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Mar 21, 2018
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In This Issue: South County’s Secret Cellar

Tuesday, September 17th, 2013



It wasn’t all that long ago that wine enthusiasts in South County had to leave the neighborhood to stock their cellars. That’s not the case anymore, thanks to Patrick Ahearn, one such “frustrated consumer” whose passion for wine led him to open Bottle Cellars in Oakville in late 2010. The uncluttered, approachable space has proven a popular and much-appreciated addition to the neighborhood, but the shop’s 300-strong collection of wines from around the world (most under $25), growing beer selection and eclectic assortment of whiskeys should place Bottle Cellars on any serious sipper’s resource list.

Read more about this South County hidden gem here.


Tweet Beat: The week’s best tweets from STL foodies

Friday, June 17th, 2011

080610_twittericonAre you following us on Twitter? Come on, get Saucy @saucemagazine

A voice what? Sorry, I was texting. “@stlmag_relish: Restaurant owners ignore their websites worse than young adults ignore voice mails”

@lonesometoast I wanted to give my lower back pain five stars, but it twinges at the worst possible times, so four stars.

You know what’s awesome? Beer. This tweet brought to you by @MilagroModMex‘s Society For More Uplifting Tweets.

Really bummed that I forgot to eat breakfast this morning. Was totally planning to have some of last night’s lasagna.

Sampled a new Pillsbury product at work. Scrambled eggs with potatoes and sausage. Because it’s so hard to cut potatoes & scramble eggs?!

Just got home to find new @fandw mag with @farmhausstl chef Kevin. So happy for him; bar so high for me.

At least it wasn’t the Brussels skyline, but still a slap in the face RT @davbak: Budweiser billboard features the Chicago skyline.

For the record this is the kinder gentler crown candy tweeter. I will only have nice things to say here! #hopenobodyunfollowsmeforthat

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

Sauce Celebrity Chef Series presents No Reservations: A Night with Anthony Bourdain

Tuesday, August 3rd, 2010

080310_BourdainFresh on the heels of today’s sold-out cooking demo and book signing with Rick Bayless, we’re excited to announce the next event in the Sauce Celebrity Chef Series: No Reservations: A Night With Anthony Bourdain, presented in partnership with the Fox Theatre.

Spend what will no doubt be an entertaining evening with the legendary outspoken chef when he appears live on the Fox Theatre stage in support of his latest book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Tickets, priced from $29.50 to $49.50, will go on sale this Saturday via MetroTix and the Fox box office.

But Sauce readers have an exclusive opportunity to jump the queue for the Oct. 1 event: Starting tomorrow at 10 a.m., click here to purchase advance tickets. Enter promo code SAUCE for regular admission tickets, or enter promo code SAUCEVIP for $125 VIP admission, which includes a premium seat for the show, a copy of Medium Raw, and a meet and greet book signing with Bourdain. The Sauce Magazine advance sale ends at 10 p.m. on Fri., Aug. 6.

The Scoop: Best of Boulder sub shop hits The Loop

Monday, June 28th, 2010

062810_snarfsAnother eatery is coming to The Loop. Snarf’s subway shop will be located at 6301 Delmar in the space formerly occupied by Soul shoe store. Snarf’s originated in Boulder, Col., where it has earned “Best Sandwich” status in Boulder Weekly’s Best of Boulder reader poll since 2006.

The popular sub shop has four locations in the Boulder area, has since expanded into the Denver market, and will soon have two sub shops operating in Chicago. The St. Louis franchise is owned by Jodi Aronson (sister of Snarf’s founder Jim Seidel) and her husband Maty Aronson.

Jodi Aronson called Snarf’s toasted sandwiches and specialty subs “addictive,” though soups and salads are also available for those looking for something lighter to snarf down. The owners have applied for a liquor license, so beer and wine will be available at the U. City location, although approval may not happen in time for the anticipated late August opening.

