FROM THE PUBLISHER
Blood & Sand is
PS
FEAST EVENTS
a members’ only restaurant, a unique concept that necessitates a focus on innovation. Turn to p. 44 to discover the chef behind Blood & Sand’s everevolving cuisine.
L’Ecole Academy Class Sat., Sept. 1, 10am to 1pm
$75 per person, lecoleacademy.com or 314.264.1999
Need fresh ideas for a party? The Party Dips and Appetizers class will ensure your next get together is a hit.
Forks & Corks
Sat., Sept. 1, 11am to 10pm; Chesterfield Amphitheater
This free event features delicious cuisine from the finest area restaurants, a selection of Missouri wines, regional craft beers, an artists’ village and live music all day long.
St. Charles Restaurant Week Mon., Sept. 10 to Sun., Sept. 16 stcharlesrestaurantweek.com
During the inaugural St. Charles Restaurant Week, restaurants will offer a three-course meal for $25.
Feast Your Eyes
Sat., Sept. 1, 12:30pm; Contemporary Art Museum St. Louis
Enjoy a tasting prepared in response to the exhibitions and paired with local wine and cocktails.
Trailnet’s Row by Row Farm Ramble Sun., Sept. 9, registration at 8am; Local Harvest Grocery $5 general admission; $3 kids 10 and under
Cyclists visit four farms to learn how urban farming is taking hold in St. Louis. Bring a bag for all your purchases.
Wine Tasting
Thu., Sept. 20, 6 to 7pm; Water Street RSVP to rsvp@stlwinegirl.com
Join columnist Angela Ortmann for a food and wine tasting at Water Street.
Art of Food
Sat., Sept. 22, 6 to 10pm; Koken Art Factory Tickets begin at $30, kelly@slowfoodstl.org
Art of Food serves up delectable hors d’oeuvres using as many fresh, local ingredients as possible, all prepared in the Slow Food tradition by St. Louis’ favorite “slow” chefs.
Schnucks Cooks Cooking Class Wed., Sept. 26, 6pm; Schnucks Cooks Cooking School $45, schnuckscooks.com or 314.909.1704
Make the stuffed squash blossoms on p. 42.
an experience that reminded me what I love most about food: diversity. The journey
Feast Book Club Meet-Up
took our group from Turkey to Greece, Croatia and Italy, each stop offering a completely
RSVP to editor@feastSTL.com
fried sardines with onions, raisins and polenta in Venice. To borrow a wine term, culture creates a region’s terroir. The experience of “place” is what our increased collective interest in “local” seeks to express. While chains and highways may create a sense of comfort in their predictability, people aren’t coming to St. Louis to dine at an Applebee’s. Locals and visitors alike want to taste what distinguishes our region
Join us to discuss Yes, Chef: A Memoir by Marcus Samuelsson while enjoying complimentary hors d’oeuvres and drink specials. Purchase the book from Left Bank Books and receive 20 percent off.
Green Homes & Great Health Festival Sat., Sept. 29, 9am to 4pm; Missouri Botanical Garden
Celebrate sustainable living and explore ways to maintain a healthy you and a healthy planet at this annual event.
from any other, and when restaurants, bars and shops source locally, that sense of terroir
Conservation Celebration
is what they offer their customers.
$200, magnificentmissouri.org
Eating and drinking “local” may seem trendy to some, but focusing on what makes St. Louis taste, sound and look like St. Louis enriches our own sense of place and solidifies what it means to be at home in the Gateway City.
Sun., Sept. 30, 3 to 7pm; Bowood Farms
Enjoy heritage breed pork and local produce in appreciation of Missouri’s farms, forests and the organizations that work to conserve them.
Greater St. Louis Restaurant Week Fri., Oct. 12, to Sun., Oct. 21 restaurantweekstl.com
This event offers a variety of dishes from top chefs, and diners can visit old favorites and try the new restaurants that have opened recently in the Greater St. Louis area.
Until next time,
feedback?
catherine@feaststl.com
Catherine Neville 12
feastSTL.com
SEPTEMBER 2012
Jonathan Gayman
distinct flavor. Mezze in Istanbul, candied kumquats in Corfu, cherry brandy in Split and
Thu., Sept. 27, 6pm; Salt
PHOTOGRAPHy by
I just returned from hosting a two-week culinary cruise,