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National Sardines Day is observed annually on November 24. They might be packed with water, oil, tomato sauce or even mustard but they have been cleaned and cooked and are packed in an airtight container and are ready for you to eat. Some people are afraid to even taste these small, silver fish but sardines have a delicious taste that is loved by millions across the United States. This is their special day, and they are celebrated each year on November 24 on National Sardines Day. Sardines are several types of small, oily fish, related to herrings. Actually a common type of fish consumed by millions of people, sardines are rich in nutrients. Most commonly served in cans, fresh sardine are also often grilled, pickled or smoked.
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November 21 is the perfect day to celebrate National Stuffing Day as Thanksgiving day is right around the corner and we are already thinking about the delicious turkey stuffing that is a traditional part of Thanksgiving dinner. While cooking (specifically for poultry), stuffing (also known as dressing or filling) is a mixture, often a starch, used to fill a cavity in another food item. However, there are many foods that are prepared stuffed such as different meats, vegetables, eggs and etc. The typical turkey stuffing consists of bread cubes or crumbs combined with onions, celery, salt and pepper along with spices and herbs such as summer savory, sage or poultry seasoning. Other varieties include adding sausage, hamburger, tofu, oysters, egg, rice, apple, raisins or other dried fruits. The first known documented stuffing recipes appeared in the Roman cookbook, Apicius “De Re Coquinaria”. Most of the stuffing recipes in this cookbook included vegetables, herbs and spices, nuts and spelt (an old cereal) with some of them also including chopped liver and other organ meat. In addition to stuffing the body cavity of poultry and fish, various cuts of meat are often stuffed once deboned and having a pouch or slit cut in them. A few examples of other meats that are frequently stuffed include: pork chops, meatloaf, meatballs, chicken breast, lamb chops and beef tenderloin.
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Each year on November 17, lovers of the rich sweet pastry that is made with layers of filo pastry and filled with chopped nuts and sweetened with syrup or honey celebrate National Baklava Day.
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National Pizza with the Works Except Anchovies Day is celebrated annually on November 12. Pizza with all of your favorite toppings, on the crust style of your choice, is on the menu as you, along with people all across the country, celebrate this day. Anchovies are a family of small, common salt-water forage fish. Classified as an oily fish, there are 144 species found in the Atlantic, Indian and Pacific Oceans. Anchovies are small, green fish that have blue reflections caused by the silver longitudinal stripe which begin at the base of the caudal fin. Traditionally, anchovies are processed in a salt brine and then packed in oil or salt resulting in a strong, characteristic flavor. Optionally they may be pickled in vinegar giving the anchovies a milder taste. Pizza: In ancient Greece, the Greeks covered their bread with oils, herbs and cheese which some believe is the beginning of the “pizza”. In Byzantine Greek, the word was spelled “πίτα”, pita, meaning pie. A sheet of dough topped with cheese and honey, then flavored with bay leaves was developed by the Romans. The modern pizza had it’s beginning in Italy as the Neapolitan flatbread. The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant which was produced in the surroundings of Naples. It was estimated that the annual production of pizza cheese in the United States in 1997 was 2 billion pounds. The first United States pizza establishment opened in 1905 and was in New York’s Little Italy. Pizza has become one of America’s favorite meals. -
National Sundae Day is celebrated each year on November 11. Ice cream lovers across the country will celebrate all day, enjoying one (or more) of the most famous ice cream dessert, the ice cream sundae.
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National Nachos Day is observed annually on November 6. In their simplest form, nachos are tortilla chips covered in nacho cheese or other melted cheese and served with salsa. First created sometime around 1943, the popular and loved nachos are of Mexican origin. Nachos can be made quickly and served as a snack, an appetizer or prepared with extra ingredients as a full meal. It is believed that Ignaci “Nacho” Anaya created the original nachos in the city of Piedras Negras, Coahuila, Mexico, just across the border from Eagle Pass, Texas. The story talks of a group of wives of United States soldiers stationed at Fort Duncan in Eagle Pass that were in Piedras Negras on a shopping trip. When done shopping, they arrived late to a restaurant after it had closed for the day. Maître d, Ignacio “Nacho” Anaya served them a snack which he invented from what little was available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, topped them with shredded cheddar cheese and quickly heated them. He then added sliced jalapeno peppers and served them to the ladies. When Anaya was asked what the dish was called, he replied, “Nacho’s especiales“. As the word of this new creation traveled, people tried them, loved them and overtime, the name changed and Nacho’s “specials” became “special nachos”.
