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Jul 29, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, July 25th, 2014

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

 

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CDNinSTL
Lemon concrete, served upside down #StLouis style… @ Ted Drewes Inc. http://instagram.com/p/q0UuMgk3Is/ 

MoEats
Last night a I dreamt I was eating @MissionTacoSTL Soulard. #soon #awesomespace #rainingtacos

deborah91473
My friend’s daughter raised $250 thru her lemonade stand for the American Cancer Society in honor of my dad. I’m in tears.

KyleWo
Wine and Star Trek.

threefourteen
Picking a president is like picking something to drink. You get to choose coke or pepsi. As long as you like soda you’re good.

Pigpicker
I got a little @PeacemakerSTL  preview tonight, and all I can say is, get in line, it’s gonna be awesome! #somethingspecial #can‘twait

mcharcuterie
Now wondering how to get my waffle maker clean. Bacon waffles, anyone?

StringbeanPete
Holy caped crusader, Batman is 75 today. Drink coffee and you too can be a superhero! ツ http://instagram.com/p/qzCdN-P0aL/ 

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Readers’ Choice 2014: Favorite Restaurant – Sidney Street Cafe

Sunday, July 20th, 2014

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Kevin Nashan took over Sidney Street Cafe in 2003. Here, he reflects on the lessons he’s learned running the beloved Benton Park restaurant for the past decade.

The greatest lesson Sidney Street Cafe has taught me? Listening – to my wife, my brother, back of the house, front of the house, customers. It helps you grow. It makes you better.

The first time we put foie gras on the menu, we were so excited and nobody ordered it. Another time, we did a mackerel dish and we loved it but customers didn’t get it. A year later? Customers wanted it. Sometimes they’re ready, and sometimes they’re not. You have to listen.

Honestly, it’s harder to take over a restaurant because the expectations are so high. You know what’s worked and what hasn’t. You just don’t know if you should change anything … It takes time and a little courage.

When we took over Sidney Street, we were under a microscope, but we knew people would show up because there was an existing clientele. With Peacemaker (Nashan’s new restaurant to open in the coming weeks), we get to be creative instantly with the food. There’s no model to follow.

You always want to re-polish. Before I make a vichyssoise, I research it because there’s always room for improvement. You want to respect your craft and the way you do that is by doing your homework.

Find out who else you voted your favorites in St. Louis. Click here to see all our Readers’ Choice winners.

-photo by Greg Rannells

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

Friday, July 18th, 2014

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

 

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SirEddieC
@strangedonuts I’m coming back tomorrow.
My face though when homie said, “Sold out.”

Square
“The most challenging part of being a small business owner is everything.” Some wisdom from @SumpCoffee in St. Louis http://youtu.be/7E9y5ciyvfQ 

jayeedoubleeff
There is something about a red head ordering a ginger soda.

FlowerTea75
I want to roll around naked in the #Darkness @Chouquettestl pic.twitter.com/VrhCJA63GM

thummprints
Love this Morel hunting kid wanting a mushroom flavored ice cream. Pricey ice cream.    #scoopsup @SAUCEmag @jillysicecream

chelsysayshi
There were no clean forks in the kitchen at work. Now I’m eating pasta with a spoon. I think this is a metaphor for something.

theandyhille
the live birth of a brewer. @ooh_aah_ilya pushing his way out of the grain womb. pic.twitter.com/lqgQxqm32L

jonathanmoxey
Twitter, you just got sexted. “@bmox: Suckling porchetta w/ Woodside Tripel sausage, potatoes & veg @PerennialBeer pic.twitter.com/FTmziuFh7x

 

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

Friday, July 11th, 2014

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

 

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PeeBeePants
Nailed it #FortuneCookie http://instagram.com/p/qStejSCPzi/ 

TheB_Word
Called my server at @RobustWineBar Julio. My friend said his name was Brandon. Realized I was reading the date on the receipt: Jul10. Oops!

BeerBadger08
Now whenever I eat peaches I just wish I was drinking @SideProjectBrew Fuzzy.

mjlarowe
The meal I just ate was beyond words. @athleteeats has won me over #omnomnom

inacamba
Private tasting with @johnson_chef at @rivercitycasino. I’ll never be hungry again!

