Drink Recipe provided by Vin de Set
Food Recipe provided by Vin de Set
Roquefort Burger
8 oz pattie house grind
2 oz pepper-bacon bechamel
1 oz red onion confiture
1/16 oz arugula
2 slices sourdough
Season the burger with salt and pepper and grill to desired temp. Grill sourdough and spread tops with bechamel. On bottom piece, add arugula, burger, confiture, and top piece of bread. Slice in half.
House Grind
10 # chuck (trimmed of silverskin, fat, sinew)
10 # brisket (trimmed of silverskin, fat, sinew)
3 # suet
5 # roquefort
Cut the meat and suet into 1 inch pieces and mix together. Chill and grind with the large die. Mix together well, fold in roquefort. Shape into 8 oz patties.
Pepper-Bacon Bechamel
1/2 gallon 2% Milk
4 oz cream cheese
1/2 lb bacon (cooked and chopped)
3 tbsp black pepper
2 tbsp onion powder
3 oz flour
4 oz butter
to taste salt
Bring the milk, cream cheese, bacon, onion powder and black pepper to a boil. In the meantime create a roux with the flour and butter and cook it until fragrant. Slowly add the roux to the milk whisking constantly. Continue to cook the bechamel over low heat until the flour is cooked out, about 10 minutes.
Red Onion Confiture
6 red onions (julienned)
3/4 cup port
4 sprigs thyme (leaves only)
1/4 cup sugar
1/4 cup red wine vinegar
to taste salt and pepper
Heat up a large pan and add enough oil to cover the bottom. Once oil is hot enough to sizzle water add red onions and cook until wilted and translucent (about 8 minutes). Deglaze with the port and red wine vinegar. Once it comes to a simmer add the thyme and sugar and reduce until about 1/4 of the liquid remains (about 30-40 minutes). Season with salt and pepper.
Bouillabaisse Broth
3 onions, sliced
3 heads fennel, sliced
20 roma tomatoes, roasted
1 cup orange zest
1 bottle of pernod
2 ounces saffron
4 bay leaves
4 quarts water
8 ounces of lobster stock
In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster base. Bring to a boil. Let simmer for 30 minutes.
Rouille
3 loaves of day-old bread, crust removed
Skim milk to cover
3 roasted red peppers
1 cup whole garlic
1 cup olive oil
1 tablespoon Tabasco
Salt and pepper to taste
Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.
Bouillabaisse
2 ounces swordfish
2 ounces turbot
2 ounces sole
2 ounces corvina
½ cup yellow onion, sliced
½ cup fennel, sliced
8 ounces bouillabaisse broth
3 ounces pernod
¼ cup tomatoes, diced
1 tablespoon tarragon
1 tablespoon butter
Salt and pepper to taste
1 ounce rouille
3 crostini for each bowl
In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.
Pimm’s Cup
1 1/2 ounces of Pimm’s #1
(a liquor made in England with dry gin, liquer, fruit juices & spices)
Equal parts lemonade and club soda
shaken and poured over ice in a pint glass
garnish with a cucumber and lemon wedge
Enjoy!
We had a busy spring and beginning of Summer and a lot has happened! This blog entry is a little recap of some events you may have missed and to let you know of some new additions here at Vin de Set that we are very excited about!
Mother’s day was a huge hit and we were able to fit in the highest amount of reservations in Vin de Set history! The weather was perfect for outdoor dining and we offered two grand buffets for our guests celebrating this special holiday in appreciation to all mothers in the world! We had a large buffet in our cafe where you will see every Sunday’s Brunch and a long buffet outside on the deck which was covered with crisp-white tents.
We celebrated our 5th Anniversary with a huge pork roast on a perfect Saturday afternoon in June. The event was open to the public, many regulars joined us and we even had contest winners from Y98 join us complimentary for calling in to the station. Tony Cole, Kirby Jones and Ivy Magruder stayed awake all night long previously, roasting the hogs and man was it the best pork ever! We featured a fun dessert bacon bar that was a hit and also had live entertainment for our guests enjoying the BBQ.
We had our annual 4th of July bash with a great turnout even though this holiday fell on a Monday. We offered more seating this year for firework viewing. We try different things for our guests each year in effort to find the best with everything we do but definitely try not to mess with a great thing when it’s found. The buffet spread for this event was amazing, located at Moulin’s Centennial Ballroom and coordinated by Moulin Events Executive Chef, Tony Cole. This buffet had everything you could ever want for an upscale pic nic for the 4th! Guests enjoyed a dessert buffet while watching the fireworks on the rooftop of Vin de Set, finishing the night dancing to Hudson and the Hoodoo Cats. We had a lot going on during this patio season and we hope you were able to join us and if not, hope you can next year! Now on to what’s new!
With the opening of PW Pizza came the time and need for a new Service Manager. It couldn’t have been better timing since we had the opportunity of meeting Sarah Thornton who was looking to expand her management experience. Sarah is a Certified Specialist of Wine and is Vin de Set’s Service Manager as of spring. She has a passion for hospitality and plans on owning a restaurant in the future. We look forward to sharing her journey as long as we can! Oh yeah, and she’s not going to be a Thornton for very much longer. She has a big wedding day coming up in October!
We have also added another level for your rooftop enjoyment! We’re calling it the Upper Deck for now and it features 360 degrees of spectacular Saint Louis view. This area will allow us to be able to accommodate larger groups out on the deck, even on the weekends! Please call us to find out how your group can enjoy the Upper Deck! (314)241-8989.
