Attention shoppers! Whether your Memorial Day weekend plans include attending a wedding, going to your cousin’s graduation party or bravely diving into an ice-cold pool or lake, if you enjoy a good garage sale, you need to make Pork Shop part of your unofficial start to summer.

On Saturday, May 25, from 9 a.m. to 5 p.m., Schlafly is hosting Pork Shop – essentially a pig roast combined with a public yard sale. At this one-of-a-kind, bargain-shopper bonanza, you can rummage through stuff being sold by more than 50 vendors in the parking lot of the Schlafly Tap Room at 2100 Locust St., all while eating, drinking and listening to live music. The morning crowd of Pork Shop shoppers can fill up on coffee and beignets made by the Tap Room kitchen crew. For lunch, the brewery will roast six whole Missouri hogs and serve Schlafly brews on draft to help wash down the tasty ‘cue. 

Admission to the event is free, although you do have to pay for all those new-to-you treasures, as well as for food and drinks. For more information, visit schlafly.com/porkshop.

{Robust owners Stanley Browne and his wife Arlene}

Robust is on a pace for rapid growth. The wine bar announced that it is expanding yet again, this time with a location in Edwardsville, Ill. In 2008, Robust opened its flagship wine bar, shop and cafe in Webster Groves. This past winter, it opened a second location downtown at 635 Washington Ave. The newest Robust will make its home at 126 N. Main St., in the space currently occupied by Erato on Main.

“With the growth and stability of our brand and offerings we are excited to take this next step towards the future of Robust,” said owner Stanley Browne. “We have spent the last few years priming ourselves for continued expansion and Edwardsville is exactly the kind of community in which we feel our concept will flourish.”

Robust joins a growing list of other St. Louis-owned restaurants that have recently expanded into Edwardsville, including Mike Shannon’s Grill and Sugo’s Spaghetteria. When asked what attracted him to Edwardsville, Browne explained that its small-community feel mirrored that in Webster Groves. As for choosing the Erato on Main space, “It’s an existing restaurant and wine bar. It seemed like a natural fit for us,” he responded. “It’s 3,100 square feet – about the size of the Webster Groves location.

Browne stated that the Edwardsville location would offer some items on its small plates menu that were distinct from those at its other two locations but that, “We’re trying to keep the core menu the same.” While Joseph L. Hemp will continue as executive chef for all three Robust locations and for Robust Catering, Brendan Hickham will manage day-to-day operations in Edwardsville. Hickham, who currently works at the downtown Robust location, will be both general manager at the new location and will oversee kitchen operations there. Hickham’s prior back-of-the-house experience includes working as chef de cuisine at Salt, and more recently as executive chef at Demun Oyster Bar.

Also joining the Robust culinary team is Margaret Kelly. Kelly has worked at Cardwell’s in Clayton and at Cardwell’s at The Plaza. She was also a partner with the now defunct restaurant Terrene. Most recently, she was part of the product and menu development team for St. Louis-based chocolatier Bissinger’s. Kelly is also a co-host of syndicated TV show Twice Baked and co-hosted radio broadcast Food Talk with her twin sister Bridget Kelly. Chef Kelly will hold a leadership position in the kitchens at both the Webster Groves and downtown Robust locations.

Robust will assume control of the space in Edwardsville on June 1. Browne expects renovations to the dining area and the kitchen to take 30 to 45 days. Look for doors to open in mid-July.

Are you following us on Twitter? Come on, get Saucy @saucemag

Cory King
Absolutely amazing dinner from @StephAndTheGoat & @farmhausstl tonight at Little Goat for #ccbw. Thank you chefs for beer dinner perfection!

erikka cox
I came home early just to eat mac&cheese in bed and watch Law&Order reruns with my dog. Just try to keep your hands off me.

m. knaus
Drunk. Gym. Turbokick.

BeZbaby
Hate when my @MaiLeeSTL spring roll cravings happen when I’m four hours away

Kyle Worlitz
I love scotch, scotch, scotch, scotch! Let’s go #HanshinTigers !!!

