Boulevard Beer Dinner and Beer Class

It feels nice trying to get back into the swing of things with the new site up. There are still a few things that need to be tweaked, but it all seems to be going well so far. Please feel free to share you comments about the new site.

Anyway, on to better things. This month (September) brings us a few wonderful items in the world of bubbles (beer not champagne). First, on the 18th, Boulevard Brewing from Kansas City is joining us for a release party/dinner at the Marquette. Beginning at 6:30 we will pour their unfiltered wheat and have appetizers, this will be followed with their new line of "Smokestack" beers. These are not smokey in any way, they are 750ml (same size as a bottle of wine) and cork and cage finished (like champagne). They are their top tier beers and we are pairing food with them. Please check the BEER EVENTS tag on the website. Speaking of website, you are able to reach it with either www.celebrations-restaurant.com, www.marquetterestaurant.com, or www.girardeaurestaurantgroup.com.

As a second note of interest, on the 29th we are having the HOPS!!!! beer class at the Marquette. Please join us for this fun evening exploring the wonders of hops plant. The Hops class begins as always at 6:30.

Beer Tasting June 30th

Just a reminder to everyone. Monday June 30th is our next beer class. This month features European Ales (with one suprise from outside of the western world). Please join us at 6:30pm for a tasting of six delicious and rare beers along with appetizers and a conversation style class.
Reservations requested

Marquette Restaurant
332-0769

Lunch at Marquette Restaurant Starting July 7th

Thats right everyone. After many requests we are going to begin serving lunch Monday-Friday from 11:00am-1:30pm. Please check back soon for menu items.

New Menu at the Printers

It has been a long time coming but the Summer Menu is about to arrive. We have given the old menu a major overhaul and trimmed some fat for the warm days ahead. Some of the new items to look forward to are a Smoked Shrimp and Cucumber "Roll", Spanish Style Clams finished with Ham, Tomato, and Smoked Paprika, and a Grilled Leg of Lamb Entree served wtih Herbed Spring Pea Spaetzle and Mint Tomato Pico. We are also changing our Crisp Bacon Salad, now before everyone gathers their arms for a revolt I would like to mention the new Barbecued Hinkebein Hills Farms Bacon Salad. Slow roasted cured Bacon finished with a housemade barbecue sauce served with Wilted Spinach, Roasted Tomatoes, and Garlic and Herb Vinaigrette. Check back soon for more items.

Farmers Market Gearing up for Fun

As I prepare to go to the market today I think about the seasons. With the weather this year they haven't been as evident as usual (even for the unpredictable patterns we have here in Missouri), yet the crops come in fairly on schedule. Last week everyone was searching for tomatoes and peppers, not quite yet though, hopefully another week or so and we will see them start to come on strong. The cucumbers and onions have been fantastic, as the rain hydrates and the sun gives intense flavors. I look for this year to have wonderful flavors and what appears to be a strong tomato crop. I hope everyone can make it to the two great markets we have in town.

Wednesday at the FFA Pavilion 8am-12PM
Thursday at the Plaza Galleria parking Lot 2:30-close

Back in Action!

It has been right about two months now since the last post. Far from where I was hoping to be as far as keeping on a solid regular schedule. Tech problems prohibited the site from being updated, but they are all taken care of. So, with seemingly nothing in our way, we shall wonder down this path again.

Something that has been asked of this blog is to offer ideas for wines that are outside of the radar. These wines may well be odd grapes or off the path regions. I am not going to limit them to wines that we have on hand, and some we may even have a hard time getting.

A few wines that I have been drinking for the past bit are the 2005 Argiolas Costera from Sardinia. It is made from the Sardinian cousin to Grenache and is an amazing value. A medium bodied wine that made in any other region would cost well over $20 retail.

La Piece Sous le Bras is a little country wine from Provence. It is a blend of Syrah, Cabernet Sauvignon, Merlot, and Cinsault. A great price for a wonderful food wine. Search this wine out!

The Cariane Malbec Reserva is a full flavored rich bargain from Argentina. This wine will drink well for the next 6-7 years so don't be afraid to lay this down for a while. Imported from our friends Pinnacle in St. Louis.

Getting back on track feels great. We will keep you posted about all up and coming events.

Intro to Beers II

On Monday March 31st we will hold our second beer tasting/class. Intro to Beers II is the second part of our Intro series before venturing into individual styles. Another six types of beer will be tasted and discussed. Class begins at 6:30 with reservations requested.

