This Week's Dish: Whiskeys Are Wild At Sanctuaria, Thanksgiving BBQ From Capitalist Pig

 In Food
Image courtesy of Sanctuaria.

Image courtesy of Sanctuaria.

Thursday, Nov. 14:’s Patrick Garrett will be at Sanctuaria next week to present Whiskeys Are Wild!, an evening of bourbon education and appreciation. For the $50 ticket price, you’ll enjoy Garrett’s expertise in addition to tastings, punch bowls and cocktails made with Buffalo Trace and Heaven Hill whiskeys paired with hors d’oeuvres by executive chef Will Pelly. Bourbon selections include Elijah Craig 4th Barrel, Evan Williams Single Barrel, Bernheim, Rittenhouse, Trybox Corn, Larceny, Henry McKenna 10-year Bonded, Eagle Rare 10-year Single Barrel, Colonel E.H. Taylor Bonded Rye, Blantons, Sazerac Rye, W.L. Weller 12-year and Buffalo Trace White Dog. Hors d’oeuvres will include bourbon-infused smoked cheddar, bourbon-butterscotch steak bites, bourbon-vanilla fried chicken, bourbon-vegetable won ton, bourbon-candied nuts, bourbon-pineapple top-side-down cake, bourbon-caramel corn, flapjacks with bourbon syrup, bourbon-glazed chicken wings, beer cheese soup, bourbon-onion dip, salmon puffs and fried grits.
4198 Manchester Ave., The Grove, 314.535.9700

Monday, Nov. 18: You’ve got two weeks to get in your order for a fully catered Thanksgiving dinner from Capitalist Pig BBQ before the Nov. 18 deadline. Chef Ron Buchele brings his penchant for locally sourced, locally smoked and simmered barbecue delights to your holiday table this year by taking orders large and small that can be picked up from the restaurant the day before or the day of the big event. Simply download the order form from its Facebook page and choose from a 17- or 25-pound smoked Amish-raised turkey, whole, sliced or pulled smoked ham and a variety of tasty sides such as maple-bourbon mashed sweet potatoes, white cheddar mashed potatoes, cornbread dressing, turkey gravy, roasted cranberry sauce and more.
2727 S. 12th St., Soulard, 314.772.1180

Saturday, Nov. 16: There are just 12 days left to help fund the newest brewery on the STL beer scene. Main & Mill Brewery, planned for an 1890s brick building on Main Street in Festus, is the brainchild of Denny Foster—who has brewed at Crown Valley for the past three years—and his father Barry. The brewery-to-be is trying to raise $40,000 by Nov. 16 to fund the renovation of the rundown building into a fully functioning brewery with a full-service restaurant. The Fosters hope to open the brewery’s doors in May. You can follow their process on the Main & Mill Facebook page.
240 E. Main St., Festus, 314.603.0924, 

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