Jaredbrewsbass
Brewing the 1st tank of the year of @Schlafly Oktoberfest, and some more Kölsch, on this fine #STL Monday. #beer

thesocialaffair
My own personal hell…#thingswedoforourchildren pic.twitter.com/ZIAWOeiOqH

joshua_w_hunt
About to watch grown men race to eat the most hot dogs… #merica #4thofJuly

tonymess
My 72-year-old dad is on a quest to find the perfect chocolate malt. Tonight, I take him to @CrownCandy. I have prepared him for nirvana.

gabehartwig
Just realized I’ve eaten only doughnuts today. Cc: @newsroomcake

PeacemakerSTL
Smart thinking. RT @WhiskeyAndSoba: Thinking about camping outside @PeacemakerSTL when it gets closer to opening.

 

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By the Book: Gabriele Bonci’s Pizzas

Saturday, July 5th, 2014

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I first learned of chef Gabriele Bonci on an episode of Travel Channel’s “The Layover,” when host Anthony Bourdain traveled to Rome and went to a tiny restaurant near Vatican City called Pizzarium. There were no seats, just a counter, and under a sheet of glass, Roman-style pizzas were on display. These long, thick rectangles are definitely not the traditional Neapolitan-style pizzas commonly associated with Italy.

Bonci used scissors to cut up dozens of pies for Bourdain, from a more traditional Margherita and a potato pizza to the show-stopping foie gras with berries and a Hawaiian pizza. His toppings were inventive, but Bonci is best known for his dough, and that’s what spurred me to try Pizzarium last month during a trip to Italy – and to try my hand at his new cookbook, Pizza: Seasonal Recipes from Rome’s Legendary Pizzarium.

 

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{Our selfie with Bonci at Pizzarium}

 

He’s been called “The Michelangelo of dough,” and while it’s a pretty lofty title, I can’t really argue after trying his pizzas. The crust isn’t pillowy and airy like Neapolitan-style pizza; instead it has a more artisan bread feel. It’s denser with more chew. It’s also complicated; he spends nearly 14 pages of the book detailing exactly how to make it.

Cooks more ambitious than I will attempt to make the dough, but for my impromptu pizza party, I used my go-to pizza dough and experimented with his fun topping combinations instead. Several recipes require baking pizzas with only some toppings, then finishing them with fresh or raw ingredients after they are removed from the oven – a revelation!

 

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I started with Bonci’s Margherita, which requires that you only bake the dough with the sauce, the remove it from the oven at top it with mozzarella and basil. This worked well; it kept the crust crisp, the herbs had more flavor and the cheese started to melt when it was served but wasn’t a watery mess.

 

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Next, I tried his zucchini pizza (Uncle Pietro’s Uncle Pizza), which saw the sliced summer squash baked onto the crust, then removed from the oven and finished with ricotta, raw zucchini and olive oil. The flavor was bright, redolent of springtime, and instantly took me back to my visit at Pizzarium, where I had this exact pie. Finally, I made the shrimp pizza. Like the Margherita, only the sauce was baked onto the dough, and was then topped with sauteed shrimp and a nice remoulade-type sauce – think shrimp cocktail via Italy.

I loved cooking out of this book for its inventive toppings, but most of all, I loved reliving my Roman holiday through my kitchen and sharing it with family and friends.

Classic Pizza with Tomato Sauce, Mozzarella, and Basil
3 to 4 servings

1 12-oz. ball pizza dough
Extra virgin olive oil to taste
2 cups canned peeled tomatoes
Fine sea salt to taste
1 lb. buffalo mozzarella
3 cups loosely packed basil leaves

• Preheat the oven to 450 to 475 degrees.
• Stretch the dough and place it in a well-oiled pan. Place the tomatoes in a small bowl. Drizzle the tomatoes with a little oil, season with salt and toss to combine. Squeeze the tomatoes through your fingers to break them up and drop them onto the dough.
• Bake the pizza until golden brown and well-risen, about 25 minutes.
• Remove the pizza from the oven. Immediately tear the cheese into pieces by hand and scatter it over the pizza. Scatter on the basil leaves, then drizzle with some oil and season with salt.

