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Mar 26, 2015
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, March 20th, 2015

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Must have. MT ‪@IcesSTL: Who likes frozen Thin Mints? Us too. Presenting the Thin Mint ‪#NitroIce.

stress: nothing that chocolate and copious amounts of wine can’t fix.

A good dinner ‪@nichestlouis, post dinner cocktails ‪@thelibertinestl, and macarons from ‪@Chouquettestl to cap the night equals a great day.

FYI: no one in ireland drinks your stupid green beer. thats an american thing, n00bs. ‪#StPatricksDay

And just like that it’s spring

Sitting in the car bumpin B.I.G. “Juicy” thinking about how ‪@cookingkid & ‪@JoshuaPoletti just blew our minds ‪@33wine Dorm Room.

As ‪@gerardfcraft‘s grandfather used to say, “Ahhh… Another shitty day in paradise” Coffee on the… ‪https://instagram.com/p/0TDTUpKdAw/ 

My 5yo daughter just tried lengua willingly. I even told her what it was.


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First Look: Vincent Van Doughnut in Clayton

Monday, March 16th, 2015




Doughnut shop-on-wheels Vincent Van Doughnut opened doors at its Clayton storefront at 40 N. Central Ave., Saturday, March 14. Co-owner Vincent Marsden said the new shop will carry a dozen rotating options each day, including customer favorites like the chocolate-salted caramel, cheesecake cookie crumble and maple bacon doughnuts, as well as new offerings like a maple-bacon cinnamon roll.

Keep an eye out for specials like Doughzle Holes‚ doughnut dough prepared like pretzels and finished with crunchy salt. Dip these pop-able hybrids in that day’s sauce, like a Schlafly black lager-caramel option. Marsden said springtime seasonal doughnuts will include flavors like lemon-lavender, peaches and cream, and Biscoff-Bismarck doughnuts, too.

The small shop welcomes customers with warm wooden floors, exposed brick walls and the sweet smell of fresh fried pastry. Seating is limited with just three two-tops and a small three-seat bar, as well as a small standing bar. Nosh on your choice of the day’s dozen options over a cup of Community Coffee, milk, soda or juice. Vincent Van Doughnut is open Tuesday to Sunday from 6 a.m. to 2 p.m.



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-photos by Meera Nagarajan

By the Book: The Perfect Egg

Saturday, March 14th, 2015



When I don’t have the energy to come up with a good dinner, I usually make breakfast instead. It’s easy, it’s reliably good and it’s fast. I recently decided to do just that while flipping through The Perfect Egg: A Fresh Take on Recipes for Morning, Noon and Night by Teri Lyn Fisher and Jenny Park.

Of course there were plenty of options for other meals. Dishes are readily available for any time of day, from typical breakfast to snacks, lunches, dinners, afternoon treats and even sweets. I passed up a tempting recipe for Egg Clouds – a cute dish of whipped egg whites with Parmesan baked with a sunny yolk nestle in each dollop. I also firmly passed on the poached yolk-stuffed ravioli. Maybe I’ll try it on day when I’m feeling particularly ambitious or apathetic toward failure.




Alas, yesterday was a breakfast-for-dinner kind of day, and I was in the mood for classic buttermilk pancakes. I don’t like the fruit and other mix-ins nearly as much – blueberry pancakes aren’t my thing. But I did appreciate the eight variations that Fisher and Park provide like carrot cake, chai and whole-wheat or bacon and chive.




However, these plain pancakes hit the spot. They were fluffy, a little tangy from the buttermilk and delivered perfectly crisp edges from a hot, generously buttered pan. Served with a bit of breakfast sausage and maple syrup, they were the perfect breakfast-for-dinner meal.




Buttermilk Pancakes
Makes 8 to 10 5-inch pancakes

1 cup all-purpose flour
1½ Tbsp. superfine sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 egg, lightly beaten
1 cup buttermilk
6 Tbsp. unsalted butter, melted and cooled, divided
½ tsp. pure vanilla extract
Unsalted butter and maple syrup, for serving

• Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl, mixing well. Stir in the egg, buttermilk, 2 tablespoons of melted butter and vanilla just until the ingredients are evenly distributed but the batter is still lumpy. Do not over-mix.
• Place a large griddle or skillet over medium heat, add 1½ teaspoons of the butter, and when the butter melts, swirl the pan to cover the bottom evenly. Making 3 to 4 at a time, ladle ¼ cup of the batter into the skillet and cook for 4 to 5 minutes, until bubbles form on the top of the pancake. Carefully flip the pancake over and continue to cook for 3 to 4 minutes, until cooked through. Transfer the pancake to a serving platter. Cook the remaining batter in the same manner, adding butter to the pan as needed.
• Serve warm with butter and maple syrup.

Reprinted with permission from 10 Speed Press

Make your case. What is the best breakfast item: pancakes, waffles or French toast? Tell us why in the comments below for your chance to win a copy of The Perfect Egg.


