Food & Wine
A Taste of the Good Life
Hold a South American fiesta in your own home with the help of spicy cuisine and bold, curious décor
BY
Erin Callier
PHOTOGRAPHY
Rob Grimm


The World Tourism Organization reports that the average American gets 13 vacation days a year, while most South Americans average upwards of 30 glorious days of R&R annually. Based on the numbers it may be safe to say that our southern neighbors have the upper hand on leisure and fun. So, if you’ve used up your 13 days, or simply can’t get away, why not host a party with the feel of an exciting vacation?

At SLH&L we did just that. With the help of pan-Latin restaurant Wapango and hostess Dianne Shapiro, we created our very own oasis, experienced new cultures and ate a great deal of food (with names we simply couldn’t pronounce!).“The key to a successful party is organization beforehand,” says Shapiro. “When the hostess is running around during the party, guests feel compelled to lend a hand.” Having hosted many parties ourselves, we couldn’t agree more. Plan the menu with a caterer, mix drinks ahead of time and even decorate the day before. Our secret to re-creating Rio in the heart of Mid-America is to relinquish your decorating inhibitions and play with organic elements.

Our color scheme was a fusion of earthy tans, the occasional pop of blue, and rich reds reflecting the fiery culture of South America. We brought the outside in with natural woods, florals and fresh, exotic fruits. Tables were adorned with weathered wooden planks and set with placemats made of woven sticks. Red-and-gold-flecked burlap napkins tied with strips of leather were placed next to organic-inspired dinnerware. The rest was in the details. We added contradictory décor choices, like persimmon blossoms, petrified gourds, tulle hung from the ceiling corners and tiny animal figurines. We then placed food platters on a purposely worn footstool in order to build height and dimension – thus creating an atmosphere of whimsical, rustic elegance.

We turned to Chef Jason Sparks of Wapango restaurant in Chesterfield to import their innovative and experimental fusion of cultural cuisines into our menu. “We played around with other concepts,” Sparks says of his collaboration with co-owners, Todd Wyatt and John Gianoulis, “but thought the pan-Latin experience was best for St. Louis. It’s like a twist on comfort food.”

For our fiesta, guests dined on Coctel de Camarones (shrimp, avocado, pico de gallo, lime, chipotle tomato sauce) and Chili-Coconut Mussels for starters, Yucatán Tacos (Achiote-marinated chicken skewers, grilled onions, spicy peanut sauce, fresh herbs and flour tortillas) for the main course, and Coconut Quattro Leches Cake (moist sponge cake with mango sauce and raspberries) for dessert. A traditional mojito and a not a not-so-traditional pomegranate punch were a perfect complement to the meal and the evening’s exotic air.