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NATIONAL DOUGHNUT DAY November 5 is one of two National Doughnut Days that are celebrated by doughnut lovers across the nation. The first Friday in June is the other day that doughnuts are the star of the show.
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NATIONAL SANDWICH DAY National Sandwich Day is observed annually on November 3. The sandwich is believed to be the namesake of John Montagu, 4th Earl of Sandwich, following the claim that he was the inventor of the sandwich. This day honors one of America’s most popular lunch items. While the modern sandwich is believed to be named after John Montagu, the exact circumstances of its invention and original use are the subject of debate. There is a rumor in a contemporary travel book titled Tour to London, by Pierre Jean Grosley, that formed the popular myth that bread and meat sustained Lord Sandwich at the gambling table. It is said that Lord Sandwich was a very conversant gambler and did not take the time to have a meal during his long hours playing at the card table. When hungry, he would ask his servants to bring him slices of meat between two slices of bread. This practice was a habit which was well known to his gambling friends who soon began to order “the same as Sandwich,” and from this, the sandwich was born. N.A.M. Rodger, who wrote Sandwich’s biography, suggests that because of Sandwich’s commitment to the navy, politics and the arts the first sandwich was more likely to have been consumed at his work desk. Before being known as sandwiches, the food seems just to have been known as bread and meat or bread and cheese. Some of the most common sandwiches include BLT – Cheese Sandwich – Philadelphia Cheesesteak – Club Sandwich – Dagwood – French Dip – Hamburger – Monte Cristo – Muffuletta – Peanut Butter & Jelly Sandwich – Pilgrim – Po’boy – Reuben – Sloppy Joe – Submarine – Tuna Fish Sandwich – Veggie Sandwich – Deli Sandwich
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NATIONAL DEVILED EGG DAY – November 2 A favorite hors d’oeuvres or side dish for parties, holidays, family reunions and potluck dinners, deviled eggs are the star of the show on National Deviled Egg Day which is observed each year on November 2. Deviled eggs are such a well-loved food that for which specially designed carrying dishes and plates have been made. The deli section of the grocery store prepares packaged deviled eggs, and they can be found in some convenience stores, too. Deviled eggs, also known as eggs mimosa, stuffed egg, salad eggs or dressed eggs, are hard boiled eggs which have been shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard. Eggs are quite versatile when it comes to making simple dishes elegant. The deviled egg is another example of taking the humble egg and being able to add one or two favorite ingredients to make a dozen eggs a beautiful centerpiece. By using colorful relishes, spicy peppers, pimentos or savory herbs, deviled eggs take on an entirely new flavor profile, demonstrating once again just how delicious this family favorite is for special occasions. Make them a little more creamy with sour cream or a bit more tart with added vinegar, and just about every palate can be satisfied. From the traditional paprika garnish to crunchy bacon, or a little caviar, anchovy or herring, there is some devilish experimenting that can be done. The first known print reference referring to the term “deviled” about food, appeared in 1786. It was in the 19th century that it came to be used when referring to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
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Two years ago when I saw these cookies on the Sprinkle Bakes blog I knew I wanted to make them. So, I ran out and got the pan, put it away, and never gave it another thought until a couple of weeks ago when number one son came over to help me excavate the pantry, and there it was. Thank goodness I got them made in time for Day of the Dead, even if I did come right down to the wire. Sadly, the bone pan is no longer available (Local readers are welcome to borrow mine.), but I had to post about these delicious cookies because this recipe from the back of the pan packaging is so good and such a dream to work with that doubtless you can use it for cut-out cookies or to fill another Wilton molded cookie pan. This dough and the glaze (and perhaps a sprinkling of sanding sugar for some sparkle) would work perfectly with the Wilton snowflake cookie pan, for example. Dem Bones Sugar Cookies 