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  SAUCE MAGAZINE
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Apr 23, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Author Archive

The List: Tim Nuell at Pastaria

Tuesday, April 22nd, 2014

Welcome to The List, our annual homage to the people, places, dishes and drinks we love in St. Louis. Don’t miss a single pick; click here to read the whole List and share your thoughts on Twitter with #thesaucelist.

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{Tim Nuell eats a plate of Bucatini All’ Amatriciana at Pastaria while chatting with Henry Mitchell and Evelyn Dick.}

Meet the best server in St. Louis: Pastaria’s Tim Nuell. With 15 years of restaurant experience, he knows his food, he knows his wine, and he knows how to read people. He’s casual with a drop of formality and friendly without being in your face. The best part about having Nuell as a server is that he makes me feel like every decision I make is the best idea he’s ever heard.

Me: “I’ll have the pistachio ravioli.”
Nuell: “Excellent choice.”
Me, to self: “Wow, that is an excellent choice.”

His secret to providing great service? “I really love what I’m doing. There’s no false pretense. Also, Gerard [Craft, Pastaria’s chef-owner] is so passionate about giving people a good experience and that rubs off on everyone.”

7743 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com

-photo by Laura Miller

Meatless Monday: Gringo’s Vegetarian Tacos

Monday, April 21st, 2014

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Vegetarian options abound at Gringo, which makes it the perfect destination for a Meatless Monday meal. Bonus: Its two vegetarian tacos are also vegan.

The tofu taco uses local MOFU tofu marinaded with poblano peppers and is seared to a charred, crisp exterior. The taco is topped with a spicy sauce made with toasted nuts, chiles and garlic, and finished with a sweet, crunchy mango-jicama salsa. It’s a delicious balance of savory-sweet heat. The calabaza con hongos taco is a mellower a mix of yellow squash, zucchini and Ozark Forest mushrooms.

 

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If you’re dining at Gringo, don’t miss the table-side guacamole, which has a spicy kick from jalapenos and poblano peppers. It goes well on everything at Gringo, from tortilla chips to tacos to chilaquiles (pictured), which are great to share with vegetarian friends.

 

The List: Pulled Chicken Sandwich at Windowsills Cafe & Marketplace

Monday, April 21st, 2014

Welcome to The List, our annual homage to the people, places, dishes and drinks we love in St. Louis. Don’t miss a single pick; click here to read the whole List and share your thoughts on Twitter with #thesaucelist.

 

042114_windowsills

Sandwiched between a Dierbergs and a salon in an Ellisville strip mall is the humble yet hardly forgettable Windowsills Cafe & Marketplace. Step inside this cute counter-service cafe, and order its pulled chicken sandwich with Alabama white sauce. Smoked, hand-pulled chicken is piled on a house-made kaiser bun with lettuce and tomato and drizzled with white barbecue sauce that’s like a mayonnaise dressing with an acidic kick. It’s simple but delicious. While you’re there, don’t forget to leave room for every dessert ending in the word “pie.”

1326 Clarkson/Clayton Center, Ellisville, 636.527.6400, windowsillscafe.com

 

-photo by Carmen Troesser

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

Friday, April 18th, 2014

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

EricedheathEric
Love these guys! pic.twitter.com/jJw8PQ48Vq

LarissaRiley
Winner, winner triple OT chicken dinner! BLUUUUUES! #stlblues #NHLplayoffs

patlikestoeat
the # 37 3/4 @thegoodpiestl…amazing drink pic.twitter.com/u5YFWHhUp5

PeeBeePants
No one needs 100 soda options in one machine, you guys.

abogle3
Dogs eating peanut butter is funny I don’t care who you are #totalconfusion

RtodaizH
I love this pic of @TroikaB, @Ericstl6, and @stnkrbelle80. @stlhops @Schlafly pic.twitter.com/1ey5CWHRgz

SPACEarchitects
Donuts in the kitchen, and that’s code for “somebody’s having a baby.” #somethinginthewater

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

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

Friday, April 11th, 2014

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wibbenmeyer
Alright, #STL chefs, I love me some BBQ, but enough is enough. How about trying something original?

CherylABaehr
The only way to handle sleep training a baby is w an unapologetically large steak and some big red wine.

cellarsomm
Hangin a bunch of meat in our curing room. @bellyopork pic.twitter.com/upQWzzaU5b

Pigpicker
Always wanted to cook for the King. Tonight, I got my chance. #thanksBB pic.twitter.com/Z7LBygpTLZ

davidchoiSTL
Spam to make her dance! Grilled Cheese Spamwich! #backtocollegelife #throwbackthursday pic.twitter.com/KNxCpB6YNK

Farmhauseric
Hahahaha pic.twitter.com/ewWU5K1k4e

aubrey_Joe
“Pale yellow like the soft evening sun, with hints of spring green in the background.” This banana description brought to you by @MoEats.

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

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

Friday, April 4th, 2014

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seanroystl
Here’s the deal Jesus, I really needed a diet coke this morning. 25 days is a pretty good run right?

TheOtherHepburn
This rainy day has me craving soup, so I’ll be scanning twitter for enticing lunchtime tweets. I shall lunch vicariously through others.

chelsysayshi
It is like nice weather just beckons St. Louisans to Ted Drewes.

madsquirrel20
New studies have shown that people who drink coffee live longer. I AM GOING TO LIVE FOREVER!!! Sorry to disappoint you.

meggitymak
Sirens in Rock Hill. I’m taking my ice cream down to the basement with me.

kenrearley
Sen Thai is like an airport today http://instagram.com/p/mViU2ySkOs/ 

jamesbrittonjr
Relationship status: I just ordered a salad at Steak N Shake.

imdustindavis
Classy is drinking milk from a wine glass.

