling entrée: seared ahi tuna
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.
Looking to please your palate with something new on the menu? We asked sommeliers and wine directors from local restaurants to suggest wines to pair with their new and signature offerings for fall.
Cielo sommelier Peter Beem with a 2005 Argiano Solengo with Pappardelle Pasta and Barbera-Braised Pork Shank
Chefs: Qui Tran with Mai Lee, Kristopher Janick with Franco, Fabrizio Schenardi with Cielo and The Four Seasons, Aaron Teitelbaum with Herbie�s Vintage �72
Who doesn’t love ice cream? With all of the flavors and textures available, there’s a variety of this frozen dairy goodness to please every palate. Here are some decadent delights available around town that make fine use of ice cream.
Spaghetti & Tomato Sauce Gelato: Cielo Ice cream�s Italian cousin, gelato, is used in a multitude of desserts at Cielo, but it certainly takes center stage in this over-the-top presentation. Executive chef Fabrizio Schenardi uses house-made vanilla gelato for the �pasta,� while raspberry serves as a stand-in for the �tomato sauce.� Bellisima!
SAM FOX, the former U.S. ambassador to Belgium, is the recipient of one of that country’s highest honorific decorations, the Grand Cross of the Order of the Crown. The award was presented during a Washington reception in Fox’s honor by Belgian Ambassador Jan Matthysen. The Grand Cross was bestowed at the behest of KING ALBERT II in recognition of Fox’s meritorious service to the Belgian state when he was posted in Brussels from 2007 to 2009.
Sure, anyone can say they provide ‘service with a smile,’ but at the Four Seasons— St. Louis’ only five-star hotel—that smile means a whole lot more. It’s no surprise that the property came out on top of U.S. News and World Report’s latest hotel rankings locally: Service ranks supreme here, from the cheerful doormen and the efficient front staff to the attentive spa personnel and the engaging folks at Cielo restaurant and bar.
St. Louis has an abundance of culinary destinations that offer al fresco seating options in addition to their fine food and drink. Here’s a list of some of our favorite fresh-air dining spots.
With spring in full effect, many local watering holes are featuring the flavors of the season on their drink menus. Here are some particularly refreshing springtime libations we sampled in our travels around town.
The Blueberry Ginn Fizz at Cielo
During one weekend, a beautiful wedding is held on the eighth floor terrace of the Four Seasons Hotel St. Louis, overlooking the Gateway Arch. A couple days later, the area is transformed for an evening of wine and cheese pairings as part of a company retreat. With a variety of spaces and options for a multitude of events, the hotel aims to accommodate every client who steps through the downtown hotel’s doors. “We run the full gamut: from weddings to social gatherings to corporate events,” says director of catering Marianne Moore. “Clients have the freedom to customize their event however they’d like.”
Next weekend’s Contemporary Art Museum St. Louis (CAM) gala will honor the legacy of former director PAUL HA, whose leadership oversaw the construction and opening of CAM’s new facility in Grand Center. Ha also is credited for positioning the museum as a national and international leader in the field of contemporary art. Ha resigned late last year to become the new director of Massachusetts Institute for Technology (MIT) List Center for the Visual Arts. Proceeds from the Feb. 4 gala benefit CAM’s exhibition and education programs.
◆ Congrats to local landmark Tony’s. The eatery has been awarded the 2012 Forbes Four-Star Award. It’s the only four-star restaurant in St. Louis, and only one of two in the state, the other being The American Restaurant in Kansas City.
◆The latest Saint Louis Bread Co. bakery/cafe officially opened on Wednesday, Nov. 2, at 10336 Clayton Road, adjacent to Plaza Frontenac. The new location features Bread Co.’s fresh artisan breads and quality ingredients, as well as the company’s take-out concept, Saint Louis Bread Co. Catering.
The 1950s-inspired costumes for SHAKESPEARE FESTIVAL ST. LOUIS’ upcoming production of The Taming of the Shrew were unveiled during last week’s spring fashion luncheon at The Zodiac at Neiman Marcus. Executive director RICK DILDINE held court, joined by costume director ALISON SIPLE and director SEAN GRANEY, who offered behind-the-scenes details about the production, set for May 25 through June 19 in Shakespeare Glen at Forest Park.
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