This week is leading up to Valentine's Day, which is either your most or least favorite holiday. If you love it, there are plenty of chances this week to celebrate early. If you hate it, you can get drunk. Continue on for our food-related recommendations.
Monday (Feb. 9):
Flying Saucer kicks off its weeklong celebration of barleywines tonight. Barleywines are actually beers (not wines) -- strong English ales, to be exact -- that are typically between 9 and 12 percent ABV. On Monday, Avery Hog Heaven and Deschutes Mirror Mirror will be on tap. There will be additional tappings throughout the week. Starting at 5 p.m. Admission is free.
Tueday (Feb. 10):
"To celebrate its new line of sour beers, Alpha Brewing is offering a series of classes on the unusual brews. Derrick Langeneckert will give you a tour of the brewery followed by a tasting of at least five sours brewed in-house. He'll be able to answer any questions you have. You'll also get a special tulip glass to take home. Sour and regular draft beers will be available for purchase following the class. From 6:30 to 7:30 p.m. Registration is $20 per person, available here."
Remy's Kitchen is getting back to its roots with a Tuesday Tasting inspired by chef Lisa Slay's Lebanese family recipes. Start with hummus and stuffed grapevine leaves paired with a 2013 Sparkman "Birdie" Riesling. Then it's falafel and fattoush with lemon sumac dressing paired with 2013 Zuani Friulanni-Chardonnay-Sauvignon Blanc-Pinot Grigio. Last you'll have beef kefta on tabbouleh with tzatziki a 2007 Copertino Riserva Negroamaro. From 6:30 to 8 p.m. Dinner is $38 per person; call 314-726-5757 for reservations or make them online here.
Wednesday (Feb. 11):
Broadway Oyster Bar is celebrating Valentine's Day a few days early with a four-course wine dinner. Start with oyster, shrimp and asparagus bisque with creme fraiche and herb oil paired with Flint & Steel sauvignon blanc. The second course is prosciutto-wrapped hearts of romaine salad with black peppercorn ranch, smoked-shrimp-stuffed tomato and basil aioli paired with Gundlach Bundschu Mountain Cuvee. The main course is slow-braised pork cheeks with a black cherry stout reduction, parsnip puree and fried oyster mushrooms paired with Four Vines Biker red zinfandel. For dessert it's blueberry lemon bundt cake creme anglaise and lemon semi-freddo paired with Montinore Estate borealis. Dinner starts at 6 p.m.; reservations are strongly recommended. Dinner is $75 per person.
Katie's dinner series continues with a Venetian-inspired meal. The five-course dinner is paired with special wine selections from STL Wine Girl Angela Ortmann. Dinner is from 6:30 to 9:30 p.m. Tickets are $65 per person, available here.
Thursday (Feb. 12):
You can get your romance on early at the Kitchen Conservatory, too. You and your significant other will make hot applewood-smoked salmon fillet with coriander-mustard glaze and celery heart salsa verde, toasted wheat farro risotto with crispy kale and garlic breadcrumbs, crispy semolina-crusted artichoke heart and baby arugula salad with hearts of palm and aged balsamic dressing, plus dark chocolate brownie "bon bons" with ganache and pine nut brittle. From 6 to 8:30 p.m. Tickets are $140 per couple; it's currently sold out but you can call 314-862-2665 to be put on a wait list.
Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.
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