EDGEWILDSeptember 2015 – January 2016

Wine Club NEWSLETTER

New Wines for Fall/WinterNew season, new wines. As we transition into fall and celebrate the fall bounty, we recommend these wines. Also, as a Wine Club member you receive free tastings at the Tasting Bar (up to 5 tastes per per-son).

2014Clarksburg ChardonnayRussian River Sauvignon BlancSiduri-EdgeWild Lake County Sauvignon Blanc

2013Willamette Valley Pinot NoirSpring Mountain Napa Valley MerlotSpring Mountain Napa Valley Cabernet Sauvignon

1 Wine Club Newsletter 2 Upcoming Events

4 ReCORK: Photo & Event Recap

6 Behind the Scenes at EdgeWild: Staff Profiles

7 Reminder of Member Benefits

7 The Beer Club at EdgeWild Bistro & Tap

8 A Life in Wine: Q&A with Mike Ward, CWE, CSS, CS of Ward on Wine

10 Catering & Private Events

features

Cover photo by Nancy Winkelman.Photo by John Storjohann.

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Greetings Wine Club Members,

Summer is winding down and fall is fast approaching, which means one thing for our wine partners and winemakers on the West Coast: harvest. It’s the busiest time of the year for them, but also exciting for all of us to see, and eventually taste, what their beautiful grapes will yield.

Harvest season is also a great reminder of the importance of teamwork. Teamwork is vital for a vineyard production crew, and that hard work and passion are also essential for all involved in winemaking and the wine industry.

It’s during this season that we not only celebrate the harvest, but we also recognize and celebrate how important our staff, partners, winemakers and you, our Wine Club members, are in making and supporting EdgeWild.

In this season’s newsletter, you’ll see this celebration and recognition of teamwork, passion and partnership. We’re featuring local wine expert Mike Ward, CWE, CSS, CS of Ward on Wines, who is our longtime partner and wine educator of EdgeWild’s wine classes and series, Wine Uncorked and Off the Bottle. You’ll also read about our “dream team” managers, Mary Beth Clark and Corey Goldstein. You’ll see the great fall and winter events we have planned for you, including another collaboration with Anheuser-Busch Brewmaster George Reisch and St. Louis Magazine for Table Talk as well as some big holiday celebrations, including EdgeWild’s fourth anniversary celebration. It’s all about collaboration. It’s all about the team. It’s all about the EdgeWild family and experience.

A big thanks to our Wine Club members who joined us over the summer for our annual Fourth of July Bash and some of our special dinners and tastings, such as the Domaine Serene tasting, Olive Ovation tasting, Kendall-Jackson dinner, featuring Master Sommelier Larry O’Brien, and our summer patio wine tasting. We’re happy that you shared your relaxing and cherished summer evenings with us, and hope you’ll do the same this fall.

In the spirit of the harvest, we raise our glasses to you, our loyal Wine Club members, and to our team, partners and winemakers.

Cheers!

Andy & Dee Dee Kohn, CS, CSWOwnersEdgeWild Restaurant & Wineryandy@edgewildwinery.comdeedee@edgewildwinery.com

Wine ClubNEWSLETTER

Cover photo by Nancy Winkelman.

Upcoming Events

Wine Uncorked - Fall 2015 Class Series: Learn What the Wine Pros KnowDates: Mondays – August 31, September 14, September 28, October 12, October 26 and November 9 Time: 5:30 – 7 p.m. Price: $20/session (Wine Club members); $25/session (general)

From the vine to the bottle to the glass... learn what the wine pros know. Our popular wine classes are back, and this season we’re teaming up again with Ward on Wine’s Mike Ward, CWE, CSS, CS. Each of the six sessions includes tastings of various wines accompanied by tasting notes and a binder to collect and reference your notes. Sampled wines are available for purchase after each class.

August 31 - A Family Tree of Grapes: Burgundy September 14 - The Sauvignon Family September 28 - From Odd to Obscure: Grapes You’ve Never Heard ofOctober 12 - Not Your Grandparents Wine! October 26 - The Crush: The True Untold Tales of the Winemaker, from Past to PresentNovember 9 - Holiday Survival Guide: Rule Number 1, Drink Some Wine

Please email samantha@edgewildwinery.com to make reservations. *Credit card required to hold*

October Crush PartyDate: Saturday, October 3, 2015 Time: 5 - 6:30 p.m. (wine tasting); 5 - 10 p.m. (party)Price: $10 (Wine Club members); $15 (general)

In celebration of fall harvest we’re hosting a tasting of a wide variety of wines perfect for the season. Live music starts at 7 p.m. Additional wine and food are available for purchase. Party will take place under the big tent, weather permitting.

