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Nov 27, 2015
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Extra Sauce

Extra Sauce: In case you missed it…

Monday, November 16th, 2015
Get caught up on all last week’s food news, from the latest restaurant openings to the best way to roast a chicken (Hint: you’re doing it wrong.). ICYMI, here’s the latest in the St. Louis restaurant scene:




1. After brewing beer for over a year in an industrial space in at 5231 Manchester Ave., in Dogtown, Modern Brewery opens its tasting room today, Nov. 13. Click here for the Sauce Sneak Peek.

2. Former Brandt’s Café and The Stable chef Ben Welch is breaking into the St. Louis barbecue scene. Big Baby Q and Smokehouse, located at 11658 Dorsett Road in Maryland Heights, is set to open in early 2016. Click here for the Sauce Scoop.




3. Doors are officially open at Copper Pig, owner Nhat Nguyen’s newest venture at 4611 Macklind Ave., in the Southampton neighborhood. Click here for the Sauce First Look.

4. Sugarfire Smoke House chef and co-owner Mike Johnson took third place in the bacon category at the World Food Championships in Kissimmee, Florida on Saturday, Nov. 7. Click here for the Sauce Scoop.




5. Meet the salad to convert all Brussels sprouts haters. Click here for the recipe.

6. You’ve been roasting chicken wrong. Dee Ryan shows the way in Just Five. Click here for the recipe.


Extra Sauce: In case you missed it…

Sunday, November 8th, 2015

Get caught up on all last week’s food news, from new locations of local favorites to the man behind a local institution. ICYMI, here’s the latest in the St. Louis restaurant scene:





1. Niche Food Group chef-owner Gerard Craft announced that he will open a second location of his Italian eatery Pastaria in Nashville in summer 2016. Click here for the Sauce Scoop on the James Beard Award winner’s first restaurant outside The Lou.

2. River City’s executive pastry chef Stephan Schubert won the America’s Division of the American Culinary Federation’s Global Chef Challenge. Click here to find out how he almost didn’t make it to the competition floor in the Sauce Scoop.




3. South County residents and movie buffs can grab a pint before catching a flick next year when Three Kings Public House opens its third location. Click here for the Sauce Scoop on its upcoming opening near Ronnie’s 20 Cine.

4. The latest in a slew of new food trucks, Slide Piece aims to fire up the engine and serve sliders in downtown St. Louis by Monday, Nov. 9, pending inspections. Find out what’s on the menu; click here for the Sauce Scoop.




5. When Absolutli Goosed shuttered its doors last month, its owners took just two weeks to turn their space at 3196 S. Grand Blvd., into Brickyard Tavern. Click here for the Sauce First Look at this new bar and grill on South Grand.

6. Dueling pianos will return to Maplewood with the opening of The Live Juke Joint Dueling Piano Bar. Click here to find out when in the Sauce Scoop.




7. Steven Fitzpatrick Smith explained how he created and sustained a local institution that invites public debate between established neighbors, college hipsters on a dime and maybe even your mom. Click here to find what he does 10 years later at The Royale.

8. A Glen Carbon building that has been a grocery store, a brothel and a down-and-dirty saloon over the years. Pending inspections, it will see its next life as The Cabin at Judy Creek. Click here for the Sauce Scoop






Spring Internship Opportunity: Editorial Intern

Tuesday, October 27th, 2015



Attention journalism, communications and English students: Sauce Magazine is seeking Editorial Interns for Spring 2016. We need students with a passion for the St. Louis food scene who want to translate that love to print and online media.

As a Sauce editorial intern, you will:

-Assist Sauce editorial team with the production of the monthly print publication and daily online products. Duties include, but are not limited to, reporting, conducting interviews, fact checking, assisting with research for upcoming articles, etc.
-Attend occasional events and tastings with the Sauce editorial team, gaining real-world experience as a food journalist.
-Hone your reporting, writing and editing skills, hopefully resulting in published clips for use in future portfolios
-Perform other duties as assigned

The Sauce Editorial Intern must have:

-A passion for the St. Louis food scene and the written word
-A working knowledge of AP Style, grammar rules, Microsoft Office and Mac computer systems
-A working knowledge of various social media platforms (Facebook, Twitter, Instagram, Pinterest, Snapchat, etc.)
-Experience conducting phone interviews and writing news articles for print/online publication
-A personable and professional attitude in online, phone and written communication
-The ability to manage his or her time efficiently; should be a self-starter.
-A reliable mode of transportation

This internship is unpaid and begins in mid-January immediately after winter break. Scheduling is flexible, but the intern must be available at least eight to 10 hours a week. Interested applicants may submit a cover letter, resume and three to five writing clips to Catherine Klene, Managing Editor, Digital, at cklene@saucemagazine.com. All applications must be submitted no later than Nov. 20. No calls, please.


