Details……..

With much gratitude to Jim Fiala, Slow Food St. Louis is excited to announce a wine dinner to support Slow Food St. Louis’s Biodiversity Grant hosted by The Crossing and Local Wine Company.

The menu will feature not only the great cooking The Crossing has come to be known for, but also the fabulous wines of Murphy’s Law, Ransom, and SNAFU. Best of all, some of the terrific local ingredients Fiala and team will be utilizing in the dinner will have come from some of our very own Biodiversity Grant recipients.

The price is set at $75 each and you can make reservations by contacting The Crossing at 314.721.7375

The Crossing and Local Wine Company
Slow Food St. Louis
July 7th, 2009

First Course
Passed Canapes from the local farmer’s markets and Blue Cheese Souffle
w/ 2007 Murphy’s Law White

Second Course
Gaspacho with warm walleye and Extra Virgin Olive Oil
w/ 2008 Ransom Pinot Gris ‘Selection’

Third Course
Missouri Chanterelle mushrooms with a Yellowtree Farm fines herbs
w/ 2006 Ransom Pinot Noir ‘Selection’

Fourth Course
Rain Crow Ranch grassfed Beef tenderloin with melted fennel and
roasted red potatoes with local pole beans
w/ 2006 Murphy’s Law Red

Fifth Course
Trio of Goatsbeard Farm’s cheeses and local berries/fruits
w/ 2005 SNAFU Red

Sixth Course:
Trio of Illinois Peaches

With much gratitude to Jim Fiala, Slow Food St. Louis is excited to announce a wine dinner to support Slow Food St. Louis’s Biodiversity Grant hosted by The Crossing and Local Wine Company.

The menu will feature not only the great cooking The Crossing has come to be known for, but also the fabulous wines of Murphy’s Law, Ransom, and SNAFU. Best of all, some of the terrific local ingredients Fiala and team will be utilizing in the dinner will have come from some of our very own Biodiversity Grant recipients.
The price is set at $75 each and you can make reservations by contacting The Crossing at 314.721.7375

The Crossing and Local Wine Company
Slow Food St. Louis
July 7th, 2009

First Course
Passed Canapes from the local farmer’s markets and Blue Cheese Souffle
w/ 2007 Murphy’s Law White

Second Course
Gaspacho with warm walleye and Extra Virgin Olive Oil
w/ 2008 Ransom Pinot Gris ‘Selection’

Third Course
Missouri Chanterelle mushrooms with a Yellowtree Farm fines herbs
w/ 2006 Ransom Pinot Noir ‘Selection’

Fourth Course
Rain Crow Ranch grassfed Beef tenderloin with melted fennel and roasted red potatoes with local pole beans
w/ 2006 Murphy’s Law Red

Fifth Course
Trio of Goatsbeard Farm’s cheeses and local berries/fruits
w/ 2005 SNAFU Red

Sixth Course:
Trio of Illinois Peaches