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Let's Make a Meal

We'll drink to that!

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So you've mastered the Easter brunch. We heard your egg casserole was baked to perfection, your ham was glazed masterfully and your mimosas were to die for — bravo, bravo! But with the arrival of fall comes more challenging holiday meals with more tricky drink options. You've never prepared a Thanksgiving dinner, and you're in a state of panic, wondering if you have to roast a turkey — or if you can get away with just slopping together a big ol' pot of chili (no, you can't) — and pondering what wine to serve with whatever you decide to cook. The chefs and the mistress of wine at Big Sky Café (47 South Old Orchard Avenue, Webster Groves; www.allgreatrestaurants.com) would like to take the fear out of the food-choosing and wine-pairing part of the holiday season and give you a tantalizing three-course meal idea, complete with corresponding wine selections, at the latest installment of the restaurant's Wine Club (beginning at 7 p.m.). After you've made your reservation (by calling 314-962-5757), prepare to tuck into some parsnip soup, fennel-crusted pork loin with a root-vegetable gratin and greens, and pumpkin fritters. Sounds delish! And if you bring in five canned goods for Operation Food Search, your instructional session, dinner and wine will run you $32 ($37 sans donation).
Wed., Nov. 12, 2008

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