Wine tasting Food Briefs

June 10, 2013 

Wine tasting

When: 1-5 p.m. Saturday

Where: Cheesekeeper, 6500 W. Main St., Belleville

Features: Complimentary sampling of 16 red and white wintes. Jim Chetrick of Vineyard Brands Chicago, a wine import company, will pour wines perfect for summer dining.

Wine in the Vineyard

When: 6:30-8:30 p.m. Thursday

Where: Eckert's Country Store classroom, 951 S. Greenmount Road, Belleville

Cost: $30

Reservations: Required to 233-0513 or online at eckerts.com

Features: Take a wagon ride from the classroom through the orchard and taste summer wines al fresco. Five delicious pairings will highlight the flavors of the wines. Appetizer-sized portions will be served.

Father's Day BBQ & Wine Tasting

When: 6-8 p.m. Thursday

Where: Fezziwig's Marketplace, 218 W. St. Louis St., Lebanon

Cost: $15

Reservations: Non-refundable and required to 537-8422.

Features: Sample meats with different barbecue sauces and eight great wines that pair with them.

Tea Cocktail Mixology

When: 6-7:30 pm. June 20

Where: Fezziwig's Marketplace, 218 W. St. Louis St., Lebanon

Cost: $19

Reservations: Non-refundable and required to 537-8422

Features: Learn how to make great cocktails using Fezziwig's teas and favorite spirits. Wow your friends at your next backyard gathering or at poolside. Recipes, light nibbles included.

Berries and More

When: Noon to 1 p.m. June 19

Where: Eckert's Country Store classroom, 951 S. Greenmount Road, Belleville

Cost: $15

Reservations: Required to 233-0513 or online at eckerts.com

Features: Learn tricks to preserving berries for later use and try blueberry lime salsa, a fresh salad featuring berries and Pork Tenderloin with Balsamic Peaches. Lunch portions will be served.

Give Me Libertine

What: Hands-on cooking glass by Chef Josh Galliano, who lives in Okawville and opened The Libertine in May in St. Louis

When: 6-8:30 p.m. July 8

Where: The Kitchen Conservatory, 8021 Clayton Road, St. Louis

Cost: $60

Reservations: Required in advance to kitchenconservatory.com, also 866-862-2433

Features: Josh shows off food from his new restaurant, with brined and pan-seared pork chops, grilled broccoli, pan-roasted fish with artichokes, plus more.

Labels for tenderized meat

Beef tenderized by machines before it is sold in grocery stores could soon carry labels warning customers to cook the meat thoroughly.

The Agriculture Department last week proposed to require the new package labels and cooking instructions on the meat, which is poked with needles or blades to increase tenderness.

That process can transfer pathogens from the outside of the cut of beef to the inside, making the meat less safe if it's eaten uncooked or not cooked enough. The labels would urge consumers to cook the meat to 145 degrees for three minutes.

The Centers for Disease Control and Prevention says there have been five outbreaks of illness linked to mechanically tenderized beef reported since 2003.

-- Associated Press

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