Thanksgiving Day Brunch at Cinder House
November 22 @ 10:00 am - 3:00 pm
Give thanks this year over a fantastic feast prepared by Gerard Craft and his talented team at Cinder House at Four Seasons Hotel St. Louis. The James Beard Award-winning chef creates traditional favorites as well as only-at-Cinder House fare.
Enjoy the flavors of fall with a bountiful buffet on the 8th floor that includes the following highlights:
- Carving stations: Turkeys, smoked with Missouri oak wood, highlighting Cinder House’s focus on open hearth cooking; honey-roasted hams; leg of lamb; baked salmon with fresh herbs and more.
- Side dishes: Brown butter mashed potatoes; roasted butternut squash with candied pecans; mashed sweet potatoes with marshmallows; yucca and pork belly hash; cassava, giblet and leek pudding; creamed yucca gratin; green beans; and herb stuffing with crispy onions.
- Desserts: Pumpkin pie; cranberry baked apple; plus features from the Cinder House menu, including flan and rice pudding, two recipes that Chef Craft grew up enjoying from his Brazilian nanny Dia.
- The buffet also includes a salad station and a kids’ corner.
The Thanksgiving Day Buffet is available on Thursday, November 22, 2018 from 10:00 am to 3:00 pm. Pricing is USD 95 per person, USD 30 for children aged 5 to 12 and free for children aged 4 and under. Reservations can be made by calling +1 314 881 5759.
For USD 320, at-home hosts can take advantage of Chef Craft’s Thanksgiving To Go option that serves 10 people. The menu includes a whole roasted or smoked free-range turkey prepared with traditional herb stuffing. Sauces and sides include cranberry sauce, giblet-sage gravy, sweet potatoes with marshmallows, roasted vegetables, brown butter mashed potatoes, green beans with crispy onions, a loaf of sourdough bread and choice of two desserts from among pumpkin pie, pecan pie, cherry cobbler or cranberry ricotta cheesecake. Call +1 314 881 5759 to order by November 15, 2018.
“We wanted to highlight all the classic Thanksgiving fare, but also give guests a look at our inspirations from South American cuisine at Cinder House. With dishes like our wood-fired turkey, yucca and pork belly hash and Dia’s desserts, guests have an opportunity to try something new this Thanksgiving. You’ll also get a glimpse into my family’s Thanksgiving traditions. I make the giblet and leek bread pudding every year, and it’s always a favorite so it will be fun to share some of those traditions with our Cinder House guests – either at the restaurant or in their homes.”