HOT SPOT
A Bounty of Bubbles
It’s not often when you can taste 20 sparkling wines from all over the world, but you can at Parker’s Table on Tuesday, November 29, from 6–8 p.m. Corks will be popping on domestics, imports, champagnes, grower champagnes, cavas, proseccos, vintage, non-vintage… Taste 'em all for $10, with snacks included. And because bubbles are especially popular during the holidays, we suggest you bring your gift list and start crossing off names. 7118 Oakland, 314-645-2050.
INSIDER TIP
Turkey Condiment Conundrum
The love of leftover turkey sandwiches is nearly universal, but we can’t agree on what to slather them with. Good ol’ Hellmann’s pleases most palates (as does its lighter weight pal, “lemonnaise”). Leftover cranberry relish has its devotees. As does Mister Mustard's sweet hot variety. SLM’s dining critic swears by umeboshi, a pickled Asian fruit resembling a small plum (available at Global Foods), while our dining editor fancies Marina’s Cranberry Chutney, made in Seymour, Missouri, from whole cranberries and oranges (available at Straub’s). And we can’t forget Durkee Famous Sauce, the go-to turkey sandwich condiment for generations of St. Louisans.
MICRORANT
Water-Repellant Napkins
We understand that a restaurant needs to trim costs whenever possible, but it's unsettling when the savings end up on our laps—literally. And while we realize that polyester napkins are cheaper than cotton, there's no substitute for the natural fiber when it comes up to cleaning up a minor (or major) spill. We’ve already suffered the indignation of knocking over our wine glass; we’d rather avoid the added embarrassment of having to flag down the entire bus crew to make it go away.
Follow George on Twitter @stlmag_dining or send him an email at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook and Twitter.