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

The Month in Review: March 2014

Monday, March 31st, 2014

As we get ready to reveal our latest issue, we take a look back at some of our favorite stories, recipes, dishes and drinks from March 2014.

 

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We met the ultimate insider; we cracked open the cutest amuse ever; we had beers with the mayor; we tried amazing new brunch drinks and this insane waffle at Hiro Asian Kitchen; we cooked with hearts; we made a bone marrow app in a snap; rum and cognac will never be the same after drinking at Planter’s House; we gave you the definitive Guide to Beer; Strange Donuts got even stranger; we showed you how to get in to all the places the cool kids are talking about; we had a blind beer taste-off; four new restaurants opened up, including The Good Pie (and thank goodness for that).

By the Book: Christine Carroll and Jody Eddy’s Skillet-Glazed King Trumpet Mushrooms

Tuesday, March 25th, 2014

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I’ve wanted to get my hands on Come In, We’re Closed: An Invitation to the Staff Meals at the World’s Best Restaurants for a while. Books like Edible Selby, I Love New York and Come In, We’re Closed are my favorite kind of cookbook: a compilation of recipes for a foodie reader. Like a greatest hits album from Beyoncé, it is perfect for me – a book of greatest staff meal hits from rockstar chefs.

 

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Restaurants like Arzak in San Sebastián, Spain, wd~50 in New York City and The Slanted Door in San Francisco are just a few notable restaurants with featured dishes. The meals range from simple recipes to ones that call for ingredients that clearly had to be used up that day (smoked sturgeon, anyone?) to recipes that call for kitchen prep byproducts they won’t sell customers, like mushroom stems. Would I make a lot of these recipes? Probably not anytime soon. But I love reading about the culture at restaurants and the Q&As with the people that run these famous kitchens.

 

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I decided to make Skillet-Glazed King Trumpet Mushrooms, which came from chef de cuisine David Cruz at Thomas Keller’s Ad Hoc. It’s a simple but delicious side dish.  Cruz says this staff meal dish usually uses mushrooms unfit for the customer’s plate, calling it an “ugly mushroom makeover,” though something tells me  there isn’t one ugly dish that comes out of a Keller kitchen – even if it’s for a staff meal.

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Skillet-Glazed King Trumpet Mushrooms
6 Servings

2 Tbsp. olive oil
1½ lbs. king trumpet mushrooms, left whole (I substituted shiitake.)
1 shallot, finely chopped
2 Tbsp. unsalted butter
1 sprig thyme
½ cup chicken stock
Kosher salt and freshly ground black pepper to taste

• In a saute pan, heat the olive oil over medium-high heat until just shy of smoking. Add the mushrooms and saute until lightly brown on all sides, about 6 minutes.
• Add the shallot, butter and thyme and saute until the shallot is slightly golden, about 1 minute. Add the chicken stock and cook to reduce the liquid down to almost nothing, about 3 minutes. Begin to swirl the pan to coat the mushrooms with a shiny glaze. Season with salt and pepper.
• Remove the pan from the heat, pluck out the thyme and serve the mushrooms immediately.

What restaurant’s staff meal would you most want to try? Tell us about it in the comments section below for a chance to win a copy of Come In, We’re Closed. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Joel P., whose comment on last week’s By the Book column has won a copy of Secrets of the Best Chefs. Joel, keep an eye out for an email from the Sauce crew.

 

 

 

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

Friday, March 21st, 2014

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

onedadslife
Apparently, someone broke into my house and stole all the grown up yogurt. So, I’m packing Trix yogurt in my lunch today.

ChrisReimer
Just crushed Pad Thai. I will never be a thin man. But WOW, so worth it …

jenncloud
I just gave the rest of my Butterfinger to Cloud. 7 years married & I think this is turning out to be true love…

BeerKaren
My family killed this keg of @Boulevard_Beer Tank 7 at this wedding in Arkansas in under 30 minutes…

stnkrbelle80
Shopping for beer while on the treadmill might be one of those red flags I keep hearing about.

chelsysayshi
None of my pants are clean. Wearing donut galaxy leggings under a dress to work. YOLO.

justicestlouis
Finally got my signed copy. Thanks @seaNetz. pic.twitter.com/0UMCfGibI4

Jarpo
That sad feeling when you have a “new” beer to try then @untappd reminds you that you have already had it two years ago and it was just OK.

 

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

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

Friday, March 14th, 2014

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

snackfancy
Okay but seriously I can’t figure out how to get out of this dress now. Guess I’ll eat pizza. It won’t help but at least I’ll have pizza.

timm_morgan
When your donuts come with a rib bone you make me and my dog happy @strangedonuts  @Bogarts_STL

thegoodpiestl
Dumb and dumber on at the bar pic.twitter.com/SQxr1F1qoM

cookingkid
Tasty, not my normal wheelhouse but worthwhile pic.twitter.com/MgbnoJvDpq

libertine_tori
“Studying” @thelibertinestl #SpringWineList pic.twitter.com/iSKbZ8NMqB

vanbchocolate
Pinkberry sounds like a place I shouldn’t take my kids for treats

ninjachef1314
On my quest to eat all animal fat I’ve hit a roadblock… pic.twitter.com/V7Mg39UmSc

AmuseDouche11
That’s my pie, bro. “@SLLIS: Happy Pi Day! pic.twitter.com/p2noN2aMqG

threefourteen
This looks like a @CuteEmergency pic.twitter.com/4gDrBsLimL
Think you should be on this list? Follow us and let us know @saucemag.

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