For information please call

Marquette Restaurant and Bar (573)332-0769
Celebrations Restaurant (573)334-8330

Syrah or Shiraz?

Is there a difference between Syrah and Shiraz? Is this all just marketing hype? Is there a point to all of this??

Well of course there is, on Tuesday, March 18th you can make the call! At Celebrations Restaurant starting at 6:30 we will be pouring a number of different Syrah and Shiraz. Taste these wines yourself and decided if there is a difference, and what it is. Please call for reservations as seating is limited.

Celebrations Restaurant (573)334-8330

NWW III

It seems to be Wednesday more often than any other day in the week. It creeps up on me and then, out of nowhere, there it is again.

Anyway, this weeks NWW has another trio of diversity.

With the weather acting like we may be finished with the ice and snow, I tend to look towards crisp whites. A really nice bright and acidic white wine, full of minerality and with a nose of flowers and stone, just screams that spring is imminent. Last week we featured a "Terry Theise" riesling, this week rolls down the hill to Austria for a fantastic Gruner Veltliner. For those of you unfamiliar with "Gru-Vees" (as the tie die set tends to call them), these are some bright wines that have a wonderful mix of fruit, minerality, and spice. Green apple, slate, and white pepper are common descriptors of these wines. We just picked up the 2006 Nigl Kremser Freiheit Gruner, and is this a treat! This wine oozes apple, herbs, and melon. It has quite a bit of flavor for such a light and acidic wine. Try this with beets and goat cheese.

A few years ago I was in Chicago at the Vinexpo. Walking through the maze of wines, I stumbled upon the spanish section and decided that a thorough tasting was in order. While a good number of the wines left me with a renewed interest in Spain, it was the Kios Tempranillo. This intense medium bodied wine left me both overjoyed at the find, and saddened by the fact that as of then there was no American importer. Well things have changed since then, Eric Solomon and his European Cellars decided to pick up this tasty treat as did we. The 2004 Kios is 100% Tempranillo with 8-10 months in oak barrels. Pair with Pulled Pork or Antelope.

Finally a wine extremely close to my heart. Those who know me are aware of my love of the Rhone Valley and Syrah. Put those two things together during 2005 in Cote Rotie and you have magic. We have had this for a few months, but I can't help but feel joy over picking this up. The 2005 Bernard Burgaud Cote Rotie is a monster. This dark, rich, brooding syrah has all of the tell tale things that make them what they are. The dried fruit (dates and figs), smoke, seared meat, chocolate, and acidity roll around in every possible good way. Pair this with juicy tannins and we have a winner! This is a very small production wine, so if you like syrah and aren't familiar with Cote Rotie do yourself a favor and give one a try.

http://www.skurnickwines.com/

http://www.europeancellars.com/

www.mwines.com

Till next week

NWW II

As part of our wine service we try to have a very ecclectic range of bottles to choose from. Be it Kabinett Riesling, Gruner Veltliner, Malbec, or Carmenere, there are small wineries producing jewels for everyone to try. Our job is to alert you to some of these.

This weeks "New Wine Wednesday" is composed of 3 very different wines.

First off is the 2006 Hoffmann-Simon Piesporter Goldtropfchen Riesling Kabinett. This crisp, fruity white has a nice bright acidity which doesn't allow the sweetness to really overwhelm you. Floral notes on the nose really let this "Therry Theise" selection stands out. Pair this with tangy seafood or pork dishes.




Next up we flip the world over and travel to the Mendoza Valley of Argentina. The Benegas family is the first family of Argentinian wine. Owning the oldest vineyards and wineries in the country, along with the consultation of Michel Rolland, have helped them make some of the finest wines in South America. There, at Bodegas Benegas, they make this rich, thick, and smoky Malbec under their "Juan Benegas" label. The 2005 Malbec is a fabulous fruit bomb, though after the fruit passes you by, the tannin and minerality finish you up and leave you wanting another sip. Born to be consumed with you New York Strip, try this with your Steak, Antelope, or Quail.

Finally, we are washed up onto the shores of California. As we wind down the roadways of Napa Valley there are quite a few wineries that are considered in a class of their own, Viader is one of them. At Viader, Delia Viader has been crafting some of the finest Cabernet Sauvignon based wines of the past decade. In 2003 she began bottling single varietals and labeling them "DARE". This wine is a new offering for us, and we are quite excited to have the 2005 DARE Cabernet Sauvignon. Fruit for the wine is grown on Howell Mountain and the Lewelling Vineyards of St. Helena.