Extra Sauce: In case you missed it…

Monday, October 19th, 2015

We Scooped up a storm last week with new eateries getting ready to feed hungry St. Louisans and the return of a hometown chef. ICYMI, here’s the latest in the STL food scene:




{Tara and Michael Gallina}

1. After 12 years away from his native St. Louis, Michael Gallina, chef de cuisine at Dan Barber’s famed Blue Hill at Stone Barns, and his wife Tara Gallina, are returning to the Lou in November. Click here  to learn about their STL culinary plans in the Sauce Scoop.

2. Craving gyros and baklava? Classic Greek fare is heading to St. Louis Hills with the opening of Dados Cafe. Click here for the Sauce Scoop.

3. The Civil Life Brewing Co. has purchased the vacant building next door with big plans – to tear it down. Click here for the Sauce Scoop on what owner Jake Hafner has in mind for the future of his brewery.




4. Cafe Mochi owner Victor Pham has begun renovations for a new international fusion restaurant in South Grand. Click here for the Sauce Scoop.

5. The first St. Louis-area Louie’s Wine Dive is coming to Clayton, taking over the former Tani Sushi Bisto location. Click here for the Sauce Scoop on this new wine bar, set to open in early 2016.




6. When you taste the Shrimp Scampi at Peppe’s Apt. 2, you’ll remember why this dish is an Italian-American treasure. Click here to find out why you should Eat This dish now.  8.

7. If you did a happy dance the moment butternut squash hit produce shelves, these Fall Tacos made with butternut squash, kale and pepitas tacos are for you. Click here to get the recipe for this Meatless Monday dish.

-Peppe’s Apt. 2 photo by Carmen Troesser

Extra Sauce: In case you missed it…

Sunday, October 11th, 2015

Get caught up on all last week’s food news, from sneak peeks of just-opened restaurants to new places you must try this month. ICYMI, here’s the latest in the St. Louis restaurant scene:



1. After success in University City and Columbia, Missouri, owner David Choi is taking Seoul Taco to another college town: Champaign, Illinois. Click here for the Sauce Scoop on his first Illinois location.

2. Cardinals fans have one more post-season to enjoy at Joe Buck’s downtown and J. Buck’s in Clayton. The baseball-themed restaurants are closing for good Oct. 30. Click here for the Sauce Scoop.

3. After a combined 44-year run, family-owned Dooley’s Beef N Brew House is closing its doors for good on Saturday, Oct. 17. Click here for Sauce Scoop on why owner Sean Dooley is closing up shop.




4. Ramen is on the rise in St. Louis, and doors recently opened at Robata, a ramen, yakitori and sushi eatery in Maplewood. Click here for the Sauce First Look.

5. Owner Travis Howard opened doors at Retreat Gastropub Friday, Oct. 9, and Sauce stepped inside a few days before to check out this outdoors-inspired gastropub in the Central West End. Click here for the Sneak Peek.

6. Part market, part cafe, chef-owner Matt Borchardt opened Edibles & Essentials in St. Louis Hills on Monday, Oct. 5. Click here for the Sauce First Look.




7. Julia Li grew up in the kitchens of her family’s Chinese restaurants, including Lu Lu Seafood & Dim Sum. Click here to find out how she’s shaking up the family business in What I Do.

8. We’ve got 5 new must-try STL eateries in October. Click here for the Sauce Hit List.

9. Inspired by her favorite Piccione Pastry cookie, Baked set out to create a vibrant Tricolor Almond Cake. Click here for the stellar recipe.


-Seoul Taco photo by Michelle Volansky; Robata photo by Meera Nagarajan; Julia Li photo by Ashley Gieseking



Extra Sauce: Sauce Pumpkin Beer Hunt 2015

Thursday, October 1st, 2015



It’s back! ‘Tis the season for bonfires, cable-knit sweaters and for die-hard devotees, that greatest of St. Louis beer traditions: pumpkin beer. With more than 20 area brews to choose from, you’ve got your pick of the pumpkin patch.

Prove your love for pumpkin beer this month during our Sauce Pumpkin Beer Hunt Instagram Contest. Here’s how it works:

1. Follow @SauceMag on Instagram.

2. Work your way through our Sauce Pumpkin Beer Hunt Check List (click here for a printable version) and get drinking! Each time you enjoy a pumpkin beer from the list, take a photo of you with your brew and tell us what you’re drinking and where on Instagram. Tag @SauceMag use the #SaucePumpkinBeerHunt hashtag so we know you checked another off your list.