FESTIVITIES

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Budweiser Taste of St. Louis Date: Friday, September 18 - Sunday, September 20Location: Chesterfield Amphitheater

EdgeWild returns to the award-winning Budweiser Taste of St. Louis - the ultimate food experience and one of the most acclaimed food events in the region. EdgeWild will once again have a food booth on Restaurant Row, and Executive Chef Baggett will compete on the Stella Artois Culinary Stage, where some of St. Louis’ best chefs go head-to-head in a must-see live culinary competition. Last year, EdgeWild was recognized as Taste of St. Louis’ “Best Bite Winner.” We hope this year is just as successful.

St. Louis Magazine Table Talk Date: Tuesday, October 20, 2015Time: TBD

Attention foodies! Go on a culinary journey with Executive Chef Baggett as he creates a delicious multi-course, beer-paired dinner. Join St. Louis Magazine and us for Table Talk – St. Louis Magazine’s unique dinner series that provides an intimate, top-notch culinary experience with the city’s top chefs. Last year, the Table Talk at EdgeWild sold out, and we’re hoping for the same this year as we explore the beauty and taste of beer pairings. Special guest, Anheuser-Busch Brewmaster George Reisch, will join us again to lead guests through the evening. Don’t miss this rare opportunity for an inside look and taste at Chef Baggett’s culinary skill.

Stay up to date with all the upcoming events by visiting www.edgewildwinery.com. 3

Fire Island Dinners Dates: Friday, October 23 and Saturdays, November 14, December 5, January 9 and February 6Time: Starts at 6:30 p.m.Price: $85 per person

Our Fire Island Dinners are one of the few truly romantic and intimate dinner experiences in the area. Limited to only eight couples, the dinners take place around the fire pit in our enclosed patio. Guests enjoy a beautifully plated four-course, white tablecloth dinner, with a unique menu created by Executive Chef Baggett for each Fire Island Dinner. Each course is paired with wine and served couple style. Enjoy what has become a popular choice for anniversaries and special date nights. Contact us at events@edgewildwinery.com or 636-532-0550 for reservations. *Credit card required to hold*

Thanksgiving Day Buffet Date: Thursday, November 26, 2015Time: 11 a.m. – 5 p.m. Price: $32.95 (adults), $13.95 (children ages 6-12), free (children five and under)

Our annual Thanksgiving Day Buffet returns. Executive Chef Aaron Baggett and his culinary team prepare a bountiful buffet of Thanksgiving favorites—from carved turkey to baked five-cheese macaroni and Andouille sausage stuffing to an omelet bar and breakfast foods like waffles and smoked salmon with bagels along with a wide selection of desserts.

New Year’s Eve at EdgeWild Date: Thursday, December 31 Time: Evening

Feast in the New Year at EdgeWild, where you can indulge in your favorites from our regular dinner menu or enjoy a special from Chef Baggett’s New Year’s Eve menu. Live entertainment begins at 8 p.m.

EdgeWild’s 4th Anniversary PartyDate: Friday, November 20 Time: TBD

Save the date! We’re celebrating four wonderful years of EdgeWild Restaurant & Winery with an evening of appetizers and wine.

ReCORK:

& Photo Event Recap

Fourth of July photos by John Storjohann.

Fourth of July Bash(July 4, 2015) Our Fourth of July Bash. One word: perfect. We’ll let the pictures speak for themselves.

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Syncopation party photos by Nancy Winkelman.

Olive Ovation(June 15, 2015)We swirled, sniffed, slurped and swallowed olive oil at our first wine and olive oil tasting.

Syncopation Launch Party (August 3, 2015)EdgeWild friends, Wine Club members and wine lovers packed into our enclosed patio for Mike Ward and Ward on Wine’s launch party for Syncopation Rhythmic Blend, Ward on Wine’s new red blend wine.

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Behind the Scenes at EdgeWild:Did You Know? Staff Profiles

Mary Beth on Corey.......

1.) Three words to describe Corey.Kind, thoughtful and driven.

2.) If he could only have one EdgeWild dish for the rest of his life, what do you think it would be? Actually, it’s a new menu item: tuna poke. Besides that he gets really excited about the weekend features. It’s great having something different when you work as many hours as he does. 3.) What is his favorite wine (or drink) at EdgeWild? Lately he’s been a big Manhattan guy. Wine-wise, it would probably be our dry Riesling.

4.) What do you think Corey would say is the best part about working at EdgeWild? I’m betting that we are pretty similar for this answer. I’d say it’s a toss up between the people we get to work with or the opportunity to learn and grow. Hard to choose, since both are so important to being happy at work!!

5.) If Corey had a work anthem or a song/song title that best described him, it would be… Oh, man! I’m terrible at this… something country I suppose.