The winemake states; "The DARE Cabernet Sauvignon emits concentrated aromas of ripe black cherry, dark currant, cassis, tobacco and cedar notes with faint hints of caramel. On the mid-palate, the vibrant tannins and well-integrated oak flavors give the impression that the wine is lightly dancing over one’s taste buds. Firm tannins grace the finish. "


Until next week, this sips to you.


www.skurnikwines.com/
www.bodegabenegas.com/
www.viader.com/

Beer Class 2/25/08

I would like to thank everyone who attended Monday nights beer class. The next class (Intro to Beers II) is scheduled for Monday, March 31st. . The session will begin at 6:30 P.M. in the Marquette Restaurant. For any questions please call 332-0769. Reservations are recommended, but not required.



After every class I will post pictures and descriptions of the beers that were tasted.




1. Ettaler Kloster Edel Hell (Munich Helles Lager)
2. Weinhenstephaner Dunkel Hefeweissbier (Dark Wheat)
3. New Belgium Fat Tire (Amber Ale)
4. Schlafly ESB (Extra Special Bitter)
5. Sinebrychoff Porter (Baltic Porter)
6. North Coast Old Rasputin (Russian Imperial Stout)


We will pour these beers at Marquette Restaurant till the next beer class.

New Wine Wednesday

Today we start a new feature of the blog. "New Wine Wednesday" will be an ongoing addition to the blog that will update everyone to recently acquired or little known gems.

This week we have had quite a few new arrivals. The list has been reworked and will be up and ready to view on Thursday. A few bottles of particular interest are from Oregon and Australia.

First , we hit the northwest with a trio of wines from the Willamette Valley. Oregon has become known for its fantastic Pinot Noirs and Pinot Gris. Chardonnay is another grape that done quite well in this Burgundian area, with crisp acidity and a wonderful amount of fruit and minerality.

The St. Innocent Chardonnay is sourced from the Anden Vineyard in Willamette. The Anden was formerly part of the highly esteemed Seven Springs Vineyards and is located in the hills west of Salem. Made from a blend of Dijon Clones and allowed to age for 1 year in 29% new French Oak barrels.

Mark Vlossak, the winemaker for St. Innocent, say of the 2006 vintage of Anden Vineyard Chardonnay : "2006 was a vintage that produced wines with an added dimension of concentration. The end of September was warmer and sunnier than normal for Oregon. This coincided with the final ripening phase resulting in an extra level ripeness and intensity in the fruit.

One of my favorite wineries to see year in and out is Shea. Dick Shea has done a fantastic job growing grapes for some of the biggest names in Oregon wines for years. Now, he is making some of the greatest wines in the Country.


We have been out of last vintage for a while now, but the 2006 Estate Pinot Noir and the 2005 Shea Vineyard Chardonnay now grace our cellar.

The 2005 Chardonnay shows great fruit and mineral with gentle acidity to balance it all out. A dreamy little wine to go with the upcoming spring bounty.

In 2006 the Shea Vineyard Estate Pinot Noir is sourced from throughout their 200 acre site and contains every clone of Pinot that they grow. Always a pleaser with a heady aroma and supple body, this wine is one to sit down and enjoy slowly.

Finally, we send this installment of "New Wine Wednesday" off with a gathering of over the top Aussie Shiraz. The Torbreck "The Factor" is 100% Shiraz sourced from six different regions in Barossa Valley. It spent 24 months in 30% new French Oak. Its rich, ripe, full bodied flavors are balanced with fantastic tannin. One of the great Shiraz of Australia.

Our next two wines are from Two Hands. The first, the 2006 "Gnarly Dudes", is made from old vine Shiraz in the Barossa Valley. This intense full throttle wine is well balanced with dark fruit, acidity, and modest tannins. The 2005 Lily's Garden is based on fruit from the McLaren Vale region. Part of the "Garden Series" of regional Shiraz from Two Hands, the "Lily's" is a wonderful and complex wine that will open up well with decanting.

Check back next Wednesday for another look into our new wines.

Sneak Peek pt. 2

With the Valentines weekend written in history, we have a bit to ponder on about the future for a spell.