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 3/4 cups all-purpose flour 1 teaspoon salt 4 cups confectioner's sugar 2 to 3 tablespoons white food color 1 tablespoon almond extract Milk Preheat oven to 350°F. Lightly spray pan cavities with baking spray. Cream butter and sugar until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat just until combined. Press dough into cavities, filling each 2/3 full. Bake 10 to 12 minutes or until light brown around the edges. Cool in the pan for 10 minutes. Turn pan over, lightly tap pan on counter and cookies will pop right out. Cool completely on a wire rack. Allow pan to cool before refilling it. For glaze: Combine confectioner’s sugar, Icing Color, and almond flavoring in a large bowl. Add 1 tablespoon of milk and stir slowly with a wire whisk. Gradually add more milk, a little at a time, until the mixture loosens and the glaze falls in a thick ribbon from a spoon. The mixture should not be so thick that it sits on top of the cookie and doesn’t run off the edges. Allow the cookies to dry (about 2 to 3 hours) before transferring them to an air-tight container for storage. This post is linked to: Inspire Me Tuesday, Tuesdays At Our Home, Two Cup Tuesday, Celebrate Your Story,and Homemaking Party Tuesday View the full article
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People will often ask me where I get the inspiration for blog posts. After nearly six years of blogging and close to 2,000 posts, that's a very good question. The answer is easy: everywhere! Today's brief bit was inspired by, of all things, the cover of this mystery novel by Blair Merrin. Once I saw these darling little "spider eggs" on the cover I just knew I had to give them a try. They are super easy to make, and as versatile as your repertoire of deviled egg recipes. All it takes is a handful of large, pitted black olives, a sharp knife, and a dexterous hand. Use whatever recipe you and your family like, and get to decorating. One black olive makes one spider. Simply cut it in half and use one half for the body, and then slice the remaining half longways, and then make four slices across to make the eight legs. It's a fun project for the kids, make ahead, and sure to elicit smiles and comments at your next spooky gathering. This post is linked to: What’s for Dinner Sunday Art of Homemaking Monday Make it Pretty Monday View the full article
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Did you ever notice how the people with money seem to be the people who never spend it? I'm guessing that's probably why they have money. My dad has a few pennies in his pocket, but even so, makes it his habit to shop at Aldi. Now, he isn't really a cook, but manages to eat quite well by shopping there. A couple of months ago after we had lunch out together, because he needed a few things, I suggested that we go to Aldi. After our walk-thru we met at the checkout, him with a few items in his hands, me with my cart full to bursting. What a place! I could not believe all of the goodies that they had. Wonderful, quality items, beautiful produce, and what prices! Now I'm a diehard fan. While it may seem like it, let me assure you that this is not a sponsored post, I just love Aldi. Today I'm popping in to tell you about the cutest, crunchiest potato snacks that are perfect for Halloween. Look at these! Fluffy and light and shaped like bats and spider webs, and check out the detail! I served these to my son the other day with barbecued beef sandwiches and ended up sending him home with the rest of the bag. If you're looking for some last minute snacks to fill some Halloween goodie bags, or to serve for your party, swing by Aldi and grab a bag of these. They're in the Halloween candy section. Hurry! Have a great weekend everybody. View the full article
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I received so many wonderful comments about the teapot in this postthat I decided to do a post featuring it alone. This teapot is called "Darby and Joan," and it's by Tony Wood. If you haven't seen Tony Wood teapots in the past, give them a Google, you will fall in love with them. They're relatively inexpensive, always nicely done, whimsical, and fun. The teapot that I featured is available on eBay, and for a very reasonable price. The last time I looked you could get this particular teapot for prices ranging anywhere from $25-$65. I never fail to get compliments every time I use it. No one is ever expecting to see an image on both sides, and that's what makes it fun. I think this is probably