1 of 2
a flower arrangement with pink and red roses
2 of 2
the host and hostess
Let's Lunch
Joanna Temperato doesn't need a special occasion to invite 65 friends over for a "loving lunch."
Photography by Michael Jacob
Open it up and you find a small heart cut out of vellum, giving the time and place and atop a small picture of the host and hostess, Sam and Joanna Temperato. It reads: "Pick lunch."
Franchisor of the Dairy Queens in Eastern Missouri and chairman of the board of the Children's Miracle Network, Sam Temperato and his wife and interior designer, Joanna, entertain frequently. "I don't usually have a reason," she says.
But on this day nearing the far end of summer, they invited 65 people to come to their home, Paradiso Temperato, for a Wednesday post noon repast. Joanna calls it a "boy and girl luncheon."
As balmy breezes blow outside, Gennadi Aronson and Rekha Dravina play violin and piano while guests arrive and mingle throughout the manse--four floors, 15 bathrooms. For the buffet, they head to the Temperato's summerhouse. The centerpiece on the table, created by Greg Swanson, is a 5-foot-high cardboard cutout of a couple--he in all black, she in all white with pink, white and green roses on her head and on a long black satin ribbon waistband. Signs with the words "loving lunch" dangle nearby.
The guests, dressed in their finery, some wearing hats, make their way past platters heaped with food. But the piece de resistance waited downstairs. There Tom Duffy, a member of the Dairy Queen management, served up the Blizzards or sundaes of anyone's dreams.
As guests departed, the men were handed small boxes, the ladies received lace bags. Both held semi-precious stones in the shape of small hearts. Joanna included a note in each: "Take our hearts. Now make love."
It's the other option on the invitation. --Christy Marshall
The Details
The host and hostess: Sam and Joanna Temperato
The location: Their home in Ladue
The flowers: Greg Swanson at Ladue Florist
Chef: John Dunn, Divine Catering Inc.
The guests:
Al and Mary Baker
Willy and Sylvia Brandt
Don and Diane Breckenridge
Ronnie and Nancy Chod
Dr. Joel and Janet Cooper
Phil and Susan Dean
Dr. Ron and Hannah Evans
Sam and Marilyn Fox
Gene and Jackie Frerichs
Harvey and Cynthia Frohlichstein
Stan and Harriet Gellman
Whitney and Anna Harris
Harold and Marian Katz
Anna Lea Kerchhoff
Ben and Roz Kessler
Marcia Kopitsky
Nancy Koplar
Jeffrey Korn
Dr. Tim Lay
Morris and Marlene Lefton
Dr. Marv and Barbara Levin
Tobie Liebert
Fred Lipnick and Faith Chasen
Paul and Betty Mendelson
Hortense Morgan
Don and Elaine Morros
Jim and Marty O'Hara
Jinny Patton
Dr. Bill and Pat Peck
Doug and Sandy Reis
Tony and Mary Ann Sansone
Dr. Sherman and Joan Silber
Dr. Art and Emily Stickle
Mary Strauss
Norma Stern
Al and Glenda Wiman
Edith Wolff
Morrie and Miki Zimring
The Menu
Lunch Buffet
Chateaubriand Spinach souffle
Fruit kabobs
Salade Nicoise
Heart-shaped biscuits
Dessert
Dairy Queen open bar
Candy and nuts from Lake Forest Confections
Recipe
Chateaubriand
3 pounds beef tenderloin
3 teaspoons kosher salt
3 teaspoons paprika
3 teaspoons cracked pepper
1/4 cup Worcestershire
1/4 sauce cup soy sauce
3 tablespoons peanut oil
First mix the salt, paprika and cracked pepper. Rub the meat with the seasonings. Then place the meat in the marinade of Worcestershire, soy sauce and peanut oil. Marinate for two hours.
Take it out of the marinade and drain for 30 minutes.
Make up another mixture of salt, paprika and pepper and reseason the meat. Place on a charcoal pit and grill 10 minutes on each side.
Let stand for 10 minutes before slicing. Serve with horseradish sauce.
