May 7th Not Available for Dinner

Due to the upcoming Wine Dinner & a private party, Soulard's will not be available for dinner (only.) We are full up that night but please join us any other time. Thanks!

Dine Out Benefit Tomorrow

Join us for lunch or dinner and proceeds will benefit area AIDS agencies.

Shrimp Dijon Sat at Soulard Market Cooking Series

Chef Russ Byers will prepare Shrimp Dijon for you Saturday morning at 11AM.

Free samples and great coupons. Join us on the Lafayette pavilion. Get the Featured Recipe to print from our website

Groupon Hot Deal Next Week

The most popular website around Groupon.com will feature Soulard's Restaurant as their deal of the day next week. Start watching because its an awesome price!

BR Cohn Wine Dinner May 7th

6:30PM
Benefits the American Cancer Society

featuring the B.R. Cohn Winery from Sonoma --Olive Hill Estate Vinyards
Not only do they make superb wines, but produce world - class olive oil and balsamic vinegars. We will be using their products to prepare several courses of the wine dinner. This promises to be a very special evening that you won't want to miss.
1st course Mini Grouper Cakes with lemon beurre blanc
BRCOHN Chardonnay for 1st and 2nd course
2nd course Ahi Tuna, grilled medium rare over baby greens with Vodka vinaigrette
3rd course Bibb Lettuce tossed with Olive Hill Estates Vinyards olive oil & balsamic vinegar
BR COHN Silver Label Cabernet Sauvignon
4th course Grilled Beef Tenderloin over house mashed potatoes, BR COHN Cabernet reduction, and grilled spring vegetables BRCOHN Estate Cabernet Sauvignon
5th Course House Made Blackberry Cobbler topped wih French vanilla ice cream
BR COHN Merlot

$89.00 per person
Tax and gratuity included
Call Tim or Dan for reservations at (314) 241-7956

Dan's Recent Trip to Wine Country - Notes

I visited several wineries in Napa and Sonoma valley and would like to share my thoughts and experiences with you.

• Beringer in Napa Valley- we popped in with no appointment and they were outstanding. We sampled the Beringer Private reserve Cabernet Sauvignon 06 and 05 vintage side by side both were good but for my palate the 05 had more complexity and a much longer finish than the 06.
• We also stopped by PeJu and I did not like the reception or the wines and I’llleave it at that.
  
• The two wines we had appointments in Napa were : Caymus vineyards and Silver Oak. Both are outstanding producers of wine in the region. At Caymus we tasted o6 zinfandel with wonderful viscosity big boysenberry fruit, good acidity, nice well balanced wine. 07 cabernet both the estate and the special selection with the deep ruby red color but refined and elegant tannins and it was hard not to beg for more.
  
• At Silver Oak we tasted the wine of the trip! We had an 01 cab there that was hands down the best even better then the Caymus Special selection.
  
• We stayed at Alexander Valley winery in of course Alexander Valley. This part of Sonoma is God’s country and the drive is beautiful! We visited some small under the radar screen wineries. First off we popped in to Sausal and there I discovered that Cabernet rules but the old vine Zin can dance the dance too.
  
• Next we stopped at Stryker vineyards, they are in the process of finishing a new facility that is beautiful with an open floor to ceiling tasting room that takes advantage of the roiling hill sides of Alexander valley. The wines there were ok not as good as the others.
• Robert Young however was the best in the bunch but there prices are a bit higher . They produce several single vineyard Cabernets and even though they are more pricey than their neighbors they are cheaper than many in Napa valley.

Schnucks Cooking School was a Blast

From Dan Badock:
My wife Dianne and I had a fabulous time Tuesday evening doing a hands on cooking class at the best cooking facility in St. Louis. If you haven’t been to this store you need to check it out. It is the Schnucks in Des Peres on Manchester just east of west county mall. The staff Gay, Lucy and Nate were all equally welcoming and very fun to work with.
We prepared recipes from Soulard’s and the hands on class keeps everyone involved. Lucy took half the class and prepared a berry trifle, twice baked potatoes, and raspberry sauce for the pork tenderloin. Nate’s half made French onion soup with croutons, and crab cakes and I grilled the Pork tenderloin.
It was a team effort, not to mention several skill set techniques - like the proper way to handle and use a knife and a nifty trick on prepping fresh garlic. We enjoyed Trifethen merlot and a fun zinfandel from the Lodi region of California. The group of fifteen people that attended the class made it special because everyone and I do mean everyone was having a blast. We will do more classes there soon!