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SLM contributor Byron Kerman weighs in regularly on local food events, happenings, and dining news of note. Look for his wit, wisdom, and whimsy every other week both here and in SLM's e-newsletter, On the Burner.
Movers & Shakers
Forget the ladies who lunch, we appreciate the ladies who know their way around a cocktail shaker. This Sunday, Planter House’s Jamie Kilgore hosts “Lush Ladies: A History of Ladies in Spirits & Bartending.” The afternoon of drinking and sisterhood is a celebration of some of history’s most accomplished female barkeeps, with edifying lecture. “The biggest name of all time is Ada ‘Coley’ Coleman,” explained Kilgore. “She worked at the Savoy in London around the turn of the century. Bartenders were nearly all men, so that was really cool that she became the head bartender. She invented a drink called the Hanky Panky, which has gin, sweet vermouth, and a touch of Fernet Blanca.” North Shore Distillery products will be featured at the get-together, and company co-owner Sonja Kassebaum will be in the House. Call 314-696-2603 for a reservation (tickets are $25).
Rumchata Round-Up
Rumchata, the rum-based liqueur that tastes like sweet Mexican rice milk, is being used in delicious desserts all over town. At both Bailey’s Range and Tiffany’s Original Diner, they use it in boozy milkshakes. At Oceano Bistro, the dessert menu features a white-chocolate/apple bread pudding made with croissants and raisin, and crowned with Serendipity vanilla bean ice cream and Rumchata caramel sauce. Finally, at Pint Size Bakery they’ve come up with an adorable Mardi Gras treat called the King Cake Cupcake. Chocolate or vanilla cupcakes are filled with raspberry jam and topped with a scoop of Rumchata buttercream icing, a spray of purple, green, and gold sugar, and that little plastic baby who’s normally hiding inside the Mardi Gras king cake.
Benedict Bonanza
At St. Charles’ foodie hot spot Prasino, they make Eggs Benedict in no less than four decadent varieties. The traditional ham/poached eggs/Hollandaise sauce combo is available (on a multigrain English muffin), but the kitchen also whips up a version with crab cakes subbing for the ham; a “Paris” incarnation with ham, Brie, poached eggs, and truffle Hollandaise on a pretzel croissant; and a Caprese Benedict with tomato, basil, mozzarella, and Hollandaise. The best news: breakfast at Prasino goes ‘til 3 p.m.
