Close to the Heart: Sue and Scott Mellanby Pull Out Their China for an Event in Honor of Autism Speaks

“This is not a typical party for us,” says Sue Mellanby, seated in her Town & Country home. Pink lipstick on, she sits across from her husband, Scott, the two of them adorned in their best.

By the looks of it, the house is set for an evening of elegance.

“She’s right,” Mr. Mellanby adds. “We’re usually pretty casual. It’s usually jeans and a T-shirt.”

Or perhaps jeans and a hockey jersey—Mr. Mellanby is an assistant coach for the St. Louis Blues. A former NHL athlete who played four seasons with the team, Mr. Mellanby settled in St. Louis with his family after hanging up his skates.

Tonight’s affair celebrates the St. Louisans who have become like family to the Mellanbys. “Good friends and hopefully a few good bottles of wine and good conversation,” says Mr. Mellanby.

The Mellanbys bid on the party at St. Louis Magazine’s 2010 Fever Fall Fashion Show, which benefited Autism Speaks. It is a charity close to their hearts, as their son has been diagnosed with autism.

“It’s just a good cause,” Mrs. Mellanby says. “People are going to have fun. Who doesn’t like to come and hang out with friends and get waited on?”

As the guests arrive, a phantom brings to life rock classics through the mysteriously moving keys of the Mellanbys’ player piano.

The friends mingle and toast with the night’s signature cocktail, a mixture of champagne and cranberry juice garnished with lime, as hors d’oeuvres are passed. Guests enjoy appetizers—fig compote with goat cheese and Black Forest ham on flatbread, potato pancakes topped with caviar, and deviled quail eggs—as the home fills with the aromas of chef Todd Lough’s creations.

Mr. Lough, the chef de cuisine at Butler’s Pantry, didn’t have to look far for inspiration. Local pecans, Missouri black walnuts, and fall-ripened pears highlight the homegrown menu. “The weather is everything for local produce,” he says, adding a final dish to the evening’s bread course—stained-glass potatoes with homegrown dill—as the guests move into the dining room.

Place settings comprise bittersweet and alstroemeria flowers floating in tiny glasses with the name of each guest painted in gold. Lilies, sunflowers, and cream-colored roses glow at the table’s center as guests remain standing at their seats.

“You can sit down!” Mrs. Mellanby exclaims as she enters.

“We’ll wait until the queen sits—you’re the hostess!” a guest laughs.

Mr. Lough’s feast begins with a “very savory, hot shrimp appetizer,” followed by a “lighter and refreshing” pear salad meant to cleanse the palate before the main entrée—a rich lamb course complemented by expertly sautéed morels.

As the meal is served, guests’ lively chatter is intermittently broken by the sound of Mr. Mellanby’s spoon on crystal. Each guest has a tiny placard beside his or her plate with questions meant to spark conversation. Every ting of Mr. Mellanby’s glass brings forth childhood dreams, favorite philanthropies, and memories of home.

The evening unfolds with each course paying homage to the warm accents and harvest fruits of fall. But to the Mellanbys, the party was a triumph from its conception.

“We’ve made a donation to a charity that is important to us,” Mrs. Mellanby says. “[The night] is already a success because we made the donation to Autism Speaks. That’s really what this is all about.”

The Details

The Hosts

Sue and Scott Mellanby

The Location

The Mellanbys’ home in Town & Country

The Chef

Todd Lough, chef de cuisine, Butler’s Pantry

The Sommelier

Todd Lewis, Trademark Wines

The Florist

Ken Miesner, Ken Miesner’s Flowers

The Guests

Tama and Mike Bystrom

Theresa and John Callahan

Lezlee Lucas

Jane and Davis Payne

Kim and George Tarlas

The Menu  

Appetizers

Deviled Quail Eggs, Potato Cake With Smoked Trout and Hackleback Caviar, and Black Forest Ham and Fig Compote Flatbread With 2010 Nicholson Jones Sauvignon Blanc

First Course

Bacon-Wrapped Grilled Shrimp With Sweet-Potato Purée, Fennel and Arugula, and Maple-Citrus Essence With Nicholson Jones Chardonnay  

Second Course

Port Wine–Poached Forelle Pear With Roquefort Cheese, Candied Pecans, and Mixed Young Lettuces in a Roasted-Shallot Vinaigrette

Roasted New Zealand Rack of Lamb With Zinfandel Demi-Glace, Butternut -Squash and Fingerling-Potato Hash, and Tiny Green Beans and Morels With 2007 Nicholson Jones Cellar Arts Napa Valley Cuvée  

Dessert

Apple Walnut Napoleon

The Recipes (Web Exclusive: Extra Recipes)

Deviled Quail Eggs

Serves 12.

6 quail eggs

1 tablespoon mayonnaise

1 teaspoon Coleman’s dry mustard

A pinch of sea salt

A pinch of cayenne pepper

Smoked paprika for garnish

Hard-boil quail eggs (about 6 minutes). Cut eggs in half and remove yolks. Sieve yolks through a tamis (drum sieve). Whip yolks with mayonnaise, dry mustard, sea salt, and cayenne pepper. Pipe mixture into whites, dust with paprika, and serve.

