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Kentucky Derby at Sanctuaria

 The 141st Kentucky Derby is coming May 2!

The annual “Run for the Roses” will be celebrated in style at Sanctuaria Wild Tapas in The Grove with a themed party sponsored by Jim Beam Global!

This year’s Derby Day is sure to be one to remember, and one you won’t want to miss!

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Sanctuaria will open at 3pm with a special limited Derby Day menu!

Wear your most extravagant headwear and compete in our Best Derby Hat Contest!

Fashion is everything at the Derby (aside from the race) and we uphold that tradition at Sanctuaria.

Delicious special menu items will include:

Hot Brown Beignet – turkey, bacon & tomato with Mornay sauce served on a fresh-baked Beignet!

Benedictine Tea Sandwiches – cucumber, scallion & cream cheese finger sandwiches.  Perfect dainty morsels for the elegant Derby spectator!

Fancy Derby drinks for sippin':

Mint Juleps, Tequila Juleps & more featured cocktails!

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And don’t miss our other Triple Crown Events!

Preakness Stakes – May 16

Belmont Stakes – June 6

Feast Eblast 2B

 

Chef Pelly in KMOX Food Fight

kmox food fight executive Chef Willy Pelly Butterscotch Bourbon Fajitas Feast Magazine 2015

 

 

St. Louis Chefs Vie for Honors at
KMOX Food Fight

Throughout the month of March, each restaurant competing will offer a special KMOX Food Fight Competitor Dish on its menu and you can vote for your favorite!

JUST TEXT TAPAS TO 881120
VOTE FOR SANCTUARIA EXECUTIVE CHEF WIL PELLY’S BUTTERSCOTCH BOURBON FAJITAS!

On April 2, the two chefs with the highest number of votes will square off in a live cooking competition held at Final Cut Restaurant (details coming soon!)

kmox food fight executive Chef Willy Pelly Butterscotch Bourbon Fajitas Feast Magazine 2015

9 hours ago  •  

If you missed the fun, you didn’t really miss out — you can visit the restaurants participating in the event and try their dish for the next few weeks, voting for your favorite by text (get info at the restaurant).

After that, you’ll want to get tickets for the Food Fight’s Final Cut, scheduled for Thurs., April 2. At that event, the two chefs who have received the most votes will go head-to-head — and this time, only one can be a winner.

Feast photographer Micah Usher was on hand to witness all the first round fun. Check out our photo gallery above, and then make plans to visit the restaurants in question. Your favorites need your vote to be crowned the champion.

When: Thu., March 5, 6:30 to 9:30pm (First Course); Thu., April 2, 7 to 10pm (Final Cut)

Where: Hollywood Casino; 777 Casino Center Dr., Maryland Heights

Tickets: $75 for Final Cut

More Info: stlouis.cbslocal.com

This year’s Food Fight will pit St. Louis chefs in a battle to see which dish knocks all of the others out.

At the First Course event at Hollywood Casino, you will meet all of the participating chefs and sample each of the Food Fight dishes, specially created for this event. Get a taste of the Food Fight dishes from each of these contenders:

  • Michael Del Pietro, Tavolo V
  • Ryan McDonald and Aleks Jovanovic, Truffles
  • Adam Lambay and Jennifer Johnson, Grapevine Grill at Chaumette Winery
  • Katie Lee Collier, Katie’s Pizza & Pasta Osteria 
  • Russell Ping, Russell’s Café
  • Wil Pelly, Sanctuaria
  • Haley Riley, Salt + Smoke
  • Mike Johnson, Sugarfire Smoke House
  • John Dill, Hollywood Casino
  • Pierpaolo Pittia, Final Cut Restaurant
  • Brian Menzel and Mike Vandivort, Bella Vino Wine Bar
  • Aaron Teitelbaum, Herbie’s Vintage ’72 

Then, through out the month of March, each restaurant will offer the dish on its menu and you’ll be able to vote for your favorite. On April 2, the two chefs with the highest number of votes will square off in a live cooking competition held at Final Cut Restaurant (details coming soon!)


Hungry for more Midwest food-scene news? Follow Feast on:

Copyright 2015 Feast Magazine | Inspired Local Food Culture/Midwest. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Make this Valentine’s a HIT!

Valentine's Day 2015 Special Saint Louis

 

This Valentine’s Day,

Share a “Sweetheart Special” with the one you love at Sanctuaria!

 

One dozen West Coast Oysters
with Passionfruit Mignonette

One bottle of Cava Brut for Two
with Strawberry Caviar Floats

 

One ROMANTIC Valentine’s Day!

Note: This event has already occurred.

(But feel free to book a table anyway…
there’s plenty more fine dining and libations.)

 

New Year’s Eve “Old School Basement Party”!

Sanctuaria Tapas Adds Outdoor Conservatory

 

Categories: Restaurant News

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Sanctuaria’s patio is just around the corner. | Jennifer Silverberg

Sanctuaria (4198 Manchester Avenue; 314-535-9700) in the Grove has a curious growth in its backyard: a conservatory. The metal and glass structure has been under construction for a while, but is set to open in the next few weeks. The conservatory will provide ingredients for Sanctuaria’s mixology program.