Andy karandzieff
If I win the lottery I’m buying @Pigpicker a bigger restaurant

JasonTilford
Went to chelsea training, thought the field looked great..Way too much Bud for that crowd though and not enough good beer#knowyourfans

AmuseDouche11
When life gives you lemons, make sours.

Qui Tran
Eating leftover pork craklins from @cookingkid @thelibertinestl for breakfast this morning! Great idea!

Ian Froeb
Already spotted #SoccerAtBusch @Pigpicker in Chelsea shirt driving a golf cart like the awesome badass he is.

Claire A.
Just booked a weekend at KY Lake w/friends. They’re going to be stunned by the amount of wine & booze we’ll bring. Then they’ll get drunk.

Kevin Nashan
Foie, strawberries, coffee, cilantro, herbs pic.twitter.com/sflQNLFBdO

Nicholas Handler
Porchetta plate is slammin @salumebeddu Jesus I will miss this place when I move!#pork #praisethelard pic.twitter.com/YBYPWQLX5x

Think you should be on this list? Follow us and let us know @saucemag

Wasabi peas are a great snack. Problem is: I despise the flavor of wasabi. Instead, I strain and rinse a can of chickpeas and let them dry for a few hours on layers of paper towels. Then, I spread them out onto a lined baking sheet, toss them in a tablespoon or 2 of olive oil, some cumin, nutmeg, cinnamon and a little kosher salt, and roast them in a 400-degree oven until they’re golden and super crispy, about 30 to 40 minutes. They’re great atop salads like this one, in your desk as a workday snack or even as a bar snack at your next cocktail party.

When temperatures climb past 90, finishing a 2- or 3-mile run can feel like returning from the surface of the sun. So I fill a Mason jar with water, drop in a few slices of cucumber and lemon, screw on the lid and pop it in the fridge. When I return from running all hot and sweaty, I have a cold and refreshing beverage that’s scented with the fresh flavors of the season. Don’t have Mason jars? Make your summer-ready water in a pitcher, carafe or even a plain old drinking glass. And feel free to swap out lemons for oranges, cucumber for fresh mint leaves, or any other infusions you’re craving.

I’m a whiskey-on-the-rocks kind of girl, so recipes have never been required for happy hour at my house. But lately I’ve been basking in Manhattans everywhere I go, and I’m finally ready to start stirring them up at home. An avid cookbook collector, I can’t wait to add Vintage Cocktails to my at-home bar. With all the classic gin and whiskey recipes I could ask for, it’s a great read for the novice at-home bartender. And thanks to the sleek cover, vibrant pictures and quirky handwritten typeface, it will look great on my newly minted butler’s tray.

{Maple Bacon Pork Pizza at Peel Wood Fired Pizza}

Peel Wood Fired Pizza has turned blazing-hot since opening its doors in late 2009. The popular pizzeria, included in a tour of Edwardsville in this month’s issue of Sauce, has announced that it is opening a second location.

Peel No. 2 will make its home in a two-story historic building at 104 S. Cherry St., in O’Fallon, Ill. The restaurant’s owners, Brandon Case and Patrick Thirion, will be restoring both levels of the 1903 building, according to Peel general manager Shane Overton. The first floor will house the main dining area and the kitchen, while the second floor will be transformed into a bar and lounge. As for the menu, Overton, who will become general manager at the O’Fallon location once the renovation is completed, stated that there will “probably be some different items at each location” and that details are still being decided. Look for doors to open within the next 8 to 10 months.

In the meantime, you can follow Peel’s progress on Facebook.

— Photo by Jonathan Gayman

Ever since a photo of this has been floating around the Internet, I’ve been obsessed. It’s a cake recipe that magically produces a layer of custard in the middle while baking.

Earl Grey and lavender are two flavors that are simply lovely together. Earl Grey tea is comprised of black tea with a hint of bergamot, a citrus fruit similar to oranges. I added some bergamot extract to up the flavor, but orange oil or zest would also be great. You can also just skip the tea or swap it out for another.

Needless to say, this smelled unbelievable as it was baking.

