Published on : Tuesday, August 10, 2021
This September, Cinder House at Four Seasons Hotel St. Louis invites Hotel guests and locals to celebrate the end of summer in a new way, with a live fire “grill + chill” barbecue. Experience two evenings of grilling demonstrations that highlight traditional and South American-inspired barbecue techniques, side dishes that feature late summer crops and easy listening DJ entertainment that creates the perfect rooftop vibe.
On September 17 and 18, 2021, James Beard Award-winning Chef Gerard Craft and the Cinder House team led by Peter Slay will collaborate with Big Green Egg’s original barbecue specialist and pitmaster, Jack Arnold. Together the grilling aficionados will fire up Big Green Eggs and serve American wagyu ribeye loin and New York strip loin from KOW Steaks in addition to some other mouth-watering surprises. Peruvian smoked potato salad, local cucumber and avocado salad topped with late harvest tomatoes, and white bean escabeche made with pickled peaches, cilantro and crispy shallots are just a few notable side dishes.
With a front row view for sunset, guests will be humming to easy listening tunes from DJ Matt Lewis, as Craft, Arnold and Slay grill meats from 125-year-old family run farm KOW Steaks. “The unique dome shape of the Big Green Egg paired with the use of block charcoal creates a vortex of smoke that envelopes meat and fish, creating a caramelisation on the outside and adding a wildly distinctive, bold flavour to each item being grilled. It’s truly one-of-a-kind,” says Arnold.
Tickets for the evening are limited with tables staggered on the outdoor terrace of Cinder House restaurant, located on the 8th floor of Four Seasons Hotel St. Louis. The two-night event starts nightly at 6:00 pm on September 17 and 18, tickets are USD 140 per person, excluding tax and gratuity. Each ticket includes a choice of a draft beer or a frozen Caipirinha from Cinder House. Additional drink options will be available for purchase.
Tags: Four Seasons Hotel