Silvercaptures the crisp, pure, mineral essence of the classic Chablis style with the tropical elements found in Chardonnays of the Pacific coastline. Using Chardonnay grown in special blocks of the Mer Soleil Vineyard in the Santa Lucia Highlands of Monterey County, we harvest the grapes when just fully ripe, their gold color hued with green, expressing clean aromas of Chardonnay fruit and firm acidity. The grapes were pressed and fermented in both stainless steel and natural cement tanks imported from France, with no oak contact or malolactic fermentation. We bottle the wine early in the year to maintain its fresh character and crisp citrus finish. Available at Grand Petite Market for $ 19.70 a bottle.

Put down your puny glass and make way for the King Kong of vessels! The Big Swig Whole Bottle Wine Glass - This majestic beast makes a mockery of ordinary glasses. No more time consuming trips on the old sip train. Just pour in the whole bottle and drink like royalty. Finally, your big reds and mighty whites have met their match. Go ahead. Try to fill it. We dare you.

Holds an entire bottle of wine. The Big Swig is available at Grand Petite Market for $14.99.

Chimichurri is an Argentine sauce used throughout South America served with grilled meats. It is made from finely chopped parsley, minced garlic, olive oil, oregano and white or red wine vinegar. PW Pizza serves this sauce as a base for it’s Brazilian Sandwich with shaved prime rib, spinach, roasted red pepper, carmelized onion and mozzarella as well as the Blues Pizza which also has sliced prime rib, applewood smoked bacon, red onions and crumbled blue cheese. If you have not had either of these unique combinations, you really don’t know what you are missing.

A savory and moist boneless pork roast of Tuscan culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat and skin, then rolled and roasted until the skin is crispy. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary and fennel. Porchetta has been selected by the Italian ministero delle Politiche Agricole, Alimentari e Forestali as a “traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance. Eleven Eleven gets a whole hog in every week from Schubert’s of southern Illinois and offers this dish as a special on Friday night. Make sure to get there early because we only prepare one small pig each week.

Whipper Snapper
3 oz gold tequila
1.5 oz peach-habanero puree
fresh lime juice

Combine all ingredients over ice, shake vigorously. Pour in to a sugar and salt rimmed highball.

To make Peach-Habanero puree:
2-3 c peaches (frozen or fresh) peeled
2 habaneros, halved with seeds
3-4 c water

Combine all ingredients in a medium pan, bring to full boil, reduce to simmer. Simmer 10-15 minutes. Remove from heat and allow to cool. Remove habaneros. Blend remaining liquid. If need be, thin out by adding small amounts of water until desired thickness is achieved.

Chef Carl Hazel’s upbringing on a South East Missouri farm lead to his passion for slow food and influenced him to build his menus around locally available produce and meat. Even more impressive, he is a nose-to-tail chef, utilizing all parts of the animal for pates, head cheese and more. With 16+ years of experience in the culinary field Chef Hazel has held the positions of Sous Chef at SqWires, Executive Chef at the Scottish Arms, and prior he was Executive Chef at Roxane. He has also been featured in local media including Sauce Magazine, The Post Dispatch, The Riverfront Times, Great Day St. Louis and News Channel 11.

For the love of food and cruising, experience Executive Chef, Ivy Magruder’s extraordinary gourmet cooking class aboard Oceania’s new Riviera.This mid-size vessel is designed specifically for epicureans with fine wine & five-star dining unlike anything else found at sea - including a one-of-a-kind collaboration with Jacques Pepin & Wine Spectator Magazine. Your culinary experience is “front and center, intimate and personal.”Your class takes place in the Bon Appétit Culinary Center, the only hands-on cooking school at sea. 10 Day Caribbean Cruise Jan 23 - Feb 2, 2013, ports of call include: Tortola, Antigua, Barbados, Saint Lucia & St. Barts. For more cruise information about this cruise please call 1-877-313-9009 or visit www.cruisingwiththechefs.com.

This is a great time to spend Sunday evenings on the rooftop at Vin de Set. Rain or shine our summer line of local musicians  will keep you entertained while you dine on some of the best cuisine in town.

July 22: Mice is Nice
July 29: Acoustic Wallpaper
August 5: David Peterson
August 12: Acoustic Wallpaper
August 19: Lucky Dan and Naked Mike
August 26: Tommy Holloran
September 2: David Peterson