Knife & Cork blog

Eleven Eleven Mississippi
Vin de Set
Moulin Events
Grand Petite Market PW Pizza

 

 

Pizza For The Masses

Date: March 7th, 2013; By: Stacey

http://angiloo.blogspot.com/2012/10/pizza-for-masses.html

 

A Wild Night, Civilized, at Eleven Eleven Mississippi

Date: March 7th, 2013; By: Stacey
http://www.stlmag.com/Blogs/Relish/October-2012/A-Wild-Night-Civilized-at-1111-Mississippi/
 

The Redneck Wine Glass

Date: January 9th, 2013; By: Stacey

Grand Petite Market Featured Item

The Redneck Wineglass is a long-stem glass; your moonshine never had it this good. It elevates the fine art of drinking out of a mason jar. Likker, mixers an’ moonshine — th’ Hillbilly Classic wine glass adds th’ right amount of backwoods style t’enny occashun. Redneck wine glasses are a must have for parties or that special redneck in your life. Yes, that is Wendy’s father sporting his very own and saluting all fellow rednecks alike. Available at Grand Petite Market for $16.99

 

Southside Cocktail

Date: January 9th, 2013; By: Stacey

Drink Recipe provided by Vin de Set

Southside Cocktail
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
 

Roquefort Burger

Date: January 9th, 2013; By: Stacey

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.

 

Meet the Staff - Zoe Luke

Date: January 9th, 2013; By: Stacey

Meet the Staff
Zoe Luke – Service Manager, PW Pizza
Born in Newcastle, England, home of some pretty good football and beer, Zoe first worked in a restaurant at age 15. As part of a working internship from University of Northumbria she travelled to the USA for the first time at age 20 to work at the Jupiter Island Club, in Florida.

There she met her future husband Ryan who is a chef and originally from Southern Illinois. Soon after marraige, they opened a restaurant named Luke’s Shade Tree Cafe in Pinckneyville, IL. After several years they decided to relocate to St. Louis in April of 2011. Zoe joined PW Pizza as one of the opening team members and quickly moved up the ranks to management where she has been ever since. As far as we were able to confirm, Zoe is the only British born, pizza restaurant manager in the city of St. Louis.

 

Gift Baskets

Date: January 9th, 2013; By: Stacey

Gift Baskets
Looking for a gift that really represents you and accurately conveys your sentiments. Then, you’ll love our personalized gift baskets at Grand Petite Market. Our unique creations make a memorable holiday present, a thoughtful reward for your hardworking staff or a nice thank you for a valuable client. Our gift baskets send more than a message of care, they send the very finest products available and are sure to delight your special recipient.

 

Vin de Set Named in Top 50!

Date: January 9th, 2013; By: Stacey

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.

 

A Mardi Gras Feast in the Lou

Date: January 9th, 2013; By: Stacey

A Mardi Gras Feast in the Lou
Wednesday, February 6, 2012 – 6:30pm to 8:30pm
Moulin Events & Meetings, Executive Chef, Tony Cole

“Laissez les bons temps rouler” Let the good times roll as Tony transports you to the Big Easy just in time for Mardi Gras. Tony will share some of his favorite Creole classics so you can impress your friends during this years celebration.

Traditional New Orleans Muffuletta
Cajun Shrimp & Tasso Ham over asiago grits
Blackened Catfish w/ spicy pea & okra relish
Strawberry Beignets stuffed w/ d
ark chocolate ganache

Cooking & Wine Class Cancellation Policy

7 Day Notice: Full Refund
3-6 Day Notice: Gift Certificate in the amount of class
2 Day Notice : No Refund
 

Theater/Concert Season is Upon Us

Date: January 9th, 2013; By: Stacey

Theater/Concert Season is Upon Us
This Fall take advantage of late night dining at Eleven Eleven or Vin de Set. Both restaurants offer full menus until midnight on Friday and Saturday night. Don’t settle for an earlybird dinner when you can truely have a night out on the town. Enjoy a light dinner and a nice glass of wine as you wind down from a fabulous show.

 

 

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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