By Ligaya Figueras

Drink This Weekend Edition: Matt Obermark’s Grove Smash

Friday, June 25th, 2010

062510_totcSt. Louis’s Matt Obermark is one of 28 bartenders nationwide who will be participating in the United States Bartenders Guild Milagro Tequila Competition as part of this year’s Tales of the Cocktails convention in New Orleans.

Obermark, who tends bar at Atomic Cowboy, was selected to represent St. Louis in the July 23 competition based on the recipe submission of his original cocktail, Grove Smash. The beverage is a twist on a margarita, a crowd favorite during the summer at the Mexican restaurant located in The Grove neighborhood.

Assisting Obermark with prep on event day will be Sanctuaria’s bar manager, Matt Seiter. Sauce sends Seiter best wishes as he heads for Tales attempting to be among the first to pass the USBG Advanced Bartender Exam. Thus far, 37 aspiring bartenders from across the U.S. have taken the written exam and rigorous live practical evaluation yet none have received passing marks.

We’ll raise a glass in hopes that both of these St. Louisans find smashing success next month. We know that you will when you shake up Obermark’s Grove Smash or order it this summer at Atomic Cowboy.

- Ligaya Figueras

Grove Smash
Courtesy of Atomic Cowboy’s Matt Obermark

1 Serving

2 oz. Milagro Reposado tequila
3 1/8-inch wedges (with rind) of ruby red grapefruit, muddled
1 sprig mint, muddled
½ oz. caramel simple syrup
4 dashes lemon bitters
Mint spring for garnish

•    Combine all of the ingredients in cocktail shaker then shake for 30 seconds.
•    Double strain over an old-fashioned glass filled with ice.
•    Garnish with a mint sprig.

Black walnuts spotlighted at The Bittersweet Bakery

Friday, June 25th, 2010

062610_bittersweetDo you know the state tree nut of Missouri? Well it’s the wild, rare black walnut and it’s the star of a new taste test at Benton Park’s The Bittersweet Bakery at 2200 Gravois Ave.

The company behind this delicious exam is local provider Hammons Products, and the pastry of choice is Bittersweet’s luscious chocolate-black walnut soufflé cookie, which joins the uniquely rich flavor of black walnuts with ooey, gooey chocolate.

Now, hungry St. Louisans looking to satisfy their sweet tooth can drop by the South City bakery, nibble down this yummy cookie and share how they rank the decadent cookie for a coupon for half off their next cookie craving.

Not enough to get your mouth watering? Those who participate in the taste test will also be entered to win a flip MinoHD video camera. All this for a little sugar rush? Sharing has never been so easy!

- Stacy Schultz

The Lou looms large in national press today

Friday, June 25th, 2010

062610_thumbsA Saucy congrats to quite a few local eateries that have garnered well-deserved national attention for the STL culinary scene today:

Today’s New York Times Travel section features a whirlwind 36-hour tour through St. Louis, recommending all sorts of local haunts and attractions (complete with photos from local snapper Dilip Vishwanat) –  and places to eat, including Iron Barley and Fred’s Six Feet Under, The Mud House, Franco, Sweet Art, Pappy’s Smokehouse, Local Harvest Cafe, The Royale, Winslow’s Home and Eclipse.

Meanwhile, the July/August issue of the Food Network Magazine has named Dave Bailey’s Rooster as Missouri’s Best Breakfast as part of its 50 States, 50 Breakfasts feature. The article spotlights the downtown restaurant’s Rooster Slinger.


The Scoop: Sekisui Pacific Rim rolls into Ichigo Modern Restaurant

Thursday, June 24th, 2010

062410_ichigoThe sign hanging at 7443 Forsyth Blvd. still says Sekisui Pacific Rim, but that will be the final change as the Japanese restaurant in Clayton transitions into Ichigo Modern Restaurant.