See also: Comparing Sanctuaria’s Barrel-Aged Cocktails to the Fresh-Mixed Version

“Our long-term vision with that is to create an indoor garden space for our mixology division,” Sanctuaria co-owner Gurpreet Padda tells Gut Check. The conservatory was actually built in France in the nineteenth century and had to be sent to China to be restructured and then made its way to St. Louis. There’s also a gazebo, built in Belgium in the early 1900s that will be used for live music.

“It’s a 20 by 30 foot space — a 600 square foot space. Most of it will become an indoor garden for botanicals to be used in our mixology kitchen and some of it will be used as an event space in the back,” he says.

The surrounding patio grows edibles like heirloom tomatoes and berries for the restaurant; a mixture of wildflowers and sunflowers has been planted to create a little prairie.

“We knew as soon as we were able to get the extra land what we were going to do. it’s almost done; it feels good! These projects take forever,” Padda says. “We think it’ll be a very nice enhancement to the Grove. It’s not a modern building, so it kind of melded into that neighborhood. It’s a cool building, so people driving down the street and walking will welcome it.”

Comparing Sanctuaria’s Barrel-Aged Cocktails to the Fresh-Mixed Version

 
Categories: Drunken Vegan
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Three Barrel-Aged Cocktails at Sanctuaria | Patrick J. Hurley

The Drunken Vegan, a.k.a. Patrick J. Hurley, is a full-time barman at the Civil Life Brewing Company and cocktail enthusiast about town. He’s an unapologetic drunkard, a vegan and a bon vivant, and, no, he doesn’t think those last two terms contradict each other.Barrel aging spirits is a very old practice. Barrel aging pre-mixed cocktails, on the other hand, is a relatively recent phenomenon. The Drunken Vegan tasted three of these aged drinks at Sanctuaria (4198 Manchester Avenue; 314-535-9700) alongside a freshly mixed version in order to sip and discern the differences. It was a pleasantly instructive evening.

The point of aging cocktails in wood is to soften some of the alcohol heat and mellow them, but also to impart some characteristics of the wood and the char to the finished drink. Basically, it adds another layer of complexity. Aging lighter drinks produces more dramatic results.

At Sanctauria, the bartenders fill barrels from Elijah Craig Bourbon with daiquiri, the “Martinez” and the “Vieux Carre.”

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The daiquiri on the right has been aged eight weeks. | Patrick J. Hurley

The aged daiquiri, which has been in a charred oak barrel for eight weeks, still has some nice lime flavor, but the tartness of the citrus is toned down considerably. It is a little sweet but balanced and has an almost creamy texture. The un-aged version is bright, tart and clean. The aged version is also darker in color, having taken on some tint from the wood.

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An aged “Martinez” at Sanctuaria. | Patrick J. Hurley

The “Martinez” is gin, vermouth and luxardo, and it spends eight weeks in the barrel. It is sweet and slightly floral. The botanicals are strong on the nose but lighter on the palate. There is a discernible note of oak. The un-aged version is even more floral, with intense notes of jasmine. The vermouth comes through better, as do the botanicals from the gin, but the freshly made drink isn’t as rich.

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An aged “Vieux Carre” at Sanctuaria. | Patrick J. Hurley

The “Vieux Carre” (rye, Vina Sur Pisco, vermouth, Benedictine, Angostura and bitters) is aged for nine weeks. It is earthy and complex with nice rye spice. There’s a little clean bitterness and a subtle herbal character as well. The cocktail has a lush, glycerin-like mouthfeel. By comparison, the un-aged version tastes thin. The rye spice is more prominent without the wood. This version is more herbaceous as well.Aged or un-aged, these cocktails are spectacular, but do yourself a favor and try them side by side. It’s fascinating tasting exercise and a workout for your palate.

Follow Patrick J. Hurley on Twitter at @VeganDrunkard. E-mail the author at Patrick.J.Hurley@HurleyHouse.com.

Sanctuaria’s Derby Day Party Photos featured in Feast

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feast-logo-blueMay 05, 2014 9:47 am  •  

Kentucky Derby fans enjoyed quite a party on Sat., May 3, at Sanctuaria Wild Tapas, as The Grove hotspot served up inspired eats, drinks and a live broadcast.

Attendees dressed in their derby best and partook in a special menu featuring Derby Pie, Hot Brown Beignet with Grits, Hoppin’ John, Upside-Down Cake and of course, Mint Juleps.

Check out all of the photos from the party in the slide show linked here!

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Sanctuaria’s Hoppin’ John — black-eyed peas, caramalized leeks, jalapeños and homemade bacon

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Sanctuaria’s Derby Pie – with a lady finger and graham crust, walnut fudge center and salted caramel topping

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Cheers to the winners!