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

Friday, March 13th, 2015

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Smorgasbord? Smorgasbord! ‪#TooMuchFoodFor140Characters

We kicked the shit outta dinner tonight :) ‪@BolyardsMeat, you do it right!! ‪#MouseMuscle ‪#HomemadeRisotto ‪#NailedIt

Our own Mr. Incredible. knashan ‪https://instagram.com/p/z6INk5oxAC/ 

@Chouquettestl‪ the tiramisu was heavenly! ‪ I think I died. The chouquette always a #favorite Lemon chiffon macaron #newfavorite Très bien!

I need to go to a Biergarten today

Living right. @ John’s Donuts ‪https://instagram.com/p/0Hnvn6P7Uh/ 

If I were a squirrel I would live in a zoo because then I would be a fat squirrel.
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, March 6th, 2015

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Street food for dinner in Taiwan! ‪#ALtoTWVNTH ‪@AdamAltnether

Pork steak tacos! At ‪@tacocircus right off Morganford

Today at work, I modeled the kibble shape for a dog food brand using kneadable eraser. Can’t wait to get endorsed for that on LinkedIn.

Thanks to Mission Taco Joint for this amazing blue corn masa!! We will be feeding the masses at Scratch Brewery!

I just discovered something that will improve my cooking powers, the smoke alarm is apparently not a timer…

Kids in bed. ‪@HouseofCards and a Manhattan. Yes.

Most people would pick red meat as their first meal back to the land of meat. I chose a roast chicken.

Me today when my colleague brought me my Thin Mints.

Making some potent ‪#coldbrew kaldis_coffee to blend into a ‪#homebrew ‪#robustporter tomorrow. YUM ‪https://instagram.com/p/zp3UQbkDw5/ 

Out here at ‪@strangedonuts / ‪@seoultaco grand opening in Columbia, MO. ‪#seouldone ‪#columbia‪https://instagram.com/p/z3tD3ZmCoF/ 

I got brunch skillz ‪#homemade ‪#treatyoself ‪#sweetandsavory ‪#foodporn ‪https://instagram.com/p/zu40ycOAlT/ 



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

Friday, February 27th, 2015

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Box of chocolates beer ice cream made in a kitchen aid with liquid nitrogen and a blowtorch…… ‪http://instagram.com/p/zYZcIsuJE3/ 

When bad banana bread happens to good people. AKA “whataya mean you need to bring a treat to school… ‪https://instagram.com/p/zkr8pUF25Z/ 

I have a serious milk dud problem. ‪#oscars2015

There are so many places in STL that make this a great food city, and we are so grateful to be a part of whats happening! Congrats to all!

Cheers to new beginnings!!! ‪@Schlafly ‪@schlaflybrewer ‪#tothefuture ‪#cheers ‪#ineednewshirts

Today I’m competing in the United States Latte Art Championship. I’m grateful to be able to represent… ‪http://instagram.com/p/zVSPfcDMZl/ 

If you’re going to slice off your fingernail, best to do it while peeling orange peel for your old fashioned so you can drink it afterward.

My 8-year-old daughter was able to answer this correctly. ‪#ProudPapa

Not my best art, but oh, gurl. Dat surface tension.

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Tweet Beat: Today’s best tweets from #STL foodies

Friday, February 20th, 2015

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Korean BBQ dinner at ‪@SeoulQSTL! Perfect for cold weather!

New beans from ‪@LaCosechaCoffee–that’ll help get the Highway 40 shitshow out of my head!

It’s time to get back to eating right & working out. ‪#FatKidProblems

.‪@kenrearley took me to ‪@WhiteCastle for Valentine’s Day because he knows how to treat a lady and stuff.

The store might be out of milk and bread, but we have plenty of fried chicken today! Blue Plate Special only $10 from 11-2pm

Heart shaped sandwiches for ‪@cupsophcake ‘s lunch!! ‪http://instagram.com/p/zC0bnNBez0/

snowy mornings were made for baking

I paired breakfast with Outkast this morning. ‪#cicerone ‪#sofreshandsoclean


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By the Book: Clodagh McKenna’s Authentic Lasagna

Saturday, February 14th, 2015


My mom is an amazing cook. She would say that’s she’s the best –modesty doesn’t exactly run in my bloodline when it comes to skills in the kitchen. Because she’s so good, I always want her recipes. I’ll ask her how to make a dish and she’ll give me her recipe: a confusing jumble of words that contains vague instructions, approximations of ingredients (“You could add cumin, if you feel like it, sometimes I like it sometimes I don’t.” What?!) and cook times and temperatures that actually don’t make sense. In short, if I wanted to learn how to make a dish of my mom’s, I’d have to watch her make it a few times and write down the recipe for myself. That’s how I felt when I cooked out of this latest book by Clodagh McKenna, Homemade: Irresistible Recipes for Every Occasion.

I had high hopes for this book. At first glance, the recipes seem to be right up my alley: Banana bread pudding, baked eggs, lasagna, potato gratin, all some of my favorite things. I decided to make her Authentic Lasagna. In the end I thought the recipe could have used a bit more editing. Like my mom, it felt like she just left some important details out of her recipe, which can be frustrating.


