The second annual Food Wine Design, presented by Lexus, Thursday was an evening to remember. Guests gathered at the Lumen Private Event Space for a night of food, drinks and entertainment as featured chefs Kelly English of Kelly English Steakhouse and Josh Roland of Salt cooked up an unforgettable four-course meal for “The Spice is Right.”
Guests were received by a display of luxurious Lexus vehicles, highlighting two 2013 models. A cocktail party featuring Joel Clark and Matt Seiter, the Spirited Award winning mixologists of The Grove’s Sanctuaria preceded the dinner. Guests were amazed by the duo’s introduction of cocktails on a portable tap system. Clark and Seiter, who were featured at last year’s Food Wine Design, concocted the idea using old coke kegs. “Instead of beer kegs, they’re refillable cocktails,” Seiter said. Guests sipped on selections like “Summer’s Blush,” a mix of tequila, rose water, St-Germain, Peychaud’s Bitters, lime and cucumber. Currently Clark and Seiter are top 10 finalists for the 2012 Spirited Awards for World’s Best Drinks Selection.
Inside Lumen, Electric Soul entertained guests with their exceptionally suave sounds as they observed three spicy tabletop displays from designers Cary Baumann of Cary & Company, Diane Rosen from Diane Rosen Interiors and Kim Taylor with Kim Taylor Interior Design. Guests were able to vote for their favorite tabletop. Kim Taylor’s table, cleverly garnished with spices, was the winner.
Guests who voted were able to make a suggested $5 donation to the American Cancer Society, Thursday’s charity partner. Chefs English and Roland chose the charity; both have personal attachment to the American Cancer Society. “I doubt there’s many people in this room that cancer hasn’t touched, whether it be personally or loved one,” English told the crowd. “One of my cooks, who did not survive his battle with cancer, was such an inspiration to me,” the Southern Louisiana native said. “I watched him work, cook and make people happy; it was all he wanted to do with his life. I will remember him for the rest of my life.” St. Louis City’s Josh Roland, whose best friend and grandfather have been affected by cancer said, “We wanted to donate everything this evening to the American Cancer Society. Everything was on the house: food, labor, staff.”
Next, English and Roland delivered their flavorful four-course meal, peppered with all the right spices. Thursday’s wine pairings were by W.J. Deutsch & Sons. The featured beer, from MillerCoors / Summit Distributing, was Killian’s Irish Red, a caramel malt beer that matched the flavorful food.
First, English presented a crab cake amuse-bouche with tarragon, followed by the first course, a crudo of Yellow Jack marine fish with capers, grapefruit and burnt butter. “The dish is a representation of my Southern upbringing,” English said. “[It is] a combination of wonderful things from the many cultures that makes up the ‘new south.’” The wine pairing was a pleasantly zingy Sauvignon Blanc from New Zealand.
The second course was a plate of Roland’s seasonal duck confit, basted in butter, with spiced chicken skins. “I needed to get the spice in there! The skins [are] sprinkled with a Mexican Chimayo spice,” Roland said. Accompanying the dish was a glass of red George DeBoeuf Beujolais Village.
Balancing the third dish was a French barreled Josh Cellars Cabernet with a bit of Merlot. English’s dish was a flavorful slowly roasted of beef tenderloin brined in Syrah. The tender meat was served atop melted potatoes with Bordelaise sauce.
Dessert was a richly colored, blueberry cobbler with a black pepper crust and cream composed of fresh berry flowers, lemon juice, elderflower and lavender. “Everything in the dish is seasonal,” Roland explained. “I have a great garden growing right now, so I walked through this morning and freshly picked my own berries for the cobbler.” Guests enjoyed the fresh flavors of the dish with the intense flavors from a glass of Windsor Sonoma Zinfandel.
To all guests who donated to the American Cancer Society and attended Thursday’s Food Wine Design, a sincere thank you from St. Louis Magazine and chefs Kelly English and Josh Roland. View the party pics.
