Let's Make a Meal 

We'll drink to that!

So you've mastered the Easter brunch. We heard your egg casserole was baked to perfection, your ham was glazed masterfully and your mimosas were to die for — bravo, bravo! But with the arrival of fall comes more challenging holiday meals with more tricky drink options. You've never prepared a Thanksgiving dinner, and you're in a state of panic, wondering if you have to roast a turkey — or if you can get away with just slopping together a big ol' pot of chili (no, you can't) — and pondering what wine to serve with whatever you decide to cook. The chefs and the mistress of wine at Big Sky Café (47 South Old Orchard Avenue, Webster Groves; www.allgreatrestaurants.com) would like to take the fear out of the food-choosing and wine-pairing part of the holiday season and give you a tantalizing three-course meal idea, complete with corresponding wine selections, at the latest installment of the restaurant's Wine Club (beginning at 7 p.m.). After you've made your reservation (by calling 314-962-5757), prepare to tuck into some parsnip soup, fennel-crusted pork loin with a root-vegetable gratin and greens, and pumpkin fritters. Sounds delish! And if you bring in five canned goods for Operation Food Search, your instructional session, dinner and wine will run you $32 ($37 sans donation).
Wed., Nov. 12, 2008

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