Monthly Archives: May 2013

Dive Bar

Matt Seiter Lets It All Hang Out, At Sanctuaria and in His New Book, “The Dive Bar of Cocktail Bars” BY JENNY AGNEW (ON TWITTER: @JENNY_AGNEW) An otherwise “A” student, Matt Seiter earned in “F” in an Eighth Grade Religion class for writing that he’d like to serve Kool-Aid to thirsty African children after being prompted to reflect on a charitable act. While Seiter concocts drinks much stronger than Kool-Aid at Sanctuaria, where he’s the Bar Manager and creator of its Cocktail Club—the inspiration for the recently released book, The Dive Bar of Cocktail Bars—his propensity for quenching others’ thirsts

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Toques & ‘Tails

  Toques & ‘Tails was created to celebrate and promote the culinary and beverage talent of innovative restaurants in Denver and Boulder.  Toques & ‘Tails aims to feature the culinary team from the same restaurant. Three chefs, three beverage professionals and one bon vivant from around the country will be the judges; Garrett Harker, Jackson Cannon, Elayne Duff, Jamie Bissonnette, Matt Seiter, are just a few of our judges. Additionally, food and beverage professionals from Colorado and around the country will be ambassadors who will mingle with and engage the attendees to share their culinary experience as well as the food

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Sanctuaria’s Mint Julep: Gut Check’s Hump-Day Cocktail Suggestion

By Kaitlin Steinberg Wed., May 1 2013 at 7:00 AM Photo by Jennifer Silverberg Wednesday. Hump Day. Congrats, you’ve made it halfway through the work week! Unfortunately, you still have two days to go. Dunno about you, but in order to survive the midweek blues, we’re going to need a drink. Which brings us to our Wednesday Gut Check feature: “Gut Check’s Hump-Day Cocktail Suggestion” Each week we take you to one of our favorite St. Louis bars (and, oh, the list is long) for a drink (or two) we — in consultation with the bartender — highly recommend. With

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Cocktail of the Month

Lucious Lady – 12 Cocktail of the Month July 2013 Small’s American Gin St. Germain Agave Nectar Lemon Juice Fresh Basil Peychaud’s Bitters   Send this Cocktail to a friend:   

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Cabrales Cigars

Spanish blue cheese & leek fondue, rolled into phyllo “cigars” then pan seared; accented with sherry-raisin sauce.

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Piquillo Poppers with Diablo Verde

Oak roasted red peppers filled with a goat cheese blend; served with spicy green devil sauce.

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Plantains, Mozzarella & Guava

Mozzarella topped with sweet yellow plantains & baked to perfection; finished with guava jelly.

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Cheese Plate with Membrillo

Artisan cheese paired with quince paste; served with raw honey, almonds & flatbread.

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Monterey Jack & Guava Empanadas

Tender, flaky, sweet & savory turnovers; served with aji amarillo.

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Posole

Braised pork shoulder & yellow hominy stew.

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