Drink Recipe provided by Vin de Set
Muddle 3 mint sprigs
2 oz gin
3/4 oz lime juice
3/4 oz simple syrup
1 dash angostura bitters
stir, strain, mint sprig
Drink Recipe provided by Vin de Set
Food Recipe provided by Vin de Set
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.
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.
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.
Vin de Set is Named in Top 50!
Thanks to the folks at Saint Louis Magazine for including Vin de Set in thier 50 favorite restaurants in this months edition.
Dinner Hours changing to 5pm to 9pm, Sunday and Tuesday thru Thursday. We will still be open until midnight on Friday and Saturday night. Our inclosed, heated outdoor patio will also be open Friday and Saturday night or as needed during the week and for the holidays. Call 314 241-8989 for private party space.
Seasonal Changes to Vin de Set’s Hours of Operation
Brunch Hours changing to 10am-1pm. If you haven’t been to our Sunday Brunch lately, you don’t know what your missing. Chef Jonathan has been busy coming up with a variety of fantastic special brunch items each week keeping it fresh and interesting for our regulars. Based on our demand we have changed the hours from 10am to 1pm. We hope to see you this week for a relaxing start to your Sunday.
Fourth of July
Wednesday, July 4th 6:30 pm - 11 pm
Join us on Vin de Set’s rooftop for our annual rocking
rooftop Independence Day celebration. Your ticket includes bountiful all
American food stations served inside on the 2nd floor at Moulin, desserts and
coffee served inside at Vin de Set, premium open bar, live music by Hudson and
the Hoodoo Cats and of course a spectacular view of the fireworks. Price is
$75.00 per person, tax is additional. Event is rain or shine and tickets are
non-refundable. To make a reservation please call Vin de Set at 314-241-8989 or
online at brownpapertickets.com
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.
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.
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.
Vin de Set and PW Pizza managers were invited to Ronnocco for a tour and cupping on Wednesday, August 31st. Pamela and Stephen from PW and Sarah and Marion from Vin de Set attended and we all really enjoyed the experience. We were already proud of the coffee we serve at the restaurants but the tour and cupping really made us appreciate the process and quality of the coffee.
We were greeted in the Ronnoco lobby by Mark Guyol. He gave us the history of the company and told us a little about the pictures displayed. It was such a treat to see all of the pictures of the first delivery fleat and even packages from back before there was a fleat when deliveries were made by horse drawn buggies. Ronnoco is a family owned and operated business with pictures of the famliy in the lobby and the two oldest members (well above 80) are still in the office most days of the week!
Mark Guyol then led us through the warehouse that was quite impressive in size and explained to us that if production stopped and no more boxes of coffee were placed into the warehouse, it would be empty within a couple of days. This explanation was to show us how fresh the product is. So when we, five minutes away from Ronnoco, receive our coffee it is as fresh as just roasted within 2 days!
We then were led to the roasting area. There were 3 large roasting machines that roast 500 lbs of coffee each. The roasters reach 400 degrees so you can imagine what the temperatures could be like but the workers in the roasting area seemed quite comfortable with air conditioning blowing over areas right where they stood. It’s always great to see how well the team members are treated at one of our vendors. It makes you even more proud and excited to work with them. Mark told us about how the custodian we passed during our tour just celebrated his 31st year with the company and also told us that the delivery person who delivers to our restaurants has been with Ronnoco for over 50 years!
We learned so much about how meticulous Ronnoco is about thier product and bean selection. Every bean is sampled and roasted by the cupper blindly to ensure the best possible quality of the coffee bean before it is purchased from countries below the equator. We were able to experience an actual “cupping” process. Cupping is one of the coffee tasting techniques used by cuppers to evaluate coffee aroma and the flavor profile of a coffee. To understand the minor differences between coffee growing regions, it is important to taste coffee from around the world side-by-side.
We sampled 5 different coffees. Or so we thought. 3 of them were actually the same but with different roasting times. The darkest roast is what is considered a Specialty coffee but does not mean it is more superior, it just means it roasted for longer. One of the coffees was the kind that you get at the grocery store already ground and mass produced and we all were able to tell that it was not of the highest quality while blind tasting. At the end of the tasting or cupping we were each presented a Coffee Cuppers Award for knowledge and interest of vintage coffees.
We then gathered around a table to enjoy more delicious coffee and chatted with Mark Guyol. We had such a great conversation about different coffee qualities and learned a lot about the decaffeinating process. It was such a great time that none of us wanted to leave! We could have stayed there all day!
You can learn a lot about Ronnoco from thier website but if I were you, I would call to see how you can experience the tour for yourself!
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
© Knife & Cork