6.) As your colleague, cohort, right hand and partner in crime, what do you most appreciate about Corey?That is almost impossible to answer. There are so many things! Having to choose one, it would probably be the fact that he is always looking for ways to do things better. It’s such a rare quality. But it’s so integral to success in any career.

Corey on Mary Beth.......

1.) Three words to describe Mary Beth.Driven, spontaneous and knowledgeable.

2.) If she could only have one EdgeWild dish for the rest of her life, what do you think it would be? Her version of the tenderloin trio. It consists of one medallion with Dijon cream on it instead of three. We call it the “uno.” 3.) What is her favorite wine (or drink) at EdgeWild? Dos Equis.

4.) What do you think Mary Beth would say is the best part about working at EdgeWild? That when she comes to work she feels like she is part of something more than a company…it’s more like a family.

5.) If Mary Beth had a work anthem or a song/song title that best described her, it would be… “Jump in Line” by Harry Belafonte.

6.) As your colleague, cohort, right hand andpartner in crime, what do you most appreciate about Mary Beth?The fact that she is always teaching you new things and pushing you to be better in and out of work.

Mary Beth Clark, General Manager and Corey Goldstein, Front of House Manager

Whether you call them the “dream team” or say they “work hand in glove,” as noted bytheir colleagues, either way you look at it General Manager Mary Beth Clark and Front ofHouse Manager Corey Goldstein are the yin and yang of EdgeWild. They wear manyhats, but work so well together that they keep the wheel turning in both the front and back of house, making EdgeWild the place that patrons and Wine Club members know and love. After working side by side for more than three years, we thought we’d have some fun in this issue’s staff profiles by seeing how well Mary Beth and Corey know each other.

Remember, as a Wine Club member, you receive the following exclusive benefits:One bottle of wine of your choice every month, which you can pick up at the Tasting Bar or enjoy with dinner (Note: Your membership bottle never expires and can be picked up at any time.)

Advanced reserved seating in the bar and enclosed patio until 6:30 p.m.

$25 gift card for every $300 spent in the restaurant

Free wine tasting at the Tasting Bar (up to 5 tastes per person for yourself and up to 3 friends. ($28 value.)

Discounted prices on every bottle of wine

$15 reward during the month of your birthday

Invitations to exclusive member events such as wine tastings, holiday celebrations, and more!

E-mail updates and newsletters informing you of our special events, news, updates and much more!

The Beer Club at EdgeWild Bistro & Tap Our sister restaurant EdgeWild Bistro & Tap in Creve Coeur has been doing great since opening on April 13, receiving strong reviews from customers, local foodies and media while developing a steady, loyal clientele. Because of this and the success of EdgeWild’s Wine Club, we decided to do something similar at the Bistro & Tap but with a focus on beer. The result: EdgeWild Bistro & Tap Beer Club!

The Beer Club features special member discounts, invitations to tastings and other perks. With 75 beers (tap, bottle and can), including frequent tap rotation, and a menu designed by Executive Chef Baggett, there’s a lot to experience. If you’re interested in developing your beer palate, we encourage you to join and take full advantage of the membership. For more information, visit edgewildbistro.com.

- $1 OFF ALL BEER ALL DAY(except happy hour, Monday-Friday 4-6 p.m.)

- FREE 4 OZ. BEER TASTINGS (one per visit)

-COMPLIMENTARY APPETIZERWITH EVERY $30 SPENT (one per customer)

-INVITATION TO MONTHLY MEMBERS-ONLY BEER TASTINGS

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$12 per month. No enrollment fee. No cancellation fee.

A Life in WineQ&A with Mike Ward, CWE, CSS, CS of Ward on Winewww.wardonwine.com

Mike Ward is a wine expert. Many of our Wine Club members know him from his ongoing partnership with EdgeWild, working with us on our Wine Uncorked and Off the Bottle series. He’s a Certified Sommelier, Certified Specialist of Spirits, Certified Wine Educator and has successfully completed the Wine and Spirits Education Trust Level 2 Intermediate exam. He completed certification at the Napa Valley Wine Educators Academy. He is also a member of the Society of Wine Educators.

Mike began his career in the restaurant industry managing such establishments as Mike Duffy’s Pub and Grill, Remy’s Kitchen and Wine Bar and Cafe Eau and Eau Bistro in the St. Louis Chase Park Plaza. He also served as director of purchasing at the St. Louis Adam’s Mark Hotel and food and beverage director at River Port Doubletree Hotel. From early on, Mike had a fascination with and a passion for all things wine. This fascination and passion led him to his position as Missouri State Wine Educator for Major Brands, Inc.