The new menu is in hand and we are working all of the prep up for our grand unveiling which happens to be this Thursday night the 21st. All of the guys in the kitchen are hard at it putting together the final touches to each dish and getting ready for a quick transition.

On the prior post I mentioned that we would release a few more of the dishes to the public soon and ,though it has been a bit longer than I originally hoped, here we are.

An ever present item on the menu has been Foie Gras. We have sourced our Foie from LaBelle Farms for many years now and just love the product. In the kitchen one afternoon we were discussing a dish that I had read about. It was a terrine that was grilled first, then baked slowly to finish. Through a little trial and error we came up with what we think is a fantastic terrine of Foie Gras without a sweet edge. A hint smokey, a little salt, a touch of sherry, and a copious amount of LaBelle Farms goodness. When chilled the terrine is sliced and served upon pain grille with apples, endive, and a cider gastrique.

For those of you who have been ordering the quail lately, thank you. This, along with duck, happens to be one of the kitchens favorite little treats. This go around features our lovely little quail being hot smoked in the kitchen slowly over fruit woods and finished in the oven. Served with these devilish birds are housecured pancetta and roasted onion smashed potatoes, asparagus, and an almond cider demi.

Now there are those people, myself not joining this group, that bases the entire meal around what is served after the entree is cleared. Cheesecake has always been requested, but we have never found the right cheesecake style for us. Well the dry season has ended as we introduce our Raspberry and Lemon Mousse Cheesecake with ginger blueberry compote and almond crumble.

Along with all of our new dishes we have also added a few new exciting wines. Check back soon for an update of our new wine.

Sneak Peek pt.1

Working on our menu is a fun and infuriating thing. From day to day a dish sounds great, then not so great, then perfect. On Monday a dish may work out just how you want it to, then on Thursday you see that it just doesn't fit into the shape you were looking for.

One of the dishes that we have been working on started out in a different form a while back. It then saw another form on New Years as an Antelope dish. Now, with a local pork, our Pulled Hinkebein Hills Pork appetizer sees a new life. Along with slow roasted pork are Yorkshire Pudding (a classic English accompaniment to Prime Rib), Wilted Escarole, and a Caroline Mustard Sauce.

Another local producer we use is Show me Fresh Farm. Octavia has been supplying us with her wonderful greens for many years now. One of the lettuces that I have been very happy with lately is the Loma. This crispy slightly bitter lettuce is the perfect counter to sweet slow roasted beets. With that in mind one of our new salads is Slow Roasted Beets with Housemade Ricotta Salata, Wheat Crostini, Balsamic Syrup, and Loma Lettuce.


Lastly we have our ever popular LaBelle Farms duck breast. Most everyone who knows me is already aware of my love of all things low country. With this menu we say goodbye to the variants of cassoulet from the past few menus and travel into the deep south. Not the deep south of France, but our own Louisiana with its rich french and spanish derived dishes. The Crisp skinned LaBelle Farms Duck Breast with Dirty Rice, Braised Greens, and a Preserved Lemon and Sultana Jus is a wonderful balance of sweet, sour, rich,meaty, and salty.

Check back later for more sneak peeks.

www.hinkebeinhillsfarm.com
http://www.bellabellagourmet.com/

As the World turns, so our menu evolves

As with the turning of our earth, our winter menu shall pass of this world. It has been a great several months, but the seasonal changes are speaking out to me. Braising and simmering are being flushed from my mind and replaced with dreams of the scent of cherry wood gently smoking. The thought of fiddleheads on the way, and by all things great, another go at the wonder of wonders Morel mushrooms are making me giddy with glee. Ahhhh. Our slow run off of old man winter is about the only thing in the world that tires me at the thought of a good braise, yet fresh greens and the peppery spiced of that first spring radish is all it takes to wake me up again. And so, with Valentines Day as our compass, we point to the next week or so as the curtain of the Spring Menu 2008. The exact date is still to be set, but when they are delivered hot off the press, it will promptly announce SPRING IS HERE!!!

And so it begins

Hello everyone,
Today we begin a new feature of the restaurant. For nearly instant information we will be posting items on our blog that wouldn't be available on the www.celebrations-restaurant.com website. Some of the subject matters that will be presented here are wine arrivals and tasting notes, menu changes, wine and beer dinners/tastings, recipes, and any other topics that may seem relevant. This blog will also be a format for anyone to suggest topics of review or inspiration. Please sign up to our feed for the most immediate announcements.
Check here often and please leave feedback.