3. When you’ve finished your last beer, tell us in your final post. The first Sauce follower to correctly complete the Sauce Pumpkin Beer Hunt challenge by Friday, Oct. 31 at noon receives a $100 prize package to Craft Beer Cellar.

Must be 21 or older to participate and to claim the prize.


Extra Sauce: Where to buy local fresh pasta

Wednesday, September 30th, 2015



A beautiful plate of pasta is nothing short of enchanting – rich aromas, nuanced flavors and the painstaking presentation of the professional chef. It’s easy to boil a pot of noodles, but turning strands of wet spaghetti into a Michelin-starred dish can be a tall order for the home cook. Here, area chefs share their better-than-Nonna’s recipes and secrets for everything you need to take your pasta from basic to bellissima. Pro tip No. 1: Start with fresh pasta. Here’s where to get it in St. Louis.

Stellina: 3342 Watson Road, St. Louis, 314.256.1600, stellinapasta.com
Pasta available: Semolina or whole-wheat fettuccine, semolina or whole-wheat walnut tagliatelle, agnolotti, lasagna (by special request)
Price: $3 per 5-oz. nest

Katie’s Pizza & Pasta: 9568 Manchester Road, Rock Hill, 314.942.6555, katiespizzaandpasta.com
Pasta available: Arugula reginette, black spaghetti, bucatini, capellini, fiori, lemon pappardelle, paccheri, pappardelle, spaghetti, tagliatelle
Price: $5 per pound

Pastaria: 7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com
Pasta available: Bucatini, canestri, chitarra, gargenelli, pappardelle, regular and whole-wheat strozzapreti
Price: $6.25 per pound

Midwest Pasta Co.: 2023 Cherokee St., St. Louis, 314-772-7560, midwestpastaco.com
Pasta available:
Laminated – angel hair, vermicelli, spaghetti, linguine, fettuccine, tagliatelle, pappardelle
Extruded – penne, rigatoni, ziti, conchiglie (shells), bucatini, rotelle, radiatore, macaroni, torini, fusilli, cresta di gallo, cavatappi
Gnocchi – egg, spinach, garlic, chive, sun-dried tomato, sweet potato
Ravioli – black bean, butternut squash, four cheese, goat cheese, gorgonzola, lobster, mushroom, spinach and walnut, ricotta and sun-dried tomato, white truffle
Tortellini and Tortelloni – beef and Pork, chicken
Gluten-Free – fettuccine, spaghetti, penne, rigatoni, farfalle (bow ties), lasagna sheets, gnocchi
Price: Approximately $4 per pound


-photo by Greg Rannells 

Extra Sauce: A chat with Scott Roberts of The Salt Lick

Wednesday, September 23rd, 2015




Scott Roberts, owner of highly acclaimed The Salt Lick in Texas, has a lifetime of meat smoking expertise under his belt. His third-generation family restaurant brings in awards and long lines of brisket-lovers from all over the country, and this weekend, Roberts brings his Texas brisket know-how to the Q in The Lou barbecue festival downtown at Soldiers’ Memorial.

While Roberts will advocate for his beef-based Texas-style ’cue, he credited the increased popularity of food media for shifting the national conversation on barbecue. Rather than one region proclaiming its style supreme and all others as “not barbecue,” Roberts said there is now a mutual respect and recognition of styles: Texas, Memphis, St. Louis, etc.

Roberts, who describes himself as “an old dog you can teach new tricks,” will team up with local pitmaster Haley Riley of Salt & Smoke to teach an Old School Vs. New School Brisket master class this Saturday and discuss their shared passion. The most important thing for home cooks to know: “Don’t do it,” Roberts said with a chuckle. “Leave it to the professionals.”

And while he jokes, it’s easy to see what he means once he gets going. His advice is exacting: Always start with choice prime brisket. Burn live oak wood for better smoking than mesquite, which isn’t as hard and tastes bitter. Don’t use tomatoes if you make a sauce (they’ll also taste bitter) – and watch that sauce like a hawk so it won’t burn. Never wrap your brisket in foil; that steams the meat, drying it out instead of creating a nice caramelized crust.

Roberts reverence for brisket is evidence of a lifelong dedication to the craft. It brings people together and forms communities, he said, as it’s too big and time-consuming to do otherwise. You need all your friends and family to help enjoy the process – and the end result.


Editor’s Note: Sauce Magazine is a sponsor of Q in the Lou.

Extra Sauce: 5 Patriotic Desserts for Your July Fourth Barbecue

Saturday, July 4th, 2015

Admit it: We’re all sick of the sheet cake decorated with strawberries and blueberries to look like the American flag. Impress your barbecue guests with these red, white and/or blue desserts that will satisfy any patriotic sweet tooth.




