This Week's Dish: Cochon 555 Heritage BBQ Feast Pits 5 Local Chefs Against Each Other, Kevin Nashan Teaches Cooking for a Cause Class

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Kevin Nashan of Sidney Street Cafe and The Peacemaker Lobster & Crab Co. is teaching the Williams-Sonoma Cooking for a Cause class on Sept. 9 from 6-8pm. Guests will learn to prepare a tasty, healthy weeknight meal, with generous samples offered. Participants will receive a 10 percent discount on store purchases the day of the class. Tickets are $20 and all proceeds will benefit Share Our Strength, an organization working to end childhood hunger. 260 Frontenac Woods Ln., Frontenac, 314.567.9211

This Week's Dish: Heritage BBQ and national bourbon month

Courtesy of Cochon

The Tenderloin Room at the Chase Park Plaza is hosting the Elyse Wine Dinner with Elyse Winery on Wednesday, Sept. 10 at 6:30pm. The event features four courses and four wines, with special guest Michelle Duckett visiting from Napa. The courses include gazpacho paired with Elyse “C’est Si Bon” Rhone Blend, bacon-wrapped pork tenderloin paired with Elyse Tietjen Cabernet Sauvignon, Pepperloin with house steak sauce paired with Elyse Morisoli Zinfandel and blackberry crème brûlée paired with Elyse Rosé. Tickets are $80 per person, and reservations can be made by phone. 232 N. Kingshighway Blvd., Central West End, 314.361.0900

National barbecue tour Cochon 555 Heritage BBQ Feast pits five notable local chefs against each other in a friendly but fierce competition to put their love of globally influenced whole pig BBQ to the test. The local-food-focused barbecue competition promotes the consumption of heritage breed pigs raised by local family farms. The chefs competing in St. Louis this year are Gian Nicola Colucci of Cielo Restaurant & Bar, Jenny Cleveland and Eric Heath of Cleveland-Heath, Patrick Connolly of Basso, Josh Galliano of The Libertine and Lou Rook of Annie Gunns. Each chef will be given a 200-pound heritage breed pig to create six dishes for a crowd of pork-loving enthusiasts, and a panel of 20 judges will vote for St. Louis’ “BBQ King or Queen.”

New to the fest this year is “BBQ Traditions,” a series of pop-up pairings where chefs will serve one dish that best exemplifies a culinary tradition and BBQ culture from anywhere around the world. This year’s event will be held at the Four Seasons on Sunday, Sept. 14 from 4-8pm. Tickets start at $100.

STL Wine Girl Angela Ortmann and sommelier Matthew Dulle have launched Cork Dorks With Forks, a website celebrating food and drink in St. Louis and beyond. Cork Dorks With Forks will cover food, wine, beer, spirits, hospitality, entertaining, and service through a combination of blogs, web series, infographics and podcasts. “Whether we are helping to jumpstart your journey to epicureanism or to finely tune an already ardent understanding, we will cultivate your crop of knowledge of the culinary and libational world and give you the utensils to create your own menu of experience, one course at a time,” Ortmann says in a release. Although the site is based in St. Louis, it will often cover national and even international content.

Bishop’s Post has unveiled a new dinner menu to showcase chef Dave Rook’s classic comfort fare. Their popular half-pound griddle burger is now on the dinner menu, along with other items like the classic meatloaf with caramelized onions, voodoo shrimp linguini and short rib Shepherd’s Pie. The new menu also features smaller cuts of beef and the popular Sunday night fried chicken offered seven days a week. 16125 Chesterfield Parkway West, Chesterfield, 636.536.9404

Cielo bar and restaurant manager Cory Cuff is moving west to Houston, where he has taken a position as the operations manager at Four Seasons Hotel Houston. Sauce Magazine reports that Cuff’s new responsibilities will involve coordinating the hotel’s culinary and beverage services, like banquets, room service and poolside dining, and taking their bar program to the next level. Cuff has been with the team at the Four Seasons St. Louis since May 2011. 999 N. 2nd St., Downtown, 314.881.5800

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