1 of 3
2 of 3
3 of 3
With the stress of the holiday season soon approaching, Chefs Marc Del Pietro and Brian Doherty of The Block in the Central West End made sure to relax and intrigue guests at St. Louis Magazine's Table Talk dinner on November 18. The final Table Talk of the year greatly exceeded diners curiosity for deliciousness. Sponsored by Goose Island, the dinner wowed all palates and left guests begging for more.
A housemade mortadella salad with baby arugula, pistachios, blood oranges, and a Sofie vinaigrette started off the evening. The creaminess of the dressing paired perfectly with the citrus notes tasted in Sofie. The second course, Hoegaarden poached halibut with little-neck clams, and fennel microgreens, left a fresh taste in diners' mouths.
Sous-vide pork tenderloin with pork belly, pretzel spaetzle, sauerkraut slaw, and grain mustard pork jus was served as the third course, alongside Leffe Brune, for a fantastic fusion of flavors. The fourth and most interesting course of the evening consisted of pickled beef tongue, braised beef cheeks, celery root puree, charred broccoli and a Goose Island Nut Brown Ale reduction was deliciously paired with Goose Island Nut Brown Ale. The finale to a great year of Table Talk dinners was an apple upside-down cake with caramel apple butter served with Stella Artois Cidre.
After an evening of incredible culinary creations and beer-pairings, diners left with a full stomach and excitement for the next year of St. Louis Magazine's Table Talk dinner series.
To see this sensational feast for yourself, check out St. Louis Magazine's party pics HERE!