The restaurant has changed ownership and the executive chef, who prefers the first name familiarity of chef Budi, has added a slew of signature East-meets-West sushi rolls to Sekisui’s old sushi menu. In addition, a full hot menu is set to launch next week and will feature entrées such as grilled red snapper marinated in a sweet soy-apple compote and served with corn relish, strawberry avocado salsa and sweet potato fries.

There are 28 signature Ichigo sushi rolls on the menu, including the colorful Is Ok!, made of shrimp tempura, avocado and cucumber topped with tuna, drizzles of eel sauce and spicy aioli sauce, sprinkles of green onion, crunchy tempura batter, and red-hued flying fish and smelt roe. The Oh My Suki is a vertical take on sushi: a tower of individual pieces – each made from lobster tempura, lump crab meat, cucumber, yamagobo (pickled burdock root) and avocado crusted with macadamia nuts – is affixed onto a chopstick, a square seaweed-wrapped rice ball serving as the foundation as it rests in a creamy béchamel sauce.

Looking to save a buck or two? Order from the $1 roll menu. You get three sushi pieces for $1. There are 14 items on that menu, and the deal is good at all hours.

– Ligaya Figueras

The Scoop: David Guempel leaves Café Osage

Thursday, June 24th, 2010

062410_OsageChef David Guempel is no longer working at Bowood Farms’ Café Osage. Owner John McPheeters confirmed today that Monday was Guempel’s last day at the restaurant. “We felt that we needed to make some changes,” said McPheeters, adding, “I wish David Guempel well. It was an amicable parting.”

David Kirkland has assumed the helm in the kitchen, although McPheeters noted that Kirkland and Guempel “were kind of sharing those duties before.”

For the moment, the menu at Café Osage will remain the same, but changes, albeit gradual, are anticipated. “We do expect that it will reflect the produce that will be coming out of our garden a little more than in the past,” McPhetters said.

- Ligaya Figueras

Local Green Thumb Gives Gardeners a Place to Donate Extras

Thursday, June 24th, 2010

062410_JFCSEver find that your backyard garden produces more tomatoes, radishes and basil than you know what to do with? Well, after you’ve made all the fresh salads, soups and roasts you can imagine, consider donating your extra produce to those less fortunate in the St. Louis area.

The Harvey Kornblum Jewish Food Pantry, run by the Jewish Family & Children’s Service, has launched a new program called Share the Harvest, which will add fresh produce to the canned and packaged goods the food pantry distributes to more than 1,300 families each month.

The idea was started by Laura Silver, a local mother and a bit of a green thumb. Her 6-year-old twins picked out a bevy of colorful fruit and vegetable plants, and she enthusiastically planted them in the backyard. When the soil began bursting with colorful fresh produce, however, she found herself with more fruits and veggies than her twins were interested in consuming. After giving some away to friends and her kids’ teachers, she decided she’d like to donate her bountiful surplus to the area’s hungry.

Now, local gardeners who find themselves with a healthy harvest can drop off extra produce at the food pantry in Creve Coeur, which distributes to those in need in more than 89 zip codes in the St. Louis metropolitan area. All produce should be fresh, undamaged and homegrown – make sure anything you donate is something you’d put on your own family’s table. Got more fresh herbs than you can use? Those make great additions as well.

“Fresh-grown herbs are fantastic for the food pantry because they don’t spoil as quickly, and they also add such incredible flavor to dishes that you can make wonderful on a shoestring,” Silver said. Silver is also working to create recipes that the food pantry can pair with the food they’re donating, giving local families a quick and easy way to put a delicious dinner on the table.

Produce donations may be dropped off Monday to Friday between 8:30 a.m. and 5 p.m. at the Jewish Family & Children’s Service Allan R. Hoffman Building, 10950 Schuetz Road, Creve Coeur. To coordinate other drop off arrangements, call the pantry’s program coordinator, Susan Rundblad, at 314.812.9307.

– Stacy Schultz

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