February may seem to be wanning but that hasn’t stopped foodies from celebrating the month’s best reasons to toast. Beside raising a glass to the Chief’s Super Bowl win, lovers continue to celebrate their valentines while others plan to party hearty during Mardi Gras. To help make the reminder of February memorable, consider one or more of my February food picks and events.
Clementine’s has new assortment of sweet creams for your sweetie, which include two I feel in love with. Nut-E-Love, a mix of chocolate and hazelnuts and tiny sea salt caramels, and the Hot Tamale, hot cinnamon melded with tart cherry combined with Ginkgo Bilboa, Guarana and Arginine. Keep an eye out for Clementine’s three spring flavors as a homage to Paris: Poire Fleure de Sureau (Elderflower & Pear), Creme de Mur (Blackberry Liqueur Cream), Tarte au vin de Prune (plum wine and plum jam tart).
German culture and cuisine at the historic John B. Busch Brewery in Washington, MO on February 23 when a four course German dinner is featured with the screening of the Missouri Life TV documentary, Exploring Missouri’s German Heritage. An ultimate dinner and with movie featured hearty plates of Schnitzel with Gravy & Bratwurst over Sauerkraut, German Potato Salad and Red Cabbage that’s braised in local Missouri red wine. By the way that’s just not any bratwurst. It’s the Hermann Wurst Haus’s gold medal winning brats, which captured the Best of Show Bratwurst in Frankfurt, Germany. The home of the oldest sausage competition in the world.
Mardi Gras is the last big party before Lent when the goods times before Lent begins. Eight weeks of fasting, which are practice before Holy Week and Easter. Reflecting St. Louis’s French heritage, restaurants throughout Soulard will dish jambalaya, gumbo and King’s Cake. However, to sample Louisianan’s famous swamp delicacy, visit Dalie’s Smokehouse where Mardi Gras whole smoked gator is the menu star. A creation of Chef Greg Basler who not only whole smokes the gator but covers it with bacon blanket.
February kicked off Take Root Hospitality’s Cellar Series wine classes, in The Cellar at Winslow’s Table . A fun and interactive way to learn about wine. Upcoming class themes will explore new Californian, Australian and France’s Loire Valley wines. Those craving the taste of fresh spring produce won’t want to miss the spring vegetables and wine paring class slated for May The perfect time when the garden is beginning to yield the first of the season’s crops.
Finally, to help the earthquake victims in Turkey, The Turkish American Society of Missouri is hosting a Yard and Bake Sale on Sunday, February 19 at 664 Lemay Ferry Road I plan to lend my support and shop the bake sale. It’s a great opportunity to taste Turkish cuisine while helping support humanitarian relief efforts. If you haven’t ever had Turkish pastries than you are in for a treat, which are akin to many Greek pastries but with a delightful difference. Culinarians and foodies count Turkish pastries as among the world’s finest.