Another pitfall: The béchamel sauce was too thick, and the writer adds a note saying to add more milk to thin it out if it is too thick. (That’s so my mom.) To me, that instruction indicates the recipe needed more milk, I would have preferred that she just gave a more accurate volume of milk in the first place. It’s not like baking, where humidity and other subtle factors can affect how much liquid your flour will absorb that day. This is a sauce. The amount of milk (3½ cups) to the amount of butter (6 tablespoons) and flour (¾ cup) was not right. I would have added an extra cup of milk.


My biggest issue with this recipe was the lack of clear instruction on seasoning. In the recipe for the meat sauce, there’s no measurement of salt and pepper, and it just says to season the sauce during the meat-browning stage. There’s tons of great flavor in the sauce with the mirepoix, the meat and the wine, but it needed extra salt at every stage to bring all those flavors out. Also, there’s no salt or pepper in the béchamel at all, just a pinch of nutmeg, which leaves the sauce tasting floury.


In the end, I was left with an OK lasagna that was underseasoned and carried a faint taste of flour. In other words, not cute. At least it’s a lasagna. Lasagna always gets eaten.

Authentic Lasagna
6 servings

2-3 Tbsp. olive oil
¼ stick butter, plus a little extra for greasing
2 onions, finely diced
1 carrot, finely diced
½ celery stalk, finely diced
2 garlic cloves, crushed
2¼ lbs. freshly ground beef
sea salt and freshly ground black pepper to taste
1¾ cups red wine
1¼ pound canned chopped tomatoes
Fresh basil leaves, torn
1 cup freshly grated Parmesan cheese
12 fresh lasagna noodles

For the béchamel:
¾ stick butter
¾ cup all-purpose flour
3½ cups milk
pinch of freshly grated nutmeg

  • Place a flameproof Dutch oven over medium heat and add the olive oil and butter, followed by the onions, carrot, celery and garlic. Stir and cook for 5 minutes until softened.
  • Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the beef has turned a light brown color. Pour in the red wine and simmer for about 20 minutes.
  • Stir in the tomatoes and fresh basil. Lower the heat and simmer for 1 hour, or more if you can. The longer you allow it to simmer, the more tender the meat becomes.
  • To make the béchamel sauce, melt the butter in a saucepan, stir in the flour, and cook for 2 minutes until it resembles a small piece of dough. Slowly whisk in the milk, stirring all the time. Turn down the heat and cook until the sauce starts to thicken (it should coat the back of a wooden spoon). Stir in the nutmeg. The béchamel sauce should be creamy in texture; if it becomes too thick, add more milk.
  • Preheat the oven to 350.
  • Grease a shallow baking dish. Pour a layer (about 1/2 inch deep) of meat sauce into the baking dish so that it covers the base. Follow with a thin layer of béchamel sauce and a grating of Parmesan cheese. Place a layer of lasagna noodles on top. Continue with two or three more layers. Finally, smear a layer of béchamel sauce on top of the last lasagna noodles followed by a final generous sprinkling of parmesan.
  • Bake in an oven for about 40 minutes until bubbling all over and a knife slips easily through the layers of lasagna

Reprinted with permission from Kyle Books

What recipe forces you to improvise – and improve – the original? Tell us in the comments below for a chance to win a copy of Homemade.

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

Friday, February 13th, 2015

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Matt Fitzpatrick
Holidays follow the same cycle. Chocolate-Drinking-BBQ-Gorging-Chocolate. Were closing the chocolate cycle, coming up on drinking.

Karen King
Should I ask her why it’s OK for wine to be served in a stemmed/wine glass, but not beer? ‪#bestyelpreviewever

Larissa Riley
This beer is wearing chevron. Fab. ‪http://instagram.com/p/y032ZfB3ti/ 

Amy P
I think I forgot how to brew…

Gin Girl
Finally! Early morning treats from ‪@Chouquettestl These croissants will keep you ‪#spoiled

My feelings are usually covered in chocolate.

Kellie Hynes
Things I learned when making chili tonight: 2) Ground chipotle in the eyes feels exactly like you think it would.

Chelsy McInnis
A6: Hardee’s definitely has nailed how to make a burger look sexy though. Those buns bouncing, the condiments dripping. uh… ‪#adweekchat

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

Friday, February 6th, 2015

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Rogue Underground
6th: Apple pancake, candied jowl, foie butter, maple syrup, 65 degree egg

I’m St. Louis famous. ‪@SAUCEmag ‪@pizzeoli ‪#STL ‪#InsideTheServersStomach

We did it! ‪#beertheeasyway. First in the country! Craft beer innovation strikes again!

Gotta love a text from your chef saying “eat your Wheaties, these pigs are HUGE!”. Good lookin out Jefe! Hogzilla pics to follow.

“I don’t know, man. I just started eating Sugarfire and I was like, wow, my problems… where’d they all just go?”

Porchetta Extra Crispy. ‪#LibertineSuperBowl

Always love my visits to ‪@TheBlockWebster – both the food and company can’t be beat.

Been way too long, ‪@farmhausstl tonight, hoping there’s still some fish from their trip

Next generation making your fresh pasta ‪@ricardosstl!

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