Magic custard cake is mild and not too sweet, making it ideal to serve with fresh fruits. Toss some berries in lemon and sugar, and serve them on the side with hot tea for a dessert that’s both impressive and simple.

Earl Grey Magic Custard Cake
Makes 1 8-by-8-inch square cake

Adapted from a recipe originally published on whiteonricecouple.com

2 cups milk
2 Earl Grey tea bags or 2 scoops loose-leaf Earl Grey tea
1 Tbsp. dried lavender flowers (available here)
4 eggs, separated
¾ cup granulated sugar
4 oz. butter, melted
1 Tbsp. lemon juice plus more to taste
2 tsp. lemon or orange zest
1 tsp. bergamot extract or orange extract (available here)
1 cup all-purpose flour
1/8 tsp. salt
Powdered sugar for dusting
Fresh strawberries

• Pour the milk into a saucepan and bring to a simmer over medium-low heat. Add the tea and lavender flowers, and cover with a lid. Let steep for 30 minutes, then discard the tea leaves/bags and the flowers. Remove from heat and set the milk aside at room temperature.
• Preheat the oven to 325 degrees, and grease an 8-by-8-inch baking pan.
• Using an electric mixer, beat the egg yolks and sugar on medium-high speed until light in color, about 1 minute.
• Add in the melted butter, 2 teaspoons of lemon juice and the lemon zest. Stir in the extract until combined.
• Stir in the flour and salt, and then whisk in the milk. It’s best to whisk the milk by hand so it doesn’t splash everywhere.
• In a separate, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
• Gently fold in 1/3 of the egg whites into the batter until there are no white streaks. Repeat this process, folding in the remaining egg whites in 2 batches.
• Pour the batter into the greased baking pan. Bake until the top of the cake is golden, about 45 to 50 minutes. Let cool completely.
• Sift powdered sugar over the top of the cake and slice.
• Sprinkle a little powdered sugar and drizzle some fresh lemon juice over fresh strawberries.
• Serve the cake with the sweetened strawberries.

— Photo by Amrita Rawat

The space at 4001 Utah St., in the Tower Grove South neighborhood has been vacant ever since the St. Louis Tea Room closed in the latter part of 2010. No longer. Tower Grove residents Mike Dudley and Eric Hall purchased the building at the corner of Utah Street and Roger Place last year and have turned it into Annie Moons Bakery and Cafe. When doors were unlocked in late March, the bakery-cafe was only open on the weekends, but Annie Moons has since transitioned to its regular hours of operation and is now open daily.

Annie Moons offers a full line of baked goods and coffee drinks (featuring local roaster Chauvin Coffee) and fruit smoothies, with Excel sodas coming soon. All baked products – from muffins to scones and even its almond milk – are prepared fresh from scratch daily, using as many locally sourced ingredients as possible. Among its rotation of sweet morning treats and afternoon pick-me-ups, Dudley stated that the oatmeal-almond-raisin-date muffin was not to be missed, and mentioned that the tropical scone featuring fresh papaya, mango and pineapple was fast becoming popular. Among savory options, look for breakfast and lunch burritos, quiche, salads, sandwiches and fruit cups. A full brunch buffet is available every Sunday, beginning at 11 a.m. The cafe even caters to dog-lovers, with its “barkery” baking up six varieties of dog treats that are all corn-, wheat- and soy-free.

The bakery-cafe has seating for 45 and will soon have patio seating available out front. Annie Moons is open weekdays from 6 a.m. to 2 p.m., and on weekends from 8 a.m. to 4 p.m.

Last night was a late night. I was at the office until around 10 p.m., drove through what felt like a hurricane and arrived home weather-beaten and starving. Luckily, I found some takeout in the fridge and the energy to make Nigella Lawson’s One-Step No-Churn Coffee Ice Cream, although it didn’t require much energy at all. It literally took 7 minutes to make the ice cream base and stick it in the freezer.

