This Week's Dish: 'S.L.O.B.S.' Barbecue Competition Benefitting Area Charities, Juniper And Four Roses Bourbon Team Up For An Underground Dinner

 In Food

Do your part to help out two deserving local charities all while feasting on some of the best barbecue in the area cooked up during the St. Louis Occasional Barbeque Society’s (aka “S.L.O.B.S.”) Whole Hog Competition on Saturday, June 21. The smokers and grills will be fired up at Doc’s Harley-Davidson located at 930 S. Kirkwood Road, where beginning at noon guests can swap a charitable donation benefiting Life for Life Gym and Children’s Miracle Network for a plate of barbecue. Beer and other beverages will be available for purchase along with hot dogs, brats and pulled pork sliders. Guests can also enjoy live music by 2 Hoosiers and A Hatchet from 1pm to 5pm.

pig in sunglasses

Image courtesy of S.L.O.B.S.

Be sure to save your seat for a bourbon-inspired, underground dinner hosted by Juniper and Four Roses on Saturday, June 28. Done in the same fashion as the underground restaurants of John Perkin’s now catering company Entre, the location of the dinner will be kept secret until the day of the event when guests will be whisked to and from the space via party bus. At the dinner, guests can mingle with master distiller of Four Roses Bourbon, Jim Rutledge, who will give the inside scoop on what makes their product so sought-after and unique. Juniper will also unveil their own handpicked single barrel of Four Roses, complete with the restaurant’s logo emblazoned on the side. Tickets are available for purchase.

Josh Roland is taking the reins as the new executive chef at Mike Shannon’s Steaks & Seafood beginning this week. The switch in leadership follows the announcement that former executive chef, Nick Zotos, had accepted a position at Saint Louis University. Roland previously worked as head chef at the now-shuttered Salt, but will bring his talents to the Mike Shannon family of restaurants, including Mike Shannon’s Grill in Edwardsville and Lambert-St. Louis International Airport.

Andrew Jennrich, the former chef de cuisine of Farmhaus, has taken his meat processing skills from South City to the soon-to-open butcher shop by Truffles, called Meat Market Butchery. Jennrich can be found behind the counter at 9202 Clayton Road breaking down primal cuts of meat and crafting various kinds of charcuterie. Butchery is slated to officially open by Labor Day and will offer an artisanal selection of food and wine along with the full butcher services.

A change in guard has also occurred at Balaban’s Wine Cellar & Tapas Bar in Chesterfield where Hollie Hollensbe has been named the new event manager. Hollensbe is a graduate of Le Cordon Bleu College of Culinary Arts in St. Louis and began her time at Balaban’s back in 2012 as a sous chef. Now, Hollensbe will spearhead all catering and private events at Balaban’s.

Speaking of Balaban’s, the restaurant is hosting a wine dinner on Sunday, June 22 focusing on the red varietals of Miner Winery. The five-course menu will capture the flavors of the season while complementing the complex nuances of each wine. Enjoy dishes like wild Alaskan king salmon with a fig and shallot confit served on a bed of crispy spinach, or prime beef tenderloin topped with fresh morels and a demi-glace reduction. Wines will range from the 2012 Miner Sauvignon Blanc and Chardonnay to the 2010 Merlot “Stagecoach Vineyards,” the Oakville Cabernet Sauvignon and the 2012 Viogner “Simpson Vineyard.” Reservations are required and are $95 per person. 1772 Clarkson Road, Chesterfield, 636.449.6700. 

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