one of my favorite teapots because the size is just perfect for two nice cups of tea, it's easy to handle, pours well, and always elicits a comment or two. I am completely enamored with his Sherlock Holmes Hound of the Baskervilles teapot, that continues to elude me, but if I find it available online, I'm going to pounce on it. Thank you for all of your lovely comments about "Darby and Joan." Those of you who are interested in having one of your very own, head to eBay and good luck! If you get one, tell me about it, and post your wonderful display. Gotta run, time for tea. This post is linked to: Art of Homemaking Monday Make it Pretty Monday Inspire Me Tuesday Dishing it and Digging it Amaze Me Monday Cooking & Crafting with J&J Homestead Wednesday Thoughts of Home on Thursday Home Sweet Home Tablescape Thursday Home and Garden Thursday Weekend Linky Party Grace at Home Simple & Sweet Friday Foodie Friday & Everything Else Share Your Cup Wildly Original Creative Ways Party Share Your Style Simple Saturday Blog Hop A Bouquet of Talent View the full article
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I'm not sure what it is, but in the past month I have completely embraced cross-stitch. Perhaps it's because I spent the last three years caring for Mr. O-P and wasn't able to nurture my creative side, but these days I feel supercharged with creative energy. I've already finished two counted cross stitch projects, am fully immersed in the third, and continue on with numerous other creative endeavors. If you follow me on Facebook or Instagram, you've seen some of these projects come together. Interestingly enough every project I've done so far has inspired a table setting. Today's cross-stitch project (and table setting) is the first piece of cross-stitch I've ever done on a piece of linen fabric. In the past, all of my cross-stitch projects were done on a grid type of cloth like aida cloth. I'm quite proud of myself for doing this project, not only was it a lot of fun, but it was a first for me, and I think it turned out beautifully. I considered framing it, but instead decided to turn it into a pillow, and I'm very happy with the results. I used the colors from the pillow to inspire this “witchy” table setting. If you struggle to come up with a theme for a table, look around your house, observe your favorite things, and see if you can't put those together as a centerpiece or as inspiration for a lovely table. I don’t really have anything green, so grabbed a couple of those wicker plate holders and spray painted them lime green. Don’t you just love the way they look? Everything else on the table has been used before (And I’m quite proud of that because I am really, REALLY -- I mean it -- trying to control my passion for tableware. Really.), with the exception of a couple of pieces of Mr. O-P’s mother’s tea set, part of which you first saw here. The fact that the silver is well worn on this antique set just makes it more appropriate. Placemats, napkins, brown and amber plates – Pier One Skull Plates and Placemats – Three French Hens (last year) Tablecloth – Antique Farmhouse Books and Skull Cookie Jar – World Market (last year) Skull Mugs – Williams-Sonoma (last year) Glasses – La Rochere Witch Candy Dish - Fitz & Floyd (last year) This post is linked to: Art of Homemaking Monday Make it Pretty Monday Inspire Me Tuesday Dishing it and Digging it Amaze Me Monday Cooking & Crafting with J&J Homestead Wednesday Thoughts of Home on Thursday Home Sweet Home Tablescape Thursday Home and Garden Thursday Weekend Linky Party Grace at Home Simple & Sweet Friday Foodie Friday & Everything Else Share Your Cup Wildly Original Creative Ways Party Share Your Style Simple Saturday Blog Hop A Bouquet of Talent View the full article
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How often do you eat out, where you either do a quick meal or a nice formal relaxing meal such as business lunch or date night dinner?
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For the wine lovers, how many wine bottles do you open each month?
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This is private, and no one will know who answered what unless you post your comments below for all to see. I am just getting more demographics for some research I'm doing now. Thanks for your assistance.Joel
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Please help with the demographics of this site, and share some information about yourself... You don't have to give your exact age, but please do vote for one of the answers.
