Monday, May 13th, 6:30 PM – 8:30 PM at AUTCOhome (1694 Larkin Williams Rd. Fenton, MO. 63026)

Wine Manager Tom will pair Chef Philip's from decadent dishes from Balaban's with a selection of complementary wines at this month's Cooking School.

Cost $35/person. RSVP by calling (636)230-9640, ext. 27 or email [email protected]

*Seating is limited!*

Cooking School Menu

Seared King Salmon with Mushroom Risotto: Philip sears New Zealand salmon then finishes it to tender perfection in the oven. The flakey fish gets a drizzle of lemon beurre blanc and a side of seasonal morel mushroom risotto. (Paired with 2015 Stiling Vineyard Chardonnay)

Lamb rib loin chop with mint chimichurri: Medium-rare lamb and mint chimichurri - it's the perfect duo...until the roasted, tri-color fingerling potatoes and petite carrots hit the plate. (Paired with 2013 Suscol Ranch Merlot)

Creme Brule: A creamy vanilla creme brule gets the snap of caramelized glaze and glass of sweet late harvest wine that's perfectly balanced against this dessert classic. (Paired with 2010 Dolce Late Harvest)