1. There’s nothing more American than pie – unless you put that pie in a Mason jar. Use pre-made crust to quickly assemble these individual Blueberry Pies in Jars and screw on the lids for easy transport.




2. A few drops of red food coloring turns these plain muffins into decadent Red Velvet Cream Cheese Muffins. Bonus: You probably have most of these ingredients already in your kitchen.




3. Turn those red velvet muffins into cake and fold it up into a frosting-smothered Red Velvet Roll. Swap those candy cane crumbles for blue sprinkles and no one will know you transformed Christmas into Independence Day.




4. Accommodate a vegan guest – or avoid turning on the oven – with this no-churn, berry-packed Vegan Blueberry Ice Cream made with coconut cream.




5. We love crisps; they’re the ultimate lazy baker’s dessert. In this Peach and Raspberry Crisp, golden peaches and rosy raspberries create a vibrant red hue tucked beneath a buttery crust.


- Pie jar and ice cream photos by Carmen Troesser, all others by Amrita Rawat


Extra Sauce: Urban Harvest STL talks sustainable rooftop farming downtown

Monday, April 6th, 2015



In 2011, a band of urban agriculture enthusiasts formed Urban Harvest STL and created a downtown community garden to grow food closer to where they work and live. But when their lease expired two years later, they needed a new plot of land. Finding no space available on the ground, they decided to look up.

Urban Harvest recently began construction on a new Food Roof Farm on top of a two-story building at the corner of 14th Street and Convention Plaza. Mary Ostafi, founding director of Urban Harvest STL, shared how the rooftop farm went from vision to reality.

What inspired you to start Urban Harvest when you moved to St. Louis five years ago?
I have always lived in very suburban or urban environments and I’ve always been very interested in growing food and having even more control of my health through that method. It just kind of happened when I got to St. Louis.

We were yearning for more green space and somewhere to enjoy the outdoors in the middle of the city. We had a desire to grow our own food, and we took it upon ourselves to create that opportunity.

How will the Food Roof Farm operate?
We are going to hire a part-time farm manager to run the farm. It will primarily be a CSA model. On a weekly basis, members come to farm and pick up a box of fresh produce that is in season. We’ll donate a portion of the harvest to the St. Patrick Center teaching kitchen. We’ll be integrating a community garden into the roof, so some gardeners will be growing food for themselves. And we’ll have a partnership with a local school a few blocks away – Lafayette Preparatory Academy – interested in having space to teach students. It will be a demonstration farm for everyone in the community to plug into in different ways.

What will you grow?
We’ll be growing all kind of vegetables and flowers and herbs and a pollinator garden. The primary focus is really on food: everything from tomatoes and lettuces to kale and root vegetables, like carrots, onions and garlic … We have been and will continue to grow organically without any pesticides or herbicides.

Will space constraints affect the farm?
We need to be more efficient with how we grow food, so we’re looking at different growing methods besides typical farm rows. We’re trying to grow vertical and leverage that space as much as possible.

What are the benefits of urban farming?
Conventional means of agriculture and the transportation associated with the shipping of food can be very environmentally intensive. There’s a growing need to cultivate and provide access to food and reduce the environmental impact of food system, and also to foster a connection between people and the local food system.

You raised $33,000 through crowdfunding organization Rally St. Louis to kick-start this project. What’s the fundraising plan going forward?
We will continue to rely on local businesses and local foundations beyond the Rally Saint Louis campaign. So far the local community has been pretty supportive. We have enough money for the build-out but not all the necessary projects, like the beehive, chicken coop and hydroponic towers.

The plan is for the CSA to pay for the garden, definitely sustain the farm manager position, rent and utilities. We would love to be able to scale up and create more jobs, like a greenhouse manager and youth education director.

What do you hope for the Food Roof Farm in the next five years?
I think five years from now we would really like to see the Food Roof Farm thriving as a demonstration and outreach and education arm of urban agriculture. By that point we will learn what growing methods work best on a rooftop and scale it up on more rooftops downtown. This is really our pilot. We hope people will learn from this project and take it back to their living situation and figure out how to grow food.

Learn more about Urban Harvest STL and sustainable urban agriculture in St. Louis at Central Conversations: Urban Farming on Wednesday, April 8 at 6:30 p.m. at the Central Library downtown. Click here for more information about this free event. (Sauce Magazine is a sponsor of Central Conversations.)

Editor’s note: This post was updated at April 8 at 10 a.m. It. originally stated that the Food Roof Farm is located on top of a three-story parking garage. It also stated that the Food Roof Farm would have hydroponic power.





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