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Someone asked me the other day why it is that every fall we seem to happily embrace pumpkin spice. Honestly I don't know. It's become quite a thing in recent years, and I see huge displays of pumpkin spice items in the grocery stores. Not that I'm complaining. I've fallen on the pumpkin spice bandwagon myself, but it is puzzling that we just tend to go for it in the fall months; pumpkin pie spice and canned pumpkin are available year-round. I feel the same way about soups, stews, and homemade granola. It's not all that often that I make these things during the summer, but once fall hits, I'm making them like crazy. Homemade granola is something I absolutely love, not just as a cereal for breakfast, but also as a topping for quick breads and coffee cakes, a mix-in for salads, as a crunchy ice cream or yogurt topping, and, if it's chunky enough, to eat as a snack on its own. Making granola is very easy once you have a basic recipe. Essentially oats, a sweetener, and a binder are pretty much all that you need. I like to experiment by building on these things, throwing in different fruits, nuts, and spices that I like, to see what I end up with. You can seriously go crazy with all of the combinations that are available. Consider, for example, pumpkin pie spice and Pepitas in place of nuts for a pumpkin spice granola. If you prefer apple pie, make an apple pie granola using chopped dried apples, walnuts, and apple pie spice. You're limited only by your imagination, so take this recipe and run with it. This week I came up with a maple syrup-sweetened apricot and crystallized ginger variety that is quite an eye-opener for breakfast in the morning thanks to its peppery ginger addition. Nothing is easier than throwing this together. You can do it in a couple of minutes, bake it up, give it a stir halfway through baking, let it cool, and serve. I keep glass jars on the counter in the kitchen filled with different cereals, one of which contains homemade granola. You’re going to want to give this recipe a try. Gingered Apricot Granola 3 cups old-fashioned oats 1 8-ounce can mixed nuts ½ teaspoon salt 1/3 cup vegetable oil 1/3 cup pure maple syrup 1/3 cup brown sugar ½ teaspoon cinnamon 1/3 cup crystallized ginger, diced fine 1 3-ounce package Melissa’s dried apricots, diced fine Preheat oven to 350°F. Stir first 7 ingredients together in a large bowl. Spread mixture evenly in a large shallow 1” deep baking pan and bake, stirring and halfway through baking, until golden brown, about 30 minutes. Cool granola in pans on racks for 15 minutes, and then stir in ginger and apricots. This post is linked to: Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Coffee and Conversation, Share Your Style, Thursday Favorite Things, Tablescape Thursday, and Foodie Friday & Everything Else View the full article
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In order for me to like a cookbook it has to have three things: an attractive layout with beautiful and plentiful pictures, be written from the heart with personal experiences interlaced with tasty and unique recipes, and it has to be inspiring. So, Food with Friends, the Art of Simple Gatherings by Leela Cyd, meeting the above criteria should be a five-star book...but it isn't. Don't get me wrong, I like it, I like it a lot, but I am a member of the food blogging community and a "foodie," so the biggest appeal for me were the lovely layouts, and wonderful text. The recipes were secondary. Now, normally, this wouldn't bother me because while they did not inspire me, the layouts, the Anything-Goes Breakfast Board, and section called "Tiny Takeaways" on treats to make, beautifully package, and give to friends did. But the inspiration came more from the photos than the food. Now, it's just a guess, but I think most people buy cookbooks for the recipes more than anything else. In this book you will be offered things like Sweet Tahini Buns, Raw Vegan Cacao and Coconut Hearts, Socca Cakes with Labneh & Fennel, Rose Flan, Matcha Egg Cream, and Orange Blossom Hagelslag on Toast. The title is also a bit of a let down in that there is nothing simple about the recipes in this book. Okay, the Maple Kettle Corn was simple, and it was good, but ay-yi-yi, most of the recipes require a lot of time, a decent bit of skill, and some oddball ingredients. And, if I can be honest, there was really no recipe in this book that I wanted to make. I'd like to think that the reason for this is because the recipes in this book lean more to the sweet than the savory, and I prefer the latter, but, really, while they all presented beautifully, none of them really sounded good. This book speaks to a specific audience, and while I thought I'd be a member of that group, I simply wasn't. But don't let me discourage you. Give it a look at your local library to see if it is the book for you and, if it is, dive right in and buy a copy. If you enjoy reading cookbooks as much as I do, you will be well entertained. If you prefer to cook from them, you might just feel this one falls short. Three and a half out of five stars. Disclaimer: I received a complimentary copy of this book from Blogging for Books in exchange for an honest review. View the full article
