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Summer Wine Dinner at Old Barn Inn

On the heels of our nation’s 245th birthday, The Inns at St. Albans continues the celebration with a wine dinner paying homage to the sea, sky and lands of “America the Beautiful.” Join us Saturday, July 10, for an unforgettable open-air engagement in the Old Barn Inn gardens and pavilion where chef Jamey Tochtrop, a 25-year veteran of the St. Louis dining scene, will treat guests to a three-course feast of scallops, Cornish game hen and zeppolis paired with an impressive selection of wines.

Date: Saturday, July 10, 2021

Time: Cash bar – 6:30 p.m.; Dinner – 7 p.m.

Location: Old Barn Inn Gardens and Pavilion, 3500 St Albans Road, St Albans, MO 63073

Tickets: $125/person, plus tax and gratuity

Reservations: This event is SOLD OUT. Please click the button below to stay in the know on upcoming activities and HappenINNs at The Inns at St. Albans


Upcoming Activities and HappenINNs


Elevate your Summer Wine Dinner experience with an overnight stay! Now accepting room reservations in conjunction with dinner ticket purchases.


Summer Wine Dinner Menu

1st course – “Sea”

Smoked scallop, sea beans, orange, watercress, squid ink
Paired with Ostertag Pinot Blanc “Les Jardins” 2018

2nd course – “Air”

Cornish game hen, Swiss chard, quinoa, carrots, mustard

Paired with Elk Cove Pinot Noir Wallimate Valley 2019


3rd course – “Land”

Tropical fantasy zeppoli, pineapple panna cotta, coconut sorbet, caramelized pineapple, mango salad, coconut crumble

Paired with Selbach-Oster Riesling “Feinherb” 2018


Chef Jamey Tochtrop

Jamey Tochtrop serves as Catering St. Louis’ executive chef at the Whittemore House, the faculty club at Washington University, as well as chef for the Chancellor’s events. Jamey has developed his skill in various kitchens around the St. Louis area for the past 25 years. Serving on the staff of The St. Louis Club, The Chase Park Plaza and JaBoni’s Bistro, he opened Stellina’s restaurant in 2007. During his nine years at Stellina, he worked closely with local farmers, producers and ranchers to provide St. Louis patrons a fresh take on modern cuisine with classic roots. Jamey’s emphasis is on blending traditional techniques together to create dishes with a warmth of familiarity and element of surprise.