Uncle Pietro Uncle’s Pizza
3 to 4 servings

1 12-oz. ball pizza dough
Extra virgin olive oil to taste
1 lb. zucchini
10 oz. sheep’s milk ricotta
Fine sea salt to taste
Freshly ground black pepper to taste
Grated nutmeg to taste

• Preheat the oven to 450 to 475 degrees.
• Stretch out the dough and place it in a well-oiled pan. Slice the zucchini very thinly (a mandoline works well) and arrange about two-thirds of the zucchini slices in a single layer on the dough, reserving the rest.
• Bake the pizza until golden brown and well-risen, about 25 minutes.
• Remove the pizza from the oven and let it cool for at least 5 minutes. Distribute the ricotta on top of the cooked zucchini, then place the raw zucchini slices on top of the cheese. Season with salt, pepper and nutmeg.

Shrimp Cocktail Pizza
3 to 4 servings

1 yellow onion, minced
¾ cup extra-virgin olive oil, plus more to taste
1 apple, peeled, cored and minced
2 cups tomato puree
1 red bell pepper, cored, seeded and chopped
2 Tbsp. granulated sugar
1 cup apple cider vinegar
2 whole cloves
2 large eggs, at room temperature
1 12-oz. ball pizza dough
2 cups canned peeled tomatoes
10 large shrimp
1 head frisee (I used arugula.)

• Make the ketchup: In a medium saucepan, saute the onion in a small amount of oil over medium eat until softened. Add the apple, tomato puree, bell pepper, sugar, vinegar and cloves. Bring to a simmer and simmer until thickened, about 1 hour. Remove and discard the cloves, then puree the entire mixture in a blender and set aside to cool. (This is more ketchup than you will need for this recipe, but if you place the remaining ketchup in a clean jar and refrigerate it, it will last for up to 1 week.)
• Make the mayonnaise: Emulsify the eggs with the ¾ cup oil. An immersion blender is the best tool for the job.
• Make the cocktail sauce: Combine about 1 ½ cups of the mayonnaise with 3 tablespoons of the ketchup.
• When you are ready to bake the pizza, preheat the oven to 450 to 475 degrees.
• Stretch the dough and place it in a well-oiled pan. Crush the canned peeled tomatoes and scatter them onto the dough.
• Bake the pizza until golden brown and well-risen, about 25 minutes.
• While the pizza is baking, in a saute pan over medium heat, cook the shrimp in a small amount of oil until just pink, about 5 minutes. Shell and devein the cooked shrimp, but leave them whole.
• Remove the pizza from the oven and tear the frisee leaves over it, letting them fall on top of the tomatoes. Top with the cocktail sauce and the warm shrimp.

Reprinted with permission from Rizzoli International Publications

What recipe takes you back to a favorite vacation? Tell us about it in the comments below for a chance to win a copy of Pizza.

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

Friday, July 4th, 2014

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

Want to see more of your #SaucySoiree tweets and Instagrams? Check out our Storify here.

 

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RockinKeiffer
Oh you know, just those @4HandsBrewery kids hanging out being goofs @SAUCEmag Saucy Soirée!  @mtofty @stlbeerburglar pic.twitter.com/AlctRMxIkr

WhiskeyAndSoba
How the hell does so much flavor get into a carrot? @nichestlouis @nhereford @SAUCEmag #saucysoiree

guerrillastreet
Impromptu @FoodNetwork alum pow wow at the @SAUCEmag #saucysoiree! @PappySmokehouse @Pigpicker @TheSweetDivine pic.twitter.com/nX8udx88TJ

GlobalBrew
@SAUCEmag sure knows how to throw a party. Everyone is enjoying the best St. Louis has to offer at the #saucysoiree #goodlife

carolinefan
From the Saucy Soiree by @saucemag. One of those tasting nights w/ hearty portions & flowing libations pic.twitter.com/CcfEZGFn1S

_Lil_Meg_
@SAUCEmag who knew tastings could put you in a food coma?  And I still have half the room to go… #saucysoiree

RobustEville
So proud to be a part of #edwardsville‘s BEST! @SAUCEmag @GlobalBrew @EricedheathEric @Cleveland_Heath #saucysoiree pic.twitter.com/52ZS97AYBU

AOttwein
Too much food and just enough booze at the @SAUCEmag “biggest food and booze badasses in town” party with @measchway

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

Friday, June 27th, 2014

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

 

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joseph_hemp_v
You know you’re in the country when this is an arcade game option.

mikedelpietro
@SeoulTaco
: Baby Blue getting checked out by the best! @westcountynissan pic.twitter.com/wsfsnRYg1X” looking good

thummprints
Saturday mornings are made for sipping cappuccinos & making up grocery lists.

