The Ritz-Carlton, St Louis chef Mellissa Lee and Ameristar Casino Resort Spa St. Charles banquet chef, Erin Douglas, are kicking off the holidays by contributing their talents to create two glittering gourmet driven events.
Chef Lee has created the menu for this year’s Epworth Children & Family Services 17th annual Wine Dinner and Auction this Saturday, Nov. 9 at the Ritz-Carlton. Chef Douglas has stepped up to develop an award-winning menu to honor Rainbows for Kids 20th Anniversary Gala on Saturday, Nov. 23.
Epworth’s black tie, multi-course wine dinner highlights such creative presentations as Lola Rosa salad – green oak and frisée lettuce, featuring hazelnut-praline-marinated feta, sweet-spice roasted figs, golden beet and honey gastrique. Gourmets will savor braised veal cheeks with brown butter potato mousseline, roasted winter vegetables, and cipollini onion in a red wine demi-glace, followed by a knock-out dessert – triple chocolate mousse cake accompanied by raspberry sorbet.
Rainbows For Kids 20th Anniversary Gala features an Academy Award and Hollywood- themed event, which Douglas’ used as inspiration for her all-star menu. This is a menu that’s sealed in an envelope and will be revealed just like any other Academy Award winner. However, one element has been announced: the Rainbows for Kids signature drink, the Shimmery Gold Champagne Cocktail laced with gold dust, which is as golden as an Oscar statuette. The drink toasts the children and families Rainbows for Kids has served over the past 20 years.
Each event helps kick off the season of giving and eating, which are two of my favorite things.
For tickets for Epworth’s Wine Dinner, supporting Epworth Children & Family Services, a multi-service agency that serves children, youth and families move toward self-sufficiency, contact (314) 961-5718 or visit epworth.org.
For tickets or information on the Rainbows For Kids 20th Anniversary Gala, which benefits families of children with cancer and other serious situations, contact rainbowsforkids.org.
As an early holiday treat, Chef Lee and Rainbows For Kids’ event chair, Michelle Carter, share two of their event recipes: the Fall Harvest Salad and the Shimmery Gold Champagne Cocktail.
Fall Harvest Salad – Chef Melissa Lee, The Ritz-Carlton, St. Louis
8 ounces Mesclun mix, or create your own using red and green leaf lettuces of your choosing
1 pound medium golden beets, washed
2 cups apple juice
1 each, star anise and cinnamon stick
1 teaspoon whole cloves
8 whole fresh figs
2 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Dash of ground clove
Salt to taste
4 ounces goat cheese
1 cup hazelnut praline or favorite candied nuts, crushed
Orange Blossom Honey Vinaigrette
1/2 cup orange juice
1/3 cup Champagne vinaigrette
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard (if not available, substitute 1 tablespoon Dijon mustard)
2 teaspoons orange zest
1/4 cup orange blossom honey
2 cups blended olive oil (not EVOO)
Salt and pepper to taste
Prep for Beets: In a heavy-bottom pot, combine beets, apple juice, star anise, cinnamon stick and cloves, and bring to a simmer. Lower heat and cover for 30 to 45 minutes or until beets are tender, but not mushy. Allow them to cool slightly, and then, using a towel, remove the skin. Cut into 1/2-inch dice.
Prep for Figs: Combine sugars, ground spices and salt. Cut figs in half and coat cut side with sugar mixture. Broil figs under high heat until sugars are caramelized.
Prep for cheese: Divide cheese into approximately one-ounce portions. Roll into balls and coat with crushed nuts.
Prep for Vinaigrette: Blend all ingredients (except oil) in blender for 20 seconds. Drizzle in the oil slowly until emulsified. Season to taste.
Plating: Toss lettuce with vinaigrette and divide on four serving plates. Store unused vinaigrette in refrigerator. Garnish with roasted fig, beets and two praline-crusted cheese balls.
Gold Shimmery Champagne Cocktail
1/4 teaspoon gold shimmery luster dust
2/3 cup St-Germain liqueur or 1/3 cup elderflower cordial
1/3 cup vodka
1 bottle (750 ml.) chilled Champagne or Prosecco
Mix gold shimmery luster dust with liqueur and vodka. Pour 3/4 ounce (1/2 jigger) into a Champagne flute glass. Top with chilled Champagne (or Prosecco).