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It's “Sip Some Soup Sunday,” and today I'm going to share with you an autumn version of a perennial favorite, Cream of Tomato Soup. The difference between this soup and the one you grew up loving, is the addition of pumpkin. It's an easy soup to put together, with an autumn touch that gives it added nutrition, and a rich and delicious seasonal taste that you and your family are sure to love. It also gives you something to do with that little bit of pumpkin left over in the can from when you made this recipe. Cream of Tomato Soup with Pumpkin 1 28-ounce can diced tomatoes 1 8-ounce can tomato sauce ½ cup pumpkin puree (not pie filling, egad!) 1 cup half ‘n half 2 teaspoons sugar ½ teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper Pinch of pumpkin pie spice Stir ingredients together in a medium saucepan and heat through. Garnish in whatever way you see fit. Options might include: crumbled bacon, grated cheese, croutons, popcorn, pepitas, pine nuts, scallions. PRINT RECIPE This post is linked to: What’s for Dinner Sunday Happiness is Homemade Sunday Dishing It & Digging It Cooking & Crafting with J&J Amaze Me Monday Busy Mondays Inspiration Monday, Art of Homemaking Monday Make it Pretty Monday Inspire Me Tuesday Homestead Wednesday Thoughts of Home on Thursday Home Sweet Home Weekend Linky Party Grace at Home Simple & Sweet Friday Foodie Friday & Everything Else Wildly Original Creative Ways Party Share Your Style Simple Saturday Blog Hop A Bouquet of Talent View the full article
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I am all about the unusual centerpiece as you can tell from this post and this post. I'm also about the centerpiece that does double duty, as I'm about to show you today. If you want to make a centerpiece intriguing and the talk of your guests, make it more than a centerpiece; consider making it the attendance prize or party gift for one lucky guest. When I was growing up my mother used to play a lot of bridge, and host a lot of bridge parties. Sometimes the winner took home only a little change in an envelope, other times the winner took home some pretty nice gifts. Whether you play bridge or canasta or bunco or, as my grandmother did way back in her day, pinochle, make your party gift the center of attention as a part of your lovely dinner table. My centerpiece here actually has a theme, but yours doesn't necessarily have to. The theme of mine, as you can tell, is Colonial Williamsburg. I grabbed one of my favorite little baskets that I use to hold kindling by the fireplace, and put it together with a Williamsburg cookbook, a jar of soup made from a recipe in the cookbook, two more recipes printed on lovely little tea towels, as well as a favorite teapot. The teapot is extra special because it has two different sides reflecting two different people, a man and a woman. It's one of my favorite teapots in my collection, not just because it makes the perfect amount of tea for me in the afternoon, but also because it always gives me a smile whenever I use it. I'm not saying that I am giving this particular centerpiece away, no, I can't get rid of any of these treasured things, but it does serve to give you an idea as to how to make a centerpiece for your table not just for pleasant viewing, but to use as a gift. If you want to have your guests talking about your lovely table, entice them with an exciting giveaway. This post is linked to: Art of Homemaking Monday Make it Pretty Monday Inspire Me Tuesday Dishing it and Digging it Amaze Me Monday Cooking & Crafting with J&J Homestead Wednesday Thoughts of Home on Thursday Home Sweet Home Tablescape Thursday Home and Garden Thursday Weekend Linky Party Grace at Home Simple & Sweet Friday Foodie Friday & Everything Else Share Your Cup Wildly Original Creative Ways Party Saturday Show Off Share Your Style Simple Saturday Blog Hop A Bouquet of Talent View the full article
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Paul & Wendy Hamilton are teaming up with Charleville Brewing Co. to open a new brewery & restaurant located at 2101 Chouteau Ave across the street from 21st Street Brewers Bar. You're invited to the first of several pre-opening events to get a sneak peek at the proposed site. Join the Charleville brewing team as they unveil their latest selection of rare barrel aged brews along with several other popular drafts for purchase. Blueprints of the facility will be on hand & guests will be given tours of the space for the new brewery operation. Finish the evening on 21st Street Brewers Bar Beer Garden for a whole roasted pig dinner w/ traditional sides for $11.99. For more information and to RSVP visit https://www.facebook.com/events/2208233392648912/
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untilJoin Us for our Boar & Brew Event Thursday, October 20th 5-8pm Good food, good beer, good times. Tell your friends..... All are Welcome! Charleville's Barrel Aged Bottle Release Party & Sneak Peek Pre-Opening Event Paul & Wendy are teaming up with Charleville Brewing Co. to open a new brewery & restaurant located at 2101 Chouteau Ave across the street from 21st Street Brewers Bar. You're invited to the first of several pre-opening events to get a sneak peek at the proposed site. Join the Charleville brewing team as they unveil their latest selection of rare barrel aged brews along with several other popular drafts for purchase. Blueprints of the facility will be on hand & guests will be given tours of the space for the new brewery operation. Finish the evening on 21st Street Brewers Bar Beer Garden for a whole roasted pig dinner w/ traditional sides for $11.99. For more information and to RSVP visit https://www.facebook.com/events/2208233392648912/ 2017 Chouteau Ave. Saint Louis, MO 63103
