This Week's Dish: Wine School Now In Session, Winslow's Home Has New Event Space

By Molly Rippinger
In Food

Wine lovers can soon learn the ins and outs of viniculture at the Mid-American School of Wine here in St. Louis. From self-declared “wine-os” to aspiring sommeliers, the School of Wine offers classes for both the enthusiast and professional. March 2 kicks off the PreSomm spring set of classes, which act as a preparatory course for those interested in higher education certifications. Those looking to teach about wine should consider becoming a Certified Specialist of Wine through the Wine & Spirit Education Trust beginning this May. Professionals may also be interested in the Certified Specialist of Wine preparatory course beginning in June, while a schedule for more informal, one-day courses geared toward wine enthusiasts will soon be released. Contact the Mid-American School of Wine through email for more information.

Image courtesy of Sub Zero Vodka Bar

Image courtesy of Sub Zero Vodka Bar

The Gamlin Brothers added yet another feather to their cap last week when Sub Zero Vodka Bar made USA Today’s list of 10 Best Vodka Bars In America. With the largest vodka collection in the country, guests at Sub Zero can choose from over 500 varieties. This most recent accolade follows Sub Zero’s spot on the Top 100 Dining Hot Spots In The U.S., which was awarded by OpenTable last August. 308 N. Euclid Ave., Central West End, 314.367.1200.

Winslow’s Home just got a little bigger with a new basement space for events and special occasions, called The Cellar, that officially opened this Valentine’s Day. With seating for just under 40 people, the new space can be reserved for a wide variety of events, including cooking classes, business meetings and private functions. 7213 Delamar Blvd., University City, 314.725.7559.

Competition was fierce at this year’s Lumiere Place Cajun Cook-off, where The Libertine’s Josh Galliano cooked his way to the title with a Louisiana-inspired rabbit dish. A foie gras spoonbread puree was the base for Galliano’s rabbit loin with boudin sausage. John Perkins from Juniper clinched second place by combining land and sea with a chicken skin-wrapped shrimp andouille sausage with rice grits. A crawfish stuffed frog leg was enough for Jack MacMurray from Joe Buck’s to get third at the highly competitive event.

Even though parts of St. Louis were under a slippery layer of ice this weekend, hope for warmer weather still exists with the announcement of a monthly food truck rally in Downtown set to begin this May. As reported by The Riverfront Times, St. Louis Food Truck Association president John Lutgen has spearheaded the project in order to broaden the market for local food truck vendors. Current plans are to set up on Thursday nights once a month at Soldier’s Memorial. 1315 Chestnut St., Downtown. 

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