St. Louis: Cinder House
On August 29, James Beard Award-winning chef Gerard Craft (Sardella, Pastaria, Taste Bar) will open a wood fired cuisine-focused restaurant in partnership with the Four Seasons Hotel St. Louis. (The restaurant is currently open to guests of the Four Seasons, and opens to the public on the 29th.)
The kitchen’s wood burning hearth will highlight Craft’s passion for open-flame cooking, turning out charred meat, fish, fruit, and vegetables. The menu was developed with his family’s cookouts along the banks of the Mississippi River in mind, and will include everything from grilled pickles to grilled lamb ribs brushed with mango-honey glaze. Craft’s Brazilian-inspired pao de queijo (cheese bread), which gained fans at the now-closed Niche, will also make its return on Cinder House’s menu.
Perched on the Four Seasons’ 8th floor, Cinder House features views of the Gateway Arch and downtown. The stone and wood dining room spills out into a lofty outdoor lounge. 999 N. 2nd St; 314-881-5800.
Napa Valley: Veggies + Vino Dinner with Chloe Coscarelli
Enthusiasts of the popular By Chloe vegan restaurant empire will be thrilled to learn that chef Coscarelli will lead an exclusive wine dinner in partnership with The Meritage Resort & Spa on August 30th. The menu, which is curated from Coscarelli’s newest book, Chloe Flavor, will include corn carbonara with heirloom tomato, cauliflower verde, Brussels al pastor, and tempura avocado and mango tacos, and beet bourguignon. For dessert expect a blackberry cobbler with salted caramel coconut ice cream. Each of the dishes will be paired with a local, legendary wine.
Before the dinner, diners will have a chance to hear from Coscarelli at a reception overlooking the vineyards. The dinner itself will take place in the resort’s underground Estate Cave. 875 Bordeaux Way; 855-318-1768.
Lausanne, Switzerland: Garden Market with Anne-Sophie Pic
On August 31, the three Michelin-starred chef will welcome many of her favorite local farmers and food producers for an end-of-season farmer’s market. Featuring winemakers, fishermen, beekeepers, spice blenders, and cheese makers as well as fruit and vegetable growers, the market will offer a full cornucopia of Swiss agriculture. New at the market this year: locally-made syrups and sodas prepared by La Suisserie and Les Pétillantes. Chef Pic will also host a special lunch (menu TBD) featuring produce from the market.
The Garden Market will be hosted in the verdant garden terrace of Beau-Rivage Palace Hotel, which sits directly across from Lake Geneva and boasts unobstructed views of the Swiss Alps. Chemin de Beau-Rivage 21; 41-21/613-3333.
Indian Wells, CA: Cabana Under the Stars Dinner with Jeremiah Tower
The iconic California chef is headed to the Sands Hotel & Spa for an exclusive dinner in collaboration with chef Jason Niederkorn. Held in The Sands’ restaurant The Pink Cabana (where Niederkorn serves as executive chef), the six-course dinner will feature the chefs’ spins on classic dishes including oyster tartare, foie gras angolotti, and passion fruit, almond, and peach baked Alaska. The Pink Cabana’s sommelier and beverage director Mollie B Casey will offer a curated selection of cocktails and wines to accompany the meal.
The dinner will be held on September 15, but seats are limited and will likely sell out quickly, so early reservations are recommended. 44-985 Province Way; 760-321-3771.