Five Reasons To Attend St. Louis Magazine’s Food Wine Design

The third annual Food Wine Design will take place in 10 days, running for five consecutive nights from May 13–17. It is St. Louis Magazine’s most significant dining event of the year. There is no other local event like it. Translation: It’s a big deal.

Here are five reasons to attend:

1. The Concept – Ten chefs, five nights, one venue. It’s fair to say (in these parts anyway) Food Wine Design is both unprecedented and unique. Each night takes on its own personality. And because the entertainment changes nightly, each has a slightly different vibe. Whether you dine alone or with a partner or group, attending one night is memorable. Going multiple nights is a real experience.

2. The Chefs – In short, a chance to experience and interact with the city’s finest and most recognized chefs, two at a time, in a neutral venue, away from their respective restaurants.

Past chef pairings included:

    •    Bill Cardwell (Cardwell’s/BC’s Kitchen) & Tim Grandinetti (then of Overlook Farm)

    •    Kevin Nashan (Sidney Street Café) & Lou Rook III (Annie Gunn’s)

    •    Marcel Keraval (then of Chez Leon) & Ivy Magruder (Vin de Set)

    •    Vince Bommarito, Jr. (Tony’s) & Fabrizio Schenardi (Cielo)

    •    Jon Lowe (Oceano) & Nick Zotos (Mike Shannon’s )

    •    Gerard Craft (Niche, Taste, Brasserie by Niche, Pastaria) & Kevin Willmann (Farmhaus)

    •    Carl Mcconnell (Stone Soup Cottage) & Cassy Vires (Home Wine Kitchen)

    •    John Griffiths (then of Truffles) & Jim Fiala (The Crossing, Acero) Below, left and right foreground respectively

    •    Kelly English (Kelly English Steakhouse) & Josh Roland (then of Salt)

    •    Justin Haifley (The Tavern) & Nick Miller (Harvest)

This year’s chef pairings are as follows:

    •    Patrick Connolly (Basso) & Ben Poremba (Elaia and Olio)

    •    Eric Kelly (Scape) & Lou Rook III (Annie Gunn’s)

    •    Eric Brenner (Alumni Saint Louis) & Jenny Cleveland/Eric Heath (Cleveland-Heath)

    •    Brandon Benack (Truffles) & Joseph L. Hemp V (Robust)

    •    Frank Gabriele (Il Bell Lago) & Steve Komorek (Trattoria Marcella, Marcella’s Mia Sorella)

3. The Food – Four courses, plus passed appetizers (past examples pictured below) in accordance with the culinary theme of the evening, from Modern Italian (we could also have called it Fun or Whimsical Italian) on Monday night to Classic Italian on Friday night.

4. The Beverage – Each course will have a theme-appropriate paired wine. One course will be paired with both a wine and a beer. Themed cocktails, created and served by St. Louis’ preeminent mixologists (pictured below, Matt Sorrell and Ted Kilgore) will be served with passed appetizers prior to service. Beer and wine will also be available at that time.

5. The Price – Having attended more than our share of overpriced event dinners, one goal was to keep the cost reasonable: $85 per person, which includes passed appetizers, themed cocktails, the four-course dinner with paired wines and beer, valet parking, plus a farewell goodie bag. In my book, that’s ridiculously affordable.

In addition, each night three local interior designers will display a creative eight-person tabletop design. Guests may cast a vote—or votes—for their favorite. Every $5 vote benefits the event's charitable sponsor, Food Outreach.

For more information or to make reservations, click here.