In 2014 Mike founded Ward on Wine to help people discover, learn about and share wine.

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Remember, as a Wine Club member, you receive the following exclusive benefits:

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1.) You’ve had quite the career working for some notable establishments in St. Louis. What made you want to branch out on your own and start Ward on Wine? Was it a difficult jump? Yes, a very difficult, yet rewarding jump. I’ve been teaching wine classes in St. Louis for many years, and reaching sometimes 2,000 to 3,000 consumers a year in classes. I’ve wanted to expand and reach more people for a long time. Working for a distributor is fantastic, the support and security is wonderful, but it’s limiting. But with the encouragement of good friends like Dee Dee and others in the industry, including my wife Mary, I decided it was now or never, so go for it.

2.) What is Ward on Wine? What does it do and what are its services? Ward on Wine is an educational and brand marketing wine consulting firm. Through our website, mobile site, classes and other services we work to make wine more approachable, easier to understand and accessible. I want the wine consumer to enjoy wine at its best.

3.) Ward on Wine’s founding theory is that “wine not only pairs well with food, but it also pairs well with people.” Explain that a bit more. How does wine pair with people? Everyone has a unique palate for wine. Some like sweet wine, dry wine, etc. People shouldn’t be forced to drink wine they don’t like because of lack of information. My goal is to pair the person with the wine they like, and then get them to go outside of their comfort zone and try different wines. It’s a process, but should be made easy for them.

4.) We know you come up with some of the best ideas and themes for wine classes. Talk about the creative process for that. How do you come up with such classes as “Not Your Grandparents Wine”? First of all I love collaborating with Dee Dee—she and I think alike. Dee Dee has so much wine knowledge and can relate to consumers as I try to do. If we did the same old thing, “Wines of France, Italy, U.S., etc.,” it would get old, boring and people would stop coming. Our class participants have become really knowledgeable the last several years. It’s our responsibility to keep them interested and informed, and to keep challenging ourselves. It makes us better educators.

Fill in the blank...

If I had to estimate how many wines I’ve tasted up to this point in my life and career, I’d say the number is around...wow, thousands. You have to get used to spitting or you have serious trouble. I’ve spit out some of the finest wines in the world. My record for one day was a German wine tasting in Chicago a few years ago. I tasted 100 wines in 2 hours! Spit every one out, and after wine 40 I couldn’t tell you what they tasted like. I just kept going to see if I could do it.

And out of all of those, my favorite wine is... That’s like asking to pick my favorite child! I love wine and I love to try new wines. I’m always trying to taste something I don’t like, but it rarely happens. Wine is seasonal, so I try to stick to the seasons.

The most challenging and overlooked part of my job is... class preparation. It takes a long time. I have an obligation to the person coming to class to be prepared. Lots of hours of study, prep, picking wines, etc.—it has to be done and done correctly.

The thing I love most about my job is... standing in front of a group doing a class and opening the world of wine to people. That is the time when I can forget about any stress and just talk about wine. It’s very rewarding. I also really enjoy it when one of my students passes a certification test. I’m so happy for them.

If I weren’t in the wine industry, I’d be... very unhappy in any other type of job. I’m truly fortunate and blessed to be able to have this job. I don’t take if for granted. I’m thankful every day and work hard to get better.

My love of wine stems from... It started with a random bottle of Bordeaux about 30 years ago. I didn’t know that wine could taste like that. I wanted to know more. How could grapes hang-ing on a vine result in something that tastes like that? I’ve been searching ever sense. I’ll let you know in another 30 years if I figure it out.

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550 Chesterfield CenterChesterfield, MO 63017

Restaurant & Winery

Facebook & Twitter With more than 16,000 visits and thousands of likes, we love our Facebook family. Be sure to “Like” us and follow us on Facebook (EdgeWildRestaurantWinery) and Twitter (@EdgeWildSTL) for ongoing updates, Chef’s weekend features, live entertainment and special events and offers.

Catering & Private Events: Holiday Parties’Tis the season to eat, drink and be merry, and we can’t think of a better place to celebrate your holiday party than EdgeWild. Whether you’re hosting an after-work cocktail party, an office luncheon or a fun ugly sweater Christmas party, whatever you’re thinking, we’ve got you covered.

Our full service catering can come to you at your office or home or you can come to us, hosting your special event in one of our three private dining spaces – The Barrel Room, The Belmont or our enclosed patio with fire pit. Our experienced team is ready to make your holiday party ideas come to life, taking the holiday stress off you so you can focus on the eat, drink and be merry part. Email us at events@edgewildwinery.com with inquiries or to book your holiday party.

Change of Address? We want to stay in touch with you. Please send any changes in your contact information to samantha@edgewildwinery.com.

EDGE WILD