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Plenty of fresh mint for Mint Juleps, the traditional Derby drink!

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Prizes were awarded for Best Derby Hat & Suit!

Check out all of the photos from the party in the slide show linked here!

Sanctuaria, 4198 Manchester Ave., The Grove, 314.535.9700, sanctuariastl.com

Sanctuaria Rolling Out New Vegan and Vegetarian Menu Options for Spring (via RFT)

VIA THE VEGGIELANTE, RIVERFRONT TIMES
By Tara Mahadevan Tue., Jan. 28 2014 at 9:15 AM

 
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       Veggie chorizo at Sanctuaria | Tara Mahadevan

 

The Veggielante is on a mission to spread the word about places to order good, meatless grub. Check out this week’s pick.

Destination: Sanctuaria (4198 Manchester Avenue; 314-535-9700)
Neighborhood: The Grove
Cuisine: “All Latin flavors”

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       Sanctuaria | Tara Mahadevan

 

Overview: Sanctuaria’s Chef Wil Pelly has a passion for creating vegetarian and vegan dishes, seeing the task as a challenge.

The restaurant’s cuisine encompasses all Latin flavors, from Cuba to Spain to Mexico, and while vegetarian options are common in this cuisine, Pelly puts his own unique spin on them.

Sanctuaria’s spring and summer menus will be geared towards more vegan and vegetarian-friendly options, so be on the lookout for a new menu when it starts getting warm.

Highlights: Pelly’s vegetarian chorizo ($10) is not on the current menu, but when it is, it might fool you into thinking it’s actual meat.

Pelly uses a combination of black beans and carrots to create the “chorizo,” and serves it with rice, fried plantains and a curried broccoli purée. This dish is a playful twist on his mother’s classic Cuban recipe, and is also vegan and gluten-free. Look for it on the restaurant’s spring menu.

 

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       Black bean stuffed piquillos at Sanctuaria | Tara Mahadevan

 

Pelly’s black bean stuffed piquillos ($8) is a traditional Spanish dish.

Five piquillo peppers are roasted and stuffed with black beans and mozzarella cheese, and topped with a chipotle vinaigrette. Though not vegan, the piquillos are gluten-free, and a filling and healthy option.

Another popular vegetarian dish is the black bean croquettes ($8) served over the restaurant’s homegrown vegetables.

New to Pelly’s spring menu will be pan-seared vegetarian tamales ($10): three vegetable-stuffed tamales, served with madeira onions and a passion fruit gel. Both are vegan.

Mandi Kowalski’s ‘Fan Favorite’ Cocktail From Paris Of The Plains

4.original2POSTED ON AUGUST 30, 2013 9:12 AM
BY: BRANDI WILLS

 

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Last weekend, local bartenders made a mass exodus across the state to Kansas City’s Paris of the Plains Cocktail Festival, where they indulged in educational seminars, high-stakes competitions and the occasional raucous reunion with fellow Midwest mixologists. We can’t speak for all the events of the weekend, but when it came to the cocktail competitions, our STL bartenders made us proud.

In a test of the ultimate bartending talents—who can make the best drinks the quickest—Justin Cardwell of BC’s Kitchen, Matt Obermark of The Agrarian, Jayne Pellegrino of Blood and Sand and Kyle Mathis of Taste brought home the grand prize from Midwest Melee, a competition that pitted the four against teams from Kansas City, Denver and Chicago.

And in the grand finale of the weekend’s festivities, The Paris of the Plains Bartending Competition, Sanctuaria‘s Mandi Kowalski tied for fan favorite with her creation, Her Majesty’s Pleasure.

“Some of the folks in KC described this drink as a delicate summertime mulled wine,” says Kowalski. “Despite its lovely magenta hue, it managed to win over many of the men in attendance at the competition. Judge and Master Sommelier Doug Frost summed up the drink by saying, ‘So rarely does her majesty’s pleasure also equate to his majesty’s pleasure.’”

Mandi shared the recipe for this crowd-pleasing concoction, so you can wow your friends with her award-winning cocktail.

Click here to read more.

A COCKTAIL FOR ST. LOUIS CARDINALS FANS

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by Nate Hopper

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We like to pair our teams with liquor, so on behalf of fans of St. Louis, who tied the series up last night, we called up Joe Duepner, bar manager for Sanctuaria—one of the city’s best cocktail spots, conveniently located not even ten minutes from Busch Stadium—to recommend a Cards drink for us. He landed on a version of the Southern Gentleman. Here’s his reasoning: “It’s red and white: the Cards colors. And the drink looks kind of like when somebody slides into home plate and there’s that mess with the white chalk and the dirt. It’s got all the fall ingredients in it—and fall is when the Cardinals do their best stuff. Plus, the sweetness of the cinnamon, and the velvet of the cream, and the bite of the habanero and the Buffalo Trace bourbon will either accentuate your win or remove the sting of your loss.” Works for us. Here’s how you make it:

Read more: A Cocktail for St. Louis Cardinals Fans – Esquire