Full disclosure: I have been a fan of Nigella Lawson for years, because so many of her recipes are easy and I’ve had success with them. In her newest book, Nigellissima: Easy Italian-Inspired Recipes, she applies her signature style – “Recipes that excite the imagination without stressing the cook” – to dishes like: Shortcut Sausage Meatballs and Spaghettini with Lemon & Garlic Breadcrumbs. But I wanted to try out her ice cream recipe. I’ve watched her make various no-churn ice creams over the years from bitter orange to pomegranate that don’t require making a custard, which can be a pain, or an ice-cream maker. This last part is exceptionally great, because most people don’t have one.

The recipe was really easy, the longest step being making the whipped cream, which I did in a stand mixer. The ice cream turned out wonderfully, with a strong coffee flavor from the liqueur and espresso powder, and a velvety richness from the condensed milk. This book has a plethora of low-maintenance dishes like this one, making it awesome for cooking for a crowd – or even at 11 o’clock at night when whipping up a dish by yourself is the last thing you want to do.

One-Step No-Churn Coffee Ice Cream
Makes 1 pint

2/3 cup sweetened condensed milk
2 Tbsp. instant espresso powder
2 Tbsp. espresso liqueur
1¼ cups heavy cream
1-pint airtight container

• Put the condensed milk in a bowl and stir in the espresso powder and liqueur.
• In a separate bowl whisk the cream until it reaches soft peaks.
• Fold the cream into the condensed milk mixture, then pour this gorgeous cafe-late-colored airy mixture into an airtight container and freeze for 6 hours or overnight.
• Serve straight from the freezer.

Who makes your favorite ice cream in town? Tell us in the comments section below for a chance to win a copy of Nigellissima. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Mary, whose comment on last week’s By the Book column has won her a copy of Cindy’s Supper Club. Mary, keep an eye out for an email from the Sauce crew.

 {Second from left: Patrick Connolly, executive chef at Basso}

Wood-fired pizzas and bowls of steaming house-made pasta reinforce pseudo Italian-style cocktails at Basso, the boisterous and continuously packed gastropub burrowed below The Restaurant at The Cheshire. An upscale, casual spot where the flames of wall-mounted gas lamps crackle and illuminate an Old World charm, Basso is best enjoyed as a late-evening drinking and dining spot.

Read the rest of Matt Berkley’s Nightlife review of Basso here.

— Photo by Jonathan Gayman

The Grove is a hopping place in the evening, but with a new coffeehouse set to open this summer, the neighborhood can expect more of a daytime buzz. Rise will makes its home at 4180 Manchester Ave., on the same block as the new nightclub Honey and the restaurant and craft cocktail watering hole Sanctuaria. Rise, a project by owner Jessie Mueller, will focus on serving sustainable sustenance – with fair trade, organic coffee by local roaster Goshen Coffee, and baked goods from Kaylen Wissinger’s recently opened sustainable bakeshop Whisk.

“I was looking to create a daytime place for The Grove,” said Mueller, whose background is in the field of social work, specifically in community building. “To me, coffee is community. That’s what brings people together.”

Rise will be a two-story coffeehouse, including a brew bar and approximately 15 seats on the first floor. The upper level will feature soft seating in a front area; the back area will house a craft table, a chalk wall, toys and other creative play options for children.

Although Mueller does not have a background in the world of coffee, she noted that, in preparation to open a brew bar that uses a variety of new age brewing methods, she has been working closely with Goshen Coffee as well as learning intricacies of the craft from local coffeehouses like Sump and The Mud House. In addition, she traveled to Portland, Ore., to research its coffee scene and receive further hands-on training.

The coffeehouse is expected to open in August, although folks craving a jolt of java (or beer) can stop in on Sat., June 1, when Rise participates in Indie Hop, an annual event that showcases the unique flavors of businesses in The Grove as well as Cherokee Street. When Rise does open, its hours are expected to be 7 a.m. to 4 p.m., Tuesday through Sunday. Mueller noted that she would eventually like to expand her hours of operation into the evening. Rise’s website is currently under construction and is scheduled to launch within the next two weeks. In the meantime, you can follow its progress on Facebook.