Season’s Eatings

Guests swooned over warm almond macaroons and chocolate chip and peanut butter cinnamon cookies for dessert.

Few things delight more during the busy holiday season than a relaxed holiday gathering. To celebrate the season, BC's Kitchen at The Meadows in Lake St. Louis is just the setting for a party to remember.

Ty Tetzlaff, sales and program specialist at Benjamin Moore, and his wife Jean Marie hosted a memorable holiday get-together at the new restaurant in appreciation of his local paint retailers. The evening was illuminated by a dramatic candelabrum and saturated with scents of the season. “Because we just moved to St. Louis last year, this might be the beginning of a wonderful tradition,” says Ty.

Owner and chef Bill Cardwell says when he designed the restaurant, he chose soothing Benjamin Moore earth tones including “Provence Blue” and “Sugar Cookie” that are anything but mundane. “The color palette, combined with the rich furnishings, creates an ambience that enhances the casual yet elegant feeling of the space,” says Bill.

To spice up or soften the atmosphere of any room before a holiday party, Ty says Benjamin Moore Aura™ paint will transform your space in a flash. “You have the freedom to paint in the morning and have a beautifully finished wall in a rich, enticing color by the afternoon – with absolutely no odor lurking for your party,” he explains.

Bill and executive chef and partner John Kennealy were inspired to create a delicious cuisine that complemented the warm atmosphere. “The menu consists of approachable food that people feel comfortable eating without having to search for the definition of its ingredients,” says John. In a splendid presentation, he and Bill executed the holiday theme with a party menu that included grilled house-smoked shrimp and a wood fired four-cheese pizza.

The impressive spread was highlighted by colorful nature-inspired décor from designer Joyce Mathis of MJM Design Co., who combined a rich cadre of burnt orange, crimson and gold with the perfect balance of glistening touches. Pheasant feathers and magnolia seedpods dressed the buffet in sophistication, relaxed with colorful pomegranates and artichokes. “The Ledgestone provides a beautiful backdrop for these natural materials intermingled with the party's fabulous menu,” says Joyce. “Use what you already have and make it ‘holiday' with a few festive additions.” The glittered twigs, crystal ornaments and holly berries transformed a year-round centerpiece into a seasonal stunner.

The holiday ambience was infused with Bill and John's culinary magic and delighted the hostess. “We love to entertain in a comfortable environment. There's something about the season that makes us want to share it with friends,” says Jean Marie. And the chefs agree that well-prepared hors d'oeuvres-like dishes are always a hit and allow the host to relax, enjoy the evening and mingle with guests.

Holiday Menu Created by Chef Bill Cardwell and Chef John Kennealy (pictured) of BC's Kitchen, Lake St. Louis. •    Grilled House-Smoked Shrimp with Three-Mustard Glaze •    Cheddar Wafers & Broccoli Slaw •    Wood Fired Four-Cheese Pizza with Tomato and Basil •    Sausage and Mushroom Pizza with Sweet Onion, Asiago and Mozzarella Cheeses •    Guacamole with Radishes and Tortillas •    Artisan Cheeses with Fruit, Chutney and Candied Walnuts •    Almond Macaroons, Chocolate Chip Cookies and Peanut Butter Cinnamon Cookies Meet the chef at Cooking School on December 2 from 6:30 to 8:30 p.m. at AUTCO Home in the IDC, 11610 Page Service Drive. RSVP 314-542-6000. Seating is limited.