This Week's Dish: Salt, Peaches, Books, Bartenders and Beer
Tonight is the second dinner in Kitchen Kulture’s three-part Preservation Dinner Series at The Fortune Teller Bar. This event, entitled Sal (Salt), features a four-course meal with cocktail pairings for $65 per person. The menu includes grilled octopus terrine, salt-crusted albacore, salt-cured hake and pan con chocolate with sea salt and olive oil for dessert. The bar opens at 6 pm, and the dinner begins at 7 pm Call 314.277.3881 for reservations. 2635 Cherokee St., Cherokee Business District, 314.277.3881.
It’s peach season, and Bixby’s is celebrating with a variety of peach-inspired dishes and peach-infused desserts. Executive sous chef Callaghan Carter has prepared the following peach-inspired menu, available through Aug. 31:
• Peach, tarragon, basil, goat cheese and radicchio salad with butterhead lettuce and peach-buttermilk dressing
• Almond and peach chicken salad
• Braised pork with peach barbecue sauce, pickled onions and green beans
• Beef tenderloin with chive and peach crème frâiche
• Peach bread pudding
• Peach crème brulee
Bixby’s at the Missouri History Museum, Lindell & DeBaliviere, Forest Park, 314.361.7313
Local photographer Jennifer Silverberg just released a book with author Hope Korenstein called “7×7 Cooking: The Art of Cooking in a Small Kitchen.” The book is a guide to making memorable meals no matter the size of your kitchen or breadth of your cooking arsenal. Chapters include Salads and Starters, Chicken and Meat, Fish and Seafood, Pasta, Vegetables and Sides, and Foolproof Desserts. Silverberg’s breathtaking photography illustrates Korenstein’s recipes and inspires readers to get cooking. The book can be purchased at Left Bank Books, Subterranean Books and major booksellers throughout the area.
Matt Seiter, beloved bartender at Sanctuaria, recently announced he’ll be leaving the local bartending scene to focus on his writing career and his first child, due in October. Seiter brought to Sanctuaria the Cocktail Club—a unique bar program built around spirits education and rewards for loyal members—as well as last year’s hit cocktail book, “Sanctuaria: The Dive Bar of Cocktail Bars.” His last day of service at the bar will be Sun., Aug. 11. Joe Duepner will take his place as Sanctuaria’s bar manager. Seiter told FEAST magazine that he and his fiance Brooksey Cardwell are talking about opening their own restaurant in the future. We’re all eagerly awaiting that day.
Congratulations to Kyle Mathis of Taste Bar for his win at the Bombay Sapphire/GQ Most Imaginative Bartender Competition on July 29. The event was held at Lumen Private Event Space, where Mathis’ Pattu Punch won him the right to compete in Las Vegas on Sept. 9-10 for the national title. Cheers!
While we’re talkin’ Taste, be sure to get your tickets to Left Bank Books and Sauce Magazine’s signing event with Edward Lee at Taste Bar on Tue., Aug. 13. Lee will be in St. Louis to discuss and sign his first cookbook, “Smoke & Pickles: Recipes and Stories from a New Southern Kitchen.” Lee is a Top Chef: Texas alum, three-time James Beard Award finalist for Best Chef: Southeast, and chef/owner of 610 Magnolia and Milkwood in Louisville. Tickets are $50 and include an evening with Edward Lee, a cocktail tasting provided by Jefferson’s Reserve featuring Edward Lee’s sweet tea bourbon recipe, delectable appetizers inspired by “Smoke & Pickles” and a personalized, autographed copy of the cookbook. Tickets are available at edwardlee.brownpapertickets.com. For more information, call 314.367.6731 or visit saucemagazine.com/celebritychefseries.
4584 Laclede Ave., Central West End, 314.361.1200.
O’Fallon Brewery, known for its 5-Day IPA, celebrated National IPA day on Aug. 1 with the release of 10-Day IPA. The craft brewery’s first Imperial IPA, this big, bold brew is made with two-row barley, caramel and honey malt, white wheat, and over three pounds of hops per barrel—a combo of Magnum, Centennial, Chinook, Cascade and Calypso. This hop-heavy beer has a sturdy malt backbone with hints of caramel and honey to balance the bitterness of the hops. The process of dry hopping—adding more hops after the beer is finished—adds a strong citrus-pine aroma that is the hallmark of American Imperial IPAs. Look for 10-Day IPA in grocery stores this fall, and be sure to stock up. It’s a limited run and will be replaced by December. While you’re shopping O’Fallon beer, look for their well-loved pumpkin beer to arrive in cans for the first time, hitting shelves in August.