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The local food lovers who joined St. Louis Magazine for Table Talk were treated to an exclusive dining experience that left them with full stomachs, a new appreciation for fine dining, and maybe even a new favorite restaurant! At Herbies Vintage 72, the tables were set, the bar was stocked, and all the guests were eager to learn more about what Chef Aaron had in store for them!
As the guests began arriving, fabulous hors d ‘oeuvres were paired with Shock Top. One small group at a time, Chef Aaron invited guests into Herbies’ kitchen for a private tour. There, they got to see where the magic happened and also a sneak peek at the culinary team hard at work preparing the evening’s meal.
Chef Aaron introduced Herbie’s brand new Executive Chef, Chris Ladley as guests took their seats. Ladley then described the creation of each entrée before they were served. Amy Olsen of Anheuser Busch, educated diners on each beer pairing—providing an inside scoop on the history and flavor of each beer.
The first course featured scallops poached in Hoegaarden along with fresh green beans and crisp pieces of bacon. Hoegaarden accompanied this course bringing out the velvety flavor of the scallops. Wood grilled duck breast with a ginger apricot tart and golden beets, sprinkled with pistachios, was the second course of the evening. This lovely assortment was paired with Pere Jacques and Acacia Pinot Noir. The guests were awed by such brilliant pairings; they were excited to see what dessert had to offer! Dessert was an apple panna cotta with spiced granola and honey crème fraîche paired with a new beer in the Anheuser-Busch portfolio, Stella Artois Cidre.
See all the action for yourself—Check out the party pics.
Want to experience the next Table Talk dinner in this exciting culinary series? It takes place on Thursday, July 18 with Chef Max Crask at Tripel, a brand new Belgium-inspired restaurant in Lafayette Square. For more information visit stlmag.com/tabletalkjuly.