Potato Cake With Smoked Trout and Hackleback Caviar

Serves 12.

Potato Cake

2 russet potatoes

1 egg

1 tablespoon all-purpose flour

1 teaspoon fresh thyme, chopped

1 teaspoon fresh lemon juice

Sea salt and fresh cracked pepper to taste

2 tablespoons olive oil

Topping

1 ounce sour cream

3 ounces smoked trout, flaked

1/2 ounce hackleback caviar

1 tablespoon fresh chives, chopped

Peel and grate potatoes, and squeeze out moisture. Add egg, flour, thyme, lemon juice, salt, and pepper. Mix well. Heat a sauté pan, and add olive oil. Form potato mixture into silver dollar–size pancakes, and cook until golden brown on both sides. Remove from pan, and allow to cool slightly. Top pancake with sour cream, smoked trout, caviar, and chives and serve.

Black Forest Ham and Fig Compote Flatbread

Serves 12.

Fig Compote

6 dried figs

2 tablespoons dried cranberries

½ cup apple cider

Flatbread

4 ounces pizza dough

1 ½ ounces G&W Black Forest ham, shaved

2 ounces fig compote

2 ounces goat cheese

1 tablespoon fresh flat-leaf parsley, chopped

For the fig compote, lightly chop figs and cranberries and place in stainless-steel saucepot with apple cider over medium heat. Bring to simmer, and reduce heat to low. Cook until almost dry, remove, and cool.

For the flatbread, roll out dough lengthwise into a long oblong shape. Place on a sheet pan and cover with plastic wrap. Place in a warm area (around 80 degrees) and let proof for one hour. Unwrap and place in a 325-degree convection oven for 6 minutes. Remove from oven and let cool. Spread fig compote on dough. Distribute ham on top. Place goat cheese on top. Reheat convection oven to 425 and place flatbread in oven for 6 or 7 minutes. Remove from oven and garnish with parsley. Cut into small triangles and serve.

Bacon-Wrapped Grilled Shrimp With Sweet-Potato Purée, Fennel and Arugula, and Maple-Citrus Essence

Serves four.

8 jumbo shrimp

¼ cup tandoori marinade (see recipe)

8 strips rendered bacon

2 cups sweet-potato purée (see recipe)

1 cup shaved fennel

2 cups arugula

1 ounce 100 percent pure maple syrup

½ ounce fresh lime juice

¼ teaspoon lime zest

2 tablespoons extra-virgin olive oil

4 stained-glass potatoes (see recipe)

Salt and pepper to taste

Marinate shrimp with tandoori marinade in the refrigerator for 4 hours. Place bacon on a sheet pan and place in 325-degree oven for 6 minutes to render. Remove and cool. Prepare sweet-potato purée as recipe states. Wrap rendered bacon around marinated shrimp and place on sheet pan. Place shrimp in 350-degree oven for about eight minutes, then remove. Prepare stained-glass potatoes as recipe states. In a separate bowl, toss fennel and arugula with lime juice, zest, and extra-virgin olive oil.

Place 2 ounces of sweet-potato purée on each plate. Add a portion of arugula mixture and season with fresh cracked pepper and sea salt. Top with two jumbo shrimp. Garnish plate with a drizzle of maple syrup and a stained-glass potato. Serve.

Tandoori Marinade

1 tablespoon tandoori masala spices

1 tablespoon lemon juice, fresh squeezed

1 teaspoon garlic, chopped

3 ounces low-sodium soy sauce

1 tablespoon sugar

Combine all ingredients.

Sweet-Potato Purée

2 sweet potatoes

2 ounces butter

Sea salt and ground white pepper

Peel and cut sweet potatoes into large cubes. Place in pot of cold water and bring to a simmer. Cook until potatoes are tender. Drain water and place potatoes on a sheet pan. Place in a 250-degree oven for 20 minutes. Place potatoes in food processor and purée. Add salt and pepper to taste. Keep warm.

Stained-Glass Potatoes

8 paper-thin slices russet potato

4 sprigs fresh dill

1 teaspoon olive oil

A pinch of sea salt

2 sheets parchment paper

Place parchment paper on a sheet pan. Lightly brush paper with olive oil. Place four potato slices 2 inches apart on paper. Place dill sprig in the center of each slice of potato. Place each of the other four slices of potato directly and exactly square on the bottom slice of potato. Brush second piece of parchment paper with olive oil. Place directly onto potato slices. Place a second sheet pan on top of the parchment. Bake in 325-degree oven for approximately 15 minutes or until potatoes are crisp and golden brown. Remove from oven and season with salt.

Roasted New Zealand Rack of Lamb With Zinfandel Demi-Glace, Butternut-Squash and Fingerling-Potato Hash, and Tiny Green Beans and Morels

Serves four.

