Grape Expectations

By Stefene Russell

When architect Frank Schwaiger opened his home to host “Planet of the Grapes,” a wine-tasting party thrown to raise scholarship funds for UMSL’s College of Fine Arts and Communications, Dr. Zauis was nowhere to be seen. But there were plenty of doctors—of art and music, that is.

Schwaiger’s home on the Hill, formerly the Columbia Theatre,  is  an old vaudeville house remodeled into a Modernist’s paradise, with clean interiors and white walls hung with Schwaiger’s own kaleidoscopic paintings. He says he hosts at least two events like this every year and renovated the theatre with that in mind. The open courtyard, once a screening room (created by knocking down the walls and leaving the steel girders intact), is now a perfect, open space for parties. It boasts a reflecting pool, plenty of benches and huge Cocteau-esque metal sculptures, Schwaiger’s own creations. Growing green things are everywhere, including ivy and grapevines that curl around the exposed girders. There is also a small stage where the movie screen once stood, tonight occupied by UMSL’s jazz combo and later, their string quartet.

Jazz floated through the air as guests arrived on this temperate autumn night. Cocktail tables swathed in blue and gold linens were soon surrounded by professors and arts patrons as they chatted and sampled mini-meatballs, smoked salmon and toasted ravioli prepared by Dominic Galati of Dominic’s on the Hill. And, of course, wineglasses were filled and emptied; guests had the choice of sampling eight different Italian wines, including Torre di Luna Pinot Grigio and Ca’ntele Primitivo. A special guest, artist John Pils, held court under the gazebo, showing off his architecturally inspired posters, prints and holiday ornaments—some brand-new, others classics.

Midway through the evening, Dr. John Hylton, dean of the College of Fine Arts and Communications, stood to speak and introduce young Mark Epstein, an art history major and the recipient of the scholarship money raised via Planet of the Grapes in 2005. Shy and grateful, Epstein thanked the audience for “allowing me to spend more time with the books, and less time at work at Home Depot.”

The buffet line was opened up, and guests filled blue-and-gold-edged china with succulent main courses, dished up by the Galati family; the string quartet began to play and the perfect sky grew a little darker. The tin star lantern over the pool and fairy lights hung from the girders gave the party just a bit of a winter holiday feel—albeit with perfect weather.

As the festivities wound down, guests gathered their things and each received a gift bag containing a miniature of Pils’ newest drawing: the St. Louis city skyline, updated with new Busch Stadium and dotted with soaring and half-inflated balloons from the Forest Park Balloon race—which, fittingly, was holding its glow at that very moment.

THE DETAILS

The Host: Frank Schwaiger, architect and founder of Columbia Foundation for the Arts

The Cause: Scholarship fundraiser for University of Missouri-St. Louis’ College of Fine Arts and Communications

The Location: Frank Schwaiger’s home, the former Columbia Theatre

The Entertainment: UMSL Jazz Combo and UMSL String Quartet

The Caterer: Dominic Galati of Dominic’s Trattoria and Dominic’s on the Hill 

THE MENU

Hors d’oeuvres

Bruschetta

Polenta con Salsiccia

Smoked salmon

Mini meatballs

Toasted ravioli

Artichoke with lemon aioli

Buffet

Beef Tenderloin

Skewered chicken

Polenta with sausage

Tortellini alla Fiorentina

Salmon with fresh tomatoes

A la carte

Assorted cheeses and desserts

Wines

Bisol Prosecco; Torre di Luna Pinot Grigio; Araldica Gavi La Luciana; Terredora Falanghina; Colosi Rosso; Ca’ntele Primitivo; Bruni Morellino Di Scansano; Castello di Meleto Chianti

THE GUESTS

Included Sally Bliss, former director of Dance St. Louis; Dr. John B. Hylton, dean of the College of Fine Arts and Communications, UMSL;  Jim Connett, program director for Classic 99 Radio; Whitney and Anna Harris, event co-chairs; Dr. Barbara Harbach, professor of music, UMSL; Dr. Blanche M. Touhill, chancellor emeritus, UMSL; Mark Epstein, Community Advisory Board Scholarship recipient; Jennifer Estes, president, Metropolis St. Louis; Alan E. Brainerd, president of Alan E. Brainerd Interiors, Inc.; Mary Alice Ryan, president and CEO of St. Andrew’s Resources for Seniors; Stephen LaBarge, principal partner in Huber, Ring, Helm & Co.; Marie Casey, president and CEO of Casey Communications; A.J. & Kelly Rosenblatt, directors of catering at the Chase Park Plaza Hotel; Tom Voss, executive vice president, AmerenUE.

THE RECIPES

Courtesy of Dominic’s on the Hill, 5101 Wilson, 314-771-1632; as prepared by Chef Dominic Galati and Sous Chef Gordon Johns.

BREADED ARTICHOKES WITH LEMON AIOLI

1 cup all-purpose flour

3 eggs

1 cup half-and-half creamer

Seasoned bread crumbs (recipe follows)

Two 16-ounce cans of marinated artichokes

Cut artichokes in half; toss in flour. Pat off excess flour. Mix in egg wash, then toss in bread crumbs. At this point, artichokes can be pan-fried or deep-fried.

SEASONED BREAD CRUMBS

3 cups bread crumbs

1 cup parmesan cheese

 cup chopped parsley

1 teaspoon crushed red pepper

Salt and pepper to taste

LEMON AIOLI

3 large egg yolks

1 cup olive oil (or vegetable oil of choice)

1 teaspoon lemon juice

 teaspoon cold water

 teaspoon chopped garlic

Combine all ingredients in blender. Mix until thick.

POLENTA WITH SAUSAGE

3 tablespoons butter

 cup chopped onion or shallots

 cup Italian sausage

4 cups water or chicken broth

1 cup dry polenta

2 tablespoons to  cup parmesan cheese

 cup mozzarella cheese

Salt and pepper to taste

Sauté onions and sausage in butter and add 3 cups water or chicken broth. Bring to a boil. Moisten polenta with 1 cup water or chicken stock,  then add to sausage mixture. Finish with cheese, salt and pepper. At this point, the polenta can be chilled until firm, which will allow you to cut into slices and prepare to your liking: baked, fried or sautéed.

SALMON WITH FRESH TOMATOES

1 pound fresh salmon

2 tomatoes, chopped

 yellow onion

1 tablespoon fresh garlic, chopped

1 tablespoon fresh parsley, chopped

1 cup olive oil

Seasoned bread crumbs

Salt and pepper to taste

Sear salmon fillets in one tablespoon of olive oil, skin side up. Flip fillets over and add bread crumbs and cook at 350 degrees until browned. Toss tomatoes, onions, garlic in remaining oil and use to top the cooked fillets.