Photography by Greg Rannells
When Jeffrey and Sara Bernstein planned their house, they intentionally made it both family- and entertaining-friendly. Built by Mr. Bernstein’s own company, Jeffrey Homes LLC, the home’s kitchen is large and open, the island approximately the size of a four-square court, the hearth room nearby boasting both fireplace and flat-screen TV.
On many mornings, before heading down the street to Spoede School, 10-year-old Tyler, his 8-year-old brother, Zachary, and their best buddies play shinny hockey (on their knees with downsized hockey sticks) on the kitchen floor. At other times, the boys’ 6-year-old sister, Caroline, whips out her gymnastics mat and practices flips and handstands.
But on this blustery Saturday evening in January, the athletic paraphernalia is stashed in the garage, the offspring are off to their aunt’s house down the street and the Bernsteins are entertaining three couples for dinner.
“We love to have our friends over,” says Mr. Bernstein. They do it all the time. Every month, the Bernsteins gather with six other couples for dinner. Every other month, they make it an event—like the masquerade Halloween party or the time they threw a mock wedding, complete with bride, groom, officiant and wedding party.
This particular Saturday, the group (a different coterie from the monthly diners) included the best man at the Bernsteins’ wedding and one of the bridesmaids, who also ranks as Mrs. Bernstein’s oldest friend.
While they sipped fine—and exclusive—vintages supplied by Andy Korbesmeyer of PRP Wine International, Kevin Willmann, chef and co-owner of the highly acclaimed Erato on Main in Edwardsville, worked his magic at the stove.
Details
Hosts
Jeffrey and Sara Bernstein
Location
The Bernsteins’ house in Creve Coeur
Guests
Todd and Julie Baur, Steve and Sally Gelfman, Scott and Jill Mannis
Chef
Kevin Willmann, Erato on Main
Sommelier
Andy Korbesmeyer, PRP Wine International
Florist
Jeana B. Reisinger, Living Art
Stylist
Nicole Benoist Edgerton
Menu
Amuse-Bouche
Lobster martini
Truffle stuffed olives
Smoked trout dip with trout caviar
Course One
Seared diver scallops, truffle whipped cream, ancho chili oil and prosciutto “dust” (picked by St. Louis Magazine as one of the 30 Best Dishes in St. Louis, February 2009)
Course Two
Bluefin tuna, Oregon black truffle tartare, roasted black mushrooms and truffle mustard sauce
Intermezzo
Orange “Dreamsicle” sorbet
Course Three
Slow-roasted Gulf red grouper, red wine/ham hock sauce, Brussels sprouts and
cracklin’ spoon bread
Course Four
Seared, dry-aged, local rib-eye; roasted fingerling potatoes; glazed baby carrots and red-pepper ketchup
Course Five
Pineapple upside-down cake, rum crème anglaise and pineapple with white raisin chutney
“At a dinner party one should eat wisely but not too well, and talk well but not too wisely.” —W. Somerset Maugham
Recipes
Courtesy of Erato on Main chef Kevin Willmann
Seared Scallops With Truffle Whipped Cream and Prosciutto Dust
Serves 4
12 sea scallops (10–20 per pound size)
Salt and pepper
1 ounce butter
1 cup heavy whipping cream
1/2 tablespoon truffle salt
5–6 thin slices of prosciutto
Preheat oven to 425 degrees.
For the whipped cream:
Steep truffle salt in heavy cream for 15 minutes at room temperature. Taste for seasoning and adjust. Whip in mixer until firm peaks form.
For the prosciutto dust:
Place prosciutto slices in 375-degree oven. Roast for
5 to 10 minutes. Cool to room temperature and grind in coffee grinder.
For the scallops:
Heat dry, clean pan over high heat until a water drop dances on its surface. Season scallops on one side with sea salt and fresh cracked pepper. Sear dry, seasoned side down for 30 seconds. Add butter to pan and place in oven for 3 to 4 minutes. Turn scallops and return to oven for
2 minutes more.
To serve:
Place scallops on plate in a triangle. Place dollop of whipped cream shaped like a football (known as a “quenelle”) in center. Sprinkle with prosciutto dust and serve.
Bluefin Tuna Tartare With Black Trumpet Mushrooms and Truffle Mustard Sauce
Serves 4 as a small plate
1/4 cup yellow mustard
Shaved Oregon white truffles (available at trufflezone.com)
2 tablespoons cider vinegar
1/4 cup truffle oil
1/4 pound black trumpet mushrooms
Sea salt and fresh cracked white pepper
1/2 pound bluefin tuna sliced, then diced into 1/4-inch cubes
1/2 teaspoon Meyer lemon zest
1 tablespoon Meyer lemon juice
1 ounce truffle oil
Oregon black truffles (available at trufflezone.com)
Preheat oven to 400 degrees.
For the truffle mustard sauce:
Place mustard, shaved Oregon white truffles and cider vinegar in blender, and purée until smooth. While blender is running, slowly add thin stream of truffle oil to maintain emulsion.
For the roasted black trumpet mushrooms:
Lightly coat clean mushrooms with salt, pepper and olive oil. Roast in oven for 5 minutes.
For the tartare:
Mix all ingredients together in chilled mixing bowl, all the time tasting and adjusting salt, pepper, zest, juice and oil.
To serve:
Place roasted mushrooms in center of plate, then top with tartare. Spoon truffle mustard sauce around.
Orange “Dreamsicle” Sorbet
Makes 4 1/2 cups
1 1/2 cups crème fraîche
1 1/2 cups orange juice
1 1/2 cups simple syrup
To make the sorbet:
Combine crème fraîche, orange juice and simple syrup. Freeze in ice-cream maker according to the machine’s instructions.
Simple syrup:
Combine equal parts sugar and water in small saucepan. Bring mixture to boil. Simmer until sugar is dissolved, approximately 3 minutes. Remove from heat and let cool completely.