2 eight-bone racks of New Zealand lamb

3 ounces herb marinade (see below)

8 ounces French green beans

3 ounces lamb scraps

¼ cup carrots, sliced

¼ cup yellow onion, sliced

4 ounces zinfandel wine

1 quart veal stock

4 ounces fingerling potatoes, sliced

4 ounces butternut squash, diced

1 ounce olive oil

1 tablespoon flat-leaf parsley, chopped

4 ounces fresh morel mushrooms, sliced

1 tablespoon shallots, finely diced

1 teaspoon garlic, chopped

2 ounces butter

Sea salt

Fresh cracked pepper

Herb Marinade

2 tablespoons fresh thyme, chopped

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh garlic, chopped

2 ounces olive oil

Combine all marinade ingredients. Brush lamb generously with marinade. Cover and place in refrigerator overnight.

Blanch beans in rolling boiling salted water for 1½  minutes. Remove and place in ice water for 30 seconds, then drain and set aside. Roast lamb scraps until browned well, add carrots and onions, and caramelize. Deglaze pan with zinfandel. Reduce. Add veal stock and bring to simmer. Skin fat off top of stock as it reduces; reduce to 1½ cups. Strain and set aside. Sauté butternut squash and fingerling potatoes in olive oil, sea salt, and fresh cracked pepper until tender. Garnish with parsley. Sauté beans and morels in butter with shallots, garlic, sea salt, and fresh cracked pepper.

Remove excess oil from lamb racks and season with sea salt and fresh cracked pepper. Place lamb in 400-degree oven for about 20 minutes. Remove lamb from oven and let rest 5 minutes. Place vegetables on plates. Cut each lamb rack in half so there are two chops for each plate. Place lamb on plate. Pour approximately 1 ounce of lamb sauce on each plate. Serve.

Apple Walnut Napoleon

Serves five.

5 large Granny Smith apples, prepared (see recipe)

15 phyllo crisps (see recipe)

Grand Marnier pastry cream mousseline (see recipe)

8 ounces candied walnuts (see recipe)

Powdered sugar

To assemble dessert, place one phyllo crisp on the plate. Pipe or spoon about 1/4 cup of the mousseline on top of the crisp. Place 5 or 6 prepared apple slices on top of the mousseline. Repeat another layer and top with a phyllo crisp. Garnish plate with candied walnuts and dust with powdered sugar.

Prepared Apples

5 large Granny Smith apples

1 cup water

1 lemon, squeezed

2 ounces butter

2 ounces brown sugar

¼ teaspoon cinnamon

A pinch of salt

Peel and core apples and place in lemon water to prevent browning. Slice each apple into about 1/8-inch-thick pieces. Melt butter in a medium-size nonstick skillet over medium to low heat and add brown sugar, cinnamon, and salt. Stir together and let the sugar melt and become smooth. Add apple slices to the skillet and let them cook down for 5 to 10 minutes. Remove apples from skillet and let cool.

Phyllo Crisps

2 ounces butter, melted

4 ounces powdered sugar

4 12- by 17-inch sheets phyllo dough

Parchment paper

Line 11- by 17-inch half-sheet pan with parchment paper and brush with melted butter. Dust with powdered sugar and place one sheet of phyllo dough on the pan. Brush the phyllo sheet with butter and dust with powdered sugar. Place a second sheet on top of the first sheet, brush with butter, and dust with powdered sugar. Continue until the stack is four layers high. Using a pastry wheel or paring knife, cut the stack into four columns and four rows, creating 16 small rectangular stacks of phyllo dough. Cover the phyllo stacks with parchment paper and another sheet pan. Bake at 325 degrees until brown, about 15 minutes. Remove and cool.

Candied Walnuts

8 ounces walnut pieces

2 ounces simple syrup (see recipe)

¼ teaspoon sea salt

Mix walnuts, simple syrup, and salt in a small bowl. Spread nuts out in an even layer on a Silpat nonstick baking sheet. Bake at 350 degrees for 5 to 7 minutes until nuts are golden brown. Let cool and the sugar will harden.

Simple Syrup

16 ounces water

16 ounces sugar

Mix both ingredients in heavy saucepan. Wipe down sides of pan with a wet pastry brush to remove any sugar. Bring to a boil and remove from heat. Strain and cool. Makes 16 ounces.

Grand Marnier Pastry Cream Mousseline

12 ounces whole milk

4 ounces heavy cream

3 ¾ ounces granulated sugar

5 egg yolks

1 ¼ teaspoon cornstarch

4 ounces water

2 ounces Grand Marnier

6 ounces heavy cream

Boil the milk, cream, and 1½  ounces of the sugar in a large stainless-steel saucepan. Whisk the egg yolks and the remaining sugar in a mixing bowl. Mix water and cornstarch together in another bowl.

Add water and cornstarch mixture to the boiling milk mixture. Mix and boil 1 minute. Temper the egg-yolk mixture with ¼ of the boiling milk mixture. Add all of the egg mixture to the boiling milk mixture and cook, whisking vigorously until the cream boils and is well thickened. Remove the filling from heat and chill over an ice bath, add Grand Marnier, and mix well. Cover and refrigerate. Whip remaining cream to stiff peaks, then fold into the chilled pastry cream.