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They came, they saw, and they devoured a delicious meal! During the first of a series of six dinners in 2013, St. Louis Magazine's Table Talk diners enjoyed a specially prepared menu by Chef Nick Zotos of Mike Shannon's Steaks & Seafood.
The event, presented by Goose Island featured beer pairings by Hoegaarden, Leffe Blonde, Stella Artois, and Goose Island's Matilda. In addition, Amy Olsen of Anheuser Busch educated guests on the history of the beer and the pairing with the meal. Ambient lighting and mellow music set the tone as diners relished in their amuse bouche: a shooter of Leffe and bacon-glazed almonds & pepitas with Leffe gelee. This small starter was paired with Leffe Blonde, providing a perfect combination of sweet, savory, and delightful. Not soon after it was served, the fun part began: one at a time, tables were taken back to the kitchen for a behind-the-scenes look at Chef Nick Zotos and his staff in action and the opportunity to chat personally with the chef.
As the night progressed, four spectacular and unique courses were served that could please any palate. The first course included oxtail terrine, alongside pickled peaches, cilantro chutney, and a polenta crisp. Paired with a smooth Hoegaarden and explained by the chef himself, this dish gave an insight into the interesting style of Chef Nick Zotos.
Togarashi dusted scallops atop corn, bacon dashi, and nori braised ramps were paired with Goose Island's Matilda. Guests found this dish absolutely delicious, and the room filled with chatter and laughter as the third course was being plated.
Nyora dusted waygu hanger steak was served with valdeon blue fregola sarda, soprasada chorizo, and tomato, and blended perfectly with the flavor of Stella Artois. And as plates were cleared, guests knew the best dish was yet to come—dessert! The final course was paired with the strong taste of Goose Island's Pepe Nero, and included a chocolate almond sponge cake paired with a cheesecake stuffed strawberry, and a chocolate biscuit with beer caramel and strawberry coulis.
Want to see the dishes and diners for yourself? Check out St. Louis Magazine's party pics, and sign up for the Scoop e-newsletter or like us on Facebook and you'll be the first to hear about our next Table Talk dinner.
