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Should a booze-fueled Christmas party conversation veer into a discussion of the local dining scene (which it almost always does), mention the name Fio Antognini and gauge the reaction. Those who knew and experienced Fio’s cooking here in the 90s will get all glassy-eyed and goosey, reminiscing about Fio’s La Fourchette, the classiest below-street-level restaurant St. Louis has ever seen.
Fio and his wife Lisa left St. Louis in 2001 but return occasionally from gallivanting the globe (conducting Fio's Culinary Adventures) to host a private event. One of those events was held last March, at Parker’s Table. Relish promoted it, attended it, Fio and company killed it, we went beserko over it, and vowed to give readers adequate notice of any return engagements. Consider yourselves notified…
The Antognini’s will return in January for a three-night series of dinners—January 6, 7, and 8. The venue will again be Parker’s Table in Richmond Heights. One thing about owner Jonathan Parker…he’s always improving his little-wine-store-that-could. The seating area was cozy last year; this year, it’s even more intimate, the perfect setting for the menu below.
Unlike other dinners, second helpings will be offered at this one...it’s been Fio’s way for as long as we’ve known him. Seating will again be cabaret style--at tables of 4, 6 or 8--so parties of two may be seated with other guests.
The cost is $99 per person, with wine additional at Parker's retail cost. (Tip: Parker knows Fio and he knows the menu. Visit his store beforehand and let him select the proper wine.)
Email for reservations and additional details at info@fiosculinaryadventures.com
Fio's assortment of Palate Teasers
Prince Edward Island mussels with Dijon mustard sauce
Crispy peppered Berkshire pork
Gingered shrimp
Zucchini, toasted almond and brie puff
First Course
Scottish Salmon Trio: seared with lemon-onion marmalade, achiote-cured with fresh herb emulsion, “pressed” with pickled leek and capers
Main Course
Rubbed beef tenderloin and lacquered American bison short ribs on a palate of Fio’s famous five-sauce assortment, accompanied by an asparagus, spinach and tomato polenta tarte
Dessert
Fresh fruit terrine on raspberry and vanilla custard sauces
Petit Fours
Swiss cookies, chocolate petit fours, and berry tartelettes