We have a new Lunch menu item for all of you seafood lovers out there! We have a seafood fettucini with mussels, clams, langostinos, tomatoes, spinach and a white wine-garlic- butter sauce. Delicious! Also, per our guests request, we have added a Salmon entree to the Dinner menu. It is pan seared Salmon served over our brussels sprouts-onion-bacon slaw and drizzled with a parsley coulis.
The heat has been crazy this summer and we hope you are keeping cool and remember us for indoor dining too! We look forward to seeing you!
Bouillabaisse Broth
3 onions, sliced
3 heads fennel, sliced
20 roma tomatoes, roasted
1 cup orange zest
1 bottle of pernod
2 ounces saffron
4 bay leaves
4 quarts water
8 ounces of lobster stock
In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster base. Bring to a boil. Let simmer for 30 minutes.
Rouille
3 loaves of day-old bread, crust removed
Skim milk to cover
3 roasted red peppers
1 cup whole garlic
1 cup olive oil
1 tablespoon Tabasco
Salt and pepper to taste
Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.
Bouillabaisse
2 ounces swordfish
2 ounces turbot
2 ounces sole
2 ounces corvina
½ cup yellow onion, sliced
½ cup fennel, sliced
8 ounces bouillabaisse broth
3 ounces pernod
¼ cup tomatoes, diced
1 tablespoon tarragon
1 tablespoon butter
Salt and pepper to taste
1 ounce rouille
3 crostini for each bowl
In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.
Executive Sous Chef, Kirby Jones has released the Spring Menu for 2011! Here is a peek of our new menu items and be sure to join us to try these delicious new additions!
Savory Crepes
To Share
Langostino
tomato-white wine butter
Tomato-Onion-Asparagus-Spinach
parsley coulis
Chicken & Spinach
mushrooms & parmesan cream
Prime Rib
peppers, onions & horseradish cream
Soups & Greens
Red & Green Leaf bacon, apples, shaved red onion,
cotswold & GPM buttermilk dressing
Baby Spinach strawberries, mango, bleu cheese,
candied pecans & white balsamic vinaigrette
Roquette Salad roasted red peppers & mushrooms,
quinoa, goat cheese & raspberry vinaigrette
By Land
Pecan Encrusted Fried Quail
& greens w/ shaved red onion & GPM buttermilk dressing 
12 oz pork chop w/ mango salsa & seasonal vegetable
Pan Roasted Bone-In Chicken Breast
w/ wild mushroom-white wine demi glace
& seasonal vegetable
Duck Confit savory strawberry compote
& roquette w/ apples, red onions & citrus vinaigrette
By Sea
Grilled Versailles, Missouri Trout
quinoa, ratatouille & roasted red pepper oil
Seared Grouper
brussels sprouts-apple-bacon slaw & parsley coulis
By Garden
Stuffed Tomato
quinoa, asparagus, spinach, parmesan
This delicious martini is dangerous! It tastes just like a Ruby Red grapefruit! Look for it on our Martini List this Summer!
2 Oz. Gin
1/2 oz lemon juice
1/2 0z Grenadine
Shake over ice and pour into a chilled martini glass , garnish with a lemon twist and serve! Enjoy!
Sirloin Burger (Serves Four)
2.5 lbs 80/20 ground beef
1 C Roquefort cheese
2 tbls Worcestershire
8 slice sourdough toasted
4 C Roquefort béchamel
½ C sliced red onion
Seasoned flour
In large mixing bowl, mix together ground beef, Roquefort & Worcestershire. Form into 10 oz. patties.
Grill hamburger to desired temperature. Place burger on one piece of bread and put ¼ C béchamel on top. On other piece of bread, put ¼ C béchamel. Place under broiler until brown. Slice in half. Dredge onion in seasoned flour and fry. Put fried onions on top of burger. Add a fried egg on top if you wish!
Seasoned Flour
4 C all-purpose flour
½ C cumin
½ C garlic granulated
½ C paprika
Salt & pepper to taste
Mix all ingredients thoroughly
Roquefort Bechemel
4 C milk
¼ lb butter
¼ lb flour
1 C Roquefort
Melt butter and add flour to make your roux. Bring milk to a boil, add roux and simmer for 5 minutes. Add cheese and salt and pepper to taste.
3 slices of eggplant (cut horizontally appox ½ inch thick)
3 slices of tomatoes (cut horizontally appox ½ inch thick)
2 oz goat cheese
½ C buttermilk
½ C seasoned corn meal
1 oz balsamic reduction
½ C spinach
Pre-heat fryer to 350. Turn broiler on high. Place eggplant in buttermilk for appox 3 mins. Next, dredge eggplant in cornmeal. Shake off any loose cornmeal. Place carefully in fryer for 2-3 mins per side. Divide goat cheese evenly on top of tomatoes and place under broiler until goat cheese is soft. Now assemble. Place 1/3 spinach on a plate. Then place eggplant followed by tomato. Repeat until finished. Drizzle with balsamic reduction and serve. Enjoy!
This video was produced and featured by KSDK’s Tasty Tuesdays
The latest news and info from the culinary world of the Grand Petite Market, Eleven Eleven Mississippi, Vin de Set and Moulin Events, PW Pizza.
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