Corinn4545
@TheCivilLife: Actually this is possible…“If I could replace water for rest of my life with @TheCivilLife Brown ale I would.” Sign me up!

CindyZavaglia
Luis Suarez: That’s Chiellini, not Chianti, not meant to be eaten w/ fava beans #Azzura #worldcup @chiellini

PhoKingQui
Some of Stl’s finest! Not me though. @kzieff @cnashd @knashan @RickJLewis1 @Pigpicker @cookingkid! Great night!

sbosborn
The Osborn girls love @PintSizeBakery! #nicklovesyouroatmealcreampies

el_Lamprich
Best summer sandwich: Toasted bread. Mayonnaise. Salt & pepper. Huge chunks of fresh tomato and avocado. You can thank me later.

CompanionBaker
Great meal at KC’s @colbygarrelts Rye last night. Staff was terrific. Thanks for the rec @knashan.

 

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Meatless Monday: Cauliflower two ways at Lulu’s Local Eatery

Monday, June 16th, 2014

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Anything on the menu at Lulu’s Local Eatery, the newly opened brick-and-mortar of the beloved food truck at 3201 South Grand, is fair game for Meatless Monday. After all, it’s not just vegetarian; it’s vegan. Check out the Spring Roll Bowl with crispy cauliflower atop greens, shredded carrot, green onions and cilantro dressed in a savory orange peanut sauce. It’s a dish with contrasting flavors, temperatures and texture and that makes us feel full but not at all heavy.

 

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For something a little richer, try the Buffalo Cauliflower Wrap. Crispy, fried cauliflower is tossed in buffalo sauce and rolled into a burrito along with greens, cucumber, carrot, onion and Lulu’s nondairy ranch sauce that cools things off just enough to take a big bite.

If they haven’t sold out already, snag an order of the brownie bites, provided by Sweet Art. They’re decadent with intense chocolate flavor and are also a Sauce office favorite.

 

 

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

Friday, June 13th, 2014

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

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sumpcoffee
@ThriveFarmers: Who wears it better? @sumpcoffee scottdaddio #happyfriday #beards http://Instagram.com/p/pL5fyMOjX-/ ” Hell yes!

sarahkduffy
For the next two weekends, @meridavis13  and I are making it our jobs to visit every Brunch spot listed in @SAUCEmag #holyyum #foodtourSTL

chelsysayshi
@strangedonuts line for ice cream dones was crazy long. So @kenrearley and I made our own. Pop-tarts+ice cream. pic.twitter.com/B6ubSAAXwr

dhmeyer
Because I’m Pappy! Love the ribs. Envy the facial hair. @pappysmokehouse @Pigpicker #bigapplebbq

CroyAnne
Cashew carrot cake w / ginger glaze, blackberry ricotta bomboloni , Askinosie chocolate glazed & signature glazed.

SixRowBrewCo
We need to apologize to STL as a whole…We underestimated your love for craft cans-emergency canning run! #CraftCans pic.twitter.com/S6uSqpoys7

HeardAtATMDST
“No coffee and no power? Now we’re just running on sweat and tears.”

KristinDiering
you know it’s a slow day at work when all you’re doing is looking at @jillyscupcake and salivating… and it’s only 10:17am…

ironstef
My hands smell like tomato plant and now I’m so thirsty for hose water.

 

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

Friday, June 6th, 2014

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

 

TedKilgore1
Life Aquatic. Intern! Campari! Make it a Negroni! pic.twitter.com/tYhTYNiSI4

vidtheeya
Leaving Italy and ready to be rolled of this country like Violet Beauregarde.

CompanionBaker
Amen. RT @zingermans: “I judge a restaurant by the bread and by the coffee.” -       Burt Lancaster http://ow.ly/i/5NTXc 

PeeBeePants
Nobody needs 48 oz of minced garlic.  Nobody.  #Costco

50inthe314
Chicago fans nervously eating sausages…

LA fan nervously eating Quinoa…

RhymesWithLost
After watching #Vegucated I understand why @IrunWithWolves is a vegetarian. #intears

ironstef
oops I ate toast on donut day.

CakefrBreakfast
Being a cliche…watching chick flicks and drinking pink wine http://wp.me/p1gsng-Yu 

Schlafly
A little #ThrowbackThursday fun: Bottle of Schlafly Pale Ale from the late 90′s next to one bottled this week. pic.twitter.com/bihWHdRHBk

 

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